Hospitality and Tourism
The Associate of Applied Science in Hospitality and Tourism prepares the graduate for an entry-level position in tourism. There are two options available – Food and Beverage/Culinary Arts and Lodging and Tourism. Training is offered in supervision, communication, marketing, finance, and operations. This program is designed for those entering the field as well as individuals already employed in the industry who want to upgrade their skills.
The majority of credits earned in this degree may be applied towards a Bachelor’s degree in Hospitality, Restaurant and Tourism Management at NMSU Las Cruces.
ENGL 111G Rhetoric and Composition with a C or higher; placement into college-level math and reading courses or completion of developmental courses with a C or higher; cumulative GPA of 2.0 or higher; the last 15 credits taken at NMSU.
HOST 155. Special Topics
1-3 Credits (1-3)
Specific subjects to be announced in the Schedule of Classes. Restricted to: Community Colleges only.
HOST 201. Introduction to Hospitality Industry
Overview of hospitality industry; organization and operation of lodging, food and beverage, and travel and tourism segments; focus on career opportunities and future trends of hospitality industry. Restricted to: Community College campuses only.
HOST 202. Front Office Operations
Hotel/motel front office procedures detailing flow of business, beginning with reservations and extending to the night audit process. Restricted to: Community College campuses only.
HOST 203. Hospitality Operations Cost Control
Management of Food & Beverage facilities using cost control techniques. Functional training in menu analysis and development with all phases of product flow through a Food & Beverage organization explored. Restricted to: Community Colleges only.
HOST 204. Promotion of Hospitality Services
Organization of hotel marketing functions; developing a marketing plan to sell the varied services of the hotel/motel property. Restricted to: Community College campuses only.
HOST 205. Housekeeping, Maintenance, and Security
Function of housekeeping departments, including personnel, sanitation, maintenance, and materials. A survey of security procedures to include guest protection and internal security of hotel/motel assets. Restricted to: Community College campuses only.
HOST 206. Travel and Tourism Operations
Transportation, wholesale and retail operations, attractions, the traveler, tourism development, and operational characteristics of tourism business. Restricted to: Community College campuses only.
HOST 207. Customer Service for the Hospitality Industry
Concepts of service and the customer, integrating the need for service quality, and the continuing efforts to maximize returns for the operation. Classic service styles as well as more modern service techniques are covered. Students gain in-depth managerial knowledge, planning skills, and hands-on techniques for consistently delivering quality and service in a variety of operations. Restricted to: Community College campuses only.
HOST 208. Hospitality Supervision
Strategies for directing, leading, managing change and resolving conflict. Prepares students to meet expectations of management, guests, employees, and governmental agencies. Restricted to: Community College campuses only.
HOST 209. Managerial Accounting for Hospitality
Prepares students to make effective business decisions based on financial report information; forecasting, budgeting, cost analysis. Restricted to: Community College campuses only.
Prerequisite(s): BOT 120 or ACCT 252.
HOST 210. Catering and Banquet Operations
Teaches the basics of catering and banquet operations, including computer coordination, planning, set up, service, and completion. Restricted to Community Colleges campuses only.
HOST 214. Purchasing and Kitchen Management
Technical purchasing concepts, product selection, and specifications. Safety and sanitation as they relate to food service establishments. Prepares student for work with HACCP programs. Restricted to Community Colleges campuses only.
HOST 216. Event, Conference and Convention Operations
The ability to successfully plan, organize, arrange, and execute special events is critical to the success of many hospitality organizations. This course gives the student a grounding in the skills necessary to achieve success in this area. A variety of events are discussed and the similarities and differences with conferences and conventions are explored. Students are taught to organize and plan events of varying type and durations. Sales, logistics, and organizing skills are emphasized. Restricted to: Community College campuses only.
HOST 219. Safety, Security and Sanitation in Hospitality Operations
It is the responsibility of the manager to provide appropriate security, sanitation, and safety precautions in hospitality operations. Preparation for internal and external disasters is an important task for the Hospitality Manager. This course uses the National Restaurant Association ServSafe¬ training material. Restricted to: Community College campuses only.
HOST 220. Experiential Travel
1-3 Credits (1-3)
Course provides an opportunity for students to plan, prepare for and experience travel to destinations they might not otherwise have visited. Students experience local culture and peoples. May be repeated up to 9 credits. Restricted to Community Colleges campuses only.
Prerequisite(s): HOST 201 or consent of instructor.
HOST 221. Internship I
1-3 Credits (1-3)
Work experience that directly relates to a student's major field of study that provides the student an opportunity to explore career paths and apply knowledge and theory learned in the classroom. Internships may be paid or unpaid. Students are supervised/evaluated by both the employer and the instructor. May be repeated up to 3 credits. Consent of Instructor required. Restricted to: OEHS,HOST majors. S/U Grading (S/U, Audit). Restricted to Community Colleges campuses only.
HOST 222. Cooperative Experience II
Continuation of HOST 221. Restricted to majors. Graded: S/U. Restricted to: Community College campuses only. Restricted to HOST majors.
Prerequisite(s): HOST 221.
HOST 223. Travel Agency Principles
Travel agents are called upon to exhibit broad knowledge about many different tourism products. This course prepares students to undertake the challenging job of an agent in a travel agency. May be repeated up to 3 credits. Restricted to Community Colleges campuses only.
HOST 224. Travel Agency Booking & Operations
Course trains students to use the common electronic booking software that is found in travel agencies. Familiarization with operational procedures of travel agencies. May be repeated up to 3 credits. Restricted to Community Colleges campuses only.
Prerequisite(s): HOST 223.
HOST 230. Wedding Events Management
This course will address various issues that could potentially arise in the preparation and management of a wedding or related event. All aspects of planning and attention to details that will ensure that students are prepared to provide services as a professional wedding planner. May be repeated up to 3 credits. Restricted to Community Colleges campuses only.
HOST 239. Introduction to Hotel Management
This course covers basic management functions in hotels, resorts, Boutique Hotels, Bed & Breakfast establishments, and other lodging operations. All aspects of the operation are covered including guest management, operations, and sales and marketing. Restricted to: Branch campuses only.
HOST 255. Special Topics
Specific subjects to be announced in the Schedule of Classes. May be repeated up to 9 credits. Restricted to Community Colleges campuses only.
HOST 298. Independent Study
1-3 Credits (1-3)
Individual studies directed by consenting faculty with prior approval of department chair. May be repeated for a maximum of 3 credits. Restricted to: Community College campuses only.
Prerequisite(s): Minimum 3.0 GPA and sophomore standing.