Hotel and Restaurant Management - Northern Arizona University

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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
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