Hotel and Restaurant Management - Northern Arizona University

www6.nau.edu

Hotel and Restaurant Management - Northern Arizona University

Hotel and Restaurant

Management

PO Box 5618

Flagstaff, AZ 86011-5638

520-523-2845

FAX 520-523-1711

Email: LS@nouvax.ucc.nau.edu

Introduction

The mission of NAU's School of Hotel and Restaurant

Management is to develop your professional and

technical competence in preparation for leadership

responsibility in hospitality-related enterprises.

Our undergraduate curriculum is designed to provide

you with intellectual growth, communication skills,

ethical awareness, appreciation of values and society,

and professional knowledge of the hospitality

industry.

Our undergraduate degree program is enhanced by

the following resources:

• The Arizona Hospitality Research and Resource

Center was created to serve as a resource for our

students and to provide research and service for

the hospitality industry. The center publishes

World's-Eye View on Hospitality Trends and

presents conferences, programs, and seminars for

hospitality executives.

• The Marion W. Isbell Endowment for Hospitality

Ethics was established to encourage applied

research in hospitality ethics and management and

to increase awareness and resolution of ethical

problems related to the hospitality industry

through educational programs.

• The Inn at NAU provides quality food, beverage,

and lodging accommodations to the NAU

community and university visitors. The inn has a

full-time general manager, executive housekeeper,

and chef, and is staffed by our students, providing

practical, in-service training in all facets of hotel

and restaurant management.

Hotel and

Restaurant

Management

Degree Offered—

B.S. in Hotel and

Restaurant Management

To earn this degree, you must complete the three

components described in the following paragraphs.

This degree does not require a minor.

Major Requirements

Liberal Studies Requirements

General Electives

Total

65 hours

46 hours

9 hours

120* hours

*Be aware that most courses required for your degree

have prerequisites that you must also take. Check all

course descriptions to find out.

In addition to the course requirements described in

the following paragraphs, you must obtain and

document 800 hours of relevant employment in a

hospitality-related enterprise for the technical, handson

portion of this degree program.

261


Academic

Programs

262

Major Requirements

The requirements for this major include a hospitality

core curriculum, a support core, and hospitality

electives, as described in the following sections.

Core Curriculum

You must take the following 47 hours: HA 100, 170,

210, 220, 240, 241, 242, 260, 270, 315, 335, 345, 355,

365, 390, 420, and 490.

Support Core

These 6 hours are ACC 255 and FIN 300.

Hospitality Electives

You must complete 12 hours of upper-division

hospitality administration electives or courses offered

in other professional schools, such as the College of

Business Administration. (You may not use general

electives to meet this requirement.)

You may combine hospitality administration electives

in the following areas of concentration:

• resort management: HA 384, 401, 405, and one of

371,389, 421,492, and 493

• restaurant management: HA 325, 340, 442, and

one of 341,389, 440, and 441

• international and tourism management: HA 384,

492, 493, and one of 389 and 401

Liberal Studies Requirements

With the aid of your adviser, you select a sequence of

liberal studies courses that includes 36 hours of

lower-division (100-200 level) and 12 hours of upperdivision

(300-400 level) courses. (See the General

Academic Requirements chapter of this catalog for

general information about the liberal studies credit

that we require.)

You should complete 18 hours of lower-division

courses, including foundation studies, before enrolling

in upper-division liberal studies courses. Within the

requirements for each liberal studies block, you may

select both lower- and upper-division courses.

You must meet the following specific requirements in

each liberal studies block:

• foundation studies: ENG 105 and MAT 110, 114, or

135 or a more advanced mathematics course

• arts: 6 hours

• humanities: 6 hours

• language and analysis skills: 8 hours of a modern

language

• natural sciences: 7 hours, including one lab course

• social sciences: ECO 284 and 285 plus one

additional course (9 hours total)

• world and cultural diversity: 3 hours

(We highly recommend SC 368 and COM 301.)

General Electives

You may take 9 hours from any area you choose. We

strongly encourage you to take courses that focus on

cultural awareness, interpersonal skills, and

communication abilities.

Hospitality Administration

Courses (HA)

Some courses may not be offered every semester.

Check with the department and the current Class

Schedule for information about when specific courses

are offered.

Please be aware that before you can enroll in HA 300- or

400-level courses, you must complete all HA 100- and

200-level courses as well as ACC 255 and ECO 284 and

285. The only exception to this policy is by written

approval of your academic adviser.

HA 100 Introduction to the Hospitality Industry

(3). Introduction to the hospitality industry through

a review of the historical development. Fall, Spring

HA 170 Hospitality Information Technology I (3).

An introduction to hospitality information

technology where a significant amount of time is

devoted to learning general-purpose hospitality

applications. Fee required.

HA 210 Guest Service Management (3). A study of

front-of-the-house operations, including bell service,

guest reception, and reservation systems. Prerequisite.

HA 100 or written approval of academic adviser. Fall,

Spring, Summer

HA 220 Introduction to Property Management (3).

Introduction to professional housekeeping and its

administration, maintenance of physical plant, and

employee supervision. Fall, Spring

HA 240 Food Service Systems Management (3). An

introduction to the basic principles of commercial

food selection, storage, preparation, and service.

Prerequisite. HA 100 or written approval of academic

adviser. Fall, Spring

HA 241 Commercial Food Lecture (1). Application

of the principles, procedures, and techniques involved

in small- and large-quantity food preparation and

production.

HA 241L Commercial Food Lab (0). Fee required.

Corequisite. HA 241. Fall, Spring

HA 242 Dining Service Management (1).

Introduction to the basic principles, procedures, and

techniques involved in managing food and beverage

operations.

HA 260 Hospitality Managerial Accounting (3).

Study of financial statement analysis, asset

management, ratio analysis, analytical techniques,

and investment decision making. Prerequisite.

ACC 255. Fall, Spring, Summer


HA 270 Hospitality Information Technology II (3).

Describes the basic functions found in hotel and

restaurant management systems and devotes a

significant amount of time to learning industryspecific

applications. Prerequisite: HA 170. Fee

required.

HA 315 Hospitality Leadership Systems (3). A

theoretical and practical overview of leadership and

communication processes characteristic of the

hospitality industry. Prerequisite: Completion of all

100- and 200-level HA courses.

HA 325 Facilities, Equipment, and Layout (1).

Fundamentals of facilities planning for commercial,

institutional, and industrial food service, including

planning, layout, and design of production and

service areas. Prerequisite. HA 240 or written approval

of academic adviser.

HA 335 Hospitality Law (3). Common law and its

application to the hospitality industry, including basic

contracts, administrative law, government

regulations, and legal concerns resulting from the

innkeeper-guest relationship. Fall, Spring, Summer

HA 340 Beverage and Bar Operations (3). An

introduction to the history of the beverage industry

and the production and classification of alcoholic

beverages. The sales, service, and control system of

the alcoholic beverage industry are also discussed.

Prerequisites: HA 240 or written approval of academic

adviser; must be twenty-one years of age or older. Fee

required. Fall, Spring, Summer

HA 341 Menu Planning (1). Introduction to the

basic principles, procedures, and techniques involved

in menu planning. Prerequisite. HA 241 or written

approval of academic adviser.

HA 345 Hospitality Human Resource Management

(3). Development of human resources management

skills; exploration of the ethical issues inherent to the

hospitality industry. Prerequisite. HA 270. Fall, Spring,

Summer

HA 351 Corporate Finance for Hospitality

Managers (3). Examines financial management's role

within the hospitality industry and how it maximizes

the value of hospitality corporations. Prerequisite.

FIN 300.

HA 355 Food and Beverage Cost Control (3).

Management of systems and techniques used to

control food, beverage, and labor costs in the

hospitality industry. Prerequisite. ACC 255. Fall,

Spring, Summer

HA 365 Hospitality Marketing (3). Marketing

objectives and strategies related to consumer

demands, marketing planning, and selling

Methodologies for the hospitality industry. Fall,

Spring, Summer

HA371 Hospitality Information Technology III (3).

technology as a management (versus operations) tool

in problem solving at property or corporate levels.

topics include application acquisition. Prerequisite.

HA 370 or permission of academic adviser. Fee

required.

HA 384 Destination Development (3). Development

of the destination tourist attraction with an emphasis

on economic, environmental, and sociological factors.

HA 390 International Hospitality Operations (3).

Multinational hospitality operations with emphasis

on U.S. corporate planning for overseas operations.

Prerequisite. HA 210. Fall, Spring, Summer

HA 401 Resort Management (3). An introduction to

resort planning, development, and management;

special topics include financial and marketing

considerations unique to the resort environment.

HA 405 Convention and Group Planning (3). Group

business as it relates to hospitality industry sales,

planning, and marketing. Prerequisite. HA 210. Fall,

Spring, Summer

HA 408 Fieldwork Experience (3). Supervised field

experience in an appropriate agency or organization.

May not exceed 12 hours of credit. Fee required. Fall,

Spring, Summer

HA 411 Club Management (3). An introduction to

the history, organization, management, and

recreation of various private country and city clubs.

Prerequisite. Completion of all 100- and 200-level HA

courses.

HA 420 Property Management II (3). Technical

areas of building maintenance in the hospitality

industry with emphasis on support systems and

energy conservation. Prerequisite. HA 210. Fall,

Spring, Summer

HA 421 Property Systems Design (3). The principles

and techniques required to successfully analyze,

design, plan, and maintain various types of hotel and

restaurant facilities. Prerequisite. HA 420 or

permission of academic adviser.

HA 435 Hospitality Litigation (3). An in-depth

analysis of the litigation process both procedurally

and substantively as it relates to the hospitality

industry. Prerequisites: HA 335 and permission of

academic adviser. Fall, Spring

HA 441 Fast Food Management (1). An analysis of

the principle operating problems in the fast food

field. Prerequisite. HA 241.

HA 442 Advanced Food and Beverage Management

(3). The development of a business plan and

operational procedures for a restaurant operation

Prerequisites: HA 240and 355.

HA 445 Training and Evaluation (3). Applicationsbased

course in how to design, implement, and

evaluate training using an instructional design model

Prerequisite. HA 345.

HA 477 Gaming and Casino Management (3).

History, development, and management of casinos

and gaming. Emphasis on environment, operations,

regulation, accounting, auditing, and taxation of

casinos and gaming operations. Prerequisite: HA 260.

Fee required. Must be twenty-one years of age.

HA 490 Senior Seminar (3). A senior-level capstone

course that incorporates organizational theory,

strategic planning, and simulated problem solving.

Prerequisites: Senior status in HRM and completion of

Hotel and

Restaurant

Management

263


Academic

Programs

264

or concurrent enrollment in remaining HA core

courses or written approval of academic adviser. Fall,

Spring, Summer

HA 492 International Hospitality Marketing (3).

Marketing to the international traveler industry and

the public sector. Prerequisite. HA 365 or written

approval of academic adviser.

HA 493 International Travel and Tourism (3).

Provides an in-depth examination of international

tourism including scope, socioeconomic impact, and

NTO development. Prerequisite. HA 390 or written

approval of academic adviser.

HA 494 European Hospitality and Tourism (3).

Introduces the elements of European travel, tourism,

and lodging. Emphasis on immersion into hospitality

systems. Attention paid to socio-political influence.

(Taught concurrently with HA 495.)

HA 495 European Food Service Management (3).

An in-depth analysis of various European food

preparation, food service, and food management

practices, focusing on firsthand experience. (Taught

concurrently with HA 494.)

HA 497 Independent Study (3-6). Students work

under faculty supervision on a research project. Areas

of study are determined between student and faculty

member. Fall, Spring, Summer

Faculty

Mateo Casado-Baena, Ed.D., Associate Professor of

Hotel and Restaurant Management

B.A., Metropolitan State College; M.A., Ed.D.,

Northern Arizona University; NAU 1988

Galen R. Collins, M.S., Associate Professor of Hotel

and Restaurant Management; Assistant Dean, School of

Hotel and Restaurant Management

A.A., Miami Dade Community College; B.B.A., M.S.,

Florida International University; NAU 1987

Lenka M. Hospodka, M.B.A., Lecturer in Hotel and

Restaurant Management

B.S., Cornell University, M.B.A., New York University;

NAU 1987

Richard M. Howey, Ph.D., Associate Professor of Hotel

and Restaurant Management

B.A., University of Kansas; B.A., M.B.A., Washington

State University; Ph.D., Pennsylvania State University;

NAU 1991

Christine Lynn, Ph.D., Assistant Professor of Hotel

and Restaurant Management

A.A., Los Angeles Pierce College; B.A., California State

University-Sacramento; M.S., Ph.D., Purdue

University; NAU 1992

Richard G. McNeill, M.I.M., Assistant Professor of

Hotel and Restaurant Management

B.S., Arizona State University; M.I.M., American

Graduate School of International Management; NAU

1989

William E. Miller, Ed.D., Professor of Hotel and

Restaurant Management

B.S., University of Nebraska; M.A., Ed.D., Arizona

State University; NAU 1982

James T. Murphy, C.P.A., Assistant Professor of Hotel

and Restaurant Management

B.B.A., lona College; M.B.A., University of Missouri;

NAU 1988

John L. Myers, Ed.D., Professor of Hotel and

Restaurant Management

B.S., M.B.A., Ed.D., Arizona State University; NAU

1990

Wallace Rande, M.B.A., Lecturer in Hotel and

Restaurant Management

B.A., Michigan State University; M.B.A., University of

Rhode Island; NAU 1990

Emery H. Trowbridge, Ed.D., Assistant Professor of

Hotel and Restaurant Management

B.S., Bryant College; M.S., Cornell University; Ed.D.,

Northern Arizona University; NAU 1987

Bruce Urdang, J.D., Associate Professor of Hotel and

Restaurant Management

B.A., State University of New York; J.D., St. John's

University School of Law; NAU 1987

Gary K. Vallen, Ed.D., Associate Professor of Hotel and

Restaurant Management

B.S., University of Nevada-Las Vegas; M.B.A.,

University of Nevada-Reno; Ed.D., Northern Arizona

University; NAU 1988

Hubert Van Hoof, M.H.M., Assistant Professor of Hotel

and Restaurant Management

B.A., M.A., University of Nijmegan, Holland; M.H.M.,

University of Houston; NAU 1991

Paul J.Wiener, M.B.A., Senior Lecturer in Hotel and

Restaurant Management

B.A., Claremont Men's College; B.S., University of

Nevada-Las Vegas; M.B.A., Harvard Business School;

NAU 1992

David A. Williams, Ed.D., Professor of Educational

Leadership; Dean, School of Hotel and Restaurant

Management

B.S.Ed., M.A., Ed.S., Ed.D., Northern Arizona

University; NAU 1984

Liang Yu, Ph.D., Associate Professor of Hotel and

Restaurant Management

B.A., Hang Zhou University (China); M.E., Boston

University; Ph.D., University of Oregon; NAU 1990

Emeritus Faculty

Peter VanKleek, B.S., Professor of Hotel and

Restaurant Management, Emeritus

B.S., Cornell University; Honorary Doctorate of

Humane Letters at Schiller International University;

NAU 1986

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