Hotel-Restaurant-Inst Mgmt (HRI) at New River Community College
Distance Learning
Time of Day
Term
- HRI 90 - 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 95 - 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 96 - 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 97 - 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 98 - 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 99 - 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 101 - Hotel-Restaurant Organization and Management I
- 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
- 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 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 122 - Applied Nutrition for Food Service Laboratory
- Includes application of skill sets for understanding, reviewing, revising, scaling, and preparing existing recipes and the creation of new recipes with a focus on healthy cooking techniques, alternative products, and critical thinking.Laboratory 3-5 hours. Total 3-5 hours per week.
1 credits - HRI 126 - The Art of Garnishing
- 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
- 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 136 - Storeroom Operations and Inventory Management Laboratory
- Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.Laboratory 5 hours. Total 5 hours per week.
1 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 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
- 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 159 - Introduction to Hospitality Industry Computer Systems
- Familiarizes students with computerized information technology to manage information, support decision-making and analysis, improve processes, increase productivity and enhance customer service in the hospitality industry.Lecture 2 -3 hours. Laboratory 2 hours. Total 4 -5 hours per week.
3-4 credits - HRI 160 - Executive Housekeeping
- Studies the housekeeping department with emphasis on organization, staffing and scheduling, staff development, work methods improvements, equipment, cleaning materials and cleaning procedures; maintenance and refurnishing; room design and safety engineering.Lecture 3 hours per week.
3 credits - HRI 180 - Convention Management and Service
- Examines the scope and different segments that make up the convention market; explains what is required to meet individual needs; and explores methods and techniques for better service.Lecture 3 hours per week.
3 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 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
- 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.Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
Prerequisite: divisional approval.2-3 credits - HRI 257 - Catering Management
- Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales and supervision.Lecture 3 hours per week.
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 290 - 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 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 296 - 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 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