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. 

Admission Requirements

Satisfy the Application and Admission Requirements for Baccalaureate Programs.

Advising

Advising is mandatory for this program. Contact the Culinary Arts and Hospitality Department at (907) 786-1487 or uaa_chef@alaska.edu 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.

Graduation Requirements

Major Requirements

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. 

Culinary Core
CA A101The Hospitality Industry: Careers, Trends, and Practices2
CA A103Culinary Skill Development Laboratory4
CA A104Sanitation2
CA A107Cost Control3
CA A110Quantity Food Purchasing2
CA A111Bakery Skill Development Laboratory4
CA A201A la Carte Kitchen4
CA A224Hospitality Service3
CA A225Hospitality Concept Design3
Business Core
ACCT A201Principles of Financial Accounting3
ACCT A202Principles of Managerial Accounting3
BA/JUST A241Business Law I3
BA A300Organizational Theory and Behavior3
BA A343Principles of Marketing3
BA A361Human Resource Management3
BA A381Consumer Behavior and Relationship Management3
BA A388Globalization and Business Environment3
BA A463Branding and Content Marketing Strategies3
CIS A110Computer Concepts in Business3
STAT A200Elementary Statistics3
Hospitality Core
HA A301Advanced Hospitality Administration3
HA A305Front Desk Operations3
HA A310Hospitality Financial Management3
HA A401Hotel Facilities and Operations3
HA A405Hospitality Leadership and Ethics3
HA A410Hospitality Marketing3
HA A495Hospitality Administration Internship6

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.