Hotel, Restaurant and Tourism Management - Undergraduate Minor
A minor in the School of Hotel, Restaurant and Tourism Management consists of 18 or more credit hours of approved course work of which at least 12 must be numbered 300 or higher: all completed with a grade of "C-" or higher.
Please see the HRTM Director or a HRTM Faculty Mentor to approve your plan for completing the minor and approval to take specific classes. Please declare the HRTM minor in MyNMSU as soon as possible so we can track your progress toward completion
Requirements
| Prefix | Title | Credits |
|---|---|---|
| Required Courses: | ||
| HRTM 1130 | Introduction to Hospitality Management | 3 |
| HRTM 3410 | Hospitality Management Accounting | 3 |
| Choose one additional HRTM course (200-level): | 3 | |
| Introduction to Tourism | 3 | |
| Food Production and Service Fundamentals | 3 | |
| Hotel Operations I | 3 | |
| Choose nine credits of 300- or 400-level courses: | 9 | |
| Hotel, Restaurant, and Tourism Marketing | 3 | |
| Hospitality and Travel Law | 3 | |
| Hospitality Leadership Management | 3 | |
| Quantity Food Production and Service | 4 | |
| Professional Development | 1 | |
| Meetings, Conventions and Special Events | 3 | |
| Entertainment Business and Venue Management | 3 | |
| Hospitality Facilities Management | 3 | |
| Hotel Operations II | 3 | |
| Hotel Revenue and Sales Management | 3 | |
| Resort Management | 3 | |
| Hotel, Restaurant and Tourism Industry Purchasing, Selection, and Procurement | 3 | |
| Club Management and Marketing | 3 | |
| Sustainability in the Hospitality Industry | 3 | |
| Beverage Management | 3 | |
| Restaurant Operations Management | 4 | |
| Wine Appreciation | 3 | |
| Hospitality Cost Control | 3 | |
| HRTM Internship Seminar | 1 | |
| Special Topics | 1-4 | |
| Hospitality Internship | 1 | |
| Special Problems | 1-4 | |
| Total Credits | 18 | |
Please note that ACCT 2110 Principles of Accounting I is the prerequisite for HRTM 3410 Hospitality Management Accounting but does not count toward the minor. HRTM 1310 Safety, Sanitation and Health in the Hospitality Industry or a ServSafe Food Safety Manager certificate is a prerequisite for HRTM 1320 Food Production and Service Fundamentals and HRTM 3310 Quantity Food Production and Service but does not count toward the minor. Other courses have prerequisites that you may not have taken.
Students wishing to perform a HRTM internship as part of the minor must take the full sequence of internship courses: HRTM 3910 Professional Development, HRTM 4998 Hospitality Internship, and HRTM 4910 HRTM Internship Seminar.