Hotel-Restaurant-Inst Mgmt (HRI) at Central Virginia Community College
Distance Learning
Time of Day
Term
- HRI 80 - Introduction to Food Service Assisting
- Studies food service assisting and responsibilities, cooking terminology, as well as techniques and procedures. Identifies equipment and utensils. Covers measurement equivalents. Reviews fractions. Studies hygiene, sanitation, and safety standards.Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 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 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 140 - Fundamentals of Quality for the Hospitality Industry
- 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
- 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
- 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 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 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 224 - Recipe and Menu Management
- 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 228 - Food Production Operations
- Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/ skills required to manage food production operations in a commercial and/or institutional kitchen.Lecture 3 hours per week.
3 credits - HRI 231 - Principles of Event Planning and Management
- Focuses on the detailed aspects of how to produce, stage, script, and manage special events within the context of achieving organizational goals. Emphasizes the five critical stages in planning and managing successful special events: research needs and make goal assessments; design events to meet organizational purposes; planning the effective event; coordination and on-site management; and post-event evaluation.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 241 - Supervision in the Hospitality Industry
- 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 242 - Training and Development for the Hospitality Industry
- Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.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 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 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