Insights from a Hospitality Professional: UTA's Dr. Michael Nalley

As the College of Business continues to promote its new Hospitality program, we caught up with Dr. Michael Nalley, director of the program and seasoned hospitality professional, to learn more about what students can expect. With more than 40 years of leadership experience in the industry, Dr. Nalley shares how these new offerings, designed with both academic rigor and hands-on learning in mind, will prepare students to thrive in a variety of roles across the fast-paced world of hospitality. From internships and industry connections in the DFW metroplex to courses tailored to real-world needs, this new program is built to meet students where they are and take them where they want to go.

Dr. Michael Nalley. Photo by Matt Lok.

Tell me more about the two new degree tracks launching in Fall 2025: the BBA in Hospitality Management and the BS in Hospitality Management. What distinguishes them?

The BBA in Hospitality Management offers a specialized degree derived from the Business BBA degree. Students will gain practical and theoretical knowledge of core business and hospitality competencies in hotel, restaurant, and tourism management. Skills learned will include service leadership, guest essentials, business operations, communications, sales & marketing and revenue enhancement to build relevant knowledge, skills, and abilities to identify hospitality career goals and effective strategies. 300 hours of work experience are required, and the program has 15 credit hours of required courses plus 21 hours of electives for a total of 36 hours.

The BS in Hospitality Management offers a deeper and wider study of hospitality management, comparable to other university HM programs. Students will gain in-depth hospitality industry knowledge of business fundamentals, including guest experience management, tourism strategy, hospitality operations, analytics, financial acumen, human resources, sales & marketing, business communications and revenue management. Courses and instruction will be focused on a mix of theoretical frameworks and practical learning applications to provide students with effective management techniques to meet/ exceed industry performance and business practices. 500 hours of work experience are required, and the program has 27 credit hours of required courses plus 21 hours of electives for a total of 48 hours.

What kinds of courses can students expect to take? Are there specialized areas or concentrations within the program?

There are numerous areas of focus, including: travel and tourism, casinos, food and beverage, hotel lodging, senior living, event management and customer experience. Students can take courses like Restaurant Operation, Casino, Gaming and Club Management, Hospitality Sales &Marketing, Introduction to Travel and Tourism and more. Students are able to align their study preferences with the available elective classes.

How is UTA leveraging its location in the DFW metroplex to support students with internships, mentorships, and partnerships?

We have established an industry advisory board comprising twenty-five companies, located in the DFW area and nationally, to provide direction and support. We are also partnering with the industry, local community colleges, and high schools to communicate the degree program opportunities.

In addition, we are also networking & collaborating with local organizations on student internships, in school jobs, scholarships and mentorships, and are introducing on-campus industry clubs, participation in industry events, competitions and study abroad.

What do employers in the hospitality industry value most in new graduates, and how does this curriculum reflect those needs?

In addition to industry knowledge gained through the degree program, they are looking for applied experience, certifications and internships.

We are answering that need by developing applied learning opportunities within the courses, on property tours, onsite lab experience, certifications, internships, work experience and networking with industry guest speakers.

As a professor with over 40 years of hospitality leadership experience, what do you bring to the classroom that sets UTA’s program apart?

My experience impacts my teaching by fostering passion and purpose in student engagement, providing authentic, credible, realistic and relevant teaching of industry core concepts, applied learning principles, current priorities, trends and expectations.

My industry experience significantly enhances classroom instruction, environment and increases the value of the Hospitality program by bridging the gap between academic theory and real-world application.

By integrating these real-world insights into the curriculum, students will be not only academically prepared but also industry-ready—equipped with the technical knowledge, problem-solving abilities, and customer service mindset essential for success in the fast-paced and dynamic hospitality environment.

What is something you’re most excited for/about as the program launches?

I’m excited to cultivate community involvement and support for students, which is paramount for their learning and post-graduation success, as well as networking within the industry to obtain program recognition and support.

I am also excited to provide program leadership and realistic direction to enhance student awareness, knowledge and immersion within the culture of hospitality, and to develop the tools, resources and learning opportunities that are needed and valued by the hospitality industry for continuing education and professional development.

My hope is that this program will become the center of excellence in hospitality management for the DFW market.