Hotel, Resort & Tourism Management
Paul Smith’s has a long tradition of being “about the experience.” Our practice of integrating academics and experiential learning is brought to life within all of our programs in hospitality, resort and culinary arts management through a series of hands-on learning experiences, which are an integral part of most course work.
You’ll learn theory and practice here on campus, in facilities including the A.P. Smith’s Bakery as well as a pair of upscale on-campus restaurants open to the public—the lakeside St. Regis Café and The Palm at Paul Smith’s College, which features a menu inspired by the legendary Palm steakhouses. (One of our own alumni, Wally Ganzi, is a co-owner of the Palm.) The on-campus experience is complemented with off-campus industry work experience opportunities in the Saranac Lake region and nearby Lake Placid, home of the 1932 and 1980 Olympics, and one of the most popular resort destinations in the world.
These hands-on learning experiences are further reinforced in a semester-long series of hotel and culinary/food service management-level projects. Students develop and practice work skills and perform jobs under the direction of faculty working in conjunction with industry professionals in a variety of off-campus commercial hospitality and food service establishments.
Our focus on the experience includes guidance with obtaining hands-on work experience with hospitality industry professionals. This real-world work experience is an integral aspect of the hospitality, resort and tourism programs, providing students with paid employment opportunities that support individual career goals.
Students in hospitality, resort and culinary management programs can enhance their learning experiences through semester-long study abroad opportunities in Germany, Switzerland, Italy, Costa Rica, Ecuador and several other countries. This practicum semester provides students with a competitive advantage for careers in the international hospitality industry.