UCC/UGC/ECCC
Proposal for Course Change
FAST TRACK (Select if this will be a fast track item. Refer to Fast Track Policy for
eligibility)
If the changes included in this proposal are significant, attach copies of original and proposed
syllabi in approved university format.
1. Course subject and number: HA 315W-407
2. Units:
See upper and lower division undergraduate course definitions.
3. College:
The W.A.Franke School of
Business
5. Current Student Learning Outcomes of the
course.
4. Academic Unit:
SEE ATTACHED
Hotel and Restaurant
Management
Show the proposed changes in this column (if
applicable). Bold the proposed changes in this
column to differentiate from what is not
changing, and Bold with strikethrough what is
being deleted. (Resources & Examples for
Developing Course Learning Outcomes)
6. Current title, description and units. Cut and
paste, in its entirety, from the current on-line
academic catalog*
http://catalog.nau.edu/Catalog/.
Show the proposed changes in this column
Bold the proposed changes in this column to
differentiate from what is not changing, and
Bold with strikethrough what is being deleted.
HA 315W HOSPITALITY LEADERSHIP AND
ETHICS (3)
Description: A junior-level writing-intensive
course that gives a theoretical and practical
overview of leadership, ethical, and
communication processes characteristic of the
hospitality industry. Letter grade only.
Units: 3
Requirement Designation: Junior Writing
Requirement
Prerequisite: ((ENG 105 or HON 190 or English
Placement Test Results (PLACE 60+)) and
Junior Status or higher) or International
HA 315W HOSPITALITY LEADERSHIP AND
ETHICS (3)
Description: A junior-level writing-intensive
course that gives a theoretical and practical
overview of leadership, ethical, and
communication processes characteristic of the
hospitality industry. Letter grade only.
Units: 3
Requirement Designation: Junior Writing
Requirement
Prerequisite: Hospitality Milestone, ((ENG
105 or HON 190 or English Placement Test
Results (PLACE 60+)) and Junior Status or
Effective Fall 2012
Exchange Student Group
higher) or International Exchange Student
Group
HA 345 HOSPITALITY ORGANIZATIONAL
BEHAVIOR AND HUMAN RESOURCES
MANAGEMENT (3)
Description: This course provides a
comprehensive analysis of individual and group
behavior in organizations. Its purpose is to
provide an understanding of how organizations
can be managed more effectively and at the
same time enhance the quality of employees
work life. Topics include motivation, rewarding
behavior, stress, individual and group behavior,
conflict, power and politics, leadership, job
design, employment laws, organizational
structure, decision-making, communication and
organizational change and development. Letter
grade only.
Units: 3
Prerequisite: Completed 45 units of coursework
and [HRM major or Restaurant Management
(CERT) or Int'l Tourism Management (CERT) or
International Exchange Student Group]
HA 345 HOSPITALITY ORGANIZATIONAL
BEHAVIOR AND HUMAN RESOURCES
MANAGEMENT (3)
Description: This course provides a
comprehensive analysis of individual and group
behavior in organizations. Its purpose is to
provide an understanding of how organizations
can be managed more effectively and at the
same time enhance the quality of employees
work life. Topics include motivation, rewarding
behavior, stress, individual and group behavior,
conflict, power and politics, leadership, job
design, employment laws, organizational
structure, decision-making, communication and
organizational change and development. Letter
grade only.
Units: 3
Prerequisite: Completed 45 units of coursework
and [HRM major Hotel & Restaurant Mgt
(BS) or Intl Hospitality Mgt (BS) or
Restaurant Management (CERT) or Int'l
Tourism Management (CERT) or
International Exchange Student Group]
HA 351 CORPORATE FINANCE FOR
HOSPITALITY MANAGERS (3)
Description: Examines financial management's
role within the hospitality industry and how it
maximizes the value of hospitality corporations.
Letter grade only.
Units: 3
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 ACC 256))
or International Exchange Stdt
HA 351 CORPORATE FINANCE FOR
HOSPITALITY MANAGERS (3)
Description: Examines financial management's
role within the hospitality industry and how it
maximizes the value of hospitality corporations.
Letter grade only.
Units: 3
Prerequisite: ACC 255, [(ECO 280 or ((ECO
284 or ECO 284H)) and ECO 285)], (HA
260 or ACC 256), and (Hotel & Restaurant
Mgt (BS) or Intl Hospitality Mgt (BS) or
International Exchange Stdt)
((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 ACC 256)) or International
Exchange Stdt
Effective Fall 2012
HA 355 REVENUE MANAGEMENT AND
COST CONTROL FOR RESTAURANTS (3)
Description: The Revenue Management and
Cost Control for Restaurants course is a study of
the systems and techniques utilized to control
food, labor, beverage and other costs as well as
manage revenue in the food service industry.
Letter grade only.
Units: 3
Prerequisite: CIS 120, ACC 255, HA 270, and
(HA 260 or ACC 256) and completed 45 units of
coursework and [HRM Major or Restaurant
Mgmt (CERT) or Int'l Tourism Mgmt (CERT) or
Business Professional Program or Int'l Exchange
Student Group]
HA 355 REVENUE MANAGEMENT AND
COST CONTROL FOR RESTAURANTS (3)
Description: The Revenue Management and
Cost Control for Restaurants course is a study of
the systems and techniques utilized to control
food, labor, beverage and other costs as well as
manage revenue in the food service industry.
Letter grade only.
Units: 3
Prerequisite: CIS 120, ACC 255, HA 270, and
(HA 260 or ACC 256), and completed 45 units
of coursework and [HRM major Hotel &
Restaurant Mgt (BS) or Intl Hospitality
Mgt (BS) or Restaurant Mgmt (CERT) or Event
Management for Interior Design Majors
(CERT) or Hospitality Accounting (CERT),
or Hospitality for Business Majors (CERT)
Int'l Tourism Mgmt (CERT) or Business
Professional Program or Int'l Exchange
Student Group]
HA 372 BEER BASICS (3)
Description: This course covers the basics of
many aspects of beer. Students will learn how
to taste beer, match it with food, and how to
select beer for a restaurant and bar. The
costing of beer, how to develop a beer list, and
the various methods of serving beer are also
covered. The course will cover beers from the
US as well as around the world. Letter grade
only. Course fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 372 BEER BASICS (3)
Description: This course covers the basics of
many aspects of beer. Students will learn how
to taste beer, match it with food, and how to
select beer for a restaurant and bar. The
costing of beer, how to develop a beer list, and
the various methods of serving beer are also
covered. The course will cover beers from the
US as well as around the world. Letter grade
only. Course fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 373 WINES OF THE WORLD (3)
Description: This course covers the basics of
many aspects of wine in a fun and educational
setting. Students will learn how to taste wine,
match it with food, and how to select wine. The
course will cover wines from California, France,
HA 373 WINES OF THE WORLD (3)
Description: This course covers the basics of
many aspects of wine in a fun and educational
setting. Students will learn how to taste wine,
match it with food, and how to select wine. The
course will cover wines from California, France,
Effective Fall 2012
Italy, and Germany. Letter grade only. Course
fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
Italy, and Germany. Letter grade only. Course
fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 374 COFFEE BASICS (1)
Description: An introduction to coffee history
and the various traditions practiced around the
world. This class will introduce the students to
the various growing regions and the distinctions
of each as related to economy. There will be
discussions/demonstrations of the different
brewing methods followed by professional
cuppings in order to distinguish and appreciate
the flavors of coffee. Letter grade only. Course
fee required.
Units: 1
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 374 COFFEE BASICS (1)
Description: An introduction to coffee history
and the various traditions practiced around the
world. This class will introduce the students to
the various growing regions and the distinctions
of each as related to economy. There will be
discussions/demonstrations of the different
brewing methods followed by professional
cuppings in order to distinguish and appreciate
the flavors of coffee. Letter grade only. Course
fee required.
Units: 1
Prerequisite: Completed 45 units or more and
HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 375 INTRODUCTION TO CHEESES (1)
Description: This is a basic course introducing
the basic factual and cultural knowledge of
cheese for students who are interested in
cheese but have limited tasting experience.
Letter grade only. Course fee required.
Units: 1
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 375 INTRODUCTION TO CHEESES (1)
Description: This is a basic course introducing
the basic factual and cultural knowledge of
cheese for students who are interested in
cheese but have limited tasting experience.
Letter grade only. Course fee required.
Units: 1
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 376 CUISINE AND CULTURE (3)
Description: Examines the way history, culture,
HA 376 CUISINE AND CULTURE (3)
Description: Examines the way history, culture,
Effective Fall 2012
politics, wars and religion determine how and
what we eat. Letter grade only.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
politics, wars and religion determine how and
what we eat. Letter grade only.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 377 BASICS OF BAKING (3)
Description: This course offers basic recipe and
baking techniques for producing various types
of breads, pastry, cakes, custards, creams and
cookies. Letter grade only. Course fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 377 BASICS OF BAKING (3)
Description: This course offers basic recipe and
baking techniques for producing various types
of breads, pastry, cakes, custards, creams and
cookies. Letter grade only. Course fee required.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 378 CATERING EVENTS IN HOTELS,
RESORTS, AND CONVENTION CENTERS
(3)
Description: This course introduces students to
the fundamentals of on-premise catering,
weddings, social events and sales in hotels,
resorts, and convention centers. The course
focuses on understanding the catering¿s role
within the hospitality venues and the various
on-premise catering disciplines. Students also
discuss topics such as contracts, checklists,
legal considerations, staffing and training, food
production, and sanitation. Letter grade only.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 378 CATERING EVENTS IN HOTELS,
RESORTS, AND CONVENTION CENTERS
(3)
Description: This course introduces students to
the fundamentals of on-premise catering,
weddings, social events and sales in hotels,
resorts, and convention centers. The course
focuses on understanding the catering¿s role
within the hospitality venues and the various
on-premise catering disciplines. Students also
discuss topics such as contracts, checklists,
legal considerations, staffing and training, food
production, and sanitation. Letter grade only.
Units: 3
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Hotel Management (CERT) or Event
Management for HRM or Interior Design Majors
(CERT) or International Exchange Student
Group]
Effective Fall 2012
HA 379 INTRODUCTION TO TEAS OF THE
WORLD (1)
Description: This is a basic course introducing
tea drinking as a cultural experience and
clearing myths in tea drinking. This course will
provide an introduction to the history of tea,
traditions around the world involving tea, the
art of cupping tea, and the trappings of a tea
table. Letter grade only. Course fee required.
Units: 1
Prerequisite: Completed 45 units or more and
[HRM major or Restaurant Management (CERT)
or Event Management for HRM or Interior
Design Majors (CERT) or International Exchange
Student Group]
HA 379 INTRODUCTION TO TEAS OF THE
WORLD (1)
Description: This is a basic course introducing
tea drinking as a cultural experience and
clearing myths in tea drinking. This course will
provide an introduction to the history of tea,
traditions around the world involving tea, the
art of cupping tea, and the trappings of a tea
table. Letter grade only. Course fee required.
Units: 1
Prerequisite: Completed 45 units or more and
[HRM major Hotel & Restaurant Mgt (BS)
or Intl Hospitality Mgt (BS) or Restaurant
Management (CERT) or Event Management for
HRM or Interior Design Majors (CERT) or
International Exchange Student Group]
HA 400 HOTEL GROUP SALES
MANAGEMENT (3)
Description: Examines sales management and
skills methodologies specifically applied to the
hospitality industry and its sub-industries. Letter
grade only.
Units: 3
Prerequisite or Corequisite: HA 365 and (HRM
Major or International Exchange Student Group)
HA 400 HOTEL GROUP SALES
MANAGEMENT (3)
Description: Examines sales management and
skills methodologies specifically applied to the
hospitality industry and its sub-industries. Letter
grade only.
Units: 3
Prerequisite or Corequisite: HA 365 and (HRM
major Hotel & Restaurant Mgt (BS) or Intl
Hospitality Mgt (BS) or Event
Management for Interior Design Majors
(CERT) or Hotel Management (CERT) or
Hospitality Marketing and Sales (CERT) or
International Tourism Management
(CERT) or International Exchange Student
Group)
HA 407 MEETINGS, EVENTS, AND
CONVENTIONS INDUSTRY MANAGEMENT
(3)
Description: Class looks at diverse topics
including; space requirements, guest
safety/security, sound and lighting,
entrance/exit management, theming, feasibility,
budgeting, venues, vendor agreements,
contracts, and insurance. Letter grade only.
Units: 3
Prerequisite: Completion of HA 100 and all HA
200-level courses and junior level status
HA 407 MEETINGS, EVENTS, AND
CONVENTIONS INDUSTRY MANAGEMENT
(3)
Description: Class looks at diverse topics
including; space requirements, guest
safety/security, sound and lighting,
entrance/exit management, theming, feasibility,
budgeting, venues, vendor agreements,
contracts, and insurance. Letter grade only.
Units: 3
Prerequisite: Completion of HA 100 and all
HA 200-level courses and Junior level status
Effective Fall 2012
Hotel & Restaurant Mgt (BS) or Intl
Hospitality Mgt (BS) or Event
Management for HRM or Interior Design
Majors (CERT) or Hotel Management
(CERT) or International Exchange Student
Group]
*if there has been a previously approved UCC/UGC/ECCC change since the last catalog year, please copy the approved
text from the proposal form into this field.
7. Justification for course change.
1. The completion of 6 pathways events is a graduation requirement. The first 4 Pathway
Events was added as a prerequisite milestone (hospitality milestone) for HA 315W to ensure
that students complete pathway events in a timely manner to derive the full value of the
variety of pathway events offered over the course of their college career.
2. The IHM major was added as a prerequisite for HA 345, 355, and 400, which are required
core courses for the IHM major. Certificate programs, which require HA 400, were also added
as prerequisites for HA 400.
3. The prerequisites for HA 372,373,374,375,376,377,378, and 379 were updated to include the
IHM major and to exclude certificate programs for which they are not a requirement.
4. HA prerequisites for HA 407 were updated to reflect the students groups able to take this
course: IHM and HRM majors and students enrolled in certain certificate programs and the
International Exchange program where HA 407 is a requirement.
5. ECO 280 was added as a prerequisite to HA 351 ECO because ECO 280, not ECO 284 and
ECO 285, is the economics requirement for IHM and HRM majors. Many HRM majors,
however, have a business minor, which requires them to take ECO 284 and 285, so students
can take either ECO 280 or 284 and 285 to fulfill the economics requirement.
8. Effective BEGINNING of what term and year?
See effective dates calendar.
Fall 2015
IN THE FOLLOWING SECTION, COMPLETE ONLY WHAT IS CHANGING
CURRENT
Current course subject and number:
PROPOSED
Proposed course subject and number:
Current number of units:
Proposed number of units:
Current short course title:
Proposed short course title (max 30
characters):
Current long course title:
Proposed long course title (max 100
characters):
Current grading option:
letter grade
pass/fail
or both
Current repeat for additional units:
Proposed grading option:
letter grade
pass/fail
or both
Proposed repeat for additional units:
Current max number of units:
Proposed max number of units:
Effective Fall 2012
Current prerequisite:
SEE ABOVE
Current co-requisite:
Proposed prerequisite (include rationale in the
justification):
SEE ABOVE
Proposed co-requisite (include rationale in the
justification):
Current co-convene with:
Proposed co-convene with:
Current cross list with:
Proposed cross list with:
9. Is this course in any plan (major, minor, or certificate) or sub plan (emphasis)? Yes
No
If yes, describe the impact. If applicable, include evidence of notification to and/or response
from each impacted academic unit.
HA 315W, HA 351:
Hotel and Restaurant Management; B.S., International Hospitality Management; B.S.
HA 345:
Hotel and Restaurant Management; B.S., International Hospitality Management; B.S.,
Restaurant Management UCERT (elective)
HA 355:
Hotel and Restaurant Management; B.S., International Hospitality Management; B.S.,
Hospitality Accounting UCERT, Hospitality for Business Majors UCERT
Event Management for Interior Design Majors UCERT (elective), Restaurant Management
UCERT
HA 372, HA 373, HA 374, HA 375, HA 376, HA 377, HA 379:
Event Management for Hospitality Majors (elective), Restaurant Management UCERT (elective)
HA 378:
Event Management for Hospitality Majors (elective), Event Management for Interior Design
Majors UCERT (elective), Hotel Management UCERT (elective)
HA 400:
Hotel and Restaurant Management; B.S., International Hospitality Management; B.S.,
International Tourism Management UCERT (elective), Hotel Management UCERT (elective)
Event Management for Interior Design Majors UCERT (elective), Hospitality Marketing and
Sales; UCERT (elective)
HA 407:
Event Management for Hospitality Majors (elective), Event Management for Interior Design
Majors UCERT (elective), Hotel Management UCERT (elective)
10. Is there a related plan or sub plan change proposal being submitted?
If no, explain
These prerequisite changes will not require any related plan changes.
Yes
11. Does this course include combined lecture and lab components?
Yes
If yes, include the units specific to each component in the course description above.
Effective Fall 2012
No
No
Answer 12-15 for UCC/ECCC only:
12. Is this course an approved Liberal Studies or Diversity course?
If yes, select all that apply.
Liberal Studies
Diversity
HA 315W, HA 490C
13. Do you want to remove the Liberal Studies or Diversity designation?
If yes, select all that apply.
Liberal Studies
Diversity
Yes
No
Both
Yes
No
14. Is this course listed in the Course Equivalency Guide?
HA 315W, HA 400
Yes
No
15. Is this course a Shared Unique Numbering (SUN) course?
Yes
No
Both
FLAGSTAFF MOUNTAIN CAMPUS
Scott Galland
Reviewed by Curriculum Process Associate
2/19/2015
Date
Approvals:
Department Chair/Unit Head (if appropriate)
Date
Chair of college curriculum committee
Date
Dean of college
Date
For Committee use only:
UCC/UGC Approval
Approved as submitted:
Approved as modified:
Date
Yes
Yes
No
No
EXTENDED CAMPUSES
Reviewed by Curriculum Process Associate
Effective Fall 2012
Date
Approvals:
Academic Unit Head
Date
Division Curriculum Committee (Yuma, Yavapai, or Personalized Learning)
Date
Division Administrator in Extended Campuses (Yuma, Yavapai, or Personalized
Learning)
Date
Faculty Chair of Extended Campuses Curriculum Committee (Yuma, Yavapai, or
Personalized Learning)
Date
Chief Academic Officer; Extended Campuses (or Designee)
Date
Approved as submitted:
Approved as modified:
Effective Fall 2012
Yes
Yes
No
No