HRTM-HOTEL, RESTAURANT AND TOURISM MANAGEMENT

HRTM 111. Freshman Orientation 1 cr.: Orientation to university life, including available resources and methods to promote success at NMSU. Open to all freshmen and transfer students. Graded S/U.

HRTM 200. Special Topics 1-4 cr.: Specific subjects and credits to be assigned on a semester basis for both lecture and laboratory assignments. Prerequisite: consent of instructor. May be repeated for a maximum of 4 credits.

HRTM 201. Introduction to Tourism 3 cr.: Survey of travel and tourism development and operating characteristics.

HRTM 210. Colloquim I 1 cr.: Distinguished industry and professional speakers lecture on current issues. May be repeated for a maximum of 2 credits. Graded S/U.

HRTM 221. Introduction to Hospitality Management 3 cr.: Overview of the major segments of the hospitality industry, with a focus on basic management principles.

HRTM 231. Safety, Sanitation and Health in the Hospitality Industry 2 cr.: Addresses public health, HACCP, safety and culinary nutrition responsibilities in the hospitality industry. Sanitation certification test allows students to receive national credential.

HRTM 263. Food Production and Service Fundamentals 3 cr. (1+4P): Basic overview of food service systems, including menu management, purchasing and production applied to an operating environment. Includes basic principles of food fabrication and production. Topics include knife skills, culinary terminology, product identification, quality standards, nutritional cooking theory and application of food preparation techniques. Laboratory aspects and demonstration of basic food production techniques, service styles, practice and procedures in food service operation including culinary math. Students will apply this knowledge by developing products for sale in a student run restaurant. Prerequisites: HRTM 221 and HRTM 231.

HRTM 300. Special Problems 1-4 cr.: Intermediate-level management internship experience for students in various phases of the hospitality and tourism industry. Specific guide-lines must be followed and meet the approval of the HRTM faculty. Prerequisite: consent of instructor. May be repeated for a maximum of 4 credits.

HRTM 301. Hotel, Restaurant, and Tourism Marketing 3 cr.: The development of effective marketing programs for hospitality service organizations. Prerequisites: HRTM 221

HRTM 302. Hospitality Management Accounting 3 cr.: Specialized accounting for hotel revenue and expenses; accounting for inventory, property, and equipment; hospitality payroll accounting; hotel departmental financial statements; income statement, balance sheet, and statement of cash flows; the analysis of financial statements; interim and annual reports; budgeting expenses; forecasting sales; budgetary reporting and analysis; and financial decision making. Prerequisite: ACCT 252

HRTM 304. Hospitality and Travel Law 3 cr.: Specialized applications of the law to the hospitality and tourism industry. Prerequisite: HRTM 221.

HRTM 307. Professional Development 1 cr.: Covers essential elements of career management including preparation for a successful internship. Restricted to majors. Graded S/U.

HRTM 310. Colloquium II 1 cr.: Distinguished industry and professional speakers lecture on current issues. Graded S/U. May be repeated for a maximum of 4 credits.

HRTM 311. Hospitality Leadership Management 3 cr.: Examines modern leadership theory in the context of the hospitality industry. Connects contemporary leadership topics to their historical antecedents through focused reading, discussion and film. Prerequisites: HRTM 221 and HRTM 201.

HRTM 331. Hotel Operations I 3 cr.: Analysis of hotel systems design, process, and applications for operating areas including guest services, reservations, reception, telecommunications, guest/city ledger, and the night audit. Prerequisites: HRTM 201 and HRTM 221.

HRTM 363. Quantity Food Production and Service 4 cr.: Menu planning, preparation, and controls in commercial food operation. Experience and practical application in commercial food service operations. Prerequisite(s): Human Nutrition Food Science majors: HNFS 263. Hotel, Restaurant Tourism majors: HRTM 231 and 263, which may be taken concurrently.

HRTM 400. Field Experience 1-6 cr.: Field experience (Internship) for Hotel, Restaurant, and Tourism Management Program. Prerequisite: consent of instructor. May be repeated for a maximum of 6 credits. Restricted to majors.

HRTM 404. Gaming Operations and Organization 3 cr.: Introduction to the multi-billion-dollar industry, including an historical overview, social and economic impacts of gaming, and casino operations. Prerequisites: HRTM 201 and HRTM 221.

HRTM 408. Hospitality Internship 1 cr.: Hospitality and tourism professional work experience for HRTM majors only. Prerequisites: HRTM 307 and consent of instructor. Restricted to majors.

HRTM 409. HRTM Internship Seminar 1 cr.: A case based approach to analyzing internship experiences. Students will write case studies about specific business issues they encountered during HRTM 408 (Internship) and analyze them. Prerequisites: HRTM 408. Restricted to majors.

HRTM 410. Hospitality Cost Control 3 cr.: Familiarizes students with all aspects of cost control including financial data entry and hospitality accounting practices, financial report production, analysis and problem solving. Students will learn to understand the roles of the various stakeholders (owners, managers, employees and customers.) Provides tools needed to communicate effectively about global financial issues affecting the hospitality business. Prerequisite: HRTM 408.

HRTM 412. Beverage Management 3 cr.: Survey of all aspects of beverage management, including wine/beer/distilled spirits origins and trends, cost control, bar management, beverage purchasing, and wine appreciation. Prerequisite: HRTM 408.

HRTM 413. Restaurant Operations Management 4 cr. (1+6P): Provides a detailed understanding of the processes of restaurant operations management. Students are expected to increase kitchen technical skills, learn to cook from recipes and develop a personal culinary style. Provides the opportunity to perform a detailed analysis of a food and beverage operation, including running and selectively analyzing the reports from systems. Student must be at least 21 years old. Prerequisites: consent of instructor. Restricted to majors.

HRTM 414. International Food and Wine 3 cr.: An experiential examination of wine through lectures, films, guest speakers and focused tasting of food and wine. Topics include viticulture, wine making varietals, terroir, and food pairings. Student must be at least 21 years old. Prerequisite: consent of instructor.

HRTM 420. Club Management and Marketing 3 cr.: Provides an understanding of the general operational and administrative procedures practiced in private clubs from a marketing perspective with a special emphasis on managing and marketing club food and beverage operations and service. It will provide the professional golf management and hospitality students with the unique sensitivities required in managing and operating in the increasingly lucrative club management market.

HRTM 421. Tourism Issues 3 cr.: Integrated analysis of the hospitality, tourism, and recreation delivery system. Focus is on current issues. Prerequisite: HRTM 201.

HRTM 422. Tourism Development and Expansion 3 cr.: A comprehensive analysis of tourism destination evaluations, along with the planning and development process to accomplish such development. Emphasis on site development and support activities. Prerequisites: HRTM 201 and HRTM 221.

HRTM 423. Hospitality and Tourism Research and Applications 3 cr.: An overview of research techniques utilized by today’s hospitality practitioners. Emphasis on team projects conducted on area hospitality or tourism issues. Prerequisites: HRTM 201 and HRTM 221, and either STAT 251G or E ST 311.

HRTM 430. Hospitality Facilities Management 3 cr.: Exploration of the engineering and maintenance requirements specific to the hospitality industry. Emphasis on environmental issues, renovation and management of the physical plant. Prerequisite: HRTM 331.

HRTM 431. Hotel Operations II 3 cr.: The duties and administration of a hotel front office including housekeeping. Additional focus on the procedures of reservations and night audit. Students also gain exposure to property management systems. Prerequisite: HRTM 331.

HRTM 432. Hotel Revenue and Sales Management 3 cr.: Examines methods used for profitably managing capacity, including dynamic pricing and allocation of the rooms inventory across market segments to maximize revenues. Focuses on the integration of revenue management principles with information technology, management, marketing and sales concerns at the property and market level. Prerequisite: HRTM 408.

HRTM 433. Training for Hospitality Operations 3 cr.: Analysis of training needs and methods in hospitality organizations. Prerequisite: HRTM 303.

HRTM 434. Senior Capstone Experience 3 cr.: Synthesizes all previous work. Students apply multi-disciplinary principles to the analysis of hospitality business cases and tourism problems. Prerequisite: HRTM 408.

HRTM 443. Meetings, Conventions and Special Events 3 cr.: Examination of the role of the meeting/event planner, including setting objective, site selection, negotiations, design, budgeting, marketing, registration, on-site logistics, and evaluation. Prerequisites: HRTM 408.

HRTM 450. Special Topics 1-4 cr.: Specific subjects to be announced in the Schedule of Classes. Prerequisite: consent of instructor. Maximum of 4 credits per semester and a grand total of 9 credits.

HRTM 492. Special Problems 1-4 cr.: Individual research in a selected subject area of hospitality management. Prerequisite: consent of instructor. Maximum of 4 credits per semester and a total of 6 credits toward a degree.