Bachelor of Arts in Hospitality Administration
The Hospitality Administration program produces graduates who are not only prepared for entry-level work positions in the rapidly expanding and varied foodservice, hospitality and tourism industry, but also who can confidently advance to middle- and upper-level management opportunities because of their formal training and education. Upper division courses (e.g., those at the 300 and 400 level) are offered online to afford maximum flexibility for enrolled students.
Advising is mandatory for this program. Contact the Culinary Arts and Hospitality Department at (907) 786-1487 or firstname.lastname@example.org for an appointment with a faculty advisor to plan a personal program of study.
Students are highly encouraged to coordinate their course selection with the program academic advisor. Some courses that may fulfill General Education Requirements and baccalaureate requirements are prerequisites to required business core courses.
- Satisfy the General University Requirements for Baccalaureate Degrees.
- Complete the General Education Requirements for Baccalaureate Degrees. A minimum of 3 credits of GERs must be at the 300 or 400 level to meet the upper-division credit requirements for this degree.
- Complete the major requirements below.
There are three emphasis study core options in this degree program. In addition to GERs, students will complete a Culinary Core, a Business Core and then the Hospitality Core. To meet the prerequisites, the above courses must be completed in sequence. The Culinary and the Business Core must be completed as prerequisites to the Hospitality Core. Students must maintain a minimum cumulative GPA of 2.5 in the program. Students are required to plan their course of study with a program advisor. All HA courses are available online.
|CA A101||The Hospitality Industry: Careers, Trends, and Practices||2|
|CA A103||Culinary Skill Development Laboratory||4|
|CA A107||Cost Control||3|
|CA A110||Quantity Food Purchasing||2|
|CA A111||Bakery Skill Development Laboratory||4|
|CA A201||A la Carte Kitchen||4|
|CA A224||Hospitality Service||3|
|CA A225||Hospitality Concept Design||3|
|ACCT A201||Principles of Financial Accounting||3|
|ACCT A202||Principles of Managerial Accounting||3|
|BA/JUST A241||Business Law I||3|
|BA A300||Organizational Theory and Behavior||3|
|BA A343||Principles of Marketing||3|
|BA A361||Human Resource Management||3|
|BA A381||Consumer Behavior and Relationship Management||3|
|BA A388||Globalization and Business Environment||3|
|BA A463||Branding and Content Marketing Strategies||3|
|CIS A110||Computer Concepts in Business||3|
|STAT A200||Elementary Statistics||3|
|HA A301||Advanced Hospitality Administration||3|
|HA A305||Front Desk Operations||3|
|HA A310||Hospitality Financial Management||3|
|HA A401||Hotel Facilities and Operations||3|
|HA A405||Hospitality Leadership and Ethics||3|
|HA A410||Hospitality Marketing||3|
|HA A495||Hospitality Administration Internship||6|
A minimum of 121 credits is required for the degree of which 42 credits must be upper division. Of those 42 upper-division credits, a total of 24 credits must be completed in residence at UAA.
Program Student Learning Outcomes
Graduates are able to:
- Apply theories and concepts of baking and cooking and implement necessary techniques to operate or function in a commercial kitchen and bakery.
- Demonstrate ability to practice concepts of customer service and operate front desk operations for lodging venues.
- Analyze the food, beverage and lodging cost-control cycle and accounting practices, and implement controls to maintain costs and ensure profitability.
- Demonstrate the ability to implement sales, marketing and promotion, and utilize resources to develop and implement marketing plans for food service, lodging and tourism venues.
- Discuss the importance of the manager’s role and ethics associated with executive management and how they lead and inspire staff to achieve mission and goals.
- Identify health, building, and fire codes and implement requirements to maintain a safe hospitality environment.