- HRI 101 - Hotel-Restaurant Organization and Management I
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Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part I of II.
Lecture 3 hours per week.
3 credits
- HRI 102 - Hotel-Restaurant Organization and Management II
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Introduces the history, opportunities, problems and trends of the hospitality industry. Covers the organization of the various sectors of the hospitality industry including human resources, general business considerations, and management theory. Part II of II.
Lecture 3 hours per week.
3 credits
- HRI 103 - Introduction to Meeting Planning
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Focuses on basic aspects and skills involved in planning and managing meetings, exhibitions, events, and conventions. Covers the entire spectrum of the meetings industry, treating all aspects with a broad approach. Emphasizes types of meetings, meeting markets, industry suppliers and affiliates, budget and program planning, site selection and legal issues, registration and housing, and the development of timelines. This course is cross-listed with
TRV 130. Credit will not be awarded to both.
Lecture 3 hours per week.
3 credits
- HRI 104 - Introduction to Association Management
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Focuses on the basic management aspects and orgnizational structures common to the "association" industry. This course will emphasize staff board and member relations; standing and special interest comittees; legal and political considerations; finance, and other pertinent areas. This course is cross-listed with
TRV 140. Credit will not be awarded for both.
Lecture 3 hours per week.
3 credits
- HRI 106 - Principles of Culinary Arts I-II
-
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week.
3 credits
- HRI 107 - Principles of Culinary Arts I-II
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Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week.
3 credits
- HRI 120 - Principles of Food Preparation
-
Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
4 credits
- HRI 126 - The Art of Garnishing
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Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations.
Lecture 1 hour per week.
1 credits
- HRI 128 - Principles of Baking
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Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 130 - Food Service Administration
-
Provides advanced instruction in the operation of an afloat/ ashore food service operation, and officer's dining facilities afloat. Includes management principles for general and private mess records, recipe conversion, heat stress, menu preparation, sanitation, customer service, logistics endurance, budgeting, subsistence waste/fraud/abuse and food service administration.
Lecture 5 hours. Laboratory 8 hours. Total 13 hours per week.
9 credits
- HRI 138 - Commercial Food Production Management
-
Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower.
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 145 - Garde Manger
-
Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 150 - Introduction to Hospitality Ownership
-
Presents growth, development, present status and trends of the food and lodging industry. Includes special problems of operating small and medium sized establishments. Introduces credit and accounting procedures, management of staff, marketing, advertising, and security, as well as personal attitudes, qualifications, and ethics.
Lecture 3 hours per week.
3 credits
- HRI 158 - Sanitation and Safety
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Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
Lecture 3 hours per week.
3 credits
- HRI 165 - Hotel Housekeeping and Engineering Management
-
Studies housekeeping and engineering departments of a hotel. Emphasizes organization, staffing, scheduling, staff development, cleaning materials and procedures, preventive maintenance, refurbishing, design, safety, and computer applications.
Lecture 4 hours per week.
4 credits
- HRI 190 - Coordinated Internship
-
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college.
Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits
- HRI 195 - Topics In
-
Provides an opportunity to explore topical areas of interest to or needed by students.
May be used also for special honors courses. May be repeated for credit. Variable hours.
1-5 credits
- HRI 196 - On-Site Training
-
Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.
Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits
- HRI 197 - Cooperative Education
-
Supervises in on-the-job training for pay in approved business, industrial and service firms, coordinated by the college's cooperative education office. Is applicable to all occupational- technical curricula at the discretion of the college.
Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits
- HRI 198 - Seminar and Project
-
Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.
May be repeated for credit. Variable hours.
1-5 credits
- HRI 199 - Supervised Study
-
Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours.
1-5 credits
- HRI 215 - Food Purchasing
-
Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control.
Lecture 3 hours per week.
3 credits
- HRI 225 - Menu Planning and Dining Room Service
-
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 229 - Principles of Meeting Planning
-
Focuses on planning and managing meetings. Examines entire sequence of events from conceptual stage of the first meeting plan through completion of the event. Emphasizes technical planning skills including site selection, negotiation with suppliers, meeting specifications, preparation, budgeting, special event planning, and working with facility staff to manage a successful meeting. Prerequisite:
HRI 103 or industry experience. This course is cross listed with
TRV 235. Credit will not be awarded for both.
Lecture 3 hours per week.
3 credits
- HRI 230 - Exhibition Management
-
Studies the management of trade shows and expositions. Addresses the basic structure of exhibition organizations, attendee and exhibitor needs, purposes and types of shows, facilities, promotion, trends, and employment opportunities. Prerequisite:
HRI 229 or industry experience. This course is cross listed with
TRV 238. Credit will not be awarded for both.
Lecture 3 hours per week.
3 credits
- HRI 231 - Principles of Event Planning and Management
-
Lecture 3 hours per week.
3 credits
- HRI 232 - Meeting and Exhibition Law and Ethics
-
Focuses on legal principles and precedents, and ethical considerations, as they apply to managing exhibitions and meetings. Reviews laws dealing with letters of agreement, contracts, torts, and other considerations peculiar to meetings, events, exhibitions and conventions. Covers legal and ethical aspects regarding tax, intellectual property, insurance, employment, and antitrust and liquor liability.
Prerequisite
HRI 229 or industry experience.
1-3 credits
- HRI 233 - Meeting and Exhibition Management
-
Examines all the major marketing tools used to attract attendees to an event, promote seminar attendance, and sell booth space to exhibitors at a trade show or exposition. Concentrates on the fundamentals of marketing that will enable the event manager to practice a total marketing approach including research, planning, budgeting, direct selling, sales promotion, advertising, public relations and internet applications. Prerequisite:
HRI 229.
Lecture 3 hours per week.
3 credits
- HRI 235 - Marketing of Hospitality Services
-
Studies principles and practices of marketing the services of the hotel and restaurant industry. Emphasizes the marketing concept with applications leading to customer satisfaction. Reviews methods of external and internal stimulation of sales. May include a practical sales/marketing exercise and computer applications.
Lecture 3 hours per week.
3 credits
- HRI 245 - Labor Cost Control
-
Focuses on position analysis and description. Considers employee scheduling, forecasting, and staffing needs as related to sales for the labor intensive hospitality industry. Covers interpretation and analysis of payroll to maximize efficiency and productivity. Uses problem solving techniques to illustrate payroll procedures. Includes explanation of payroll deductions, tip credits and tip-sales allocation.
Lecture 3 hours per week.
3 credits
- HRI 251 - Food and Beverage Cost Control I
-
Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales and service which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches. Part I of II.
Lecture 3 hours per week.
3 credits
- HRI 255 - Human Res. Mgmt, and Trng. for Hospi. and Tourism
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Prepares the students for interviewing, training and developing employees. Covers management skills (technical, human, and conceptual) and leadership. Covers the establishment and use of effective training and evaluative tools to improve productivity. Emphasizes staff and customer relations.
Lecture 3 hours per week.
3 credits
- HRI 256 - Principles and Applications of Catering
-
Analyzes and compares the principles of on-premise and off- premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating. Prerequisite divisional approval.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
2-3 credits
- HRI 265 - Hotel Front Office Operations
-
Analyzes hotel front office positions and the procedures involved in reservation registration, accounting for and checking out guests, and principles and practices of night auditing. Covers the complete guest operation in both traditional and computerized operations.
Lecture 3 hours per week.
3 credits
- HRI 275 - Hospitality Law
-
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
- HRI 295 - Topics In
-
Provides an opportunity to explore topical areas of interest to or needed by students.
May be used also for special honors courses. May be repeated for credit. Variable hours.
1-5 credits
- HRI 297 - Cooperative Education
-
Supervises in on-the-job training for pay in approved business, industrial and service firms, coordinated by the college's cooperative education office. Is applicable to all occupational- technical curricula at the discretion of the college.
Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-6 credits
- HRI 298 - Seminar and Project
-
Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.
May be repeated for credit. Variable hours.
1-5 credits
- HRI 299 - Supervised Study
-
Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours.
1-5 credits
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