Bachelor of Arts in Hospitality and Restaurant Management

The Hospitality and Restaurant Management 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.

Admission Requirements

Satisfy the Application and Admission Requirements for Baccalaureate Programs.

Advising

Call the Culinary Arts and Hospitality Department at (907) 786-1487 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

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 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 A252Elementary Statistics3
Internship Requirement
CA A495Hospitality Internship6
*

To meet prerequisites, the above courses must be taken in a certain sequence. Students are encouraged to plan their course schedule with a program advisor.

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 have the option to complete an emphasis study core in hospitality, hotel, restaurant management, convention and catering management or tourism at the Northern Arizona University (NAU) or University of Nevada Las Vegas (UNLV). Or, students may complete a nutrition emphasis study core at UAA. The emphasis study cores require two semesters to complete.

Students who wish to attend NAU or UNLV are highly encouraged to apply for National Student Exchange as this greatly minimizes the amount of out-of-state tuition paid. Students must have a 2.50 minimum grade point average to meet NSE eligibility requirements.

It is possible to complete NAU or UNLV coursework via distance delivery. This requires special coordination with the UAA program academic advisor.

Northern Arizona University Hospitality Core (24 credits)

Majors must coordinate NAU plan of study with program academic advisor. Coursework must be at the 300/400 level in the areas of hotel/restaurant management, catering/convention management, sustainable tourism, or outdoor wilderness recreation tourism.

University of Nevada Las Vegas Hospitality Core (24 credits)

Majors must coordinate UNLV plan of study with program academic advisor. Coursework must be at the 300/400 level in the areas of hotel/restaurant management, catering/convention management, sustainable tourism, or outdoor wilderness recreation tourism.

Additionally, complete four elective courses at the 300/400 level in the area of hotel/restaurant management, catering/convention management, tourism management, sustainable tourism, or outdoor wilderness recreation tourism.

University of Alaska Anchorage Nutrition Core (27 credits):

DN A151Nutrition Through the Life Cycle3
DN A203Nutrition for Health Sciences3
DN A255Concepts of Healthy Food3
DN A315World Food Patterns3
DN A350Foodservice Systems and Quantity Foods3
DN A355Weight Management and Eating Disorders3
DN A407Preventive and Therapeutic Nutrition3
DN A415Community Nutrition3
BA Elective (300 level or higher)3
Total Credits27

Much of the nutrition core can be completed online through UAA.

With the NAU/UNLV emphasis areas, a minimum of 121 credits is required for the degree of which 42 must be upper division. Of those 42 upper division credits, a total of 24 must be completed in residence at UAA. With the UAA/nutrition emphasis, a minimum of 124 credits is required for the degree, of which 42 must be upper division.

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.