Master's in Foodservice, Hospitality Management and Administrative Dietetics

Graduates of the Master of Science in Foodservice, Hospitality Management and Administrative Dietetics program will:

• demonstrate efficient management of human, material, technological, and financial resources
• ability to recognize emerging trends and implement strategies to accommodate change
• analytical decision‐making
• application of research methods and findings
• application of skills in leadership and administration in dietetics, and/or foodservice and hospitality operations
• commitment to ethical business practices
• assumption of the responsibilities for self-direction, self‐evaluation, and professional development
• effective oral and written communication skills

M.S. Program Requirements

The needs and desires of the individual student are considered in planning the Master’s program. Approximately two‐thirds of the credits must be from courses in the major field and one‐third from supporting courses. All credits in the program of study must be completed within six calendar years Students must have prerequisite coursework in food production and service, management concepts, marketing, and food safety. Those interested in hospitality management also must have prerequisite coursework in hotel operations. If not shown on the undergraduate transcript, these courses may be taken during graduate residence but may not be taken for graduate credit. A minimum grade of B must be earned in all prerequisite courses.

Work Experience Requirements

A minimum of 1000 hours industry work experience is expected of all students, preferably at a supervisor or manager level at the time of admission to the program. Master's students who do not have this previous work experience will be required to obtain the 1000 hours of experience before completion of the master’s degree, typically through summer internships. International students whose visa status prohibits employment off‐campus may enroll in a for‐credit internship experience which will allow them to work off‐campus as a part of their education.

The student is responsible for locating his/her own experience. Documentation of the 1000 hours of industry‐related work experience must be provided to the major professor prior to graduation from the program. Students should begin obtaining their work experience during their first semester at KSU.

Students may elect to do the thesis option, which involves working with their major professor on a research project, writing a formal thesis, and finally defending that research before their supervisory committee. This program is 24 hours of course work and 6 hours of Master’s thesis research for a total of 30 credits.

Alternately, a student may choose the non-thesis option which entails 36 credit hours of coursework, followed by a comprehensive written and oral examination.

Master’s Program Course Requirements Required Courses (19 hours):

• STAT 702 OR STAT 703 Statistics (3 cr.)
• HMD 805 Food Production OR HMD 664 Lodging Management Theory (3 cr.)
• HMD 810 Research Techniques for Foodservice & Hospitality (3 cr.)
• HMD 885 Seminar in Foodservice & Hospitality Management (1 cr.)
• ACCTG 810 Accounting Concepts and Analysis (3 cr.)
• HMD 890 Administration of Foodservice & Hospitality Organizations (3 cr.)
• HMD 895 Financial Management and Cost Control for Foodservice & Hospitality (3 cr.)

"Thesis" Option (11-12 hours):

• HMD 899 Research in Foodservice or Hospitality Management (6 cr.)
• Graduate Course Electives (5‐6 cr.)

"Non‐thesis" Option (17‐18 credits):

• Graduate Course Electives

Major Professor and Supervisory Committee

The supervisory committee for M.S. students is comprised of a minimum of three graduate faculty members, including the major professor. Students are encouraged, but not required, to have one member of the committee be a faculty member from outside of the HMD department. The supervisory committee advises the student in developing a program of study, supervises the student's progress, and conducts the final examination(s).