Academic
Catalog August 2007 - August 2008 Undergraduate
and Graduate
Some courses may not be offered every year. Check with the college or department office for current information about when specific courses are offered.
For course syllabi, see the departmental website.
HA 100 INTRODUCTION TO THE HOSPITALITY INDUSTRY (3)
Introduces the hospitality industry through a review of the historical development.
HA 170 HOSPITALITY INFORMATION TECHNOLOGY I (3)
Introduces hospitality information technology where a significant amount of time is devoted to learning general-purpose hospitality applications.
HA 210 GUEST SERVICE MANAGEMENT (3)
Studies front-of-the-house operations, including bell service, guest reception, and reservation systems. Prerequisite or Corequisite: HA 100 or International Exchange Student Group
HA 220 INTRODUCTION TO PROPERTY MANAGEMENT (3)
Introduces professional housekeeping and its administration, maintenance of physical plant, and employee supervision. Prerequisite or Corequisite: HA 100 or International Exchange Student Group
HA 240 FOOD SERVICE SYSTEMS MANAGEMENT (3)
Introduces the basic principles of commercial food selection, storage, preparation, and service. Prerequisite or Corequisite: HA 100
HA 243 COMMERCIAL FOOD SERVICE OPERATIONS (3)
Application of the principles, procedures, and techniques involved in managing small- and large-quantity food and beverage preparation, production and service. Requires 48 hours of lab during the semester. Letter grade only. Prerequisite: HA 240 or International Exchange Student Group
HA 260 HOSPITALITY MANAGERIAL ACCOUNTING (3)
Studies financial statement analysis, asset management, ratio analysis, analytical techniques, and investment decision making. Letter grade only. Prerequisite: ACC 255 and (HA 170 or CIS 120) or International Exchange Student Group
HA 270 HOSPITALITY INFORMATION TECHNOLOGY II (3)
Describes the basic functions found in hotel and restaurant management systems and devotes a significant amount of time to learning industry-specific applications. Letter grade only. Prerequisite: (HA 170 or CIS 120) and (Admission to Hotel & Restaurant Mgt (BS) or Int'l Hospitality Mgt (BS) or Restaurant Management (CERT) or Int'l Tourism Mgt (CERT)) or International Exchange Student Group
HA 284 INTERNATIONAL TRAVEL AND TOURISM (3)
Provides an in-depth examination of international tourism including scope, socioeconomic impact, and tourism development issues.
HA 299 MODULAR LEARNING EXPERIENCE (1-3)
In-depth study of an aspect, concept, or problem. Letter grade only. May be repeated for up to 6 hours of credit.
HA 315W HOSPITALITY LEADERSHIP SYSTEMS (3)
Theoretical and practical overview of leadership and communication processes that are characteristic of the hospitality industry. This course fulfills NAU's junior-level writing requirement. Prerequisite: ((ENG 105 or HON 190 or HON 191) and Junior Status or higher) or International Exchange Student Group JWRT
HA 325 FACILITIES, EQUIPMENT AND LAYOUT (1)
Fundamentals of facilities planning for commercial, institutional, and industrial food service, including planning, layout, and design of production and service areas. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 335 HOSPITALITY LAW (3)
Common law and its application to the hospitality industry, including basic contracts, administrative law, government regulations, and legal concerns resulting from the innkeeper-guest relationship. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 340 BEVERAGE AND BAR OPERATIONS (3)
Introduces the history of the beverage industry and the production and classification of alcoholic beverages. The sales, service, and control system of the alcoholic beverage industry are also discussed. Prerequisite: must be twenty-one years of age or older. Prerequisite: (Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) and HA 240) or International Exchange Student Group
HA 345 HOSPITALITY HUMAN RESOURCES MANAGEMENT (3)
Development of human resources management skills; exploration of the ethical issues inherent to the hospitality industry. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 351 CORPORATE FINANCE FOR HOSPITALITY MANAGERS (3)
Examines financial management's role within the hospitality industry and how it maximizes the value of hospitality corporations. Prerequisite: ((Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)) and ACC 255 and (ECO 284 or ECO 284H) and ECO 285 and HA 260) or International Exchange Student Group
HA 355 FOOD AND BEVERAGE COST CONTROL (3)
Management of systems and techniques used to control food, beverage, and labor costs in the hospitality industry. Letter grade only. Prerequisite: (HA 170 or CIS 120) and ACC 255 and HA 260 and Admission to Hotel & Restaurant Mgt (BS) or Int'l Hospitality Mgt (BS) or Restaurant Management (CERT) or Int'l Tourism Mgt (CERT) or International Exchange Student Group
HA 365 HOSPITALITY MARKETING (3)
Marketing objectives and strategies related to consumer demands, marketing planning, and selling methodologies for the hospitality industry. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 371 HOSPITALITY INFORMATION TECHNOLOGY III (3)
Technology as a management (versus operations) tool in problem solving at property or corporate levels. Topics include application acquisition. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 384 DESTINATION DEVELOPMENT (3)
Development of the destination tourist attraction with an emphasis on economic, environmental, and sociological factors. Prerequisite: (Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) and HA 284) or International Exchange Student Group
HA 389 COOPERATIVE EDUCATION (1-12)
Individualized preplanned cooperative employment experience related to your field of study or career objectives. Pass-fail only. Fee required. No repeat limit. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 390 INTERNATIONAL HOSPITALITY MANAGEMENT (3)
Multinational hospitality management with emphasis on U.S. corporate planning for overseas operations. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 399 MODULAR LEARNING EXPERIENCE (3-6)
In-depth study of an aspect, concept, or problem. May be repeated for up to 6 hours of credit. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 400 HOSPITALITY SALES MANAGEMENT (3)
Examines sales management and skills methodologies specifically applied to the hospitality industry and its sub-industries. Prerequisite or Corequisite: HA 365 or International Exchange Student Group
HA 401 RESORT OPERATIONS AND CLUB MANAGEMENT (3)
Material covers the history and development of resort destinations and resort and club management including the daily aspects of managing golf, spa, timeshare, and recreational operations. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 405 CONVENTION AND GROUP PLANNING (3)
Group business as it relates to hospitality industry sales, planning, and marketing. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 408 FIELDWORK EXPERIENCE (1-12)
Supervised field experience in an appropriate agency or organization. Pass-fail only. Instructor's consent required. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 421 PROPERTY SYSTEMS DESIGN (3)
Principles and techniques required to successfully analyze, design, plan, and maintain various types of hotel and restaurant facilities. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 435 HOSPITALITY LITIGATION (3)
In-depth analysis of the litigation process both procedurally and substantively as it relates to the hospitality industry. Prerequisite: HA 335 or International Exchange Student Group
HA 442 ADVANCED FOOD AND BEVERAGE MANAGEMENT (3)
Development of a business plan and operational procedures for a restaurant operation. Prerequisite: HA 240 and HA 355
HA 445 TRAINING AND EVALUATION (3)
Applications-based course in how to design, implement, and evaluate training using an instructional design model. Prerequisite: HA 345
HA 477 GAMING AND CASINO MANAGEMENT (3)
History, development, and management of casinos and gaming. Emphasizes environment, operations, regulation, accounting, auditing, and taxation of casinos and gaming operations. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT) or International Exchange Student Group
HA 485 UNDERGRADUATE RESEARCH (1-6)
Individualized original research under the supervision of a research adviser. Pass-fail only. May be repeated for up to 6 units of credit. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 490C SENIOR SEMINAR (3)
Incorporates organizational theory, strategic planning, and simulated problem solving. Prerequisite: (Senior Status or higher and Prerequisite or Corequisite: HA 315W and HA 335 and HA 345 and HA 355 and HA 365 and HA 390 and HA 400) or International Exchange Student Group CAP
HA 492 INTERNATIONAL HOSPITALITY MARKETING (3)
Marketing to the international traveler industry and the public sector. Prerequisite: HA 365
HA 494 EUROPEAN HOSPITALITY AND TOURISM (3)
Introduces the elements of European travel, tourism, and lodging. Emphasizes immersion into hospitality systems. Attention paid to sociopolitical influence. (Taught concurrently in Europe with HA 495.)
HA 495 EUROPEAN FOOD SERVICE MANAGEMENT (3)
In-depth analysis of various European food preparation, food service, and food management practices, focusing on firsthand experience. (Taught concurrently in Europe with HA 494.)
HA 497 INDEPENDENT STUDY (1-6)
Individualized approach to selected topics by guided reading and critical evaluation. Areas of study are determined with faculty member. Pass-fail only. Instructor's consent required. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 498 SENIOR SEMINAR (1-3)
Integrates theory and practice, with emphasis on historical, contemporary, and future issues. Letter grade only. May be repeated for up to 6 units of credit.
HA 499 MODULAR LEARNING EXPERIENCE (1-3)
Examines recent trends and investigations in a selected area of a particular major field of study. Letter grade only. Prerequisite: Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management (CERT) or Intl Tourism Mgt (CERT)
HA 499H MODULAR LEARNING EXPERIENCE-HONORS (1-3)
Examines recent trends and investigations in a selected area of a particular major field of study. Letter grade only. Prerequisite: Honors Student Group