The University of Houston Conrad N. Hilton College of Hotel and Restaurant Management was established in 1969 by one of the most iconic names in the hospitality industry, Conrad N. Hilton. We are a world leader in hospitality education known for our excellent faculty, sense of community and experiential, real-world learning opportunities. We offer undergraduate, graduate and doctoral degrees in hotel and restaurant management, hospitality management, global hospitality business and hospitality administration, respectively, as well as a minor in beverage management and marketing. And with our industry connections nearly 50 years in the making, there is no better place for students interested in hospitality to study, learn and succeed in incredible careers the world over. At Hilton College, we prepare the hospitality leaders of tomorrow. We ARE hospitality!
- 93%of our students have jobs upon graduation
- 49countries represent our student body, making us the most diverse hospitality program in the world
- 933 undergraduate students
- 86 MS in Hospitality Management students
- 42MS in Global Hospitality Business students
- 12Ph.D. in Hospitality Administration students
- $1,000,000 in merit-based scholarships (almost) were awarded last year
- 7,600 alumni work in hospitality leadership positions in more than 50 countries around the world
HOSPITALITY MEANS BUSINESS!
We are a specialized business degree program in hospitality. At the Conrad N. Hilton College of Hotel and Restaurant Management, our name says “Hotel and Restaurant” but we are so much more! As a student here, your options are wide open! With our hotel and restaurant management and hospitality management degrees, our graduates are looking at incredible career opportunities around the globe in catering and events, casino, spa and club management, food safety, conference services, hospitality technology, sports and entertainment venues, marketing and social media, tourism, revenue management, wine and spirits distribution – and these are just a few of the specialized areas of hospitality. Food & Beverage management is also a huge part of the hospitality industry, so our students spend quality time in chef coats learning basic cooking, food safety and knife skills, but we are not a culinary program. Our focus is always on management, not what’s on the menu. Still, many aspiring chefs come here to learn about the business/operational side of the restaurant industry either before or after they complete a culinary program. And we have a specialized team of counselors in our Career Development & Placement office ready and willing to help you navigate this multifaceted global industry through internships and career fairs where we bring top hospitality employers to you. Hospitality is the world’s #1 employer. We will help you find your place in our industry!
Dr. Cristian Morosan has had his paper titled “Information disclosure to biometric e-gates: The roles of perceived security, benefits and emotions" accepted for publication in the Journal of Travel Research (SSCI).
Drs. Tiffany Shin and Nathan Jarvis have received a $15,000 research grant from the Society for Hospitality and Foodservice Management Foundation to investigate consumer perceptions of “ugly produce,” how those perceptions influence consumers’ willingness to pay, and the industry implications and hurdles of reclaiming such produce. The United States loses approximately 40 percent of its food from farm to fork. Foodservice operations are responsible for $86 billion of this waste each year. Much of this waste occurs because produce has slight imperfections that mar its appearance and, therefore, consumers don’t purchase it. Their study will contribute to the sustainability of foodservice operations, reduction of overall food waste in the U.S. and the education of chefs, foodservice managers and instructors.
Dr. Agnes DeFranco and R. S. Schmidgall administered a survey to members of the Club Managers of America. Their study provides a longitudinal comparison of budgetary control practices in the club industry over the past four decades, documents the various budgetary control practices, and analyzes whether or not such practices differ by the types of clubs, size and profitability. Their study’s longitudinal comparison showed that variance tolerance in food, beverage and labor cost percentages has tightened since the 1980’s, but was relaxed slightly in this current study. Subgroup analyses by demographic characteristics also showed statistically significant differences in a number of areas. The findings of their study have been accepted for publication in The Journal of Hospitality Financial Management in an article titled “Budgetary Controls in Clubs: A Time-tested Process for Financial Success.”