2000-2001 Undergraduate Catalog College of Agriculture and Home Economics - Hotel, Restaurant, and Tourism Management

Associate Professor Deborah Breiter, department head

Associate Professor Breiter; Assistant Professors Blanch, Bloomquist, Mandabach; College Professor Cox

(505) 646-5995

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

MAJOR: Hotel, Restaurant, and Tourism Management

The mission of the Department of Hotel, Restaurant, and Tourism Management is to serve the needs of our constituents through innovative teaching, research, professional applications and partnerships in a multi-cultural and international environment.

This bachelor's 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 students' continuing development to advance to more senior management or 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. All students take a core curriculum until their senior year, when they may specialize in one of the three concentration areas listed, or develop an individual plan with their faculty adviser for selecting their 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.

All students must complete 400 hours of hospitality work experience (practicum) prior to enrolling in the internship. The HRTM 407, 408, and 409 internship sequence, including another 400 hours in the field, must be completed prior to enrolling in other 400-level courses. Thus, at the end of both the work experience practicum and the internship, students will have completed a total of at least 800 hours professional work experience in the field.

Hotel, Restaurant, and Tourism Management Core Courses

General Education Requirements (43 credits)

A list of specific general education suggestions is available in the department. Please check with your adviser.

Departmental Requirements (46 credits)

HRTM 201, The Tourism System and Travel Services	3
HRTM 202, Hospitality Financial Systems I	3
HRTM 211, Hospitality Leadership and Services Management	3
HRTM 221, Introduction to Hospitality Management	3
HRTM 301, Hotel, Restaurant, and Tourism Marketing	3
HRTM 302, Hospitality Financial Systems II	3
HRTM 303, Hospitality Human Resources Management	3
HRTM 304, Hospitality and Travel Law	3
HRTM 331, Hotel Operations Management	3
HRTM 362, Foodservice Management	3
HRTM 363, Quantity Food Production and Service	4
HRTM 402, Hospitality Financial Management	3
HRTM 407, Professional Development	1
HRTM 408, Hospitality Internship	1
HRTM 409, Internship Seminar	1
HRTM 434, Hospitality Operations and Planning Seminar	3

Nondepartmental Requirements (16 credits)

HNFS 163, Nutrition for Health	3
MGT 315G, Human Relations in Organizations	3
MKTG 303, Principles of Marketing	3
MGT 334, Labor Relations, or MGT 359, The Management of Diversity, or MGT 388G, Leadership and Society	3
SPAN 111, Elementary Spanish I	4

Professional Electives (9 credits)

Choose an additional 9 credits from any of the courses listed below. Students may choose the 9 credits from the interest area recommendation groups as listed or they may mix them in any way which accommodates their special interest in consultation with their adviser.

*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 431, Hotel Facilities Management	3
HRTM 432, Hotel Property Design and Management	3
HRTM 433, Training for Hospitality Operations	3
HRTM 441, Hotel Conference Services Management	3

*Restaurant and Food Service Management*

The restaurant and food service management areas addresses specific concepts, practices and issues in restaurant, banquet, catering, and contract food service management and ownership.

HRTM 411, Food Service Cost Control, Menu Planning, and Purchasing	3
HRTM 412, Beverage Management	3
HRTM 413, Advanced Food Service Management	3

*Tourism Management*

The tourism management area addresses specific concepts, practices and issues in the management of travel and tourism promotion, convention and visitor's bureaus, corporate meeting planning, festivals development, and government tourism agencies including parks.

HRTM 421, Tourism Issues	3
HRTM 422, Tourism Development and Expansion	3
HRTM 423 , Hospitality and Tourism Research and Applications	3
HRTM 424, Recreation Program Management	3
HRTM 443, Festival and Event Planning	3

*General Hospitality*

Students may, with their adviser, also choose from these professional courses to reach their additional 9 credit total.

HRTM 404, Gaming Operations and Organization	3
HRTM 442, Trade Shows and National Conventions	3
HRTM 444, Meetings and Conventions	3

*Plus electives sufficient to bring the total number of credits to a minimum of 128 semester credits. Some of the electives must be in the 300-level or above courses to meet the university requirement of a minimum of 55 semester credits at this level. These elective courses are designed to give the HRTM student a specialization or minor in marketing, communications, finance, accounting, human resources, foreign language, etc. This selection depends on their professional career choice and their interests in the hospitality area itself. Specific courses are required for a minor in another area. Be sure to consult with your adviser.