1997-1998 Undergraduate Catalog College of Agriculture and Home Economics - Home Economics |
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1997-1998 Undergraduate Catalog College of Agriculture and Home Economics - Home Economics |
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Professor Mary Ellen McKay, interim department head
ProfessorsBock, Cummings, Del Campo; Moreo, Director, Hospitality and Tourism Services; Associate ProfessorsMcKee, Smitley; Assistant ProfessorsBloomquist, Breiter, Cai, Devall, Hegland, MacHatton, Morgan; College ProfessorCox
(505) 646-3936
DEGREE: Bachelor of Science in Home Economics
MAJOR: Clothing, Textiles, and Fashion Merchandising
MAJOR: Family, Child, and Consumer Science
MAJOR: Home Economics Education
MAJOR: Human Nutrition and Food Science
OPTION: Dietetics
OPTION: Food Science and Nutrition
OPTION: Prehealth with Emphasis in Nutrition
DEGREE: Bachelor of Science in Hospitality and Tourism Services
MAJOR: Hospitality and Tourism
OPTION: Hotel Management
OPTION: Restaurant and Food Service Management
OPTION: Tourism Management
Courses and curricula in the department are designed to educate students as individuals and as citizens in a changing society. They also develop a scientific attitude and the ability to conduct research directed toward solutions of problems affecting the quality of life.
Each student must complete general education requirements, and a sequence of specialized course work is then identified for each major.
The following prefixes are used for courses: CTFM-Clothing, Textiles, and Fashion Merchandising; FCCS-Family, Child, and Consumer Science; HEED-Home Economics Education; HNFS-Human Nutrition and Food Science; HTS-Hospitality and Tourism Services.
MAJOR: Clothing, Textiles, and Fashion Merchandising
Courses and opportunities are provided for students to study physical, cultural, sociological, and psychological aspects of clothing and to prepare for careers in fashion retailing and production.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| CTFM 171, Clothing and Human Behavior | 3 |
| CTFM 178, Fundamentals of Fashion | 3 |
| CTFM 255, Applied Clothing Design | 3 |
| CTFM 270, Fashion Illustration | 3 |
| CTFM 273, Concepts of Apparel Construction | 3 |
| CTFM 364, Historic Fashion I | 3 |
| CTFM 365, Historic Fashion II | 3 |
| CTFM 371, Textile Science II | 3 |
| CTFM 372, Fashion Merchandising | 3 |
| CTFM 402, Field Experience | 3-6 |
| CTFM 474, Fashion Promotion | 3 |
| CTFM 475, Fashion Buying | 3 |
Nondepartmental Requirements
| ACCT 201, Fundamentals of Accounting I | 3 |
| ECON 252G, Principles of Microeconomics | 3 |
| ENGL 111G, Freshman Composition | 3 |
| ENGL 203G, Business Writing | 3 |
| EST 311G, Statistical Applications | 3 |
| MGT 309, Human Relations in Business | 3 |
| MKTG 303, Principles of Marketing | 3 |
| MKTG 313, Retail Management | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| SOC 101G, Introductory Sociology | 3 |
Electives
Choose in consultation with CTFM adviser to round out curriculum of 128 credits. At least 55 credits must be courses labeled 300 or above. Choose from the following:
| BA 328, Introduction to International Business | 3 |
| CTFM 333, Apparel Production | 3 |
| CTFM 470, Fashion Trend Analysis | 3 |
| CTFM 472, Flat Pattern Design | 3 |
| CTFM 473, Tailoring | 3 |
| CTFM 476, Apparel Design by Draping | 3 |
| CTFM 482, Creative Clothing Design | 3 |
| CTFM 484, Clothing for Special Needs | 3 |
| CTFM 489, Fashion Markets | 2-8 |
| MGT 309, Human Relations in Business | 3 |
| MGT 332, Human Resources Management | 3 |
| MGT 453, Leadership and Motivation | 3 |
| MKTG 317, International Marketing | 3 |
| Two of the following departmental electives: | |
| FCCS 330, Personal and Family Finance | 3 |
| FCCS 333, Consumer Practices and Problems | 3 |
| HEED 348, Teaching in Informal Settings | 3 |
| (Check prerequisites before enrolling in courses.) | |
MAJOR: Family, Child, and Consumer Science
This major stresses the interrelationship of individuals throughout the life span and the impact of social and economic factors on the family system. Graduates are prepared for professional work with social and community agencies and other activities serving families and consumers. Students must work closely with an adviser.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| FCCS 180, Interpersonal Skills in Intimate Relationships | 3 |
| FCCS 281, Preschool Child Development in the Family | 3 |
| FCCS 300, Special Topics | 3 |
| FCCS 330, Personal and Family Finance | 3 |
| FCCS 333, Consumer Practices and Problems | 3 |
| FCCS 380, Family Dynamics | 3 |
| FCCS 381, Middle Childhood Development in the Family | 3 |
| FCCS 383, Parenting and Child Guidance | 3 |
| FCCS 424, Field Experience | 6 |
| FCCS 446, Adolescent Development and the Family | 3 |
| FCCS 447, Infant Development and the Family | 3 |
| FCCS 448, The Aging Family | 3 |
| FCCS 449G, Family Ethnicities and Subcultures | 3 |
| HNFS 163, Nutrition for Health | 3 |
| HEED 348, Teaching in Informal Settings | 3 |
| SOC 359, Marriage and the Family, or SOC 374G, Comparative Family Systems | |
| 3 | |
| Minor | 18-24 (Optional) |
Nondepartmental Electives
Choose in consultation with FCCS adviser to round out curriculum of 128 credits. At least 55 credits must be courses labeled 300 or above. Choose from nondepartmental courses listed below.
| C EP 320, Sex Roles in Education | 3 |
| COMM 377, Conflict Management | 3 |
| COMM 384, Interpersonal Communication | 3 |
| COMM 465, Nonverbal Communication | 3 |
| ECED 201, Learning Environment Design in Early Childhood | 3 |
| ECED 202, Communication and Creative Development in Early Childhood | 3 |
| ECED 203, Self Concept Development in Early Childhood | 3 |
| ECED 360, Introduction to Early Childhood Education | 3 |
| ECED 361, Child Development and the Schools | 3 |
| GERO 201, Fundamentals of Gerontology | 3 |
| GERO 249, As Families Grow Older | 3 |
| GERO 401, Community Resources for the Aged | 3 |
| GERO 451, Aging and Public Policy | 3 |
| HL S 300, Drugs and Behavior | 3 |
| HL S 320, Human Stress Management | 3 |
| HL S 487, Coping with Loss and Grief: a Cross-Cultural Perspective | 3 |
| HL S 496, Consumer Health | 3 |
| PHIL 223, Ethics | 3 |
| P E Activity Classes | 1 |
| PSY 250, Consumer Psychology | 3 |
| PSY 265, Self Evaluation | 3 |
| PSY 302, Abnormal Psychology | 3 |
| PSY 317, Social Psychology | 3 |
| PSY 324, Sexual Behavior | 3 |
| PSY 330, Psychology and the Law | 3 |
| S WK 362, Social Work with African-American Families | 3 |
| S WK 390, Family and Child Welfare Issues | 3 |
| SOC 273, Sex and Gender | 3 |
| SOC 372, Sociology of Health and Medicine | 3 |
| SOC 373, Aging and Society | 3 |
| SOC 473, Comparative Family Systems | 3 |
| SOC 485, Sociology of Law | 3 |
(Check prerequisites before enrolling in above courses.)
MAJOR: Home Economics Education
This major prepares students for secondary school teaching as well as teaching in other educational settings such as the Cooperative Extension Service. In the spring semester of the senior year, principles of teaching are applied during student teaching in a selected school. Requirements for admission to the student teaching program are (1) an overall grade-point average of not less than 2.5 and a grade-point average of 2.5 or above in home economics courses and (2) recommendation of adviser.
For licensure, a student chooses Home Economics as a first teaching field and can also choose another subject for a second teaching field.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| CTFM 171, Clothing and Human Behavior | 3 |
| CTFM 261, Textile Science I | 3 |
| CTFM 273, Concepts of Clothing Construction | 3 |
| FCCS 180, Interpersonal Skills in Intimate Relationship | 3 |
| FCCS 281, Preschool Child Development in the Family | 3 |
| FCCS 330, Personal and Family Finance | 3 |
| FCCS 331, Management of Family Life and Resources | 3 |
| FCCS 333, Consumer Practices and Problems | 3 |
| FCCS 335, Human Shelter | 3 |
| FCCS 341, Interior Design | 3 |
| FCCS 380, Family Dynamics | 3 |
| FCCS 383, Parenting and Child Guidance | 3 |
| HTS 201, The Travel and Tourism Industry, or HTS 221, The Hotel and Resort Industry | |
| 3 | |
| HNFS 163, Nutrition for Health | 3 |
| HNFS 251, Human Nutrition | 3 |
| HNFS 263, Food Science I | 3 |
| HNFS 364, Food Science II | 3 |
| HEED 245, Overview of Home Economics Teaching and Learning | 3 |
| HEED 345, Management Concepts in Home Economics Content and Teaching | |
| 3 | |
| HEED 445, Vocational Programs for Youth and Adults | 3 |
| HEED 446, Teaching Methods I | 3 |
| HEED 447, Teaching Methods II | 3 |
| HEED 448, Supervised Teaching in Home Economics | 9 |
Nondepartmental Requirements
| BIOL 190, Principles of Biology | 3 |
| Electives from HIST, ECON, SOC, and GOVT (may be chosen from Part III, Viewing a Wider World section, General Education requirements) | |
| 6 | |
Additional electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division. These courses may be selected to provide a second teaching field; see your adviser.
MAJOR: Human Nutrition and Food Science
OPTION: Dietetics
This option prepares students to be dietitians in a variety of practice settings. A verification statement is issued upon completion of the didactic program. To get a verification statement: (1) Students must attain a C or higher (on campus or transfer) in CHEM111, 112, 211, and 341; BIOL190, 219, 253, 253L, and 254; and all classes with HNFS prefix. (2) Students desiring to transfer in courses comparable to HNFS455 and HNFS457 will need to take a challenge exam related to each course. Students must attain a C or higher on each exam before transfer credits will be allowed. (3) Students must take at least 30 credits at New Mexico State University with 20 upper division (300 level or above) and 10 in HNFS (300 level or above).
Following graduation, an experience in a hospital or institution approved by the American Dietetic Association is required. Upon successful completion of the experience, the student is eligible to take the registration exam required by the American Dietetic Association to be a Registered Dietitian. This option is part of an ADA-approved Didactic Program in Dietetics. Students must work closely with advisers to assure proper scheduling of necessary courses.
General Education Requirements
General education requirements are incorporated into the following list. Please check with your adviser.
Departmental Requirements
| FCCS 180, Interpersonal Skills in Intimate Relationships | 3 |
| HEED 348, Teaching in Informal Settings | 3 |
| HNFS 163, Nutrition for Health | 3 |
| HNFS 251, Human Nutrition | 3 |
| HNFS 263, Food Science I | 3 |
| HNFS 350, Nutrition Throughout the Life Cycle | 3 |
| HNFS 363, Quantity Food Production and Service | 4 |
| HNFS 364, Food Science II | 3 |
| HNFS 401, Field ExperienceHospital Dietetic | 4 |
| HNFS 455, Advanced Nutrition | 4 |
| HNFS 457, Diet Therapy | 5 |
| HNFS 464, Experimental Foods | 3 |
| HNFS 430, Food Service Organization and Management | 3 |
Nondepartmental Requirements
| AG E 250G, Life with Microcomputers | 3 |
| ANTH 201G, Introduction to Anthropology | 3 |
| ART 101G or ART 110G | 3 |
| AXED 456, Research Method | 3 |
| BIOL 190, Principles of Biology | 3 |
| BIOL 219, Public Health Microbiology | 3 |
| BIOL 253 Human Anatomy, and BIOL 253L, Human Anatomy Laboratory | 2 |
| BIOL 254, Human Physiology | 3 |
| C EP 451G, Introduction to Counseling | 3 |
| CHEM 111, General Chemistry I | 4 |
| CHEM 112, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| BCHE 341, Survey of Biochemistry | 4 |
| COMM 256G, Principles of Human Communication | 3 |
| ENGL 111G, Rhetoric and Composition | 4 |
| ENGL 203G, Business and Professional Communications, or ENGL 218G, Technical and Scientific Communication, or ENGL 318G, Advanced Technical and Professional Communication | |
| 3 | |
| ECON 201G, Introduction to Economics | 3 |
| E ST 311G, Statistical Applications | 3 |
| GOVT 100G, American National Government | 3 |
| HIST 202G, Introduction to Recent American History | 3 |
| MATH 115, Intermediate Algebra | 3 |
| MATH 142G, Calculus for Biological and Management Sciences I | 3 (2+2P) |
| MGT 201, Introduction to Management | 3 |
| MGT 332, Human Resources Management | 3 |
| OEHO 120, Medical Terminology | 3 |
| PSY 201G, Introduction to Psychology | 3 |
| SOC 101G, Introduction to Sociology | 3 |
| Viewing a Wider World | 3 |
Electives, departmental or nondepartmental, sufficient to bring total credits to 128, including 55 upper division.
OPTION: Food Science and Nutrition
Students choosing this option will follow a basic course work plan providing a comprehensive background in the properties and preservation of foods. Graduates may be employed in areas such as food systems management, quality assurance, food safety, product development, or food processing. Job opportunities are available in private industry, educational institutions and government.
General Education Requirements
A list of specific general education requirements is available in the department. Please check with your adviser.
Departmental Requirements
| HNFS 163, Nutrition for Health, or HNFS 251, Human Nutrition | 3 |
| HNFS 263, Food Science I | 3 |
| HNFS 364, Food Science II | 3 |
| HNFS 464, Experimental Foods | 3 |
| HNFS 320, Food Microbiology | 3 |
| HNFS 325, Food Analysis | 3 |
| HNFS 421, Food Chemistry | 3 |
| HNFS 426, Dairy Products Manufacturing | 3 |
| HNFS elective | 3 |
Nondepartmental Requirements
| ANSC 100, Introductory Animal Science | 3 |
| ANSC 262, Introduction to Meat Science | 3 |
| BIOL 311, General Microbiology | 3 |
| BIOL 311L, General Microbiology Laboratory | 1 |
| CHEM 111, General Chemistry I | 4 |
| CHEM 112, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry | 4 |
| BCHE 341, Survey of Biochemistry | 3 |
| HORT 100, Introduction to Horticulture | 4 |
| PHYS 211, General Physics I | 3 |
| PHYS 211L, General Physics I Lab | 1 |
Suggested Electives
Electives, departmental and nondepartmental, sufficient to bring total credits to 128, including 55 upper-division.
| AG E 305, Marketing and Pricing Agricultural Products | 3 |
| AG E 315, World Agriculture and Food Problems | 3 |
| AG E 451, Food Marketing Systems | 3 |
| ANSC 306, Processed Meats | 3 |
| ANSC 363, Meat Technology | 3 |
| BIOL 472, Mycology | 3 |
| BIOL 477, Applied Microbiology | 4 |
| CH E 475, Biochemical Engineering | 3 |
| CH E 478, Special Methods in Industrial Microbiology | 3 |
| HORT 420, Postharvest Biology and Technology | 3 |
OPTION: Prehealth with emphasis in Nutrition
Students planning to attend medical or dental schools may enroll in any discipline. This option is designed to meet the requirements for entry into most medical or dental schools as well as schools associated with other health professions such as physical therapy and pharmacy. Most professional schools require chemistry (16 credits), biology (8-16 credits), calculus (3 credits) and physics (8 credits). These requirements have been incorporated into this option. In addition to the requirements needed for the delineated health professions, this option will also provide an extensive background in nutrition which is integral to these professions. Because there is a growing interest in having multiskilled professionals, the student completing this option may want to also complete the additional course work outlined at the bottom of this program of study so that they will have met the academic requirements for becoming a registered dietitian.
Selection to professional schools is typically based on four separate but interrelated criteria: (1) evaluation of academic transcripts, (2) evaluation of scores on admissions tests, (3) letters of recommendation and (4) personal interviews. The Health Professions Advisory Committee works with all prospective applicants to professional school to provide advice and information on the admissions process and to ensure that all prehealth students have the best possible opportunity of gaining admission to the school of their choice. Each student is expected to register with the committee no later than the first semester of their sophomore year. Check with adviser for information.
Departmental Requirements
| HNFS 163, Nutrition for Health | 3 |
| HNFS 251, Human Nutrition | 3 |
| HNFS 350, Nutrition Throughout the Life Cycle | 3 |
| HNFS 403, Community Nutrition | 3 |
| HNFS 401, Field Experience--Hospital Dietetics, and HNFS 407, FieldExperience--Community | |
| 4 | |
| HNFS 455, Advanced Nutrition | 4 |
| HNFS 457, Diet Therapy | 5 |
Nondepartmental Requirements
| AG E 250G, Life with Microcomputers or C S 110G Computer Literacy | 3 |
| AXED 456, Research Methods | 3 |
| BIOL 211G/211L, Cellular and Organismal Biology | 3/1 |
| BIOL 311, 311L, General Microbiology | 3/1 |
| BIOL 253/253L or BIOL/SP M 271/271L, Human Anatomy Lecture/Lab | 3 |
| BIOL 254, Human Physiology | 3 |
| CHEM 111, General Chemistry I | 4 |
| CHEM 112, General Chemistry II | 4 |
| CHEM 311, Organic Chemistry I | 4 |
| CHEM 312, Organic Chemistry II | 4 |
| BCHE 395, Biochemistry | 4 |
| COMM 253G or 265G, Communications | 3 |
| ENGL 111G, Freshman Composition | 4 |
| ENGL 203G, Business Writing; or ENGL 218G, Technical and Professional Communications; or ENGL 318G, Advanced Technical and Professional Communications | |
| 3 | |
| E ST 311G, Statistical Application | 3 |
| Historical Perspectives (general education) | 3 |
| Literature and Fine Arts (general education) | 3 |
| OEHO 120, Medical Terminology | 3 |
| PHYS 211, 211L, General Physics I | 4 |
| PHYS 212, 212L, General Physics II | 4 |
| PSY 201G, Introduction to Psychology | 3 |
| Social Analysis (general education) | 3 |
| Two Viewing a Wider World courses from two different colleges outside College of Agriculture and Home Economics (coordinate choices with advisor) (C EP 451G, Introduction to Counseling and HL S 482G, Cross-Cultural Aspects of Health recommended) | |
| 6 | |
| Electives, departmental and nondepartmental, sufficient to bring total credits to at least 128, including 55 upper division. | |
Students Preparing for Medical or Dental School:
| MATH 115, Intermediate Algebra | 3 |
| MATH 180, Trigonometry | 2 |
| MATH 185, College Algebra | 3 |
| MATH 190, Calculus & Analytical Geometry | 3 |
Student Preparing for Most Other Prehealth Schools:
| MATH 115, Intermediate Algebra | 3 |
| MATH 142G, Calculus for Biological and Management Sciences | 3 |
To Meet Academic Requirements for Registered Dietitian
The course work delineated above for prehealth with an emphasis in nutrition coupled with the course work outlined below provides the academic requirements for the student to obtain registration as a dietitian. A verification statement is issued upon completion of the didactic program. To get a verification statement (1) students must attain a C or higher (on campus or transfer) in the following classes: All courses with CHEM, BCHE and BIOL/SP M prefixes and all classes with HNFS prefix; (2) students desiring to transfer in courses comparable to HNFS 455 and HNFS 457 will need to take a challenge exam related to each course, students must attain a C or higher on each exam before transfer credits will be allowed; (3) students must take at least 30 credits at New Mexico State University with 20 as upper-division (300 level or above) credits and 10 credits in HNFS (300 level or above).
Following graduation, a supervised practice experience in a hospital or institution approved by the American Dietetic Association is required. Note: This experience CANNOT be met by attending professional health school. Upon successful completion of the experience, the student is eligible to take the registration exam required by the American Dietetic Association to be a Registered Dietitian. This academic requirements delineated above and below meet ADA requirements of an ADA-approved Didactic Program in Dietetics. Students must work closely with advisers to assure proper scheduling of necessary courses.
Departmental Requirements
| FCCS 180, Interpersonal Skills in Intimate Relationships | 3 |
| HEED 348, Teaching in Informal Settings | 3 |
| HNFS 263, Food Science I | 3 |
| HNFS 363, Quantity Food Production & Service | 4 |
| HNFS 364, Food Science II | 3 |
| HNFS 430, Food Service Organization & Management | 3 |
| HNFS 464, Experimental Foods | 3 |
Nondepartmental Requirements
| ANTH 201G, Introduction to Anthropology | 3 |
| ART 101G or 110G, Orientation to Art or Visual Concepts | 3 |
| C EP 451G, Introduction to Counseling | 3 |
| ECON 201G, Introduction to Economics | 3 |
| GOVT 100G, American National Government | 3 |
| MGT 201G, Introduction to Management | 3 |
| MGT 332, Human Resources Management | 3 |
| SOC 101G, Introduction to Sociology | 3 |
DEGREE: Bachelor of Science in Hospitality and Tourism Services
MAJOR: Hospitality and Tourism
The mission of the Hospitality and Tourism Services Program 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 HTS class to satisfy the requirements of the major. The HTS 406, 407, and 408 internship sequence must be completed prior to enrolling in other 400 level courses.
Hospitality and Tourism 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 (41 credits)
| HTS 201, Travel and Tourism Services Industry | 3 |
| HTS 202, Basic Hospitality Accounting | 3 |
| HTS 211, Introduction to Food Service Management | 3 |
| HTS 221, Introduction to Hospitality Management | 3 |
| HTS 301, Hospitality and Tourism Marketing | 3 |
| HTS 302, Hospitality Management Accounting | 3 |
| HTS 303, Hospitality Human Resource Management | 3 |
| HTS 304, Hospitality and Travel Law | 3 |
| HTS 331, Hotel Operations Management | 3 |
| HTS 362, Food Service Sanitation | 1 |
| HTS 363, Quantity. Food Production and Services | 4 |
| HTS 407, Professional Development | 1 |
| HTS 408, Hospitality Internship | 1 |
| HTS 409, Internship Seminar | 1 |
| HTS 431, Hotel Facilities Management | 3 |
| HTS 434, Hospitality Operation and Planning Seminars | 3 |
Nondepartmental Requirements (16 credits)
| ACCT 200, Survey of Accounting | 3 |
| HNFS 163, Nutrition for Health | 3 |
| MGT 309, Human Relations In Business | 3 |
| MKTG 303, Principles of Marketing | 3 |
| SPAN 111, Elementary Spanish I | 4 |
Professional Electives (12 credits)
Choose an additional 12 credits from any of the courses listed below. Students may choose the 12 credits from the interest area recommendation groups as listed or may mix them in any way which accommodates their special interests 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.
| HTS 401, Hospitality Sales and Advertising | 3 |
| HTS 402, Hospitality Financial Management | 3 |
| HTS 433, Training for Hospitality Operations | 3 |
| HTS 434, Hospitality Operations and Planning Seminar | 3 |
| HTS 441, Hotel Conference Services Management | 3 |
Restaurant and Food Service Management*
The restaurant and food service management area addresses specific concepts, practices and issues in restaurant, banquet, catering, and contract food service management and ownership.
| HTS 411, Food Service Cost Control | 3 |
| HTS 412, Beverage Management | 3 |
| HTS 413, Advanced Food Service Operations | 4 |
Tourism Management*
The tourism management area addresses specific concepts, practices and issues in the management of travel and tourism promotion, convention and visitors's bureaus, corporate meeting planning, festivals development, and government tourism agencies including parks.
| HTS 421, Tourism Issues | 3 |
| HTS 422, Tourism Development and Expansion | 3 |
| HTS 423, Tourism Research and Applications | 3 |
| HTS 424, Seminar in Recreation Management | 3 |
| HTS 443, Special Events Management | 3 |
General Hospitality *
Students may, with their adviser, also choose from these professional courses to reach their additional 12 credit total.
| HTS 310 Colloquium in Hospitality Management | ||
| (may be repeated up to 4 times) | 1 | |
| HTS 403, Hospitality Information Systems and Reporting | 3 | |
| HTS 404, Gaming Operations and Organization | 3 | |
| HTS 405, Hospitality Small Business Planning | 3 | |
| HTS 432, Hotel Property Management | 3 | |
| HTS 444, Club Management | 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 HTS 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.
Department of Home Economics Accreditation
The Department of Home Economics is accredited by the National Council for the Accreditation of Teachers of Education and has had their Human Nutrition and Food Science Program approved by the American Dietetics Association.