Hotel-Restaurant-Inst Mgmt (HRI) at Northern Virginia Community College


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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 102 - Hotel-Restaurant Organization and Management II
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 103 - Introduction to Meeting Planning
Focuses on basic aspects and skills involved in planning and managing meetings, exhibitions, events, and conventions. Covers the entire spectrum of the meetings industry, treating all aspects with a broad approach. Emphasizes types of meetings, meeting markets, industry suppliers and affiliates, budget and program planning, site selection and legal issues, registration and housing, and the development of timelines. This course is cross-listed with TRV 130. Credit will not be awarded to both.
Lecture 3 hours per week.
3 credits
HRI 104 - Introduction to Association Management
Focuses on the basic management aspects and organizational structures common to the "association" industry. This course will emphasize staff board and member relations; standing and special interest committees; legal and political considerations; finance, and other pertinent areas. This course is cross-listed with TRV 140. Credit will not be awarded for both.
Lecture 3 hours per week.
3 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 107 - 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 II of II.
Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.
3 credits
HRI 120 - Principles of Food Preparation
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 126 - The Art of Garnishing
Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations.
Lecture 1 hour per week.
1 credits
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 138 - Commercial Food Production Management
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 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 150 - Introduction to Hospitality Ownership
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 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 160 - Executive Housekeeping
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 165 - Hotel Housekeeping and Engineering Management
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 196 - On-Site Training
Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.
Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits
HRI 198 - 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 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 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 225 - Menu Planning and Dining Room Service
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 229 - Principles of Meeting Planning
Focuses on planning and managing meetings. Examines entire sequence of events from conceptual stage of the first meeting plan through completion of the event. Emphasizes technical planning skills including site selection, negotiation with suppliers, meeting specifications, preparation, budgeting, special event planning, and working with facility staff to manage a successful meeting. Prerequisite: HRI 103 or industry experience. This course is cross listed with TRV 235. Credit will not be awarded for both.
Lecture 3 hours per week.
3 credits
HRI 230 - Exhibition Management
Studies the management of trade shows and expositions. Addresses the basic structure of exhibition organizations, attendee and exhibitor needs, purposes and types of shows, facilities, promotion, trends, and employment opportunities.
Lecture 3 hours. Total 3 hours per week.
3 credits
View HRI 230 Course Content Summary
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 245 - Labor Cost Control
Focuses on position analysis and description. Considers employee scheduling, forecasting, and staffing needs as related to sales for the labor intensive hospitality industry. Covers interpretation and analysis of payroll to maximize efficiency and productivity. Uses problem solving techniques to illustrate payroll procedures. Includes explanation of payroll deductions, tip credits and tip-sales allocation.
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 256 - Principles and Applications of Catering
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
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
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 297 - Cooperative Education
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 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