Hotel-Restaurant-Inst Mgmt (HRI) at Virginia Highlands Community College
Distance Learning
Time of Day
Term
- 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 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 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 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 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 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 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 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 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 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 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 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