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


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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 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 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 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 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 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 125 - Principles of Commercial Food Preparation
Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments and proper use of equipment. Presents and solves problems in expanding and converting recipes, using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Prerequisite HRI 120 or departmental approval.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 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 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 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 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 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.
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 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 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 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 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 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 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 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 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 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 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 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 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 280 - Principles of Advanced Baking and Pastry
Reviews foundation principles of classical and modern baking/pastry methods. Prerequisite: HRI 128 or equivalent.
Lecture 2 hours. Laboratory 3 hours. Total 5 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 282 - European Tortes and Cakes
Provides an integrated study of European tortes and cakes. Prerequisite: HRI 280.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
HRI 283 - Custards and Cremes
Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients. Prerequisite: HRI 280.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
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 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 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