The hospitality management industry continues to expand to new global markets. Pursuing a master's degree in Hospitality Management at the University of North Texas enhances your career potential for upperlevel positions in an ever-changing industry.
Our integrated program allows you to apply theories and concepts to real-world problems. You learn to communicate effectively, create new business strategies, explore new products and services, generate new knowledge and solve complex problems.
You also examine critical subjects that will challenge the industry in the future such as:
We offer course work leading to a Master of Science in Hospitality Management or dual M.S. and Master of Business Administration degrees. The dual degree program allows you to earn an M.S. in Hospitality Management and an M.B.A. in any M.B.A. concentration area. The M.S. degree can be obtained as part of a residential program or totally online.
You can also pursue graduate academic certificates in hospitality management or event management.
Our courses are taught by experienced faculty members who actively research hotel and restaurant operations, legal and regulatory aspects, profitability and consumer issues. Other faculty research interests include:
As a graduate student, you can take advantage of networking and job opportunities with an active industry board of governors, an extensive annual Hospitality Career Expo and other professional events. Companies represented range from Aimbridge Hospitality and Freeman to the Gaylord Texan Resort and Convention Center and Travelocity.
You must meet the admission requirements for the Toulouse Graduate School outlined at the Graduate School website and the following program requirements:
More information about the program requirements is at our website.
Course descriptions and more information about degree requirements are available in the catalog.
Numerous scholarships are available to Hospitality Management majors as well as financial assistance from national, state, university and college resources. You may apply for competitive scholarships, teaching assistantships and teaching fellowships from the College of Merchandising, Hospitality and Tourism. Applications are available from the dean's office.
Additional information about available funding from the graduate school and other sources is available at the Financial Aid website.
Priscilla Connors, Associate Professor; Ph.D., Texas Woman's University. Online nutrition education; nutrient analysis and menu planning.
Lea Dopson, Associate Professor and Department Chair; Ed.D., University of Houston. Hospitality management competencies; hospitality management curriculum development; hospitality management higher education administration; hospitality accounting, finance and cost controls; ecotourism in developing countries.
Bharath Josiam, Professor; Ph.D., University of Minnesota. Marketing and consumer behavior in hospitality and tourism; youth tourism; tourism and shopping; hospitality and tourism education and training issues.
Lisa Kennon, Associate Professor and Graduate Coordinator; Ph.D., Texas Woman's University. Food safety issues impacting hospitality customers and the restaurant industry; consumer issues impacting the hospitality industry.
Young Hoon Kim, Assistant Professor; Ph.D., Texas Tech University. Strategic management; consumer behavior; hotel operation (internal and external) and food service management; hospitality, tourism, service, food tourism, destination, health tourism and web marketing.
Daniel Spears, Associate Professor; Ph.D., Kansas State University. Tourist consumption and activity behavior; tourism development and sustainability in small island destinations; cultural and heritage tourism; ecotourism; casino operations/ gaming management/development issues; services management and marketing.
Marianna Strzelecka, Assistant Professor; Ph.D., University of Illinois. Tourism development; community development and empowerment; participatory decision-making.
Richard Tas, Professor; Ph.D., Oklahoma State University. Managerial competencies; labor issues including labor turnover; hotel and restaurant operations; cost containment.