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201 Mateer Building, 814-865-1853, Fax: 814-863-4257

Donna Quadri-Felitti, Director and Associate Professor, School of Hospitality Management, 201E Mateer Building, 814-863-0081,

Albert Bartlett, Professor-In-Charge of Undergraduate Program, 201 Mateer Building, 814-863-7443,

Anna Mattila, Professor-In-Charge of Graduate Program, 201 Mateer Building, 814-863-5757,

Marja Verbeeten, Professor-In-Charge of International Programs, 201 Mateer Building, 814-863-2675,

David Rachau, Instructor, Academic Adviser, 212 Mateer Building, 814-865-7033,

Home Page: /shm/

University Faculty Senate Approved Curriculum
Recommended Academic Plan(s)
Semester-by-semester academic plans recommend in table form the courses students might schedule each semester as they pursue a particular degree. These tables serve several University purposes and assist multiple constituencies: students, advisers, departments, deans, registrars, admissions officers, and family members. The plans:
  • Identify normal academic progress, course offerings, and recommended course sequencing;
  • Assist students and advisers in planning academic schedules, registrars and departments in planning course offerings, and registrars and deans in determining when students should change campus;
  • Help students to anticipate the academic workload and courses needed to earn a degree, and to schedule appropriate prerequisites;
  • Serve as tools to help advisers learn the curriculum.

Semester scheduling recommendations for all baccalaureate majors can also be found in the University Bulletin.

Recommended Academic Plans - Hospitality Management (HM)
Degree Audit
HM DIETC Degree Audit
HM Degree Audit

Penn State's Hospitality Management (HM) program ranks among the top five in the nation. The third oldest HM program, it combines the traditional foundations of a liberal arts education, the functional applications of a business curriculum and practical experience critical to the development of a hospitality professional. We help prepare managers with conceptual, managerial, problem-solving and technical skills to meet the challenges of future upper-level management positions and immediate supervisory positions.

Our program combines the advantages of a quality education at a big university with the personal attention of faculty and staff. Students work closely with faculty and staff in classrooms, labs and during advising. There are many opportunities for faculty/student interaction ranging from membership in social and professional organizations to field trips and conferences.

Career opportunities for graduates continue to expand. Over 90 percent of our students find placement in professional positions upon completion of their degrees. Scores of companies interview graduating seniors and internship candidates on campus, including such companies as Marriott Corporation, Hyatt Hotels, Houston's Restaurants, Hampton Inn, Disney World, Red Lobster, Olive Garden, and many hotel and restaurant operating companies.


Hotel Management
Resort Management
Restaurant Management
Cruise Ship Management
Quick Service Restaurant
Health Care Facilities
Life Care Management
Club Management
Sales and Marketing
Corporate Dining
School Food Service
Stadium Food Service
Technology Firms
Convention and Conference Centers
Theme Park Management
University Housing and Food Service
Health Care Facilities
Commercial Food Service (including
Hotels and Restaurants)
Governmental Agencies
Life Care Management
School Food Service
University Dining
Community Food Service Programs
Computer Software Firms
Foodservice Consulting
Equipment Manufacturers
Food Manufacturers

Work Experience Requirement

Each student must complete a minimum of 1,000 work hours within the hospitality industry. This requirement ensures that the graduate is familiar with the field that he or she will enter and has technical, experiential knowledge about that segment of the field. Work experience is a highly individualized element within the school; therefore, it is approved on an individualized basis between the faculty adviser and the student. Students should meet with their HM faculty advisers and discuss career goals, as well as previous and proposed work experience. Students should save their pay stubs from any job that provides hospitality experience.

Following is a list of job categories currently regarded as acceptable hospitality experiences:

  • Quick service, mid-scale, casual-dining, and fine-dining restaurants.
  • School, hospital, nursing home, campground, military or equivalent mass or institutional feeding establishments.
  • Theme-park and arena foodservice when not limited to vending.
  • Hotel operations, including front desk, housekeeping, convention/conference sales, room service, banquet service and bar service.
  • Country club operations, when related to food and beverage.
  • Bakery operations, when not limited to strictly production or over-the-counter sales.
  • Casino operations, when related to food, beverage, lodging or purchasing activities.
  • Food sales (purveyor) when not limited to order-taking and delivery. Evidence of inventory management, product knowledge, brand selection and control issues must be present.
  • Grocery or convenience store (food courts and delicatessens) made-to-order food production and sales, when combined with either in-house dining, catering or carry-out service.
  • Catering production and service.



An "internship" is a structured program designed by the employer to provide the student intern with a variety of learning experiences in the business. Although a formal internship is not required as part of the 1,000 hours of work experience, qualified students who participate in such programs find them to be very beneficial in exploring job options and establishing contacts. Corporations which invest time and training in student interns are often interested in hiring those students after graduation. With faculty/adviser approval, an internship may count toward the 1,000 hours of work experience. Students may select from three types of internships.

  1. Co-op Internship: The internship coordinator will assist students in arranging and registering for a 6 month co-op internship in which students earn both academic credit from Penn State and pay from the participating hospitality organization. Typically students will be registered for 3 credits. The sites for these experiences are both at domestic and international locations. An appropriate foreign language is necessary for most of the international sites.
  2. Local Internship: Through HM 495, students register for an internship class in which they will be on-site at the Nittany Lion Inn, The Penn Stater Conference Center and Hotel, or another local hotel for about 15 hours per week, plus a one-hour-per-week seminar. Students can concurrently register for a regular semester load at University Park.
  3. Work Leave: Students may take a leave of absence from Penn State to spend a semester at an industry internship. The students arrange for the internship with the participating hospitality organization. These experiences will count toward the 1,000 hour work requirement but have no academic credit.

For further information, please contact Jeffrey Heim.

Study Abroad Opportunities

There are various types of study-abroad opportunities available to Hospitality Management (HM) students. The options include:

  • semester study abroad programs (some with a Hospitality Management focus),
  • faculty-led programs (where PSU faculty teach courses for credit while abroad),
  • faculty-led “embedded” programs (international travel is part of a course taught at Penn State).

It is important to keep in mind that the deadline dates for all Penn State programs, including the HM-specific programs, are far in advance of the semester of study. The deadline dates for Fall semester is usually in late January, the deadline date for a Spring semester program is usually May 1st of the preceding year. A valuable website to explore the PSU programs is

All program costs for the semester study abroad programs and faculty-led programs can be found on the program page on the website. Search for the program you would like and when the page comes up, there will be a “budget sheets” header in the first section. Click on Fall or Spring to see estimated costs of the programs.


There are three options for semester study-abroad. Through PSU Global Programs, students can select a general education program or a HM-focused program. The third option is to study abroad through a third-party study-abroad provider. The selection of one of these programs presents very different advising and course selection considerations in the planning process. Any questions regarding the semester programs that are not answered through the Global Programs website or by this document should be addressed to Dr. Verbeeten at She is in office 222 in Mateer building.


There are hundreds of programs offered through Penn State’s Global Programs ( Students can search through the “programs offered” site to explore programs. Each program page will have information about the study-abroad institution, budget/cost information, GPA requirements and contacts in Global Programs. So if the program is not one of the HM-focused programs (listed below), you will be taking general education credits. (Many students come to Penn State from our other campuses and have most of their general education credits fulfilled so a general education focused program may not be an option.)

These general education credits are usually in the GA, GH or GS categories. For every program, there is a “course equivalencies” link in the program page on the Global Programs website. This will list the courses offered at the study-abroad institution that have already been approved for transfer credits to Penn State. If a student finds a course offered at the study-abroad institution that is not listed in the course equivalencies, the course may still be accepted but the student will have to complete the administrative steps to have the course accepted by Penn State.

It is also important to review the academic calendar of the study-abroad institution. Many universities around the world do not have the same academic calendar. For example, for many universities in Europe, the Fall semester ends in mid-January and the Spring semester ends around July 1. In Australia, in most cases, the academic year is reversed. Their “summer break” is usually from November to February. This might be important for students who are planning summer internships in the U.S. or need to work on completing their 1000-hour requirement.


Students interested in a HM focused program should plan their academic progression accordingly. Students should meet with their academic adviser and the Professor-in-Charge of International Programs in the School of Hospitality Management as early as possible. The planning focus should be on keeping as many HM elective credits as possible available for the study-abroad experience. We rarely allow course substitutions for our foods-related courses (HM 228, 329, 330 and 430). Depending on when the global program is completed, students will take HM 330 before they leave or immediately after they return and will generally take HM 430 in their final semester at Penn State. The selection of HM courses offered in some of these programs is very limited so you should meet with Dr. Verbeeten to make sure that the courses you take abroad will be utilized in your academic requirements to graduate.


Gold Coast, Australia is located on the Eastern Coast of Australia about one hour driving time south of Brisbane. Gold Coast is home to approximately 500,000 people and is considered a primary resort destination. Bond University is a private university with an enrollment of about 4,000 students. Their academic calendar matches ours very closely and students are also allowed to work up to 20 hours per week while there. Students generally take three to four courses that are the equivalent of a four-credit course at Penn State. So students taking three courses at Bond University will have 12 credits counted towards Penn State requirements.


The School of Hospitality Management offers a two week three credit summer program taught by Penn State faculty in Beijing, China. Classes usually meet four to five hours a day with time allowed to visit the cultural and historic sites in and near Beijing. For further information, contact Dr. Marja Verbeeten,


The School of Hospitality Management has a five-week summer program in Europe. 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 the program. Classes meet from three to four days a week. On the extended weekends, students may travel independently almost anywhere in Europe. For further information about dates, costs, etc., contact Dr. Bart Bartlett,, 201 Mateer Building.


The University of Waikato is located on the Northern island of New Zealand, about 1 ½ hours by car from Auckland. The population of Hamilton is approximately 140,000 with a heavy Maori influence. Their academic calendar is a typical Southern Hemisphere calendar with classes running from February to November. Their Summer break is generally from November to February and their mid-semester break (our Christmas break) is usually in July. Students generally take three courses that are the equivalent of five credits each in the Penn State system. Waikato does not have a large offering of courses so a student interested in this program should meet with the Professor-in-Charge of International Programs to ensure that they will be able to get a complete program of study before applying to the program.


The Umbra Institute is located in Perugia, Italy, a city of approximately 165,000 mid-way between Florence and Rome. The Umbra Institute is affiliated with Arcadia University offering programs for students of U.S. colleges and universities. Their academic calendar is very similar to the Penn State academic calendar. They generally offer three culinary courses each semester. Students may take these courses as elective credits as well as Italian language courses and other courses offered that may meet general education requirements.


Summer Studies in Europe

This is a five-week summer program in Europe, usually offered from early June to mid-July. It is offered in partnership with Oklahoma State University and each university sends approximately 15 students each year. Students will take two courses (International Cuisine and International Hospitality Management) earning six HM elective credits. Courses are taught in English by faculty from Penn State and Oklahoma State. In the current program, course time is spent in Florence (Italy) and Maastricht (The Netherlands). There are several open travel dates for students to explore Europe on their own. Students apply for this program at the Global Programs website. The HM lead faculty contact for this program is Dr. Bartlett at .

Paul Bocuse Culinary Institute - Lyone, France

This is a 10-14 day program, usually offered in mid-May. It is a culinary focused program, delivered at the Paul Bocuse Culinary Institute. Instruction is received from leading French chefs and is either in English or translated from French. Students earn three HM elective (French Cuisine and Culture) credits. Students apply to this program at the Global Programs website. The HM lead faculty contact for this program is Ms. Egan at

Spring Semester - One Week Abroad: Hong Kong & Macau

A one-credit course is offered that explores the fast-growing hospitality industry in both Hong Kong and its neighbor Macau. Students will gain an insight into the area’s culture as well as the compelling opportunities available in the Asian hospitality industry. Special focus will be directed towards the casino industry in Macau and the hotel and food and beverage operators in Hong Kong. Students will travel over spring break. The HM faculty lead for China is Dr. Ahlgren


This course is “embedded” in HM 498A (International Hospitality Management) offered during Spring semester at Penn State. A component of this course includes travel to either Italy or Spain, during Spring Break. Students must sign up for this course in 201 Mateer during Fall semester and indicate their travel preference. The deadline date for signing up for the course is November 1. Once the sign-up is complete, a decision will be made as to which countries we will travel to – hopefully we have enough students for all three countries. Once a decision is made, a deposit is required. Students are registered into the class once the deposit is received.

A full pre-payment of the course “program fee” is usually collected the first week of Spring semester. This program fee may range from $1,600-$1,800 depending on the number of students on each trip. Students who have taken this course may take just the embedded travel component to a different country for one credit but priority for course placement is for those taking the course for three credits. For questions on course sign-up, selection and deposits, contact Dr. Verbeeten at For questions on travel, the HM faculty lead to Italy is Mr. Heim at, the HM faculty lead for Spain is Dr. Cranage at,


Renaissance Il Ciocco Resort – Barga, Italy (Tuscany Region)

The Renaissance Il Ciocco Resort is owned in part by the Shaner Hotel Group of State College. They offer two internships each Summer to our HM students. They do not require an Italian language proficiency. Students generally work in the front office and sales but each experience may differ. Students may take this for HM elective credit. Announcements will be made during Fall semester for sign-up dates and materials that will need to be submitted. The applications are screened by the School’s International Committee and then forwarded to the Shaner Hotel Group for final selection. Final selections are usually made during the last week of Fall semester. Students are not paid, but airfare, housing and meals are provided.

Marriott Port of Monaco – Cap D’Ail, France

The hotel is located in France but is steps away from the principality of Monaco. They generally offer two internships each Summer. French language proficiency is not required for all jobs but will allow the student to be considered for front-of-the-house positions. In past years, we have had students primarily in the kitchen working with their Executive Chefs (from the U.S.). Announcements will be made during Fall semester for sign-up dates and materials that will need to be submitted. The applications are screened by the School’s International Committee and then forwarded to the Marriott Cap D’Ail executive team for final selection. Final selections are usually made the last week of Fall semester. Students my take this for HM elective credit. Students generally pay a program fee of approximately $2,500 to a partner in Monaco (Eridux), and pay for airfare. Students are paid approximately $575 dollars a month and are provided housing and two meals a day.

Foreign Language

Study in a foreign language is encouraged but not required. Spanish, French, Japanese, Chinese, German, Italian, and Russian can be especially valuable in the increasingly internationalized hospitality field. Students may use up to four credits of foreign language in the "additional course" area of the curriculum. Additional credits generally are considered useful electives. If a student wants to continue with a language begun in high school it would be wise to schedule it in the freshman year.

Relocation to University Park

Change of campus to University Park will generally occur after completion of four full-time semesters or equivalent. Earlier relocation to University Park is possible if a student is unable to make normal progress toward the degree because the requisite courses are not available at the student's campus location. Scheduling of courses should be done in consultation with the academic adviser. Assuming the HM students have completed the General Education courses including STAT 200, the following courses should be requested for the first semester at University Park: (See Recommended Academic plan for students who start at non-University Park location)

HM 201 - Introduction to Management in the Hospitality Industry (introductory course and prerequisite for all higher level HM courses)
HM 202 - Colloquium
HM 335 - Hospitality Accounting (if the math requirement has been met)

To complete the schedule, other courses could include:

HM 365 - Organizational Behavior
NUTR 119 - Elementary Foods

Student Placement

The School of Hospitality Management operates its own placement service located in 206 Mateer Building. For information on the career placement service, please contact the Coordinator.The placement service tracks and lists local job positions for students while they are in the program. The placement service also plans and arranges for corporate recruiting and placement for internships and permanent placement at graduation. Orientation sessions take place each semester to educate students on resume writing, interviewing and employment protocols.

Academic Requirement of Special Note

Students must earn a grade of “C” or better in every course within the major requirements and the option requirements. In addition, listed prerequisite course must have a “C” grade or better in order to serve as a prerequisite. (i.e., students must have completed HM 336 with a "C" or better before taking HM 435). This “C” requirement went into effect for those students in the 2006 program year and following.