- 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 105 - Introduction to Culinary Arts
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Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and oranizational skills.
Lecture 1 hour per week.
1 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 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 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
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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 131 - Food Service Management Automated Recordskeeper
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Provides instruction to prepare records and returns using the automated food service management system. Includes safety requirements.
Lecture 6 hours per week.
6 credits
- HRI 133 - Maritime Culinary Arts
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Concentrates on the knowledge, skills, and abilities required to successfully manage a food service operation in a maritime environment including publications and instructions, chain of command and support activities, Armed Forces Recipe Service, waste management operations and NAVOSH programs.
Leccture 1 hour per week.
1 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 145 - Garde Manger
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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
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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 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 159 - Introduction to Hospitality Industry Computer Systems
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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 3 hours. Laboratory 2 hours. Total 5 hours per week.
4 credits
- HRI 160 - Executive Housekeeping
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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
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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 205 - Fundamentals of Wine
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Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.
Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
2-3 credits
- HRI 206 - International Cuisine
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Introduces the concepts of cultural differences and similarities and the preparation of the food specialities of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 207 - American Regional Cuisine
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Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigeneous ingredients as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 215 - Food Purchasing
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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 219 - Stock, Soup, and Sauce Preparation
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Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 224 - Recipe and Menu Management
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Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin.
Lecture 3 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 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 241 - Supervision in the Hospitality Industry
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Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations.
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 265 - Hotel Front Office Operations
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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 270 - Strategic Lodging Management
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Presents lodging management principles, focusing on strategic planning as the foundation for operational effectiveness. Synthesizes management practices which can be used by entry- level, mid-level, and executive management.
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
- HRI 280 - Principles of Advanced Baking and Pastry
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Reviews foundation principles of classical and modern baking/pastry methods. Prerequisite:
HRI 128 or equivalent.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 290 - 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 297 - 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.
1-6 credits
- HRI 299 - 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
