Instructional Leadership, emphasis: K-12 School Leadership (MEd)
Woman sits at Mother Road Brewery bar with a beverage.

Hotel and Restaurant Management, Minor

Hotel and Restaurant Management

The hospitality and tourism industry is a global industry that employs the largest number of employees in the world. With a minor in hotel and restaurant management, you will have the skills necessary to work in one of the world’s most exciting and dynamic industries, with vast opportunities for career advancement. 

  • A minor is earned in conjunction with a bachelor’s degree.

    To receive a minor (18 – 24 units) at Northern Arizona University, you must complete a planned group of courses from one or more subject matter areas with a cumulative grade point average of at least 2.0. At least 12 units of the minor must be unique to that minor and not applied to any other minor.

In addition to University Requirements:

  • Complete individual plan requirements.

Students may be able to use some courses to meet more than one requirement. Contact your advisor for details.

No more than fifty percent of the units used to satisfy minor requirements may be used to satisfy major requirements.

Minimum Units for Completion20
Major GPA2.0
Highest Mathematics RequiredMAT 114

Student Learning Outcomes

After completing the Hotel and Restaurant Management Minor, students will be able to:

  • Identify and classify the various segments of the hospitality and tourism industry.
  • List and explain the career choices in the hospitality industry.
  • Understand and define common terms and vocabulary used in the field of hospitality. 
  • Discuss the importance of effective leadership and management and distinguish between leadership and management skill sets and competencies.
  • Classify hotels and restaurants in terms of their ownership, affiliation, and levels of service.
  • Describe how hotels and restaurants are organized, and explain the roles and responsibilities of the various departments and job positions.
  • Identify and define important concepts related to the successful management and operation of hotels, including the
  • Identify and define important concepts related to the successful management and operation of restaurants, including food safety and sanitation practices. various systems, forms, equipment, and computers used in the front office.
  • Explain how to recruit, hire, and train staff with the goal of maximizing performance and retention while maintaining high company standards.

Minor Requirements
  • You must complete the lower-division hospitality courses before you can enroll in upper-division hospitality courses.

    You must have complete HA 100, HA 210, HA 240, HA 345 and (HA 355 or HA 415) prior to enrolling in HA electives.
    You must have completed all of the coursework used to fulfill these requirements within the last 10 years.

  • Students enrolled in this minor may not enroll in or pursue the following due to the number of overlapping units:

Additional Information
  • Be aware that some courses may have prerequisites that you must also successfully complete. For prerequisite information, click on the course or see your advisor.