Main Office
Chilton Hall, 331
P.O. Box 311100
Denton, TX 76203-1100
(940) 565-2436
Web site: www.scs.unt.edu/smhm
Judith C. Forney, Associate Dean
Graduate Faculty: Brandon, Clay, Crutsinger, Flottman, Forney, Getty, Kim, LaBrecque, Palakurthi, Reynolds, Tas.
The School of Merchandising and Hospitality Management offers graduate programs leading to the following degrees:
These two programs are designed to meet the personnel needs of the fashion and hospitality industries, as well as the demand for instructors in postsecondary fashion merchandising and hospitality programs. Close proximity to a market complex, retailers, wholesalers, manufacturers, major hotels and restaurants provides excellent affiliation and internship opportunities.
The mission of the division of hotel and restaurant management is to educate students for managerial positions in the hospitality industry and to contribute to the profession through research, publication, consultation and related service activities.
The mission of the division of merchandising is to provide educational experiences that result in critical analysis of consumer-driven production distribution systems, product evaluation, and product use in domestic and international textile, apparel and home furnishings industries. These experiences focus on the impact of consumer-driven markets, domestic and international merchandising, critical analysis, and leadership development as they relate to three components of the merchandising process: production distribution systems, product evaluation, and product use. The division of merchandising prepares students for textiles and apparel and home furnishings merchandising career opportunities in an increasingly competitive domestic and global marketplace.
The degree plan is developed in consultation with the student's major professor, to meet the specific needs and career objectives of the student.
Research areas currently under investigation by the school's faculty include personnel and labor relations, issues in consumer behavior, social/psychological aspects of clothing, factors related to consumer purchase of home furnishings, aesthetic preferences, international trade, cross-national comparisons and ethnic marketing. Other topics of research interest include quality assurance, competencies important for entry-level managers, curriculum design for hotel and restaurant management programs, managing demographic and multicultural diversity in the workplace, and entrepreneurial opportunities.
Graduate students may have the opportunity to work with faculty on funded research projects in merchandising, and hotel and restaurant management.
Information about the following scholarships may be obtained by writing to the associate dean of the School of Merchandising and Hospitality Management.
Completed School of Merchandising and Hospitality Management scholarship applications are due February 1 inthe office of the Dean of the School of Merchandising and Hospitality Management. A minimum GPA of 3.0 is required for scholarship application, unless otherwise noted.
To keep a scholarship, the student must maintain:
The following scholarships may be awarded to either merchandising or hotel and restaurant management majors:
The following scholarships are awarded to merchandising majors:
The following scholarships are awarded to hotel and restaurant management majors:
A limited number of teaching and research assistantships are available in the school. Contact the Office of the Dean for an application.
Master of Science in Hotel and Restaurant Management
The student must meet the requirements for admission to the Toulouse School of Graduate Studies. Included in these requirements are a minimum score of 800 on the Graduate Record Examination (GRE), a minimum score of 400 on the verbal section of the GRE and a demonstrated proficiency in oral and written English.
Applicants must have completed a minimum of 24 semester hours of undergraduate work in hotel and restaurant management, or the equivalent; 12 of the 24 hours must be advanced.
Students who do not meet the requirements must complete specified prerequisite courses in hotel and restaurant management before beginning their graduate program.
The student must earn a minimum of 36 semester hours, including SMHM 5300, Research Methods in Merchandising and Hospitality Management, distributed as follows.
The minor must include a statistics course: EDER 5210, Educational Statistics, or MSCI 5010, Statistical Analysis.
The non-thesis option requires one minor of 12 hours, or 6 hours in each of two minors. The thesis option requires 6 hours in a minor area. A minimum of 6 hours must be from a department outside the School of Merchandising and Hospitality Management.
Recommended minors are marketing, recreation, business law, education and business computer information systems.
The student will select one of the following options.
The student must meet the requirements for admission to the Toulouse School of Graduate Studies. Included in these requirements are a minimum score of 800 on the Graduate Record Examination, a minimum score of 400 on the verbal section of the GRE and a demonstrated proficiency in oral and written English.
Applicants must have completed a minimum of 24 semester hours of undergraduate work in fashion merchandising, or the equivalent; 12 of the 24 hours must be advanced. Students who do not meet the requirements must complete specified prerequisite courses in fashion merchandising before beginning the graduate program.
The student must earn a minimum of 36 semester hours, including SMHM 5300, Research Methods in Merchandising and Hospitality Management, distributed as follows.
The minor must include a statistics course: EDER 5210, Educational Statistics, or MSCI 5010, Statistical Analysis.
The non-thesis option requires one minor of 12 hours, or 6 hours in each of two minors. The thesis option requires 6 hours in a minor area. A minimum of 6 hours must be from a department outside the School of Mer chandising and Hospitality Management.
Recommended minors are marketing, education and business computer information systems.
The student will select one of the following options.
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