Degree Programs


The Master of Science in Hospitality Management (MSHM) requires a minimum of 36 units. Students will select between the thesis option or the non-thesis option (professional paper). 


Student Learning Outcomes of Hospitality Management Graduates

Through participation in curricular and co-curricular learning opportunities, Master of Science Graduates of The Collins College will be able to manage professionally in various hospitality organizations. Specifically, Collins College Graduates will be able to:

  1. Characteristics of Hospitable Service
    Create favorable guest experiences by designing effective service delivery systems in a hospitality business environment.
  2. Technological Literacy
    Intelligently use current and relevant technology, information, and findings from research data to enhance organizational performance in a hospitality business environment.
  3. Analytical Thinking
    Use appropriate statistical analyses and methodological techniques and interpret the results to formulate rational solutions in a hospitality business environment.
  4. Teamwork
    Contribute to positive team performance in a hospitality business environment by appraising and managing one's team-related competencies, in particular, the knowledge skills, and attitudes considered transportable from one team to another.
  5. Leadership
    Demonstrate advanced principles of strategy and leadership while working with others in a hospitality business environment

Required Courses (21 Units)

To orient students to graduate-level research in the tourism and hospitality industry, including both qualitative and quantitative methods. Students will be able to identify, discuss, and experience major ways of conceptualizing and designing research.

Introduction to data analysis and statistical methodology, stressing the importance of correct decision-making in hospitality industry. It includes empirical research methods used in hospitality service; how to choose and apply selective statistical methods and software packages; analysis of data and information; and reporting results.

Applications of the general principles of marketing to the hospitality industry with emphasis on interpreting and satisfying needs of customers. The study provides a foundation for those specializing in the marketing of these services. Marketing research and analysis, marketing strategies, marketing plans, consumer behavior, targeting and positioning are covered in depth. Segmentation theory, niche marketing and product life cycles, pricing, principles of promotion and distribution channels are discussed. Emerging concepts such as visioning, relationship marketing, strategic alliances, database marketing and Internet marketing are studied. Literature in marketing research will be discussed.

This course covers the analysis and application of accounting and financial management principles and concepts as they relate specifically to the hospitality industry. The focus is to evaluate the financial function in hospitality firms by analyzing hospitality firm financial statements and applying financial concepts as managerial tools to examine the profitability of hospitality firms, and to make superior capital investment decisions.

Integrated capstone course focusing on the principles and skills of effective leadership in a global hospitality environment, application and development of hospitality policy, and the management of a service business in a strategic environment.

Effective management of human resources/human capital in the hospitality industry. Application of human resource management techniques and strategies to hotels, restaurants and other hospitality workplaces in the planning, recruitment, selection, training, performance management, coaching, counseling, discipline, and delegation of daily and long term work processes.

Analyze the key factors that contribute to service quality, customer satisfaction, and customer loyalty, and why these objectives are so difficult to consistently achieve in the hospitality industry. Research issues in service marketing and optimal service management strategies are discussed.

Elective Courses (9-12 units)

Individual or group investigation, research, studies, or surveys of selected problems at graduate level. Proposals to be initiated by student(s) with guidance from faculty. Total credit limited to 6 units, with a maximum of 3 units per semester.

Analysis and research of the interdependence of major departments in a hotel/resort operations. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort: General and Administrative, Rooms Division, Food and Beverage, Sales and Marketing, and Sports and Recreation.

On-the-job training in some phase of hospitality management. The experience must be new to the student. Analytical reports are made periodically to the faculty coordinator.

Integration of managerial accounting approaches and applications to operating activities and accounting practices in the hospitality industry.

Concepts and principles involved in managing multiple restaurant units; finance, marketing, human resources, operations, and financial management. An overview to the multi-unit industry and selected operations. Investigation of traditional quick foodservice, cafeteria-style operations, home delivery, rolling caterers, and take-out only operations will be included. Franchises will be included.

Development of products for commercial/retail food manufacture and foodservice operations from conception, market analysis, and sensory evaluation to launch. Development and evaluation of an original product.

Group study at a graduate level of a selected well-defined topic or area not covered by a regularly offered course.

The objective of this course is to provide students with an in-depth look at the convention, exhibition, and special event business as it applies to the hospitality industry. Advanced research topics in convention planning, economic impact, and destination marketing will be discussed and a research project in those areas will be explored.

A forum for the discussion of tourism organizations, tourism suppliers, tourism policy issues, examination of the role of the tourist, and the role of the host community. Global tourism is a dynamic phenomenon, influenced by global events and tourism demand. Various case studies will be introduced to provide students a good knowledge of some of the most important global issues facing the tourism industry.

Designed to integrate a variety of departmental disciplines within the private club industry. Topics include leadership in club operations, strategic management, goal setting and management, the importance of working with teams and committees, phases in team and committee development, and decision making.

Analysis and examination of management information systems used in the hospitality industry. Exploration of current and future uses of technology to address the opportunities and challenges found in the hospitality industry.

An understanding of the laws, rules and ethical constraints which provide the framework for making sound business decisions, facilitates commercial transactions, and promotes order in the marketplace. Focus on the organization and operation of the American legal system in relationship to the hospitality industry, and the ethical considerations that impact business practices in real-world situations. Analytical problem solving and ethical decision making are emphasized.

Learn about hotels as an investment from the perspective of an owner. Introduces the student to ‘the business of hotels’ and includes a case study as to the feasibility of developing a new hotel in Southern California. Topics covered include hotel ownership, management, and brand; lodging product types; hotel ownership jargon; planning and design; regulatory issues; site selection; hotels in mixed-use developments; supply and demand analysis; financial projections, and hotel valuation.

Examination of hospitality companies’ advertising, marketing, and communication strategies used in social media, as well as current hospitality and tourism literature in social media. A project-based course that include analyzing relevant literature in social media and developing, implementing, and assessing a hospitality company’s integrated social media marketing strategies in the company’s social media marketing plan. Topics include theories applicable to social media marketing, social media marketing strategies, and other relevant concepts. Students will gain a wide breadth of knowledge of the marketing implications of social media through in-depth review of relevant literature and case studies. Instructional methods include online forum, blogs, podcasts, picture/video sharing, video conferencing, and social networking, in addition to face-to-face discussion.

Focus on creating healthy delicious menu items in each menu category, evaluating the nutritional attributes of a variety of menus, modifying the menus of food service operations to contain healthier menu selections, explaining factors to consider when designing menu items for guests requiring special diets, nutritionally analyzing menu selections, promoting healthy items on menus, and producing menus to help diners eat healthier food in a variety of food service operations.

Culminating Experience (3-6 units)

For master’s candidates who choose the thesis option. Intended for students who are interested in the scientific study of the various aspects of the hospitality industry and who may anticipate pursuing a doctoral degree or a professional research position. The emphasis of this research course is on developing the research idea for the master’s thesis. Students are required to complete the first three chapters of master’s thesis: Introduction, Literature Review, and Methodology. A thesis committee comprising a chair professor and two other committee members is required.

The thesis option provides an excellent framework for students who are interested in pursuing a Ph.D. Students are required to complete 21 units of required courses, 9 units of elective courses and 6 units of master’s thesis.
For the thesis option, the thesis committee must be composed of three graduate faculty consisting of a major professor and two other committee members. The committee is selected by the student in consultation with a faculty advisor. The thesis proposal (3 units) is developed in consultation with the student’s faculty advisor and two other committee members.

An acceptable master’s thesis (3 units) must be completed and submitted in accordance with university regulations. Emphasis on engaging in primary research and completing the master’s thesis. The thesis must address a specific research question or problem and be a structured argument related to a body of literature. A final thesis defense is required. An oral thesis defense must be successfully completed. Prior to the oral thesis defense, students with a thesis option are required to present his/her thesis in the Graduate Seminar scheduled by the graduate program director.

For master’s candidates who choose the professional track option, it consists of 21 units of required courses, 12 units of elective courses, and 3 units to complete a professional paper.

Intended for students who are interested in the field study of the various aspects of the hospitality industry and who may anticipate pursuing a professional career in the hospitality industry. The emphasis of this course is on engaging in primary or secondary research. The professional paper can be quantitative or qualitative in nature and its conceptual framework must be well grounded in the literature. A professional paper committee comprising a chair professor and one committee member is required. The professional paper must be approved by the candidate’s professional paper committee. A final professional paper defense is required. 

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