Hospitality
Management in London and Paris
Winter
Break
February
22-March 1, 2008
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Program Overview:
Experience the tastes, sights and hospitality of London, England and Paris, France in this dynamic 3 credit course (undergraduate or graduate) during Winter break 2006. Tours of these truly global city will include an expedition to the markets where restaurateurs buy their fresh fish, meat and produce; exploring a world class food emporium; touring a five star hotel, discovering the luxury of high tea; reveling in the experience of Pan-European cuisine to mingling with the locals in neighborhood restaurants. This cultural experience around London and Paris, above and below ground, reveals a long history of Kings, Queens and Cuisine. |
Accommodation:
Small hotel in London, in the Bayswater area, near Notting Hill, and in a pensione located in a charming neighborhood in Paris near Montparnasse. Room based on multiple occupancy.
2008 Program Fee $1260*
*Does not include round-trip airfare or tuition and fees. Our program fees are based on currency exchange rates in effect at the time of budget planning. Further weakening of the U.S. Dollar against world currencies may require a surcharge to cover unexpected costs resulting from unfavorable exchange rates. We will do everything possible to limit program costs as we monitor economic conditions beyond our control. |
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Program fee includes:
• All Lodging
• Some meals
• Museum admissions
• Lectures and site visits
• Miscellaneous tour expenses
• All gratuities
• International Student ID Card
• CMI Health insurance
Program fee does not include:
• Round-trip international airfare
• EMU tuition and fees
• Other meals and beverages
• Personal expenses
• Independent travel
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Other
Activities:
• Tour of Harrod’s Food Hall
• Ledden Hall Market
• Paxton and Whitford Cheese Company
• Marks and Sparks Food Hall
• Doubledecker Bus Tour of London
• British Pub Lunch
• Paris Market Tour
• Billingsgate Fish Market
• Smithfield Market
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Credit:
Earn three credit hours in Global Hospitality Management (HRM
385).
Course
Objectives:
1. Develop an understanding of the difference in London and Paris
food and beverage operations in relationship to U.S. food and
beverage operations.
2. Dialogue with lodging, food and beverage operators about their
organizations.
3. Experience the cultural influences that create food and beverage
trends.
4. Develop a broader national and international perspective of
hospitality operations.
5. Understand the impact on a hospitality operation when it conducts
business internationally.
6. Understand the impact the European Economic Community has on
hospitality operations in London and paris.
7. Provide students a broader perspective on the range of hospitality
operations found outside of Michigan and the United States.
Early Application Deadline:
Dec. 14. 2007
Final Application Deadline:
Jan. 10, 2008
If
you do not have a passport,
apply for one today!
For
further information:
Dr.
Susan Gregory
206 Roosevelt Hall
susan.gregory@emich.edu
or
Office of Academic Programs Abroad
103 Boone Hall
734.487.2424 or
800.777.3541
programs.abroad@emich.edu
