HRTM-HOTEL/RESTRNT/TOURISM MGT (HRTM)
HRTM 111. Freshman Orientation
Orientation to university life, including available resources and methods to promote success at NMSU. Open to all freshmen and transfer students. Graded S/U.
HRTM 200. Special Topics
Specific subjects and credits to be assigned on a semester basis for both lecture and laboratory assignments. May be repeated for a maximum of 4 credits.
Prerequisite: consent of instructor.
HRTM 201. Introduction to Tourism
Survey of travel and tourism development and operating characteristics.
HRTM 221. Introduction to Hospitality Management
Overview of the major segments of the hospitality industry, with a focus on basic management principles.
HRTM 231. Food Safety and Sanitation in the Hospitality Industry
Addresses public health, HACCP, and food safety responsibilities in the hospitality industry. Sanitation certification test allows students to receive national ServSafe Food Protection Manager Certification. Restricted to Las Cruces campus only.
HRTM 235. Hotel Operations I
Analysis of hotel operations to include: guest services, reservations, reception, guest/city ledger and the night audit. May be repeated up to 3 credits. Restricted to Las Cruces campus only.
Prerequisite(s): HRTM 221.
HRTM 263. Food Production and Service Fundamentals
3 Credits (1+4P)
Basic overview of food service systems including menu management, purchasing and production. The course includes basic principles of food fabrication and production. Topics include knife skills, culinary terminology, product identification, quality standards, nutritional cooking theory and application of food preparation techniques. The course includes laboratory aspects and demonstration of basic food production techniques, service styles, practices and procedures in food service operations including culinary math, culinary nutrition, and food service sanitation. May be repeated up to 3 credits.