- HRI 95 - Topics In
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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 98 - Seminar and Project
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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
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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
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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 106 - 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 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 115 - Food Service Managers Sanitation Certification
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Presents an accelerated survey of prinicples and applications of sanitary food service, designed to promote the skills of managers in food service establishements licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student's name is entered in the Foundation Registry.)
Lecture 1 hour per week.
1 credits
- 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 120 - Principles of Food Preparation
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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 125 - Principles of Commercial Food Preparation
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Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments and proper use of equipment. Presents and solves problems in expanding and converting recipes, using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Prerequisite
HRI 120 or departmental approval.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 134 - Food and Beverage Service Management
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Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integration of production and service delivery, guest contact dynamics, reservations management and point-of-sale systems.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week.
3 credits
- HRI 138 - Commercial Food Production Management
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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 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 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 190 - Coordinated Internship
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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
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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 197 - Cooperative Education
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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 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 235 - Marketing of Hospitality Services
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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 251 - Food and Beverage Cost Control I
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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
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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 257 - Catering Management
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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 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
