MBA/M.S. in Hospitality Business Management Dual Degree

The dual degree option allows the student to complete both the MBA and the M.S. in Hospitality Business Management with a total of 60 credits.

The program is jointly administered by the Alfred Lerner College of Business and Economics Graduate and Executive Programs office and the Department of Hotel, Restaurant and Institutional Management.

Admission Information

To be admitted, you must apply directly to the dual degree program and must meet the admissions requirements for both programs. The admissions directors for each program will evaluate the application separately and will apply the same criteria as specified in their respective programs.

If you are already enrolled in either individual program, you may apply for a change of degree to the dual program prior to receiving the first degree. You must complete both programs after you are admitted to the dual degree program in order for the dual degree to be conferred.

Program Requirements

  • Complete 60 credits of graduate coursework at UD, regardless of course waivers
  • Maintain continuous enrollment in every regular semester (fall and spring)

Required Courses (51 credits)

ACCT 800 Financial Reporting & Analysis

Surveys concepts underlying financial accounting and external reporting. Provides an understanding of accounting methods, standards, and terminology so that students can interpret and evaluate financial statements. Students are encouraged to participate in class and group discussions involving contemporary investment issues and decisions.

ACCT 801 Management Accounting and Control

Examines the use and impact of accounting information on decision making and strategic choice and on the role of information in organization control. Prerequisites: ACCT 800 or equivalent and FINC 850.

ECON 503 Economic Analysis for Business Policy

Business-oriented overview of microeconomic and macroeconomic theory. Approximately two-thirds of the course will focus on microeconomics and one-third on macroeconomics.

BUAD 870 Leadership and Organizational Behavior

Develops a knowledge base and requisite skills for managing individual, group, and organizational processes through the use of diagnostic models, cases, and/or simulated exercises.

BUAD 880 Marketing Management

Management of marketing functions in modern profit and non-profit enterprises. Introduction to the marketing management process.

BUAD 840 Ethical Issues in Domestic and International Business Environments

Topics include ethics in organizations, and problems and challenges dealing with external environment demands including global issues.

FINC 850 Financial Management

Provides an introduction to the fundamental concepts of the finance function with an emphasis on the decision-making techniques relevant to financial and nonfinancial managers. Topics include valuation, risk and return, capital budgeting, cost of capital, financial analysis and planning, and working capital management. Prerequisite: ACCT 800.

BUAD 831 Operations Management and Management Science

Topics include decision analysis tools, mathematical programming, operations strategy, process management and planning and inventory management concepts. Prerequisite: BUAD 820.

HRIM 601 Advanced Hospitality and Tourism Product Management

Reviews different types, styles and quality of hospitality and tourism products. Examines product management including branding, product lifecycles, positioning and packaging. Includes the latest trends in product development and theoretical and practical issues related to multi-unit operations.

HRIM 602 Customer Service Management

Provides an understanding of the service delivery system as it relates to the delivery of quality customer service in interpersonal and electronic contexts. The mechanics of identifying and setting organizational vision and service standards, and the relevance of technology in customer service management are covered.

HRIM 604 Issues in Hospitality Financial Management

Examines both managerial accounting and financial management as they are practiced in the hospitality industry. Applies principles of finance and accounting to decision-making in the industry, emphasizing industry features and characteristics. Prerequisite: HRIM 382, its equivalent, or permission of instructor.

HRIM 687 Management Systems in the Hospitality Industry

Examines issues surrounding the implementation of information technology in supporting hospitality operations from a guest service perspective and decision making from the viewpoint of management. Case studies and review of various software utilized to understand the various subsystems in a hospitality property. Prerequisite: HRIM 601.

HRIM 603 Strategic Hospitality Management

Provides a comprehensive understanding of strategic management concepts and competitive strategy as applied to the hospitality industries. Examines co-alignment of environmental scanning, strategy and structure of the hospitality service firm.

HRIM 642 Project Management Applications in Hospitality

A project management approach to the development and implementation of interactive technology applications in the hospitality industry. Focuses on understanding project management concepts and techniques and applying them to the creation of interactive technology-based projects.

HRIM 648 Data Analysis in the Hospitality Industry

Overview of basic data analysis principles, techniques, and applications useful in conducting quantitative research in hospitality business management. Focuses on analyzing and interpreting of customer and organizational data using relevant statistical software. Prerequisite: HRIM 601.

HRIM 875 Hospitality Management Research

This capstone course is to identify specific problems and opportunities in the hospitality industry, developing a research question, solve the specific problem and highlight the relevant implications of the findings for industry and academia. Three types of research qualify - empirical research, case studies and business plan/projects.

HRIM 764 Advanced Lodging Practicum

Experience-driven learning course in a live hotel. On the operational side, students will complete a rotation of the various departments of the hotel. The managerial component includes exposure to General Manager duties at financial, operational and strategic levels. Prerequisites: HRIM 601, HRIM 602, HRIM 603, HRIM 604, HRIM 642, HRIM 648 and HRIM 687. Can be taken only after taking 21 credits of 600 or higher level HRIM courses.


Electives: choose 3 courses (9 credits)

  • One course must be a graduate/MBA course with an international focus
  • Non-HRIM Lerner College course
  • Alfred Lerner College of Business & Economics
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