The W. A. Franke College of Business2017-2018

Hotel and Restaurant Management

Hotel and Restaurant Management, Bachelor of Science

Learning Outcomes

Purpose Statement

The purpose of the School of Hotel and Restaurant Management program is to prepare students for successful hospitality careers and productive citizenship. This is accomplished by providing a   curriculum that is responsive to the needs of Arizona’s growing hospitality industry and the conditions of the twenty-first century. Graduates are able to gain entry-level management positions in a variety of hospitality sectors, such hotels, resorts, restaurants, country clubs, theme parks, stadiums, casinos, event planning, microbreweries, wine bars, food and beverage vendors, and spas. Because the hospitality industry is so diverse and lucrative, a degree in hotel and restaurant management from a nationally-ranked program opens the door to vast opportunities for advancement.


Student Learning Outcomes

Students will demonstrate the ability to apply the following knowledge and skills to manage hotels and restaurants in an efficient and effective manner:
  • Front-of-the-house operations, including bell service, guest reception, and reservation systems
  • Principles of commercial food selection, storage, preparation, and service
  • Principles, procedures, and techniques involved in managing small- and large-quantity food and beverage preparation, production and service
  • Manage facilities from professional housekeeping to administration duties and employee supervision, maintenance of physical plant including environmental and sustainable practices in both housekeeping and engineering
  • Information about sales, service and control system of beverages and the production and classification of alcoholic and non-alcoholic beverages
  • 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
Analytical/Problem-solving Skills
Students will demonstrate the ability to:
  • Analyze and interpret a balance sheet and income and cash flow statements to evaluate financial performance and support operational and strategic decision making.
  • Analyze and interpret non-financial information, such as changes in consumer behaviors and spending patterns, to assess its impact on financial and market performance and operational and strategic decision making.
  • Recognize and resolve common hospitality operational issues and problems.
  • Communication and Leadership Skills
  • Students will demonstrate the ability to:
  • Communicate in a manner consistent with the professional language of the hospitality industry in both written and oral formats.
  • Deliver effective presentations to small and large groups.
  • Use and integrate various theoretical approaches and principles to leadership in conflict resolution, intergroup and interpersonal relations, and team building.
Critical Thinking
Students will demonstrate the ability to:
  • Identify the essential question, issue, and/or problem.
  • Gather data relevant to the essential question, issue, and/or problem.
  • Interpret appropriate data effectively.
  • Recognize and evaluate assumptions, major alternative points of view and related theories, principles, and ideas relevant to the question, issue, and/or problem.
  • Develop informed conclusions/solutions.
  • Articulate implications and consequences that emerge from the conclusions/solutions.
  • Analyze and resolve cases specific to the hospitality industry.
  • Apply learned academic concepts to industry problems to generate applicable solutions.
Professional Responsibility
Students will demonstrate the ability to:
  • Discern the legal and ethical issues at stake in individual and collective decisions.
  • Choose an ethical and legal alternative and defend that choice.
  • Integrate professional, ethical, and legal standards into hospitality business practice.
Successful Adults
It is the commitment of the Faculty of the School of Hotel and Restaurant Management to support and enhance the formation of our students as holistic individuals as emphasized in NAU’s Liberal Studies Curriculum. We believe that, in addition to the professional knowledge gained from the HRM program, our students will demonstrate the ability of:
  • Discovery (Investigation);
  • Integration (Synthesis);
  • Application (Engagement);
  • Cultural and Global Diversity Awareness (Recognition and Understanding).
Technical Skills and Knowledge
Students will demonstrate the ability to:
  • Use industry specific and generic business technology applications to retrieve, create, organize, and communicate information in ways that inform and enhance individual and organizational performance.
  • Understand and perform hospitality work tasks through lab and field work experiences.
  • Identify and explain common hotel and restaurant management terms, procedures, policies, processes, standards, business practices, and performance calculations and formulas.
  • Apply the concepts of planning, organizing, directing and controlling to the functional areas found in hospitality organizations.

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