Instructional Leadership, emphasis: K-12 School Leadership (MEd)
Enchantment Resort front desk with student training guest check-in.
  1. NAU
  2. Franke
  3. HRM
  4. Accreditation Commission for Programs in Hospitality Administration Program Learning Outcomes

ACPHA Program Learning Outcomes (PLO)

Connecting our curriculum to ACPHA Program Learning Outcomes

Below are the five Accreditation Commission for Programs in Hospitality Administration (ACPHA) program learning outcomes required for the School of Hotel and Restaurant Management.

Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.

Content AreaCourse(s) where introducedCourse(s) where EmphasizedCourse(s) where Reinforced
Overview of the hospitality industry, guest experience, and the professionHA 100, HA 240, HA 315WHA 210, HA 240HA 208, HA 210, HA 240
Operations relative to lodging managementHA 210HA 210, HA 270HA 250, HA 270
Operations relative to food service managementHA 100, HA 240HA 243HA 355, HA 270
Relationship of tourism to hospitality management HA 100HA 408
Field experience HA 208, HA 408HA 208, HA 408HA 408
Operations relative to facility maintenance and management HA 100, HA 240, HA 250HA 250HA 250
Opportunity for students to develop a depth of knowledge or a broad exposure to the diverse segments of the industry HA 100All Pathway classes
Evaluative culminating/capstone experience Courses with plansHA 490C

Develop and integrate a core set of business skills necessary to successfully operate a hospitality and tourism organization.

Content AreaCourse(s) where IntroducedCourse(s) where EmphasizedCourse(s) where Reinforced
Human resource management relative to business operations HA 210, HA 240, HA 250 HA 345HA 436
Marketing of goods and services relative to business operationsHA 210, HA 240, HA 250HA 365
Accounting procedures/practices relative to business operations HA 240, HA 355HA 260, HA 270, HA 355HA 415
Legal environment relative to business operations HA 210, HA 240, HA 250HA 335, HA 345HA 490C
Economic environment relative to business operations ECO 280, HA 270HA 415
Technology relative to business operations ISM 120, HA 270HA 210, HA 240, HA 260, HA 270, HA 350, HA 355
Organizational theory and foundations of management HA 100, HA 210MGT 303, HA 335HA 490C
Financial management relative to business operations HA 351HA 351HA 415
Ethical considerations and socio-political influences affecting organizations HA 100, HA 210HA 315WHA 490C
Strategic management relative to business operations MGT 303MGT 303
Leadership theory relative to business operations HA 210, HA 250HA 315W, MGT 303

Demonstrate competence in communication necessary for hospitality and tourism management.

Content AreaCourse(s) where IntroducedCourse(s) where EmphasizedCourse(s) where Reinforced
Written communication skills required for hospitality and tourism management HA 100, HA 315WHA 315WHA 315W, HA 490C
Oral communication skills required for hospitality and tourism managementHA 210, HA 240, HA 250, HA 243HA 243, HA 315W, HA 415HA 208, HA 408
Interpersonal communication skills required for hospitality and tourism managementHA 100, HA 210, MGT 303HA 243, HA 315W, HA 345, MGT 303HA 208, HA408
Digital communication skills required for hospitality and tourism managementHA 270ISM 120, HA 270, HA 415

Formulate business decisions in hospitality and tourism management.

Content AreaCourse(s) where IntroducedCourse(s) where EmphasizedCourse(s) where Reinforced
Analytical skills required for hospitality and tourism managementHA 100, HA 210, HA 240, HA 260HA 260, HA 270, HA335, HA 351, HA 355, HA 415HA 490C
Critical-thinking skills required for hospitality and tourism managementHA 100, HA 210, HA 240, HA 250HA 260, HA 270, HA 351, HA 415HA 490C
Problem-solving skills required for hospitality and tourism managementHA 100, HA 210, HA 240, HA 250HA 260, HA 270, HA 351, HA 335, HA 415HA 490C

Evaluate leadership principles necessary in the diverse and global hospitality and tourism industry.

Content AreaCourse(s) where IntroducedCourse(s) where EmphasizedCourse(s) where Reinforced
Leadership skills necessary to effectively manage in the hospitality industryHA 100, 210, HA, 240, HA 250, HA 315W, MGT 303HA 315W
Relationship between ethical leadership, culture, and professional performanceHA 210, HA 345HA 315W, HA 415, MGT 303HA 315W
Exposure with internal and external stakeholders from diverse backgrounds and culturesHA 100, HA 210, HA 240, HA 250HA 243, HA 315W, HA 345, MGT 303HA 208, HA 408

Progression plan for HRM Bachelor of Science

Year 1 – FallUnits
HA 100 Introduction to Hospitality Industry2
HA 210 Hotel Operations & Management3
ISM 120 Intro. to Computer Information Systems3
Foundation Math3
Liberal Studies Science Lecture3
Liberal Studies Science Lab1
Year 1 – SpringUnits
HA 240 Restaurant Operations & Management3
HA 250 Facilities & Sustainability Mgmt. Hotels3
Foundation English4
Liberal Studies and/or Diversity3
Liberal Studies and/or Diversity3

Year 2 – FallUnits
ACC 255 Financial Accounting3
ECO 280 Introduction to Economics3
HA 208 Fieldwork Experience–Internship1
HA 243 Foundations in Kitchen Operations3
Liberal Studies4
Year 2 – SpringUnits
HA 260 Hospitality Managerial Accounting3
HA 270 Hospitality Information Technology II3
Liberal Studies4
Liberal Studies and/or Diversity3
General Elective Course3

Year 3 – FallUnits
HA 315W Hospitality Leadership & Ethics3
HA 335 Hospitality Law3
HA 355 Revenue Management & Cost Control3
Liberal Studies and/or Diversity3
General Elective Course3
Year 3 – SpringUnits
HA 345 Hospitality Org. Behavior & HRM3
HA 365 Hospitality Marketing3
HRM Major Elective–any level3
HRM Major Elective–300-400 level3
General Elective Course3

Year 4 – FallUnits
HA 351 Corporate Finance for Hospitality Majors3
MGT 303 Concepts in Management3
HRM Major Elective–300-400 level3
HRM Major Elective–300-400 level3
General Elective Course3
Year 4 – SpringUnits
HA 415 Hospitality Industry Analytics3
HA 490C Senior Seminar3
HRM Major Elective–300-400 level3
General Elective Course3
General Elective Course2