Hotel-Restaurant-Inst Mgmt (HRI)

HRI 109 - Introduction to Restaurant Management

Course Description

Effective: 2018-08-01

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

General Course Purpose

The purpose of this course is to equip the student with the skills necessary to run a successful restaurant to include how restaurants work, staffing, maintaining customer satisfaction, making a profit and managing inventory. If approved, the course will serve as a required course in the proposed Career Studies Certificate in Restaurant Management.

Course Objectives

Major Topics to be Included

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HRI 119 - Applied Nutrition for Food Service

Course Description

Effective: 2014-08-01

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.
2-3 credits

General Course Purpose

This course will help students in hospitality management and culinary arts programs recognize the relationship between good nutrition and the health, well-being, and productivity of individuals throughout the life cycle: understand the nutrients required by the human body, their function, and the process of digestion and use of food; develop nutrition management skills in planning and evaluating modified menus; and analyze and revise recipes for food service.

Course Prerequisites/Corequisites

A laboratory co-requisite (HRI 122) may be required as identified by the college.

Course Objectives

Major Topics to be Included

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HRI 122 - Applied Nutrition for Food Service Laboratory

Course Description

Effective: 2019-01-01

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 5 hours. Total 5 hours per week.
1 credits

General Course Purpose

This laboratory course consists of a focused application of practical skill sets and assessment for preparing health conscious and dietary restricted foods for customers and includes best practices in the kitchen for prevention of cross contact. The course will apply knowledge and skill sets and the transfer of knowledge to prepare healthy food applying these new concepts. Students will practice the review, calculation, and reduction of caloric counts and other ingredients in food, along with calculation and analysis of the costs and sources for products.

Course Objectives

Major Topics to be Included

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HRI 136 - Storeroom Operations and Inventory Management Laboratory

Course Description

Effective: 2019-01-01

Explores through laboratory activities the flow of foods, beverages, and supplies in food service establishments, including product identification, purchasing, receiving, storage, measuring, data entry systems, inventory, and evaluation through discussion and demonstration.
Laboratory 5 hours. Total 5 hours per week.
1 credits

General Course Purpose

All students working in food service operations or intending to do so and those in educational programs would benefit from studying the flow of goods and inventory controls, while engraining proper safety and sanitation practices

Course Objectives

Major Topics to be Included

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HRI 159 - Introduction to Hospitality Industry Computer Systems

Course Description

Effective: 2014-08-01

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

General Course Purpose

A requirement for the Hospitality Management and Culinary Arts AAS degrees, this course consists of the study of computer applications in food service and lodging operations, providing laboratory practice in the use of computers and application software.

Course Objectives

Major Topics to be Included

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HRI 226 - Leadership and Kitchen Management

Course Description

Effective: 2015-01-01

Presents advanced principles of the foodservice industry by exploring modern leadership techniques, effective management routines, characteristics of strong leadership, employee selection and hiring, performance reviews, and career development.
Credits - 2 - 3. Lecture - 2 - 3 hours per week. Total Contact - 2 - 3 hours per week.
2-3 credits

General Course Purpose

This course is designed to complement technical skills of culinary arts students with leadership and management lessons and skill building.

Course Prerequisites/Corequisites

None

Course Objectives

Major Topics to be Included

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HRI 230 - Exhibition Management

Course Description

Effective: 2018-08-01

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

General Course Purpose

The course examines the management of trade shows and expositions and the basic structure of exhibition organizations, attendee and exhibitor needs. This content is a must for students desiring to enter the event planning field.

Course Objectives

Major Topics to be Included

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HRI 237 - Current Issues & Environmental Responsibilities in the Hospitality Industry

Course Description

Effective: 2018-08-01

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

General Course Purpose

This course will expand students? knowledge of key issues involving environmental sustainability and their implications for the evolving hospitality industry. The course will examine how environmental concerns impact conceptual, architectural, financial, and operational decisions.

Course Objectives

Major Topics to be Included

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HRI 259 - Beverage Management

Course Description

Effective: 2018-08-01

Involves the systematic study of beverages, emphasizing the use of beverages as a
Lecture 2 hour. Laboratory 3 hours. Total 5 hours per week.
3 credits

General Course Purpose

The purpose of this course is to emphasize the areas of beverage management, control, legal applications for alcohol service, and the many procedures involved in a beverage operation. If approved, the course will serve as a required course in the proposed Career Studies Certificate in Restaurant Management.

Course Objectives

Major Topics to be Included

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HRI 281 - Artisan Breads

Course Description

Effective: 2016-05-01

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

General Course Purpose

To prepare students for the growing field of artisan baking; furthering the knowledge base and use of yeast as a leavening agent, Baker's math, flavor development through fermentation and 2-stage mixing methods.

Course Objectives

Major Topics to be Included

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HRI 285 - Chocolate and Sugar Arts

Course Description

Effective: 2019-05-01

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

General Course Purpose

To expose students to basic techniques for handling and working with sugar and chocolate, with the intention that the student will utilize these techniques in creating various pastry, candies and showpieces.

Course Objectives

Major Topics to be Included

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HRI 286 - Wedding and Specialty Cakes

Course Description

Effective: 2016-05-01

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

General Course Purpose

To prepare students for the growing field of wedding and specialty cakes. Understanding the various ways of piping, scoring, basic decorating techniques. Exposes students to face-to-face customer interaction. Learn the safe transport, structure and on-site assembly. Students will learn to interpret client's desired flavor profiles and design.

Course Objectives

Major Topics to be Included

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HRI 287 - Contemporary Culinary Artistry and Innovation

Course Description

Effective: 2015-01-01

Studies market-driven culinary trends and contemporary culinary artistry. Covers contemporary nutrition concerns and special dietary needs; alternative business models; innovative plate presentation, flavors, textures, and design elements; molecular gastronomy; and preparation of traditional and nontraditional foods for modern presentation.
Lecture 1-2 hours. Lab 2 hours. Total 3-4 hours per week.
2-3 credits

General Course Purpose

This course builds upon conventional understanding of cuisine by offering theory and practical lessons involving modern culinary trends.

Course Objectives

Major Topics to be Included

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HRI 288 - Health-Conscious Baking

Course Description

Effective: 2015-01-01

Provides students with an understanding of the ingredients and methods used in creating healthy and special needs breads, pastries, cookies, and other desserts.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits

General Course Purpose

This course consists of a study of healthy and special needs baking and pastry. Students gain practical experience by applying methods of production to low-fat and fat-free cakes, pastry work, yeast products, quick breads, and the ingredients that comprise them. Discussion and lab activities address accommodation of special needs, including celiac disease, diabetes, vegan, and other special requirements. This course also introduces students to healthier ingredient alternatives and the cost-benefit decisions involved.

Course Objectives

Major Topics to be Included

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