HRM 110Introduction to Hospitality & Tourism 3 0 0 03
26
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
Nash Community College · Courses
HRM
10 courses with the subject HRM, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HRM 120Front Office Procedures (Spring) 3 03
This course introduces a systematic approach to lodging front office procedures. Topics include reservations, registration, guest satisfaction, occupancy and rev- enue management, security, interdepartmental communications, and related guest services. Upon completion, students should be able to demonstrate a basic understanding of current front office operating systems, including efficient and courteous guest services.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 130Bed and Breakfast Management (Spring) 3 03
This course provides an overview of the management of bed and breakfast fa- cilities. Emphasis is placed on lifestyle commitment, property needs, computer operations, business and marketing plans, customer service and facility manage- ment. Upon completion, students should be able to describe and apply the prin- ciples of management unique to the bed and breakfast industry.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 140Legal Issues-Hospitality (Fall) 3 03
388
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 210Meetings and Event Planning (Fall) 3 03
This course introduces concepts related to the planning and operation of conven- tions, trade shows, professional meetings, and foodservice events. Emphasis is placed on methods of marketing, selling, organizing, and producing conventions, events, and trade shows that will increase financial and environmental value. Upon completion, students should be able to demonstrate an understanding of management principles for multi-function, multi-day conferences and events.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 220Cost Control - Food and Beverage (Spring) 3 03
This course introduces controls and accounting procedures as applied to costs in the hospitality industry. Topics include reports, cost control, planning and fore- casting, control systems, financial statements, operational efficiencies, labor con- trols, and scheduling. Upon completion, students should be able to demonstrate an understanding of food, beverage, and labor cost control systems for operating troubleshooting and problem solving.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- DMA 010, DMA 020, DMA 030, DMA o40, MAT 025
- Corequisite
- None
HRM 225Beverage Management (Fall) 3 03
This course introduces the management of beverages served in hospitality op- erations, Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-al- coholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowl- edge of beverages consumed in a hospitality operation.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 240Marketing for Hospitality (Spring) 3 03
This course covers planning, organizing, directing, and analyzing the results of marketing programs for the hospitality industry. Emphasis is placed on target 389
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 245Human Resource Management - Hospitality (Fall)3
This course introduces a systematic approach to human resource management in the hospitality industry. Topics include training/development, staffing, selection, hiring, recruitment, evaluation, benefit administration, employee relations, labor regulations/laws, discipline, motivation, productivity, shift management, con- tract employees, and organizational culture. Upon completion, students should be able to apply human resource management skills for the hospitality industry.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- None
- Corequisite
- None
HRM 280Management Problems - Hospitality (Spring) 3 03
This course is designed to introduce students to timely issues within the hos- pitality industry and is intended to move students into a managerial mindset. Emphasis is placed on problem-solving skills using currently available resources. Upon completion, students should be able to demonstrate knowledge of how hospitality management principles may be applied to real challenges facing in- dustry managers.
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Type
- course
- Edition
- 2026-2027
- Source
- www.nashcc.edu
- Prerequisite
- HRM 110
- Corequisite
- None
Source: Nash Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61