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OEHS 208: Hospitality Supervision
3.00 Credits
New Mexico State University-Dona Ana
Strategies for directing, leading, managing change and resolving conflict. Prepares students to meet expectations of management, guests, employees, and governmental agencies.
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OEHS 209: Managerial Accounting for Hospitality
3.00 Credits
New Mexico State University-Dona Ana
Prepares students to make effective business decisions based on financial report information; forecasting, budgeting, cost analysis. Prerequisite: BOT 120 or ACCT 252.
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OEHS 209 - Managerial Accounting for Hospitality
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OEHS 210: Banquet Operations
3.00 Credits
New Mexico State University-Dona Ana
Banquet operations, including computer coordination, planning, set up, service, and completion.
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OEHS 211: Food Production Principles
3.00 Credits
New Mexico State University-Dona Ana
Introduction to kitchen design, workflow, and commercial equipment. Techniques, methods, and application of basic food production principles. Practical experience in cooking processes.
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OEHS 211 - Food Production Principles
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OEHS 212: Advanced Food Production
3.00 Credits
New Mexico State University-Dona Ana
Selection and use of ingredients. Demonstrations of classical and modern cooking, preparation techniques, and garde-manger functions. Recipe design and analysis. Prerequisite: OEHS 211.
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OEHS 212 - Advanced Food Production
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OEHS 213: Professional Baking Operations
3.00 Credits
New Mexico State University-Dona Ana
Fundamentals of baking, including leavened and yeast productions, breads, cakes, pastries, and cookies. Exposure to commercial equipment and processes. Introduction to commercial alternatives to scratch-preparation methods.
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OEHS 213 - Professional Baking Operations
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OEHS 214: Purchasing and Kitchen Management
3.00 Credits
New Mexico State University-Dona Ana
Technical purchasing concepts, product selection, and specifications. Safety and sanitation as they relate to food service establishments. Prepares student for work with HACCP programs. Prerequisites: OEHS 203.
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OEHS 214 - Purchasing and Kitchen Management
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OEHS 216: Event Conference and Convention Operations
3.00 Credits
New Mexico State University-Dona Ana
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.
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OEHS 218: Advanced Baking Techniques
3.00 Credits
New Mexico State University-Dona Ana
Advanced techniques of the pastry chef are explored and developed. Students are exposed to classical forms and techniques. Modern methods of preparing traditional pastry and baked goods will be introduced. Prerequisite: OEHS 213.
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OEHS 219: Safety,Security and Sanitation in Hospitality Operations
3.00 Credits
New Mexico State University-Dona Ana
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.
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