Aim and Objectives
The aim of the hospitality administration master of science program is to provide academic experiences through appropriate research and course work for hospitality graduate students focusing on one area of specialization.
The objectives of this program are to develop students' intellectual capabilities and enhance the marketability of their professional competencies. The multidisciplinary program allows students to develop additional knowledge in areas of specialization within the hospitality industry while incorporating other programs to refine expertise in specialized areas.
Academic Areas of Specialization
- Hotel Administration
- Restaurant & Food Service Management
- Travel & Tourism Management
Potential Careers in...
- Hotel and restaurant management
- Institutional Food Service Management
- Catering Management
- Club or Resort Management
- Convention & Meeting Management
- Travel & tourism Management
- Training & Higher Education
The MS degree in Hospitality Administration may be earned by utilizing one of two plans:
Plan No. 1: Thesis (32 hours)
This track should be utilized by those students seeking a career in higher education or those interested in a better understanding of the research process in their career.
Plan No. 2: Creative Component (34 hours)
This track is designed for those students who believe they need more graduate level major or minor courses and intend to go into or continue in hospitality management/operations upon graduation.
The Length of Study
The average master's student takes four to five semesters to complete his/her degree.
Resources and Facilities
The School has state-of-the-art facilities, experience and research orientated faculty, and innovative curriculum. With a 80-room teaching hotel, three teaching restaurants and demonstration kitchens, and a PM Information System and a Micros Point-of-Sale System, students are able to put their theories into practice and conduct research projects
The applicant must hold a Bachelor's degree in hospitality and/or tourism administration or a related field and have two years of relevant industry working experience.
The following documents are required to be submitted to the Graduate College of OSU for review (these documents will be reviewed and then forwarded to the School):
The following documents are required to be submitted to the School of Hotel and Restaurant Administration for review:
- Completed admission form
- $40 non-refundable application fee ($75 for international applicants)
- Two official transcripts
- TOEFL score (International students only)
- Three letters of recommendation
- Background and Goals Statement & Resume
- GRE or GMAT score
Different financial aids are available from the School, College and University.
- Teaching/Research Assistantships: Including out-state tuition waiver, basic health insurance, and monthly stipend from $680 (quarter-time) to $1,360 (half-time) for 9-month.
- Fellowships: The College of Human Sciences offers seven different fellowships ranging from $400.00 to $5,000.00 in value. The deadline for application is February 15th of each year.
- Scholarship: For information about University wide scholarships and other financial assistance, please contact:
Scholarships and Financial Aid Office
Oklahoma State University
119 Student Union
Stillwater, OK 74078-5061
Phone: (405) 744-6604
Graduate Faculty List
-Employee motivation and organizational commitment in hospitality industry
-Positive and negative deviance in hospitality organizations
-Hospitality financial management, forecasting, and planning
-Hospitality capital structure and corporate/project finance
-Hospitality strategic management
-Ownership structure and investor relations
-Hospitality Information Technology
-Hospitality Human Resources
-Food service management
-Food production and procurement
-Consumption of Agricultural Products
-Personality and Consumer Behavior (Brand Choice)
-Research Methods and Quantitative Techniques
- Hospitality Business Operations (Factors of successes and failures): Focus on Restaurant Failures
Regents Professor and William E. Davis Distinguished Chair
-Consumer Behavior and Marketing
-Service Quality Management
-Destination Image and Branding
-Economic Impact and Demand
Director and Associate Professor
-Management, Leadership and Organizational Development
-Facility Design and Management
-European Cuisine and Culinary Arts
-Emotional Intelligence in the Hospitality Industry
-Convention and Meeting Planning
-Hospitality Human Resources