Hotel-Restaurant-Inst Mgmt (HRI) at Tidewater Community College
Distance Learning
Time of Day
Term
- 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 109 - Introduction to Restaurant Management
- Introduces the history, opportunities, problems and trends of restaurant management. Covers the organization and responsibilities of managing a restaurant including human resources, general business considerations and management theory.Lecture 2 hours. Total 2 hours per week.
2 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 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 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.Lecture 2 -3 hours. Laboratory 2 hours. Total 4 -5 hours per week.
3-4 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 180 - Convention Management and Service
- 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 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 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 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 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. This course is cross listed with TRV 235. Credit will not be awarded for both.Lecture 3 hours per week.
Prerequisite: HRI 103 or industry experience.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 - 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 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 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 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 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 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
