The mission of the Hotel and Restaurant Administration program is to prepare students to become effective and efficient entrepreneurs, managers and executives in culinary, gaming, tourism and hospitality industries. To established the regional need for a degree that will allow current students to go beyond their current programs in fields like Culinary Arts and Baking in order to increase their employability in the growing hospitality market in the Navajo Nation and near the Nation’s borders. A large number of careers that graduates from the Hospitality and Restaurant Administration BAS will prepare students for various positions related to: Restaurant Management, Lodging Management, Management of Tourist Attractions, work in the national and state parks and monuments that are common in and around the Navajo Nation, casino management, restaurant management, and catering management. There are also operations positions in all of these areas that NTU graduates from the Hospitality and Restaurant Administration will be qualified to fill.
| Estimated Cost of Attendance | $16,022/academic year |
|---|---|
| Tuition and Fees | $2,402 |
| Room and Board | $6,920 |
| Books and Supplies | $2,600 |
| Transportation | $1,600 |
| Personal/Misc | $2,500 |
Degree Checklist Enrollment Data
Hotel and Restaurant Administration Requirements (124-125 Credits)
| Semester ONE | Credits | Prerequisites | |
|---|---|---|---|
| SCI XXX | Physical and/or Natural Sciences | 4 | |
| PSYC 1110 | Introduction to Psychology | 3 | |
| CUL 105 | Nutrition | 3 | |
| BCIS 1115 | Introduction to Computers | 3 | |
| ENGL 1110 | Composition I | 3 | ENG 098 or satisfactory placement scores |
| SSC 100 | College Success Skills | 1 | |
| Semester TWO | |||
| ENGL 1120 | Composition II | 3 | ENGL 1110 |
| NAV XXX | Diné Studies | 3-4 | |
| COMM 2120 | Interpersonal Communication | 3 | |
| CKG 208 | Professional Cooking Basics | 3 | |
| MATH 1220 | College Algebra | 4 | MATH 1215 |
| Semester THREE | |||
| SCI XXX | Physical and/or Natural Sciences | 4 | |
| HIST 1110 | United States History I | 3 | |
| ECON 2110 | Macroeconomics Principles | 3 | ECON 1110 |
| BKG 209 | Professional Baking Basics | 3 | CUL 101 |
| CUL 227 | Introduction to Hospitality | 3 | |
| Semester FOUR | |||
| ACG 212 | Introduction to Finance | 3 | |
| CUL 206 | Banquets and Catering | 3 | |
| CUL 207 | Management & Supervision | 3 | |
| LAW 205 | Professional Responsibility and Ethics | 3 | |
| ECON 2120 | Microeconomics Principles | 3 | ECON 1110 |
| Semester FIVE | |||
| BUS 305 | Effective Business Communication | 3 | ENGL 1120 |
| BUS 340 | Management Information System | 3 | BCIS 1115, ACG 210 |
| CUL 365 | Restaurant Operations Management | 3 | |
| CUL 375 | Hospitality Managerial Accounting | 3 | |
| CUL 389 | Facility and Food Safety | 3 | |
| Semester SIX | |||
| BUS 331 | Social Environment of Business | 3 | BUS 305 |
| BUS 335 | Tourism and Hospitality Management | 3 | ACG 210 |
| CUL 347 | Facilities Management | 3 | |
| CUL 362 | Purchasing in Cost Control for Hospitality & Food Service | 3 | |
| Semester SEVEN | |||
| BUS 440 | Business Analytics | 3 | BUS 310, BUS 340 |
| CUL 426 | Beverage Management & Controls | 3 | |
| CUL 470 | Hospitality Law | 3 | |
| CUL 478 | Hospitality Industry Human Resources Management | 3 | |
| CUL 483 | International Food & Wine | 3 | Must be 21 years of age or older |
| Summer Semester | |||
| CUL 449 | Advanced Hospitality Management Internship | 3 | |
| Semester EIGHT | |||
| CUL 416 | Hospitality Tourism & Marketing | 3 | |
| CUL 445 | Revenue Management in Hospitality Operations | 3 | |
| CUL 452 | Capstone in Hospitality Management | 3 | |
| CUL 489 | Hospitality Industry Financial Analysis | 3 | |
| COMM 1130 | Public Speaking | 3 | |
| TOTAL CREDIT HOURS REQUIRED | 124-125 | ||