COLLEGE of AGRICULTURAL, CONSUMER and ENVIRONMENTAL SCIENCES
SCHOOL OF HOTEL, RESTAURANT and TOURISM MANAGEMENT
Janet L. Green, Director
Professor Bloomquist; Associate Professors Blanch, Mandabach, Stringam; Assistant Professors McDowall College Assistant Professors Albin, D. Bloomquist, Hartley, Zeck; Instructor Linderman
(575) 646-5995
http://aces.nmsu.edu/academics/shrtm/
DEGREE: Bachelor of Science in Hotel, Restaurant
and Tourism Management
MAJOR: Hotel, Restaurant and Tourism Management
MINOR: Hotel, Restaurant and Tourism Management
MINOR: Culinary Science
The mission of the School of Hotel, Restaurant and Tourism Management is to serve the needs of our constituents through innovative teaching, research, professional applications, and partnerships in a multicultural and international environment.
This bachelors degree program prepares students for supervisory and entry-level management positions in all areas of the diverse and growing hospitality and tourism industry. The program also provides a foundation for continuing development to advance to more senior management or to pursue entrepreneurial opportunities. In this professional program, faculty, students, and industry partners bring together theory and practice to forge hospitality management excellence. The curriculum is designed to educate students as individuals and professionals in a changing society. Students will take a core curriculum until senior year, when they may then specialize in one of the two concentration areas listed, or develop an individual plan with a faculty advisor for selecting professional elective courses. A grade of C or better must be earned in each upper-division HRTM class to satisfy the requirement of the major.
Students are required to participate in an internship program that is offered only after completion of 400 hours of hospitality work experience (practicum). The HRTM 307, 408, and 409 internship sequence, which includes another 400 hours in the field, must be completed prior to enrolling in other 400-level professional electives. Thus, at the end of both the work experience practicum and the internship, students will have completed a minimum of 800 hours professional work experience in the field.
Hotel, Restaurant and Tourism Management Core Courses
General Education Requirements (36 credits)
A list of specific general education requirements is available in the department. Please check with your advisor.
Departmental Requirements (42 credits)
| HRTM 201, Introduction to Tourism | 3 |
| HRTM 221, Introduction to Hospitality Management | 3 |
| HRTM 231, Safety, Sanitation/Health in the Hospitality Industry | 2 |
| HRTM 263, Food Production and Service Fundamentals | 3 (1+4P) |
| HRTM 301, Hotel, Restaurant and Tourism Marketing | 3 |
| HRTM 302, Hospitality Management Accounting | 3 |
| HRTM 304, Hospitality and Travel Law | 3 |
| HRTM 307, Professional Development | 1 |
| HRTM 311, Hospitality Leadership Management | 3 |
| HRTM 331, Hotel Operations 1 | 3 |
| HRTM 363, Quantity Food Production and Service | 4 |
| HRTM 408, Hospitality Internship | 1 |
| HRTM 409, HRTM Internship Seminar | 1 |
| HRTM 410, Hospitality Cost Control | 3 |
| HRTM 430, Hospitality Facilities Management | 3 |
| HRTM 434, Senior Capstone Experience (complete during final semester) | 3 |
Nondepartmental Requirements (23 credits)
| A ST 311, Experimental Statistics (students with MATH 120, Intermediate Algebra, may substitute STAT 251G, Statistics for Business and Behavioral Sciences) | 3 |
| ACCT 252 Financial Accounting | 3 |
| ECON 201G, Intro to Economics or ECON 251G and ECON 252G | 3 |
| FIN 341 Financial Analysis and Markets | 3 |
| MGT 309, Human Behavior in Organizations | 3 |
| MGT 332, Human Resources Management | 3 |
| SPAN 111, Elementary Spanish I | 4 |
| Any MKTG #300 and above | 3 |
Departmental Electives (9 credits)
You must choose 9 credits from the interest area groups listed below, or in consultation with your advisor, you may combine them in any way that accommodates your special interest.
Hotel Management*
The hotel/resort operations area addresses specific concepts, practices, and issues in hotel, resort, bed and breakfast, conference and contract lodging facilities management and ownership.
| HRTM 404, Gaming Operations and Organization | 3 |
| HRTM 412, Beverage Management | 3 |
| HRTM 413, Restaurant Operations Management | 4 |
| HRTM 420, Club Management and Marketing | 3 |
| HRTM 423, Hospitality and Tourism Research and Applications | 3 |
| HRTM 431, Hotel Operations II | 3 |
| HRTM 432, Hotel Revenue and Sales Management | 3 |
| HRTM 433, Training for Hospitality Operations | 3 |
| HRTM 443, Meetings, Conventions and Special Events | 3 |
Restaurant and Food Service Management*
The restaurant and food service management areas address specific concepts, practices, and issues in restaurant, banquet, catering, and contract food service management and ownership.
| HRTM 404, Gaming Operations and Organization | 3 |
| HRTM 412, Beverage Management | 3 |
| HRTM 413, Restaurant Operations Management | 4 |
| HRTM 414, International Food and Wine | 3 |
| HRTM 420, Club Management and Marketing | 3 |
| HRTM 423, Hospitality and Tourism Research and Applications | 3 |
| HRTM 433, Training for Hospitality Operations | 3 |
| HRTM 443, Meetings, Conventions and Special Events | 3 |
Other HRTM Electives
| HRTM 310, Colloquium II (repeat up to 2 times) | 1-2 |
Open Electives
Twelve hours of free electives are available to meet your goals.
*Plus a sufficient number of electives to ensure a minimum of 128 semester credits, some of which must be in courses at the 300 level or above to meet the university requirement of 48 credits at this level. These elective courses are designed to provide you with an opportunity to learn about or possibly minor in another field of study. This selection may depend on your professional career choices and interest in the specific hospitality area itself. Course requirements for minors in other areas differ; therefore, it is necessary for you to consult with your advisor.
MINOR: Hotel, Restaurant and Tourism Management
A minor in Hotel, Restaurant and Tourism management is available. The minor requires a minimum of 18 credits of which at least 9 hours must be at the 300 or higher level. Specific coursework requirements apply. See advisor for course requirements and scheduling.
MINOR: Culinary Science
A minor in Culinary Science is available. The minor requires a minimum of 18 credits of which a minimum of 9 hours must be at the 300 of higher level. Specific coursework requirements apply. A student may earn a bachelor's degree in Hotel, Restaurant and Tourism Management or Human Nutrition and Food Science and a minor in Culinary Science. See an advisor for course requirements and scheduling.