HRM 110Introduction to Hosp & Tourism3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
Tri-County Community College · Courses
HRM
11 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 Procedures3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 124Guest Service Management3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 140Legal Issues-Hospitality3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 150Training for Hospitality3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 210Meetings & Event Planning3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 215Restaurant Management3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
- Prerequisite
- Take One: CUL 135 or HRM 124 This course provides an overview of the responsibilities and activities encountered in managing a food and beverage operation. Topics include planning, organization, accounting, marketing, trends, and human resources from an integrated managerial viewpoint. Upon completion, students should be able to demonstrate an understanding of the operation of a restaurant. State Course Code S22911
HRM 220Cost Control-Food & Beverage3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 240Marketing for Hospitality3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 245Human Resource Mgmt-Hosp3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
HRM 280Mgmt Problems-Hospitality3
- Subject
- HRM
- Credits (min)
- 3
- Credits (max)
- 3
- Credit unit
- Credits
- Type
- course
- Edition
- 2026-2027
- Catalog
- 2026-2027 Academic Catalog
- Source
- catalog.tricountycc.edu
- Prerequisite
- Take HRM 110 This course is designed to introduce students to timely issues within the hospitality 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 industry managers. State Course Code S22920
Source: Tri-County Community College's catalog, linked per course · table learning_unit · CourseShelf publish 61