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New Mexico State University

New Mexico State University

2016-2017 Undergraduate Catalog


DEGREE: Bachelor of Science in Hotel, Restaurant and Tourism Management

MAJOR: Hotel, Restaurant Tourism Management

This bachelor degree program prepares students for supervisory and 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 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, HRTM 408, and HRTM 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.

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 201Introduction to Tourism

3 cr.

HRTM 221Introduction to Hospitality Management

3 cr.

HRTM 263Food Production and Service Fundamentals

3 cr. (1+4P)

HRTM 301Hotel, Restaurant, and Tourism Marketing

3 cr.

HRTM 302Hospitality Management Accounting

3 cr.

HRTM 304Hospitality and Travel Law

3 cr.

HRTM 307Professional Development

1 cr.

HRTM 311Hospitality Leadership Management

3 cr.

HRTM 331Hotel Operations I

3 cr.

HRTM 363Quantity Food Production and Service

6 cr. (1+10P)

HRTM 408Hospitality Internship

1 cr.

HRTM 409HRTM Internship Seminar

1 cr.

HRTM 410Hospitality Cost Control

3 cr.

HRTM 430Hospitality Facilities Management

3 cr.

HRTM 434Senior Capstone Experience

3 cr.

HRTM 434: complete during final semester

Nondepartmental Requirements (25-28 credits)

A ST 251GStatistics for Business and the Behavioral Sciences

3 cr.

or

STAT 251GStatistics for Business and the Behavioral Sciences

3 cr.

 

ACCT 221Financial Accounting

3 cr.

 

ECON 201GIntroduction to Economics

3 cr.

or

ECON 251GPrinciples of Macroeconomics

3 cr.

and

ECON 252GPrinciples of Microeconomics

3 cr.

 

FIN 341Financial Analysis and Markets

3 cr.

MGT 309Human Behavior in Organizations

3 cr.

MGT 332Human Resources Management

3 cr.

SPAN 111Elementary Spanish I

4 cr.

Any MKTG #300 and above

3 cr.

Interest Area Groups

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 404Gaming Operations and Organization

3 cr.

HRTM 412Beverage Management

3 cr.

HRTM 413Restaurant Operations Management

4 cr. (1+6P)

HRTM 420Club Management and Marketing

3 cr.

HRTM 431Hotel Operations II

3 cr.

HRTM 432Hotel Revenue and Sales Management

3 cr.

HRTM 433Training for Hospitality Operations

3 cr.

HRTM 443Meetings, Conventions and Special Events

3 cr.

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 404Gaming Operations and Organization

3 cr.

HRTM 412Beverage Management

3 cr.

HRTM 413Restaurant Operations Management

4 cr. (1+6P)

HRTM 414International Food and Wine

3 cr.

HRTM 420Club Management and Marketing

3 cr.

HRTM 433Training for Hospitality Operations

3 cr.

HRTM 443Meetings, Conventions and Special Events

3 cr.

Other HRTM Electives

HRTM 310Colloquium II

1 cr.

HRTM 310: repeat up to 2 times

Open Electives

Fifteen hours of free electives are available to meet your goals.

*Plus a sufficient number of electives to ensure a minimum of 120 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.