25 courses with the subject HADM, 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.
HADM 1000Introduction to Hospitality Management3
A survey of the hotel, restaurant, and tourism industries; their history, problems, general operating procedures, management functions, service excellence, and business protocol. Executives from the hospitality industry sectors will be featured. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
This course provides a basic understanding of domestic and international trends in travel and tourism to include: the terminology, demographics, historical, economic, social-cultural, and environmental trends related to tourism management and sustainable development. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
HADM 1000 An overview of the functions and operations of departments in various lodging facilities to include front office operations and guest services, housekeeping, accounting systems, and night audit. Personnel issues and regulations related to the provision of quality services will be examined and analyzed. All
HADM 3040Event Planning and Management3
This course provides students with the concepts and logistics of event planning and management. The course entails: marketing, planning costing, executing, and evaluating of events. Students are required to complete and or assist with a major event. Must pass Event Certification to receive credit. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
This course explores the history of the gaming industry and functions of casinos in relation to lodging facilities, restaurants, and resorts. This course also provides an overview of legal, social, and economical issues throughout the United States and abroad. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
This course is a study of purposeful travel and tourism natural habitats to create an understanding of the cultural and natural history pertaining to the environment. The course emphasizes not altering the ecosystem while producing economic benefits to local people and governments that encourage the preservation of the inherent resources of the environments locally and elsewhere. Heritage and cultural tourism sites in North Carolina will be explored. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
This course provides a comprehensive approach to the operations of resort and recreational properties to include: the historical aspects, planning, financial investment management, and marketing that deals with the unique nature of the business. The course also addresses the future and impact of condominiums, vacation clubs, technological changes, and the increased cost of energy and transportation status. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
HADM 1000 , HADM 2100 , ACCT 2400 This course will focus on the principles of food, beverage, and labor cost controls with emphasis on cost and sales concepts, cost/volume/profit relationship, food purchasing control, labor scheduling, food receiving controls, food sales, production controls, procurement, beverage controls, variance analysis, and establishing performance standards. This is a certification course by the National Restaurant Association. All
This course introduces organization, arrangement, and operation of conventions, trade shows, professional meetings, and food functions. Emphasis is placed on the methods of marketing, selling, and servicing conventions and trade shows, and the division of administrative responsibilities in their operation. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
HADM 3100 and ServSafe Certification The course will focus on food service systems, including menu management, purchasing, and production applied to an operating environment. Laboratory includes demonstration of basic food production techniques, culinary, and management principles. All
HADM 1000 This course focuses on leadership theory and application. It gives insight in the phenomena of leadership and integrates recent research and applications on subjects impacting the hospitality and tourism industry. Packed with interesting examples of real world leadership, the student will develop an understanding of theory while acquiring the necessary skills and insights to become effective leaders. All
HADM 1000 This course introduces students to concept of design, branding, basic engineering and building codes, in relation to hospitality facilities. Students are also introduced to concepts and strategies for securing financial resources. Students are required to complete a facilities design project encompassing design, site appraisal, market research, and budgetary concerns. All
HADM 1000 . The study of organizational behavior, selection and placement of personnel, supervision, performance appraisal, wage and salary administration, unionism, employee motivation, communication, and training pertaining to the establishment of an effective employee relations program. All
HADM 4010Entrepreneurship in Hospitality and Tourism3
This course introduces students to the basic principles of entrepreneurship and franchising opportunities in the hospitality and tourism industry. Emphasis will be on selecting a franchise or development of a start-up business. Various franchised hospitality businesses will be analyzed for marketing effectiveness and financial performance. All prerequisite courses must be completed with a grade of “C” or better. Click here for the Fall 2026 Class Schedule
HADM 1000 or Junior Status. A study of the laws and ethical considerations applicable to the operation of lodging, food service, travel and tourism, and recreation/entertainment enterprises. Emphasis is placed on federal and state regulations, historical and current practices, safety and security, risk management, loss prevention, torts, and contracts. All
HADM 1000 and ACCT 2400 . This course addresses the generation and analysis of quantitative information for planning, control, and decision making in hospitality enterprises. Financial reports will be examined as tools for analyzing past performance, future projects, and day-to-day decision-making. All
HADM 4500Advance Food Production and Service Management3
HADM 3500 This course is a continuation of HADM 3500 - Food Production and Service Management (3) . Practical experience is provided in food purchasing and preparation of large quantities of food. Emphasis is placed on major menu categories, food equipment, luncheon-style restaurant service, sanitation, and maintenance. ( One hour lecture 3 hours laboratory) (One hour lecture 3 hours laboratory) Summary of Changes. All
HADM 4200 , HADM 4400 A capstone course focusing on the application of strategic management, managerial, leadership, and operational concepts. Students work in groups to engage in problem solving while building their teamwork skills. A seminar is presented as the final product.(Senior status and permission of the instructor.) All
HADM 1000 , and 500 Hours of Hospitality and Tourism Industry Experience. This course provides the student with supervised managerial work experience in lodging, travel and tourism, food service, and/or recreation and entertainment. Participation in a monthly seminar, submission of biweekly case studies, internship reports and a portfolio are mandatory. All
HADM 3100 , HADM 3500 , or instructor’s approval. This course provides the principles essential to menu planning, catering, production, and service. All
HADM 4600 , HADM 3750 , HADM 4910 , or instructor’s approvals. This course will provide a comprehensive understanding of on-site contract food service, menu layout/design and analysis, and menu adjustments in a food service marketing context. Students must pass certification in order to receive a grade in this course segment including the rationale for outsourcing and the need for entrepreneurship relevant to both the client-based organization and the managed-service provider. All
Source: North Carolina Central University's catalog, linked per course · table learning_unit · CourseShelf publish 61
