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New Mexico State University
Undergraduate Catalog
2012-2013

HOST-HOSPITALITY AND TOURISM

HOST 155. Special Topics - 1-3 cr.
Specific subjects to be announced in the Schedule of Classes. Restricted to: Community Colleges only.
HOST 201. Introduction to Hospitality Industry - 3 cr.
Overview of hospitality industry; organization and operation of lodging, food and beverage, and travel and tourism segments; focus on career opportunities and future trends of hospitality industry. Restricted to: Community College campuses only.
HOST 202. Front Office Operations - 3 cr.
Hotel/motel front office procedures detailing flow of business, beginning with reservations and extending to the night audit process. Restricted to: Community College campuses only.
HOST 203. Hospitality Operations Cost Control - 3 cr.
Management of Food & Beverage facilities using cost control techniques. Functional training in menu analysis and development with all phases of product flow through a Food & Beverage organization explored. Restricted to: Community Colleges only.
HOST 204. Promotion of Hospitality Services - 3 cr.
Organization of hotel marketing functions; developing a marketing plan to sell the varied services of the hotel/motel property. Restricted to: Community College campuses only.
HOST 205. Housekeeping, Maintenance, and Security - 3 cr.
Function of housekeeping departments, including personnel, sanitation, maintenance, and materials. A survey of security procedures to include guest protection and internal security of hotel/motel assets. Restricted to: Community College campuses only.
HOST 206. Travel and Tourism Operations - 3 cr.
Transportation, wholesale and retail operations, attractions, the traveler, tourism development, and operational characteristics of tourism business. Restricted to: Community College campuses only.
HOST 207. Customer Service for the Hospitality Industry - 3 cr.
Concepts of service and the customer, integrating the need for service quality, and the continuing efforts to maximize returns for the operation. Classic service styles as well as more modern service techniques are covered. Students gain in-depth managerial knowledge, planning skills, and hands-on techniques for consistently delivering quality and service in a variety of operations. Restricted to: Community College campuses only.
HOST 208. Hospitality Supervision - 3 cr.
Strategies for directing, leading, managing change and resolving conflict. Prepares students to meet expectations of management, guests, employees, and governmental agencies. Restricted to: Community College campuses only.
HOST 209. Managerial Accounting for Hospitality - 3 cr.
Prepares students to make effective business decisions based on financial report information; forecasting, budgeting, cost analysis. Prerequisite(s): BOT 120 or ACCT 252. Restricted to: Community College campuses only.
HOST 210. Banquet Operations - 3 cr.
Banquet operations, including computer coordination, planning, set up, service, and completion. Restricted to: Community College campuses only.
HOST 211. Food Production Principles - 3 cr. (2+2P)
Introduction to kitchen design, workflow, and commercial equipment. Techniques, methods, and application of basic food production principles. Practical experience in cooking processes. Restricted to: Community College campuses only.
HOST 212. Advanced Food Production - 3 cr. (2+2P)
Selection and use of ingredients. Demonstrations of classical and modern cooking, preparation techniques, and garde-manger functions. Recipe design and analysis. Prerequisite(s): HOST 211. Restricted to: Community College campuses only.
HOST 213. Professional Baking Operations - 3 cr. (2+2P)
Fundamentals of baking, including leavened and yeast productions, breads, cakes, pastries, and cookies. Exposure to commercial equipment and processes. Introduction to commercial alternatives to scratch-preparation methods. Restricted to: Community College campuses only.
HOST 214. Purchasing and Kitchen Management - 3 cr.
Technical purchasing concepts, product selection, and specifications. Safety and sanitation as they relate to food service establishments. Prepares student for work with HACCP programs. Prerequisite(s): HOST 203. Restricted to: Community College campuses only.
HOST 215. Museum Operations - 3 cr. (2+3P)
Museum operations, including financial, managerial, and display-preservation issues, as well as specimen-display acceptance and setup. Consent of instructor required. Restricted to: Community College campuses only.
HOST 216. Event, Conference and Convention Operations - 3 cr.
The ability to successfully plan, organize, arrange, and execute special events is critical to the success of many hospitality organizations. This course gives the student a grounding in the skills necessary to achieve success in this area. A variety of events are discussed and the similarities and differences with conferences and conventions are explored. Students are taught to organize and plan events of varying type and durations. Sales, logistics, and organizing skills are emphasized. Restricted to: Community College campuses only.
HOST 217. Introduction to Gaming Operations - 3 cr.
A survey of the history of gaming operations (especially Native American gaming), casino regulations, industry trends, and an overview of its impact on tourism. Consent of instructor required. Restricted to: Community College campuses only.
HOST 218. Advanced Baking Techniques - 3 cr. (2+2P)
Advanced techniques of the pastry chef are explored and developed. Students are exposed to classical forms and techniques. Modern methods of preparing traditional pastry and baked goods will be introduced. Prerequisite(s): HOST 213. Restricted to: Community College campuses only.
HOST 219. Safety, Security and Sanitation in Hospitality Operations - 3 cr.
It is the responsibility of the manager to provide appropriate security, sanitation, and safety precautions in hospitality operations. Preparation for internal and external disasters is an important task for the Hospitality Manager. This course uses the National Restaurant Association ServSafeČ training material. Restricted to: Community College campuses only.
HOST 220. Experiential Travel - 3 cr.
Course provides an opportunity for students to plan, prepare for and experience travel to destinations they might not otherwise have visited. Students experience local culture and peoples. Prerequisite(s): HOST 201 or consent of instructor. Restricted to: Community College campuses only.
HOST 221. Cooperative Experience - 3 cr.
Student employed in approved work site; supervised and rated by employer and instructor. Each credit requires specified number of hours of on-the-job work experience. Consent of instructor required. Graded: S/U. Restricted to: Community College campuses only. Restricted to HOST majors.
HOST 222. Cooperative Experience II - 3 cr.
Continuation of HOST 221. Restricted to majors. Graded: S/U. Prerequisite(s): HOST 221. Restricted to: Community College campuses only. Restricted to HOST majors.
HOST 223. Travel Agency Principles - 3 cr.
Travel agents are called upon to exhibit broad knowledge about many different tourism products. This course prepares students to undertake the challenging job of an agent in a travel agency. Restricted to: Dona Ana campus, Carlsbad campus.
HOST 224. Travel Agency Booking & Operations - 3 cr.
Course trains students to use the common electronic booking software that is found in travel agencies. Familiarization with operational procedures of travel agencies. Prerequisite(s): HOST 223. Restricted to: Community College campuses only.
HOST 225. Introductory Cake Decorating - 1 cr.
Introduction to the professional cake decorating techniques used by pastry chefs. Basic skills of piping a variety of icings into different patterns are taught. Restricted to: Community College campuses only.
HOST 226. Intermediate Cake Decorating - 1 cr.
Introduction to more advanced professional cake decorating techniques used by pastry chefs. Fondant work and more complex decorating schemes are taught. Prerequisite(s): HOST 225. Restricted to: Community College campuses only.
HOST 227. Chocolate Work - 1 cr.
Introduction to working with chocolate utilizing a variety of methods. Tempering, forming, molding, and other professional techniques will be taught. Restricted to: Community College campuses only.
HOST 228. Wedding Cake Design and Construction - 1 cr.
Basic skills in designing wedding (or other specialty event) cakes. Includes shaping, icing selection, decorating scheme, presentation, transportation, and remote set up. Restricted to: Community College campuses only.
HOST 230. Wedding Events Management - 3 cr.
This course will address various issues that could potentially arise in the preparation and management of a wedding or related event. All aspects of planning and attention to details that will ensure that students are prepared to provide services as a professional wedding planner. Restricted to: Community College campuses only.
HOST 255. Special Topics - 3 cr.
Specific subjects to be announced in the Schedule of Classes. Restricted to: Community College campuses only.
HOST 266. Group Travel Systems - 3 cr.
The course provides students with the basic skills necessary for developing and packaging tours and itineraries for large and small groups. Methods of marketing the specialized tour packages are explored. Restricted to: Community Colleges only.
HOST 268. Regional Tour Operations - 3 cr.
Inbound tourists depend on regional tour operators to develop, market, operate and lead tours and activities. The specific skills for receptive tour operators, step-on guides, business agents and tour developers are explored and taught. Restricted to: Community Colleges only.
HOST 290. Hospitality Service Capstone - 3 cr.
Refines skills and validates courses the student has taken in hospitality program Business simulations, case studies and projects used to test and improve hospitality business practices. Prerequisite(s): HOST 201, HOST 203, HOST 207, HOST 208, HOST 209 and HOST 221. Restricted to: Community College campuses only. Restricted to HOST majors.
HOST 298. Independent Study - 1-3 cr.
Individual studies directed by consenting faculty with prior approval of department chair. May be repeated for a maximum of 3 credits. Prerequisite(s): Minimum 3.0 GPA and sophomore standing. Restricted to: Community College campuses only.