Hotel-Restaurant-Inst Mgmt (HRI) at John Tyler Community College
- HRI 119 - Applied Nutrition for Food Service
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Studies food composition, nutrition science, and application of nutrition principles by the food service professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals.
Lecture 3 hours per week.
3 credits
- HRI 140 - Fundamentals of Quality for the Hospitality Industry
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Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer's perspective.
Lecture 3 hours per week.
3 credits
- HRI 154 - Principles of Hospitality Management
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Presents basic understanding of the hospitality industry by tracing the industry's growth and development, reviewing the organization and management of lodging, food, and beverage operations, and focusing on industry opportunities and future trends.
Lecture 3 hours per week.
3 credits
- HRI 220 - Meat, Seafood and Poultry Preparation
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Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 225 - Menu Planning and Dining Room Service
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Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations.
Lecture 3 hours per week.
3 credits
- HRI 275 - Hospitality Law
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Studies legal principles governing hospitality operations. Includes applications of common law and statutory decisions, discussion of legal theory, and regulations governing management of hospitality enterprise.
Lecture 3 hours per week.
3 credits
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