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Master of Science in

Hospitality Management

Courses & Curriculum

Overview

The Master of Science in Hospitality Management is comprised of a flexible, 36-credit curriculum designed to fit the individual needs and career goals of each student.

A typical full course load would include twelve credits each semester, allowing the majority of students to finish the program in four semesters. Students may do the course work at their own pace and design an individualized graduation plan with an adviser.

Specific questions about courses or the program’s curriculum?

Timeline & Schedule

Program Start

Fall semester (August)

Program Duration

The Master of Science in Hospitality Management may be completed in as few as 18-months. Students can complete the program on a part-time basis and at a pace that is suitable to a each student’s work or personal schedule. Students must complete the program within four years.

Course Format

Courses are held in-person on Temple University’s main campus.

Course Times

The flexible schedule offers all courses after 5 pm, allowing students to keep or take on full-time employment, or to pursue internships and assistantships during the day.

CURRICULUM OUTLINE

The Master of Science in Hospitality Management consists of 22.5 core credits and 7.5 concentration-course credits. Concentrations include event management, hospitality operations management, and tourism and hospitality marketing.

Core Courses
Service Management for the Tourism and Hospitality Industry | 3 Credits
This course provides an introduction to the underlying principles of service management in the tourism and hospitality industry. It is focused on the strategies, systems, processes and design aspects of creating and evaluating service delivery, service excellence and service orientation. Topics include understanding the service-dominant logic approach to marketing and managing service, setting service strategy, understanding customer needs, building a service-minded workforce, measuring and evaluating service quality, and drivers of service industry customer loyalty.

Service Industry Analytics | 3 Credits
This course will examine how organizations in the service industry can use analytics to make better decisions to solve practical industry problems. Analytics involves the use of data and data analysis to make fact-based decisions. This class will address the use of data as a tool for strategic success. It will focus on the collection, preparation, analysis, visualization, management, interpretation and communication of data.

Financial Management in Tourism and Hospitality | 3 Credits
The course provides accounting and financial analytical tools required at the managerial level, along with the discussion on applicable corporate finance and economic theories, in the tourism and hospitality industry. Topics include analysis and interpretation of financial statements, valuation of securities and cost of capital, as well as strategic capital structure decisions. Computer applications are highlighted throughout the semester. After successful completion of the course, the students are expected to develop significant understanding in the following areas: financial statements and cash flows, risk and its implications in asset returns, portfolio and investment decisions, and capital structure and cost of capital.

Service Experience Design | 3 Credits
This course presents an overview of the process of planning and organizing human, environment, technology and culture components of a service experience in order to improve its quality and the interaction between service provider and customers. Students will learn how to measure and evaluate service experiences using both qualitative and quantitative methods. Furthermore, students will learn how to design service experiences according to consumers’ needs as well as the service providers’ competencies.

Strategic Tourism and Hospitality Marketing | 1.5 Credits
This course provides a strategic overview of marketing in the contemporary tourism and hospitality industry. Important topics include marketing concepts, service characteristics, marketing environment and intelligence, marketing research, marketing mix, segmentation, targeting and positioning. Special emphasis will be placed on the analysis of the marketing environment and the diversity of marketing practices used by tourism/hospitality marketers in today’s global marketplace.

Strategic Management in Tourism and Hospitality | 3 Credits
This course covers the concepts of strategic management in the tourism and hospitality business environment and the role of strategic leadership practices. Strategic management principles will be examined to create competitive advantages for tourism and hospitality industry leaders and organizations. Specifically, the course examines the total enterprise, the industry and the competitive environment in which it operates. The goal is to develop a mastery of the analytical tools to perform analyses of the environment, industry, competitors and organizational resources. Management implications that are related to strategy development, implementation and control are examined with a focus on the effective allocation of organizational resources.

Tourism & Hospitality Management Consulting Project | 3 Credits
The THM Consulting Project is designed as a capstone experience to enable STHM students in their final semester, to work in consulting teams, analyzing real tourism and hospitality business problems, recommending appropriate actions for client organizations in the Greater Philadelphia region. In teams of three to five, students will emphasize their critical and creative thinking that they have developed as a result of participating in the STHM program to enable effective problem identification with a solution orientation. Teams will develop a written report that provides an analysis of the current situation, recommended solutions as well as a detailed implementation plan. A formal presentation of the report to the client organization is also required. A strong emphasis will be placed upon developing consulting skills which will augment the discipline specific content reflected in other courses.

Graduate Internship OR Master’s Project | 3 Credits
  • Graduate Internship: The graduate internship utilizes a field placement with emphasis on acquisition and application of practical skills. 180 hours will take place in an agency, under the supervision of both the university internship coordinator and the agency designated supervisor. Reflection report and completion of applied weekly activities are required.
  • Master’s Project: Sessions will be scheduled by arrangement with the Master’s Project adviser. The Master’s Project is limited to those who plan to earn the master’s degree by completing a project.

CONCENTRATION IN EVENT MANAGEMENT COURSES
To declare an event management concentration, students must take 7.5 credits from the following list of courses.
The Business of Event Management | 1.5 Credits
The events and meeting industry has long been recognized as a major market sector in the tourism and hospitality industry, and is one of the fastest growing in the industry. This course will provide students insight into its complex and diverse nature as represented in the diversity of the industry, including goal and mission establishment, strategic planning, event program planning and design, program evaluation and many other industry specific topics.

Food and Beverage Management | 1.5 Credits
This course focuses on contemporary challenges that managers and entrepreneurs in food and beverage businesses face. Key operational and financial success factors that underscore effective food service management are emphasized. Topics include restaurant metrics, menu design, service systems and food and beverage requirements for special event planning. Food trends in restaurants, in addition to the structure of the beverage industry, will be explored including alcohol and food safety regulations. Given an increased consumer emphasis on health, both personally and environmentally as reflected in concern about food sources, nutrition and sustainability issues are also discussed.

Entrepreneurial Thinking for Hospitality and Event Industries | 1.5 Credits
Students will be introduced to the fundamentals of entrepreneurship and how to initiate a new hospitality or event venture. Consideration of the stages of conceptualization, development and operation of a new entity will be emphasized, affording students the opportunity to appreciate the requirements to source funds, make location/distribution decisions and ultimately, successful and sustainable management of the operation. The focus of the course will be idea generation and business plan development.

Legal Issues for Hospitality and Event Enterprises | 1.5 Credits
Hospitality law, especially when dealing with customers and business contracts, will form the basis of this course. Consideration is given to the legal implications of civil laws as well as areas of tort and contract, along with the law and legal relationships that exist in the business context. Issues will be discussed from the points of view of hoteliers, restaurateurs and event planners. Attention will be given to labor relations laws, the Americans with Disabilities Act, risk management, zoning and unions, with a particular focus on the legal implications for hospitality and event startups.

Event Logistics and Risk Management | 1.5 Credits
This course examines event logistics, crisis and risk management strategies as they apply to the hospitality, festival and event industries. It is designed to look at both theoretical and practical elements of event operations and production to include a comprehensive review of logistics, contracts, technical production elements, staging and risk management.

Effective Sales Management | 1.5 Credits
Personal selling is a significant contributor to tourism and hospitality revenues. In providing students with an overview of the sales management process and its significance to the industry, this course will emphasize experiential based learning. Students will have an opportunity to develop and practice their personal selling skills by participating in field based sales initiatives with industry partners.

Hospitality Cost Control | 1.5 Credits
Effective management of a hospitality enterprise requires strong cost control acumen to ensure the financial goals of the organization are realized. This course will examine all aspects of cost control within hospitality organizations, including food and beverage costs, purchasing, labor cost management, menu pricing, cash flow, theft and loss prevention. Consideration will be given to the importance of effective budgeting and understanding hospitality financial ratios as well as other factors contributing to organizational profitability.

CONCENTRATION IN HOSPITALITY OPERATIONS MANAGEMENT COURSES
To declare a hospitality operations concentration, students must take 7.5 credits from the following list of courses.
Hospitality Operations Management | 1.5 Credits
This course concerns itself with how work is done in hospitality operations. Hospitality operations tend to be complex due to their unique characteristics and highly uncertain environments. Students will develop an understanding of operations management theories and expand their ability to apply suitable theories under different situations. Application of techniques to create, operate, staff and evaluate service systems is emphasized. Consideration is given to queuing, forecasting demand, route and scheduling as well quality management and liability minimization.

Effective Sales Management | 1.5 Credits
Personal selling is a significant contributor to tourism and hospitality revenues. In providing students with an overview of the sales management process and its significance to the industry, this course will emphasize experiential based learning. Students will have an opportunity to develop and practice their personal selling skills by participating in field based sales initiatives with industry partners.

Revenue Management and Hotel Analytics | 1.5 Credits
Perishable inventory with variable demand necessitates effective revenue management to realize tourism and hospitality mechanism of revenue optimization. Participation in this course will afford students the opportunity to identify and exploit the core elements of revenue management, namely forecasting, controls (pricing and allocation/optimization decisions), and monitoring. This course aims for students to establish a reasonable level of relevant analytical/technical proficiency in each one of these core revenue management elements. Within the broader area of pricing theory, additional emphasis is placed on overbooking, consumer behavior, distribution channel management, and market segmentation. Utilizing STR hospitality metrics, students will develop hotel analytical skills and the opportunity to receive the STR certification in Hotel Industry Analytics.

New Media and Distribution | 1.5 Credits
Focused on the hospitality and tourism industry, this course examines the contemporary practices of new media communication and distribution and the resultant effects on branding, loyalty, and value. Specifically, this highly interactive class will explore the sophisticated relationship among current and emerging intermediaries as well as the issues and best practices of marketing communication and promotions via new media channels. All in all, this class examines the specific practical question on who will increasingly yield substantial influence as the gatekeepers directing consumer traffic, and ways to measure their relative effectiveness.

Food and Beverage Management | 1.5 Credits
This course focuses on contemporary challenges that managers and entrepreneurs in food and beverage businesses face. Key operational and financial success factors that underscore effective food service management are emphasized. Topics include restaurant metrics, menu design, service systems and food and beverage requirements for special event planning. Food trends in restaurants, in addition to the structure of the beverage industry, will be explored including alcohol and food safety regulations. Given an increased consumer emphasis on health, both personally and environmentally as reflected in concern about food sources, nutrition and sustainability issues are also discussed.

Entrepreneurial Thinking for Hospitality and Event Industries | 1.5 Credits
Students will be introduced to the fundamentals of entrepreneurship and how to initiate a new hospitality or event venture. Consideration of the stages of conceptualization, development and operation of a new entity will be emphasized, affording students the opportunity to appreciate the requirements to source funds, make location/distribution decisions and ultimately, successful and sustainable management of the operation. The focus of the course will be idea generation and business plan development.

Legal Issues for Hospitality and Event Enterprises | 1.5 Credits
Hospitality law, especially when dealing with customers and business contracts, will form the basis of this course. Consideration is given to the legal implications of civil laws as well as areas of tort and contract, along with the law and legal relationships that exist in the business context. Issues will be discussed from the points of view of hoteliers, restaurateurs and event planners. Attention will be given to labor relations laws, the Americans with Disabilities Act, risk management, zoning and unions, with a particular focus on the legal implications for hospitality and event startups.

Strategic Brand Management | 1.5 Credits
Successful brand management is a requirement for tourism and hospitality organizations operating in highly competitive markets. In providing students the insight to leverage a competitive advantage through brand management, this course will introduce the nature of brands, the importance of the brand establishing a promise, and the tools required to develop a coherent brand strategy. Consideration will be given to the elements of a successful service brand with a focus on establishing a compelling differentiated tourism and hospitality proposition. A strategic brand management framework will set the foundation for the course, enabling students the opportunity to consider, in detail, the elements required to manage a tourism or hospitality brand effectively.

Hospitality Cost Control | 1.5 Credits
Effective management of a hospitality enterprise requires strong cost control acumen to ensure the financial goals of the organization are realized. This course will examine all aspects of cost control within hospitality organizations, including food and beverage costs, purchasing, labor cost management, menu pricing, cash flow, theft and loss prevention. Consideration will be given to the importance of effective budgeting and understanding hospitality financial ratios as well as other factors contributing to organizational profitability.

CONCENTRATION IN TOURISM AND HOSPITALITY MARKETING COURSES
To declare a tourism and hospitality marketing concentration, students must take 7.5 credits from the following list of courses.
Entrepreneurial Thinking for Hospitality and Event Industries | 1.5 Credits
Students will be introduced to the fundamentals of entrepreneurship and how to initiate a new hospitality or event venture. Consideration of the stages of conceptualization, development and operation of a new entity will be emphasized, affording students the opportunity to appreciate the requirements to source funds, make location/distribution decisions and ultimately, successful and sustainable management of the operation. The focus of the course will be idea generation and business plan development.

Strategic Brand Management | 1.5 Credits
Successful brand management is a requirement for tourism and hospitality organizations operating in highly competitive markets. In providing students the insight to leverage a competitive advantage through brand management, this course will introduce the nature of brands, the importance of the brand establishing a promise, and the tools required to develop a coherent brand strategy. Consideration will be given to the elements of a successful service brand with a focus on establishing a compelling differentiated tourism and hospitality proposition. A strategic brand management framework will set the foundation for the course, enabling students the opportunity to consider, in detail, the elements required to manage a tourism or hospitality brand effectively.

Customer Relationship Management in Tourism & Hospitality | 1.5 Credits
This course focuses on the broad spectrum of Customer Relationship Management (CRM) and concentrates on concepts and practices related to building and maintaining customer loyalty and firm profitability in the tourism/hospitality businesses. It emphasizes customer profitability analysis and the profitable management of customer relationships. Students will learn about innovative approaches to calculating the value of customers, managing customer portfolios, and making strategic decisions necessary to increase customer equity using value propositions. Some data mining/management examples will be used to illustrate the relevant CRM techniques.

Revenue Management and Hotel Analytics | 1.5 Credits
Perishable inventory with variable demand necessitates effective revenue management to realize tourism and hospitality mechanism of revenue optimization. Participation in this course will afford students the opportunity to identify and exploit the core elements of revenue management, namely forecasting, controls (pricing and allocation/optimization decisions), and monitoring. This course aims for students to establish a reasonable level of relevant analytical/technical proficiency in each one of these core revenue management elements. Within the broader area of pricing theory, additional emphasis is placed on overbooking, consumer behavior, distribution channel management, and market segmentation. Utilizing STR hospitality metrics, students will develop hotel analytical skills and the opportunity to receive the STR certification in Hotel Industry Analytics.

New Media and Distribution | 1.5 Credits
Focused on the hospitality and tourism industry, this course examines the contemporary practices of new media communication and distribution and the resultant effects on branding, loyalty, and value. Specifically, this highly interactive class will explore the sophisticated relationship among current and emerging intermediaries as well as the issues and best practices of marketing communication and promotions via new media channels. All in all, this class examines the specific practical question on who will increasingly yield substantial influence as the gatekeepers directing consumer traffic, and ways to measure their relative effectiveness.

Hands-on Learning with Internships & Projects

The Master of Science in Hospitality Management includes practical application of skills through a comprehensive consulting project and industry-relevant internship. This integrative learning experience gives students another opportunity, outside of their regular coursework, to apply concepts from their courses in real-world context and gain valuable consulting and field experience.