Hotel-Restaurant-Inst Mgmt (HRI) at Reynolds Community College


          Advanced Search
Distance Learning
Restrict search to:
   Distance Learning Types
Time of Day
Restrict search to:
Term
Restrict search to:
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 83 - Food Service Assisting
Identifies major food categories; provides instruction in the utilization of kitchen equipment necessary to prepare food from major food categories. Reviews cooking terminology.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
3-4 credits
HRI 85 - Introduction to Food Preparation Assisting
Studies cooking terminology. Teaches cooking techniques. Studies preparation cold appetizers, hot appetizers, vegetables, soups, gravies, salad dressing, fruits, rice, cereal and pasta products.
Lecture 2-3 hours. Laboratory 3 hours. Total 5-6 hours per week.
3-4 credits
HRI 86 - Food Preparation Assisting
Reviews cooking terminology and continues instruction in cooking techniques; covers the preparation of meats, casseroles, desserts and batter and dough products.
Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
3-4 credits
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 106 - Principles of Culinary Arts I-II
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 1-3 hours. Total 3-5 hours per week.
3 credits
HRI 115 - Food Service Managers Sanitation Certification
Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments 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
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. A laboratory co-requisite (HRI 122) may be required as identified by the college.
Credits 2 - 3. Lecture 2 - 3 hours. Total Contact 2 - 3 hours per week.
A laboratory co-requisite (HRI 122) may be required as identified by the college.
2-3 credits
HRI 119 Detailed Outline
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 122 Detailed Outline
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 134 - Food and Beverage Service Management
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 1-3 hours. Total 3-5 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 136 Detailed Outline
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 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 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.
Credit 3 - 4. Lecture 2 -3 hours. Laboratory 2 hours. Total contact 4 -5 hours per week.
3-4 credits
HRI 159 Detailed Outline
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 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 206 - International Cuisine
Introduces the concepts of cultural differences and similarities and the preparation of the food specialties 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
Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous 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 218 - Fruit, Vegetable, and Starch Preparation
Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 219 - Stock, Soup, and Sauce Preparation
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 220 - Meat, Seafood and Poultry Preparation
Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the knowledge/skills required to select appropriate use of these foods as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 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 226 - Leadership and Kitchen Management
Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.
Credits - 2 - 3. Lecture - 2 - 3 hours per week. Total Contact - 2 - 3 hours per week.
None
2-3 credits
HRI 226 Detailed Outline
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 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 237 - Current Issues & Environmental Responsibilities in the Hospitality Industry
Studies aspects of the evolving hospitality industry, including the collective impact of environmental stewardship and sustainability, local sourcing of products and ingredients, greening of hospitality businesses, cost-benefit analyses of sustainability decisions, and ethical questions related to these topics. Environmental Sustainability Designation: Course content related to the study of
Lecture 1-2 hours. Total 1-2 hours per week.
1-2 credits
HRI 237 Detailed Outline
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 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 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 270 - Strategic Lodging Management
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
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 281 - Artisan Breads
Provides an integrated study of both classical and modern baking methods. Focuses on craft baking using simple ingredients to create superior products.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 281 Detailed Outline
HRI 284 - Specialty, Spa and Plated Desserts
Provides an integrated study of specialty, spa and plated desserts, which possess enhanced value through artistic presentation. Prerequisite: HRI 280.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 285 - Chocolate and Sugar Arts
Focuses on an integrated study of chocolate and sugar as used by the pastry artist to create candies, confections and showpieces.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 285 Detailed Outline
HRI 286 - Wedding and Specialty Cakes
Provides an integrated study of classical and contemporary wedding and specialty cakes.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 286 Detailed Outline
HRI 287 - Contemporary Culinary Artistry and Innovation
Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
Lecture 1-2 hours. Lab 2 hours. Total 3-4 hours per week.
2-3 credits
HRI 287 Detailed Outline
HRI 288 - Health-Conscious Baking
Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 288 Detailed Outline
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 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