| HRI 101-102 Hotel-Restaurant Organization and Management I-II |
3 credits each |
| 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. Lecture 3 hours per week. |
| HRI
106-107 Principles of Culinary Arts I-II |
3 credits each |
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. Lecture 3 hours per week. |
| HRI
128 Principles of Baking |
3 credits |
| 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. |
| HRI 134 Food and Beverage Service Management |
3 credits |
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 3 hours per week. |
| HRI
145 Garde Manger |
3 credits |
| 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. |
|
HRI 150 Introduction to Hospitality Ownership |
3 credits |
| 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. |
| HRI
158 Sanitation and Safety |
3 credits |
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. |
| HRI
160 Executive Housekeeping |
3 credits |
| 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. |
|
HRI 180 Convention Management and Service |
3 credits |
| 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. |
| HRI
206 International Cuisine |
3 credits |
| 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. |
|
HRI 207 American Regional Cuisine |
3 credits |
| 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. |
| HRI
215 Food Purchasing |
3 credits |
| Presents the methods 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. |
| HRI
224 Recipe and Menu Management |
3 credits |
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. |
| HRI
225 Menu Planning and Dining Room Service |
3 credits |
| 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 a computer in management of food service operations. Lecture 3 hours per week. |
| HRI
235 Marketing of Hospitality Services |
3 credits |
| 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. |
|
HRI 251 Food and Beverage Cost Control I |
3 credits |
| 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. Prerequisite: MTH 121 or equivalent. Lecture 3 hours per week. |
HRI
255 Human Resources Management and Training
for Hospitality and Tourism
|
3 credits |
| 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. |
| HRI
256 Principles and Applications of Catering |
3 credits |
| 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 hours. Laboratory 3 hours. Total 5 hours per week. |
|
HRI 265 Hotel Front Office Operations |
3 credits |
| Analyzes hotel front office
positions and the procedures involved in reservations, 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. |
| HRI
275 Hospitality Law |
3 credits |
| 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. |
