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!
- 89%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!
The March issue of Lodging magazine features an article written by the College’s archivist and historian Dr. Mark Young. He writes about an African-American pioneer who became an expert for the lodging industry and its dining room staff in the era of legalized discrimination. The article, titled “An American Waiter: Hospitality Pioneer John B. Goins Set the Industry Standard for Hotel Restaurant Wait Staff,” appears on page 22.
Entomological Research (SCI expanded) has accepted a paper titled “An Overview of the South Korean Edible Insect Food Industry: Challenges and Pricing/Promotion Strategies” by Drs. Tiffany Shin and Rachel Han. Their paper provides an overview of the edible insect industry in South Korea and presents suggestions for future pricing and promotion strategies. Their study outlines the current status and challenges of the edible insect industry in the food, material, animal feed and medicinal markets. It also suggests different pricing and promotion strategies for each market segment, and describes how the consideration of personal traits, information framing, and increasing familiarity can enhance consumer consumption of insect-based foods.
A paper titled “Organic Wine: The Influence of Biospheric, Altruistic and Egoistic Values on Purchase Intention, Willingness to Pay More, and Willingness to Sacrifice” co-authored by I. Rahman and Dean Dennis Reynolds and has been accepted for publication by the International Journal of Hospitality Beverage Management. This study investigated facets that underlie green consumer behavior and its three core environmental values—biospheric, altruistic and egoistic. These values were analyzed in terms of their influence on behavioral intentions pertaining to organic wine. The researchers found that in addition to an inherent concern for the environment, various status motives seem to elicit organic wine endorsement. Organic wine has a certain degree of status associated with it and its consumption is often a public practice. As a result, organic wine must appeal to consumers as a product that enhances their social status. Their study also found that consumers would increasingly embrace an organic wine if it represents personal benefits, which can be health-related or economic. However, egoistic values neither cause consumers to pay more for organic wine nor to sacrifice quality for products in this category.