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Students must successfully complete a graduate project or comprehensive exam as a culminating experience allowing for demonstration of competencies for theory and application material for the discipline. Students work with the program adviser and/or program faculty to determine a topic for the graduate project and must arrange a faculty mentor for the project. The comprehensive exam option is open to all students. Students may request the thesis option, but must be approved and have secured a faculty mentor.

Hospitality and tourism management (capstone project option), MS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
GRCS-701
Research Methods
This is an introductory graduate-level survey course on research design/ methods and analysis. The course provides a broad overview of the process and practices of research in applied contexts. Content includes principles and techniques of research design, sampling, data collection, and analysis including the nature of evidence, types of research, defining research questions, sampling techniques, data collection, data analysis, issues concerning human subjects and research ethics, and challenges associated with conducting research in real-world contexts. The analysis component of the course provides an understanding of statistical methodology used to collect and interpret data found in research as well as how to read and interpret data collection instruments. CAST and HLTH graduate students only. Dept. approval.
3
GRCS-702
Principles of Research Communication
Conducting research requires language skills to express the research concept, explain methodology and summarize the results. This course will focus on written communication skills including critical thinking, scholarly writing skills and the ability to synthesize research results to draw conclusions. Key to this course is the establishment of a defensible argument through which the student explains, convinces and establishes boundaries for the research subject. The focus of this course is to have students learn the mechanics of research writing and at the conclusion of the course to have generated elements of their final research thesis or capstone which can be used as a basis for further work with their home department or thesis/capstone faculty advisor.
3
SERQ-710
Evolving Contexts In Service
Service design is a holistic design process. It uses skills from a variety of disciplines (design, management and process engineering) to develop models to create new services or to improve existing services in the most efficient and effective manner possible. The emphasis of the process is to provide value to the customer; as a service differentiator or create unique experiences for the customer. Service design uses methods and tools from a variety of disciplines to assist with the analysis and creation of enhanced systems. These tools include; mapping, blueprinting, analysis of customer behavior, market analysis, service marketing and service recovery. The outcome of this course is to provide students with the fundamentals of service design thinking to allow them to lead the efforts of systematic design in a variety of disciplines.
3
HSPT-730
Strategic Hospitality And Tourism Branding
This class will concentrate on how the differences between product and service branding and marketing apply to travel destinations and tourist services such as lodging and recreational activities. Specific emphasis will be placed on the branding and marketing of tourism suppliers. Special attention will also be paid to promoting destinations as they move through their life cycle. The role of experiences in the marketing system will be covered from both the destination and supplier perspective.
3
HSPT-740
Economic Performance Analysis for Hospitality and Tourism
Applications of economic analysis to hospitality and tourism including estimation and prediction of demand and supply, valuation, determination of regional economic impacts, and use of economic analysis in management, marketing and policy decisions.
3
HSPT-750
Processes and Assessment of Hospitality and Tourism Industries
This class will apply customer relationship management methods to hospitality and tourism industries in order to develop new service experiences and maintain the economic viability of others. A review of the quality models and strategies available for maintaining hospitality and tourism competitiveness will be covered. The use of the six sigma quality improvement process will be applied to hospitality industries.
3
 
Electives
6
Second Year
 
Elective
3
HSPT-797
Capstone Project
This course is practical, project-based approach to a more traditional master's thesis. Students in the course will design and develop a project which reflects a viable option for an existing or putative organization. After a review of essential project management and planning skills as well as financial skills, the student designs and develops the project with continual review and feedback from the supervising faculty.
3
Total Semester Credit Hours 30

Hospitality and tourism management (comprehensive exam option), MS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
GRCS-701
Research Methods
This is an introductory graduate-level survey course on research design/ methods and analysis. The course provides a broad overview of the process and practices of research in applied contexts. Content includes principles and techniques of research design, sampling, data collection, and analysis including the nature of evidence, types of research, defining research questions, sampling techniques, data collection, data analysis, issues concerning human subjects and research ethics, and challenges associated with conducting research in real-world contexts. The analysis component of the course provides an understanding of statistical methodology used to collect and interpret data found in research as well as how to read and interpret data collection instruments. CAST and HLTH graduate students only. Dept. approval.
3
SERQ-710
Evolving Contexts In Service
Service design is a holistic design process. It uses skills from a variety of disciplines (design, management and process engineering) to develop models to create new services or to improve existing services in the most efficient and effective manner possible. The emphasis of the process is to provide value to the customer; as a service differentiator or create unique experiences for the customer. Service design uses methods and tools from a variety of disciplines to assist with the analysis and creation of enhanced systems. These tools include; mapping, blueprinting, analysis of customer behavior, market analysis, service marketing and service recovery. The outcome of this course is to provide students with the fundamentals of service design thinking to allow them to lead the efforts of systematic design in a variety of disciplines.
3
HSPT-730
Strategic Hospitality And Tourism Branding
This class will concentrate on how the differences between product and service branding and marketing apply to travel destinations and tourist services such as lodging and recreational activities. Specific emphasis will be placed on the branding and marketing of tourism suppliers. Special attention will also be paid to promoting destinations as they move through their life cycle. The role of experiences in the marketing system will be covered from both the destination and supplier perspective.
3
HSPT-740
Economic Performance Analysis for Hospitality and Tourism
Applications of economic analysis to hospitality and tourism including estimation and prediction of demand and supply, valuation, determination of regional economic impacts, and use of economic analysis in management, marketing and policy decisions.
3
HSPT-750
Processes and Assessment of Hospitality and Tourism Industries
This class will apply customer relationship management methods to hospitality and tourism industries in order to develop new service experiences and maintain the economic viability of others. A review of the quality models and strategies available for maintaining hospitality and tourism competitiveness will be covered. The use of the six sigma quality improvement process will be applied to hospitality industries.
3
 
Professional Electives
15
HSPT-795
Comprehensive Exam
A written comprehensive exam is one of the non-thesis methodologies for completion of the MS degree. Students will demonstrate a fundamental knowledge of the theories and foundation principles. This course will include a review of the main concepts of each of the core subjects and at the conclusion of the course the student will take a written examination and must receive a passing grade of at least 80%to be successful. Students will have one additional opportunity to pass this examination if their initial attempt results in a failing grade. (This course will be taken with not less than 16 hours of coursework remaining to complete the program, completion of core courses and the student should be currently enrolled in the program. Possess a GPA of 3.0 or higher; No outstanding incomplete grades, nor can the student be on academic/disciplinary probation;
0
Total Semester Credit Hours 30

Hospitality and tourism management (research thesis option), MS degree, typical course sequence

Course Sem. Cr. Hrs.
First Year
GRCS-701
Research Methods
This is an introductory graduate-level survey course on research design/ methods and analysis. The course provides a broad overview of the process and practices of research in applied contexts. Content includes principles and techniques of research design, sampling, data collection, and analysis including the nature of evidence, types of research, defining research questions, sampling techniques, data collection, data analysis, issues concerning human subjects and research ethics, and challenges associated with conducting research in real-world contexts. The analysis component of the course provides an understanding of statistical methodology used to collect and interpret data found in research as well as how to read and interpret data collection instruments. CAST and HLTH graduate students only. Dept. approval.
3
GRCS-702
Principles of Research Communication
Conducting research requires language skills to express the research concept, explain methodology and summarize the results. This course will focus on written communication skills including critical thinking, scholarly writing skills and the ability to synthesize research results to draw conclusions. Key to this course is the establishment of a defensible argument through which the student explains, convinces and establishes boundaries for the research subject. The focus of this course is to have students learn the mechanics of research writing and at the conclusion of the course to have generated elements of their final research thesis or capstone which can be used as a basis for further work with their home department or thesis/capstone faculty advisor.
3
SERQ-710
Evolving Contexts In Service
Service design is a holistic design process. It uses skills from a variety of disciplines (design, management and process engineering) to develop models to create new services or to improve existing services in the most efficient and effective manner possible. The emphasis of the process is to provide value to the customer; as a service differentiator or create unique experiences for the customer. Service design uses methods and tools from a variety of disciplines to assist with the analysis and creation of enhanced systems. These tools include; mapping, blueprinting, analysis of customer behavior, market analysis, service marketing and service recovery. The outcome of this course is to provide students with the fundamentals of service design thinking to allow them to lead the efforts of systematic design in a variety of disciplines.
3
HSPT-730
Strategic Hospitality And Tourism Branding
This class will concentrate on how the differences between product and service branding and marketing apply to travel destinations and tourist services such as lodging and recreational activities. Specific emphasis will be placed on the branding and marketing of tourism suppliers. Special attention will also be paid to promoting destinations as they move through their life cycle. The role of experiences in the marketing system will be covered from both the destination and supplier perspective.
3
HSPT-740
Economic Performance Analysis for Hospitality and Tourism
Applications of economic analysis to hospitality and tourism including estimation and prediction of demand and supply, valuation, determination of regional economic impacts, and use of economic analysis in management, marketing and policy decisions.
3
HSPT-750
Processes and Assessment of Hospitality and Tourism Industries
This class will apply customer relationship management methods to hospitality and tourism industries in order to develop new service experiences and maintain the economic viability of others. A review of the quality models and strategies available for maintaining hospitality and tourism competitiveness will be covered. The use of the six sigma quality improvement process will be applied to hospitality industries.
3
 
Electives
6
Second Year
HSPT-790
Research Thesis
A thesis is based on experimental evidence obtained by the candidate in an appropriate topic demonstrating the extension of theory into practice. A written proposal which is defended and authorized by the faculty advisor/committee followed by a formal written thesis and oral presentation of findings are required. Typically the candidate will have completed Research methods, Data analysis and Graduate writing strategies prior to enrolling in this course and will start the thesis process as soon as they have completed these courses to allow them to finish the thesis when they have finished their coursework. The candidate must obtain the approval of their Graduate advisor who will guide the thesis before registering for this course.
6
Total Semester Credit Hours 30

Contact

Anne Zachmeyer
Anne Zachmeyer
Academic Advisor
(585) 475-5062