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

John O'Neill, Director and Professor, School of Hospitality Management, 201E Mateer Building, 814-863-8984,

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,

Rosemarie Hibbler, Coordinator, Career Placement and Advising, 229 Mateer Building, 814-863-1448,

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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


The School of Hospitality Management offers a three semester cohort program that includes a year abroad. Students will live, study and travel with a cohort of students from Penn State and our two partner universities. For further information, please contact Dr. Dan Mount,


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. Dan Mount,


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 School of Hospitality Management has a two-week three credit summer culinary program at the world famous Institute Paul Bocuse in Lyon, France. Students will have the opportunity to learn about French cuisine, culture and wines in a very hands-on setting while also enjoying some time off to explore the region. Practical classes are held in the kitchens of Institute Paul Bocuse and are taught by the chefs of the Institute. For further information, please contact Dr. Dan Mount,


The School of Hospitality Management offers a one-week trip to Italy or Spain as part of a three credit course taught at Penn State during the spring semester. The trip to Italy includes time spent in Tuscany and Rome. The trip to Spain includes time spent in Catalonia and Barcelona. For further information, please contact Dr. Dan Mount,


Summer internships are offered at the Renaissance Il Ciocco Resort in the Tuscany region of Italy and at the Marriott Cap D'Ail in the South of France near Monaco. These internships may be taken for credit. These are highly competitive. Applications are taken in the fall semester for summer placement. For further information contact Dr. Dan Mount,


The School of Hospitality Management provides students the opportunity to spend a semester at one of its partner institutions abroad. Students will pay regular tuition at Penn State and will then live and study abroad with the guarantee that credits from the partner institution will transfer to Penn State. Opportunities for 2013-14 include programs in the Netherlands, Hong Kong, Italy and New Zealand. A program in Australia will be available in the fall of 2014.

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 all the General Education courses, CMPSC 203 (if available), STAT 200, MKTG 221 and MATH 021, 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 HRIM 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, Rosemarie Hibbler.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.