For an outstanding hospitality management learning experience, consider the School of Hospitality Management's summer program in Europe. Experience European hospitality for five weeks residing in the Netherlands and Italy, in addition to studying and traveling in France, Belguim, Germany, and other countries. The students live in an international environment and learn about the hospitality field in a uniquely European fashion. Penn State offers six advanced undergraduate credits to students who complete this program. This program is ideal for hospitality management students but welcomes students from other majors.
The class begins in Maastricht in the Netherlands. Midway through the program, classes will move to the Apicius International School of Hospitality in Florence, Italy. The program provides field trips to destinations such as the Banfi Vineyards and Paris for tours and a group dinner. During the time when the class does not meet, students can travel independently almost anywhere in Europe. The required Eurail pass allows travel to Florence, Venice, Rome, Munich, Paris, the Riviera, Rome, Spain, and Switzerland.
Bart Bartlett (email@example.com) is an associate professor of hotel, restaurant, and institutional management, with twenty-six years on the Penn State faculty. He has a doctorate in educational administration, an MBA specializing in human resource management and a bachelor's in food service and housing administration, all from Penn State. Dr. Bartlett has also earned the Certified Hotel Administrator designation. Bartlett's professional experience includes sixteen years of hotel and restaurant employment, incorporating several management positions with practical experience in all aspects of hotel and restaurant operations.
His teaching is primarily in the areas of human resource management, organizational behavior, and managerial communication, and his research interests focus on hospitality job satisfaction, on diversity in hospitality, and on hospitality job design.
498F Special Topics: International Restaurant and Food Service Management (3 credits)
This course is designed to cover major European cuisines and oenology, such as those of France, Italy, Switzerland, Germany, Spain, and Greece. A theoretical foundation is developed for the general study of cuisines. In addition, the historical development of European cuisines is examined from ancient times to the present. Each cuisine is explained in terms of menu, service, custom, presentation, and preparation. Lectures are supplemented by lab sessions. Students taste and evaluate European cuisines and keep a culinary and managerial journal. Instructor: Marja Verbeeten
498I Special Topics: International Hospitality Management (3 credits)
This course is designed to expose students to international hospitality management, organization, practices, and structures in a European setting. Topics include the cultural influences on hospitality management, managing in an international environment, the developing European economic community's impact on tourism, and the effect of economic integration among countries in the hospitality industry. Instructor: Bart Bartlett
Successful applicants will satisfy the pre-requisites established by the program.
Minimum 2.5 cumulative GPA
Sophomore class standing or higher at time of study
Applicants are considered on a continuous, first-come, first-served basis. Students are encouraged to apply early, as enrollment is limited.
Housing and Meals
In Florence, students will reside in apartments with two to four students assigned to each apartment. In Maastricht, students will live in quadruple rooms and on class days, continental breakfast and substantial lunches will be provided. Several group dinners are also provided. Otherwise, students are on their own for meals in the evenings and on non-class days, when they may be traveling independently.
For more information on program costs, please be sure to review the Summer budget sheet. These budget sheets include information on costs that are billable to the bursar bill, as well as estimated additional costs. Costs vary by program, so it is important to review this information carefully.
Please note that tuition rates may vary depending on major and class standing.
Financial Aid & Scholarships
Penn State students studying through Education Abroad can use most components of their existing financial aid packages toward the cost of study abroad. This may include federal and state grants, VA educational benefits, federal student loans, and University scholarships and grants. Notable exceptions include work-study awards and some athletic scholarships.
The University Office of Global Programs also administers a number of grants and scholarships. Eligibility is based on academic excellence and/or financial need. There is also funding available for study abroad programs in diverse locations and for students from diverse backgrounds. In most cases, applicants should have a current year FAFSA on file with the Office of Student Aid. Funding opportunities may also be available through Penn State academic departments. For detailed information on financial aid and scholarship opportunities and application procedures, please visit theFunding Study Abroadsection of the Global Penn State website.
For More Information
For more information about programs and education abroad at Penn State, we encourage you to meet with or contact our Peer Advisers. These study abroad returnees can explain program options, give an overview of the education abroad process, as well as provide information about his/her program. If you are not at University Park, contact your Campus Global Representative.
NOTE: Date of departure from the U.S. is June 3, 2014. Students arrive in Brussels on June 4, and travel to Maastricht by train. If travelling with the group, students should arrive by 10:30 a.m on June 4.
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