- 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 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 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 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 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 165 - Hotel Housekeeping and Engineering Management
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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
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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 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 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 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 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 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 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
