Hotel-Restaurant-Inst Mgmt (HRI) at Virginia Western Community College
Distance Learning
Time of Day
Term
- 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 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 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 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 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 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 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 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 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 sustainable development.Lecture 1-2 hours. Total 1-2 hours per week.
1-2 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 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 283 - Custards and Cremes
- Provides an integrated study of classical and contemporary custards and cremes as menu items and recipe ingredients.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 280.3 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 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
