Hotel and Restaurant Introduction
Management The mission of NAU's School of Hotel and
PO Box 5638 Restaurant Management is to develop your
Flagstaff, AZ 86011 -5638 professional and technical competence in preparation
602-523-2845 for leadership responsibility in hospitality-related Hotel and
Faculty Our undergraduate curriculum is designed to provide
David A. Williams, Dean; Galen R. Collins, Assistant you with intellectual growth, communication skills,
Dean; Matt Casado, Don Carlson, Lenka Hospodka, ethical awareness, appreciation of values and society,
Rich Howey, Christine Lynn, Rich McNeill, Bill Miller, and professional knowledge of the hospitality
Jim Murphy, John Myers, Wally Rande, Emery industry.
Trowbridge, Bruce Urdang, Gary Vallen, Bert Van Our undergraduate degree program is enhanced by
Hoof, Paul Wiener, Larry Yu 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
Arizona Hospitality Trends and presents
conferences, programs, and seminars for
• 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 campus visitors. The Inn has a
full-time general manager, executive housekeeper,
and chef, but is staffed by our students, providing
practical, in-service training in all facets of hotel
and restaurant management.
Degree Offered —
B.S. in Hotel and Restaurant
To earn this degree, you must complete the three
components described in the following paragraphs.
This degree does not require a minor.
Major Requirements 70 hours
Liberal Studies Requirements 48 hours
General Electives 7 hours
Total 125* 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, hands-
on portion of this degree program.
Major Requirements • world and cultural diversity: 3 hours
(We highly recommend SC 368 and COM 301.)
The requirements for this major include a hospitality
core curriculum, a support core, and hospitality General Electives
electives, as described in the following sections.
You may take 7 hours from any area you choose. We
Academic Core Curriculum strongly encourage you to take courses that focus on
Programs You must take the following 49 hours: HA 100, 120, cultural awareness, interpersonal skills, and
210, 240, 241, 260, 270, 335, 345, 355. 365. 370, communication abilities.
390, 405. 420, and 490.
Support Core Hospitality Administration
These 6 hours are ACC 255 and BA 201.
Hospitality Electives Some courses may not be offered every semester.
You must complete 15 hours of upper-division Check with the department and the current Class
hospitality administration electives or courses offered Schedule for information about when specific courses
in other professional schools, such as the College of are offered.
Business Administration. (You may not use general
electives to meet this requirement.) Please be aware that before you can enroll in HA
300- or 400-level courses, you must complete all HA
You may combine hospitality administration 100- and 200-level courses and BA 201 and ECO 284
electives in the following areas of concentration: and 285. The only exception to this policy is by
• resort management: HA 384, 401, 421, and one of written approval of your academic adviser.
371, 389, 492, and 493 HA 100 Introduction to the Hospitality Industry (3).
• restaurant management: HA 325, 340, 442. and Introduction to the hospitality industry through a review of
one of 341, 389, 440, and 441 the historical development.
• international and tourism management: HA 384, HA 120 Introduction to Property Management (3).
492, 493, and one of 389 and 401 Introduction to professional housekeeping and its
administration, maintenance of physical plant, and
Liberal Studies Requirements employee supervision.
HA 210 Guest Service Management (3). A study of front-
With the aid of your adviser, you select a sequence of of-the-house operations, including bell service, guest
liberal studies courses that includes 36 hours of reception, and reservation systems. Prerequisite: HA 100
lower-division (100-200 level) and 12 hours of or written approval of academic adviser.
upper-division (300-400 level) courses. (See the HA 240 Commercial Food Preparation Theory (3). An
General Academic Requirements chapter of this introduction to the basic principles of commercial food
catalog for general information about the liberal selection, storage, preparation, and service. Prerequisite:
studies credit that we require.) HA 100 or written approval of academic adviser.
You should complete 18 hours of lower-division HA 241 Commercial Food Lecture (4). Application of the
courses, including foundation studies, before principles, procedures, and techniques involved in small-
enrolling in upper-division liberal studies courses. and large-quantity food preparation and production.
Within the requirements for each liberal studies Prerequisite: HA 240.
block, you may select both lower- and upper-division HA 241L Commercial Food Lab (0). Fee required.
courses. Corequisite: HA 241.
You must meet the following specific requirements in HA 260 Hospitality Financial Management (3). Study of
each liberal studies block: financial statement analysis, asset management, ratio
analysis, analytical techniques, and investment decision
• foundation studies: ENG 105 or both 101 and 102
making. Prerequisite: ACC 255.
and MAT 110, 114, or 135 or a more advanced
mathematics course HA 270 Hospitality Computerized Automation I (3).
Operations related to the hospitality industry, including
• arts: 6 hours reservation systems, guest accounting, and managers'
• humanities: 6 hours reports. Prerequisite: HA 210. Fee required.
• language and analysis skills: 8 hours of a modern HA 325 Facilities, Equipment, and Layout (3).
language Fundamentals of facilities planning for commercial,
• natural sciences: 7 hours, including one lab course institutional, and industrial food service, including
planning, layout, and design of production and service
• social sciences: ECO 284 and 285 plus one areas. Prerequisite: HA 240 or written approval of
geography, psychology, or sociology course academic adviser.
HA 335 Hospitality Law (3). Common law and its HA 421 Property Systems Design (3). The principles and
application to the hospitality industry, including basic techniques required to successfully analyze, design, plan,
contracts, administrative law, government regulations, and and maintain various types of hotel and restaurant facilities.
legal concerns resulting from the innkeeper-guest Prerequisite: HA 420 or permission of academic adviser.
HA 435 Hospitality Litigation (3). An in-depth analysis of
HA 340 Beverage and Bar Operations (3). An the litigation process both procedurally and substantively as
introduction to the history of the beverage industry and the it relates to the hospitality industry. Prerequisites: HA 335 Hotel and
production and classification of alcoholic beverages. The and permission of academic adviser. Restaurant
sales, service, and control system of the alcoholic beverage Management
industry are also discussed. Prerequisite: HA 240 or HA 440 Dining Service Management (3). Introduction to
written approval of academic adviser; must be 21 years of the basic principles, procedures, and techniques involved
age or older. Fee required. in managing food and beverage operations. Prerequisite:
HA 341 Menu Planning (3). Introduction to the basic
principles, procedures, and techniques involved in menu HA 441 Fast Food Management (3). An analysis of the
principle operating problems in the fast-food field.
planning. Prerequisite: HA 241 or written approval of
Prerequisite: HA 241.
HA 345 Hospitality Human Resource Management (3). HA 442 Food Service Management (3). Introduction to
Development of human resources management skills; the human and technological resources that food service
exploration of the ethical issues inherent to the hospitality managers have under their control. Prerequisite: HA 355.
industry. Prerequisite: HA 270. HA 490 Senior Seminar ( 3 ) . A senior-level capstone
course that incorporates organizational theory, strategic
HA 355 Food and Beverage Control (3). Management
of systems and techniques used to control food, beverage, planning, and simulated problem solving. Prerequisites:
and labor costs in the hospitality industry. Prerequisite: Senior status in HRM and completion of or concurrent
enrollment in remaining HA core courses or written
approval of academic adviser.
HA 365 Hospitality Marketing (3). Marketing objectives
and strategies related to consumer demands, marketing HA 492 International Hospitality Marketing (3).
Marketing to the international traveler industry and the
planning, and selling methodologies for the hospitality
industry. public sector. Prerequisite: HA 365 or written approval of
HA 370 Hospitality Automation II (3). Computer
HA 493 International Travel and Tourism (3). Provides
technology as a tool in problem solving and application
an in-depth examination of international tourism including
analysis. Prerequisite: HA 355 or written approval of
scope, socioeconomic impact, and NTO development.
academic adviser. Fee required.
Prerequisite: HA 390 or written approval of academic
HA 371 Hospitality Automation III (3). Technology as a adviser.
management (vs. operations) tool in problem solving at
property or corporate levels. Topics include application
acquisition. Prerequisite: HA 370 or permission of
HA 384 Destination Development (3). Development of
the destination tourist attraction with an emphasis on
economic, environmental, and sociological factors.
HA 389 Cooperative Education ( 1 - 1 2 ) . A preplanned
cooperative employment experience related to student's
field of study or career objectives. Fee required.
HA 390 International Hospitality Operations (3).
Multinational hospitality operations with emphasis on U.S.
corporate planning for overseas operations. Prerequisite:
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.
HA 420 Advanced Property Management (3). Technical
areas of building maintenance in the hospitality industry
with emphasis on support systems and energy conservation.
Prerequisite: HA 210.