he School of Hospitality Management at Widener University in Chester, Pennsylvania, has launched a program to better prepare students for leadership positions in the global hospitality industry.

"American students should understand various cultural contexts and be globally literate in order to succeed as future hospitality industry leaders,” says Dr. Nicholas Hadgis, dean of the school. Participation in the global leadership program requires studying a foreign language to the intermediate level, a semester or academic summer abroad, a course in international relations, and a selection of extracurricular activities.

A sample of the benefits of international experience was enjoyed by two Widener students, Kimberly Brady and Stephanie Theobald, and Professor David Tucker during a one-week wine tour of Tuscany sponsored by Banfi Vintners. Each year, the company invites American students in selected hospitality management programs to be their guests at Castello Banfi, the company’s vineyard estate in Montalcino.

Sharon McCarthy, director of wine education at Banfi, says the quality and commitment of the students and faculty at Widener led the company to invite members of the school to participate. “We’re quite impressed with the Widener students and faculty—their passion for the program and what they are doing for the hospitality industry.”

Brady and Theobald, both scheduled to graduate in 2008, signed on for the trip to learn about wine, but they returned home having learned much more. The week-long visit also proved to be a crash course in Italian food, including visits to manufacturers of cheese and balsamic vinegar. This is where participants discovered that quality products require lots of time, effort, and raw materials. “I was surprised to see how much milk goes into making cheese—16 gallons into 1 pound,” Brady says.

Theobald was similarly impressed by the winemaking process, which they experienced at levels ranging from craft to industrial. “We don’t realize how much work and time goes into making wine,” she says. “It takes three to four years for a vine to produce a quality grape.”

Certain aspects of the Italian attitude toward food and wine particularly appealed to the students. “Italian food is simple but exquisite,” says Brady. “And they take time to enjoy their food ... an Italian meal may go on for three-and-a-half hours.”

The Banfi staff didn’t neglect the more practical side of the students’ education: They learned about grape varieties and food and wine pairings at several tastings throughout the seminar. Most importantly, the experience abroad served as a best practices model for future hospitality professionals. The seminar exposed these young Americans to a rich culinary tradition and an attitude of gracious service, which perhaps was the most important lesson of all. CONTACT: www.widener.edu