The Master of Science in Hospitality Management (MSHM) requires a minimum of 48 quarter units. Students will select between the thesis option or the non-thesis option (professional paper).
Graduation Writing Test (GWT) Information:
All persons who receive undergraduate, graduate, or external degrees from Cal Poly Pomona must pass the Graduation Writing Test (GWT). If you are unable to pass the test after two attempts, you may apply to enroll in CPU401, a class in which your writing is assessed on a portfolio basis. Students enrolling in CPU401 will be charged the state graduate level tuition fees for this course. Please visit the links below for more detailed information.
This course orients students to graduate-level research in the hospitality industry, including both qualitative and quantitative methods. Students will conceptualize and analyze research models. The foundations of research design, data collection techniques, sampling, measurement, questionnaire design, surveying, and reporting will be examined systematically.
This course introduces data analysis and statistical methodology, and stresses their importance for decision making in the hospitality industry. 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 are included.
This course applies the general principles of marketing to the hospitality industry to provide a foundation for those specializing in the marketing of services. Marketing research and analysis, marketing strategies, marketing plans, consumer behavior, targeting and positioning as they relate to the hospitality industry 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.
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.
This course is an integrated seminar in 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. This course will integrate academic and practical experiences in the analysis of current economic, political, and social issues impacting the formulation, implementation, and management of advanced strategic business plans in the hospitality industry.
This course covers the strategies that enable companies to attract, develop, and retain high-quality employees, which include selection, compensation, performance appraisal, and career management. In each of these areas, the focus is on the return on the human-resource investment. Students will apply current sociological and psychological theories to organizational behavior, motivation, and conflict in government with focus on employee/employer relations and diversity in food service, lodging and club establishments.
In this course, students will analyze the key factors that contribute to service quality and guest satisfaction in services, and why these two objectives are so difficult to consistently achieve in tourism and hospitality. Optimal service management strategies and analysis of service delivery.
This course is for master’s candidates who choose the non-thesis (Professional Paper) option. This course is 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.
This thesis course is for master’s candidates who choose the thesis option. This course is intended for students who are interested in the scientific study of the various aspects of the hospitality industry. The emphasis of this research course is on developing the proposal of master’s thesis. Students are required to complete the first three chapters of master’s thesis: Introduction, Literature Review, and Methodology.
This thesis course is for master’s candidates who choose the thesis option. This course is intended for students who are interested in the scientific study of the various aspects of the hospitality industry. The emphasis of this research course is on engaging in primary research and completing the master’s thesis. The thesis must address specific research question or problem and be a structured argument related to a body of literature. A final thesis defense is required.
Thesis-option students must complete 12 units of elective coursework. Professional-track students must take 16 units of elective courses. These classes are not offered every term. Students must consult BroncoDirect for course availability.
This course serves as an advanced 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. Case studies provide students knowledge of global issues facing the tourism industry.
The focus of this course is on the analysis and research of interdependent nature of major departments within a hotel. Competency-based skills developed by student analyses, written reports, and on-site learning opportunities in major departments of a hotel/resort: General & Administrative, Rooms Division, Food & Beverage, Sales & Marketing, and Sports & Activities.
This course uses a case study approach for students to analyze current challenges, the process of decision making and the impacts of corporate decisions in the food service industry. Students will analyze the strategic issues facing the foodservice industry utilizing qualitative and quantitative tools. Students will learn to communicate the results of their analysis in a clear manner.
This course covers the development of products for commercial/retail food manufacturers and foodservice operations from conception, market analysis, and sensory evaluation to launch. Students are required to develop and design the tools for evaluation of an original product. Related topics include taste panels, market testing, market research, and patents.
The selection and completion of hospitality research study that is of mutual interest and benefit to the student and the faculty advisor. The academic rigor will be typical of a graduate level class. Course may be repeated. Maximum credit 8 units. Graduate standing required. Prerequisite: consent of instructor required.
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.
In this course, students will examine and analyze 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. Students will investigate approaches to measuring and fostering the business value of information systems in the hospitality industry.
In this course, students will analyze the impact of daily legal issues regarding hospitality operations with an emphasis on hotels, restaurants, resorts, and associated businesses. This course is designed to give students an in-depth understanding of the law, legal concepts, and their application to the hospitality industry.
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. One unit of credit is granted for each 100 hours of training. Field work. May enroll for 2 or 4 units per quarter for a maximum of 4 units. Prerequisite: graduate standing and consent of the Internship Coordinator.
This course is an in-depth look at hotel and resort development. The course will cover planning and design issues for a wide variety of lodging product types in both domestic and international locales. Topics will include site selection, site planning, cultural and political sensitivities, the entitlement process, the form and function of hotel design, market feasibility studies, facilities planning, and hotels in mixed-use developments.
In this course, students will develop healthy menu items for a commercial foodservice operation from conception, market analysis, and sensory evaluation to launch and promotion. Related topics include areas of market research including taste panels and market testing.