HOTEL, RESTAURANT, and TOURISM MANAGEMENT

Ms. Janet L. Green, department head

Associate Professor Bloomquist; Assistant Professors Bayer, Blanch, Mandabach; College Professor Hartley

(505)646-5995

DEGREE: Bachelor of Science in Hotel, Restaurant, and Tourism Manage¥ment
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 partnershipsin a multi–cultural and international environment.

This bachelor's degree program prepares you 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 your 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. You will take a core curriculum until your senior year, when you may specialize in one of the three concentration areas listed, or develop an individual plan with your faculty adviser for selecting your 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.

You are required to participate in an internship program that is offered only after completion of 400 hours of hospitality work experience (practicum). The HRTM 407, 408, and 409 internship sequence, which includes 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, you will have completed a minimum of 800 hours professional work experience in the field.

Hotel, Restaurant, and Tourism Management Core Courses

General Education Requirements (44 credits)

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

Departmental Requirements (43 credits)
HRTM 201, The Tourism System and Travel Services ............................................. 3
HRTM 202, Hospitality Financial Systems I ................................................................. 3
HRTM 207, Professional Development ......................................................................... 1
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, Food Service Management........................................................................ 3
HRTM 363, Quantity Food Production and Service ............................................... 4
HRTM 402, Hospitality Financial Management ........................................................ 3
HRTM 407, Internship Development............................................................................. 1
HRTM 408, Hospitality Internship.................................................................................... 1
HRTM 409, Internship Seminar......................................................................................... 1
HRTM 434, Hospitality Operations and Planning
Seminar......................................................................................................................................... 3

Nondepartmental Requirements (13 credits)
HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition, or HNFS 301, Nutrition Lifestyle Management ............................................................................................................................. 3
AGRICULTURE AND HOME ECONOMICS / 41
MKTG 303, Principles of Marketing, or JOUR 300, Introduction to Advertis¥
ing......................................................................................................................................... 3
MGT 334, Labor Relations, or MGT 359, The Management of Diversity,
or MGT 388G, Leadership and Society, or MGT 201, Introduction to
Management .................................................................................................................. 3
SPAN 111, Elementary Spanish I ...................................................................................... 4

Departmental Electives (9 credits)

You may choose 9 credits from the interest area groups listed below, or in consultation with your adviser, 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 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 address 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................................................. 4

•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