Master of Professional Studies in Hospitality Management

Hospitality Management Degree

Best-in-Class Education for Tomorrow’s Hospitality Executives and Entrepreneurs

Georgetown’s rigorous curriculum prepares students to step into any leadership role in the hospitality industry, from local entrepreneur to senior executive of a global company. Students completing the MPS in Hospitality Management will gain expertise in the areas of operations, finance, marketing, sales, and human capital management, providing them with the skills they need to advance their careers to the next level.

To learn more about the hospitality field’s growth and current needs, visit the Career Outlook page.

Degree Requirements

The MPS in Hospitality Management requires students to complete 33 credits (11 courses) in order to be eligible to earn the MPS degree. Students are required to complete:

  • One three-credit Ethics course
  • Four three-credit Foundation courses:
    • Hospitality Operations Management
    • Finance and Business for Hospitality and Tourism
    • Human Capital Management and Labor Relations
    • Marketing, Communications and Sales
  • One three-credit Capstone project, completed during the final semester, which must earn a minimum grade of “B” (3.00) or better
  • 15 credits of Elective coursework, which can include an Integrated Practicum. The Integrated Practicum option allows students to earn either three or six credits in place of one or two regular, three-credit Electives. This option is geared towards students who wish to gain experience in the hospitality industry and build a professional network.

Students must achieve a minimum cumulative GPA of 3.00 (solid "B") to maintain good academic standing and be eligible for graduation. This baseline performance ensures that students meet Georgetown’s expectation of academic excellence.

See Course List for more detailed course descriptions and options. 

Program Length

For the convenience of working professionals, most courses are scheduled in the evening to accommodate part-time students. Part-time students are encouraged to average two courses per semester, graduating in approximately 24 months over six continuous semesters. Full-time students are able to graduate in 16 months over four continuous semesters. The following chart illustrates the hypothetical progression for both a full-time and a part-time student:

 

Part-Time

Full-Time

Full-Time (Accelerated)

Term

Course

Credits

Course

Credits

Course

Credits

Fall

Ethics

Foundation

6

Ethics

Foundation (2)

9

Ethics

Foundation (2)

9

Spring

Foundation (2)

6

Foundation

Elective (2)

9

Foundation

Elective (2)

9

Summer

Foundation

3

 

 

Foundation

Elective

6

Fall

Elective (2)

6

Foundation

Elective (2)

9

Elective (2)

Capstone

9

Spring

Elective (2)

6

Elective

Capstone

6

 

 

Summer

Elective

3

 

 

 

 

Fall

Capstone

3

 

 

 

 

Total

 

33

 

33

 

33



“My life experience has taught me that success is never final. The decisions we make along the way determine the final outcome.”

-J. Willard Marriott


Academic Excellence, Ethical Foundations and Practical Experience

The MPS-HM curriculum program follows the academic standards of excellence and rigor that have defined Georgetown University for more than 220 years.

The following chart illustrates the program’s course requirements (in no specific order):

MPS in Hospitality Management

Core

Ethics in Hospitality and Tourism (3)

Foundation

Hospitality Operations Management (3)

Finance and Business Administration for Hospitality and Tourism (3)

Marketing, Communications and Sales (3)

Human Capital Management and Labor Relations (3)

Practicum (Option A)

Electives (Option B)

Practicum I (3)

Elective (3)

Practicum II (3)

Elective (3)

Elective (3)

Elective (3)

Elective (3)

Elective (3)

Elective (3)

Elective (3)

Core

Capstone (3)

Total Credits

33 credits

   

Core Courses (6 credits)

There are two core courses, Ethics and Capstone, which students must take in order to be eligible for the MPS degree. The first core course, Ethics, is taken during the student’s first semester and the second, Capstone, is taken during the student’s last semester.

MPHM-500: Ethical Leadership in Hospitality
In the ever-evolving and global hospitality industry, self-reflection and recognition of one’s values, conduct, and consideration for others often make the difference between those leaders who are successful and those who are not. At the core of Georgetown University’s Jesuit foundations, the notion of cura personalis (“care for the whole person”) guides our mission to ensure that graduates exude not only academic excellence, but also the qualities exemplified by great leaders who make decisions and lead in an ethical manner. This foundational course sets the tone for the overall Hospitality Management program, in which students explore their existing individual assumptions, build foundational principles, and commit to their own moral compass in relation to the codes of conduct, core values, and best practices endemic to the professional world. Students will demonstrate their application of ethical practices and link those principles to a decision-making framework steeped in leadership and management. 

This uniquely-structured course begins with a two-day executive retreat, strengthening relationship building of the entire class. Students will embark upon collaborative projects developing their ethical decision-making skills and analyze how those skills lead to better and more effective managerial competencies. Topics include: ethical conduct in the international business context, ethical models of leadership, reasoning in managerial situations, communication and influence skills, and collaborative teaming. Read more.

MPHM-900: Capstone
The Capstone course will provide the opportunity for students to synthesize all the theoretical and practical content taught during the program into one expanded course experience. This course will also recap and examine the primary knowledge, skills, and learning goals of the MPS-HM program. The objective is to apply concepts learned throughout the program to address a specific challenge or topic of interest.

The Capstone project will serve as a semester-long opportunity for students to apply what they have learned in the program and produce a substantial piece of original work under the tutelage of an industry sponsor and program faculty. Students will be assigned to a faculty advisor, who will serve as a guide through the detailed development and execution of the actual project and related deliverables. To successfully fulfill the Capstone requirement, students will need to both write an in-depth research paper and defend their work in front of a panel of faculty and experts.

The program’s Advisory Board members and industry practitioners will lecture and lead seminars, and students will have the opportunity to present their work for the purpose of peer review during their research and writing phase. Each student will be assisted in devising a strategy to support their topic of interest, appropriate to the course goals, by semester's end. A minimum grade of "B" (3.00) is required in the Capstone course to graduate regardless of the student's cumulative GPA.

Foundation Courses (12 credits)

There are four foundation courses that students must complete in order to be eligible for the MPS degree. Together they introduce students to major concepts in the hospitality industry and prepare them to be effective hospitality managers.

MPHM-510: Hospitality Operations and Service Management
Operators are at the critical nexus of the hospitality industry, intersecting with almost all aspects of the business function at some level, ultimately working to deliver the product and service to the guest. In this foundational course, an understanding of the basics of service and operations is complemented with an intensive strategic and logistical examination of the overall structure of the operation’s management and service delivery. Read more.

MPHM-520: Managerial Accounting and Finance: Analysis and Decision-Making for Hospitality Operations
Understanding the complex figures in business transactions is imperative for any leadership role in the hospitality industry. In this foundational and required course, students practice hospitality decision-making and value creation from a hospitality operations perspective. Starting with the basics of accounting and finance, the curriculum quickly accelerates to an advanced graduate level. Using historical accounting data, the content is designed to create critical-thinking leaders who can easily participate in a numerically-intense business conversation with executives and can make informed and logical decisions based on their evaluations.

MPHM-530: Marketing, Communications, and Sales
This course is designed to give students a comprehensive understanding of current tools and strategies used in marketing, communications, and sales specific to the hospitality management industry. Students will learn how to collect and analyze data and metrics to drive strategy and develop effective marketing and sales strategies and plans. The integration of marketing, communications and sales into multiple aspects of an organization’s functions is explored throughout the course.

MPHM-540: Human Capital Management and Labor Relations
This course is designed to introduce students to the principles of human capital management and labor relations with a focus on the global marketplace. It will equip them with the skills needed to manage people, negotiate labor contracts and union agreements, resolve human resources issues and recruit effective employees who can deliver on the customer service goals of the organization. This course will also introduce students to the basics of talent management strategy, including topics such as workforce analysis, building a talent pipeline, on-boarding, performance management, career management, succession planning, retention, engagement and creating an inclusive environment. This course will also serve as an introduction to global labor and employment law.

Elective Courses (15 credits)

All students are required to complete five Elective courses.

MPHM-600: Perfecting the Customer Experience
This course will introduce students to the growing trend of prioritizing the customer experience as a brand differentiator in hospitality management. From airlines to hotels, many major brands are aiming to achieve excellence and increase market share by providing their customers with services that go above and beyond consumers’ expectations. This course will introduce students to current customer experience best practices by analyzing case studies of top global brands. Additional topics will include evaluation of customer touch points within organizations, and overcoming service challenges in the next millennium.

MPHM-610: Destination Tourism
This course will cover a variety of issues related to destination tourism, including sustainability, resort development, and destination marketing. Students will also be introduced to tourism policy, including local and national governments’ involvement. Topics may also include spa/fitness resorts, casinos, theme parks, cruise vacations, and/or sports activity resorts depending on the expertise of the instructor.

MPHM-620: Hospitality in the Global Context: Doha Case Study
This course will examine the myriad of issues that the hospitality industry is facing in the global marketplace, including global brand management and catering to the international traveler of the 21st century. Additional topics will include successfully executing international conventions and sporting events, particularly the 2022 Qatar World Cup. The course will culminate in a residency in Doha where students will attend lectures, hold meetings, and visit numerous hospitality sites to be exposed to the wide range of hospitality experiences in the Middle East.

MPHM-630: Hospitality Franchise Management
This course will give students an understanding of how to manage a network of franchises and develop central-office strategies for franchises. Students will learn the principles of franchise management such as operations, marketing, finance and workforce management through combination of case study and theory.

MPHM-640: Brand Management
This course will give students a broad understanding of the branding issues that affect the hospitality industry. Students will analyze issues such as regulation, global consumer trends, transportation, governments, and population diversity. Students will study timely cases and research how these factors affect the industry to develop a picture of what the industry will look like in the future. An understanding of these issues will allow students to innovate and position their organizations accordingly.

MPHM-650: Hospitality Law
This course will provide an in-depth overview and analysis of legal principles, contracts, taxes, and regulation issues relevant to the hospitality industry. Issues that will be identified, analyzed, and explored include real estate, government regulations, finance, and corporate law. Emphasis will also be given to the international implications of these issues. Specifically, students will learn to incorporate the considerations in the decision making process and manage accordingly.

MPHM-660: Global Economics and Operations
This course will equip students with the ability to analyze global macro-economic issues and incorporate them into their business management and operations strategies. Students will learn how issues such as the organizational behavior of international organizations, pricing, global currency markets, taxes and tariffs, employment law and global financial regulations affect the hospitality industry. The goal of this course will be to give students an understanding of how global factors can inform their business and operations management strategies.

MPHM-670: Event Management
This course will introduce students to the wide-ranging responsibilities of event management. Topics will include site selection, program planning and management, budgeting, event marketing, and post-event analysis. This course will analyze in-house and external events, conferences, and expositions.

MPHM-680: Food Service for Hospitality
This course will provide an overview of some of the contemporary challenges facing the food service industry. Topics will include issues such as food safety, product development, foodservice consumer interests, food production, and waste management. Contemporary trends such as the farm-to-table movement and its effects on food service and the wider hospitality industry will be analyzed. The course will also incorporate student visits to various independently owned and corporate restaurant operations, where they will analyze the restaurant's operations, staff, physical structure, menus, and final product.



“I think people have to be better prepared. There’s so much competition today that you’ve got to know what you’re doing.”

-J. Willard Marriott


Video Highlight

Fostering the Global Hosts of Tomorrow: Introducing the Master's in Hospitality Management Program

Fostering the Global Hosts of Tomorrow: Introducing the Master's in Hospitality Management Program

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Master of Professional Studies in Hospitality Management News and Highlights