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.
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.
- 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.
|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|
|Business Core *|
|ACCT A201||Principles of Financial Accounting||3|
|ACCT A202||Principles of Managerial Accounting||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 A252||Elementary Statistics||3|
|CA A495||Hospitality Internship||6|
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 A151||Nutrition Through the Life Cycle||3|
|DN A203||Nutrition for Health Sciences||3|
|DN A255||Concepts of Healthy Food||3|
|DN A315||World Food Patterns||3|
|DN A350||Foodservice Systems and Quantity Foods||3|
|DN A355||Weight Management and Eating Disorders||3|
|DN A407||Preventive and Therapeutic Nutrition||3|
|DN A415||Community Nutrition||3|
|BA Elective (300 level or higher)||3|
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.