Hotel-Restaurant-Inst Mgmt (HRI)
Distance Learning
Time of Day
Term
- HRI 80 - Introduction to Food Service Assisting
- Studies food service assisting and responsibilities, cooking terminology, as well as techniques and procedures. Identifies equipment and utensils. Covers measurement equivalents. Reviews fractions. Studies hygiene, sanitation, and safety standards.Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.
3 credits - 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 85 - Introduction to Food Preparation Assisting
- Studies cooking terminology. Teaches cooking techniques. Studies preparation cold appetizers, hot appetizers, vegetables, soups, gravies, salad dressing, fruits, rice, cereal and pasta products.Lecture 2-3 hours. Laboratory 3 hours. Total 5-6 hours per week.
3-4 credits - HRI 86 - Food Preparation Assisting
- Reviews cooking terminology and continues instruction in cooking techniques; covers the preparation of meats, casseroles, desserts and batter and dough products.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 95 - 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 96 - On-Site Training
- Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits - HRI 97 - 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.
1-5 credits - HRI 98 - Seminar and Project
- Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.May be repeated for credit. Variable hours.
1-5 credits - HRI 99 - 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 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 103 - Introduction to Meeting Planning
- Focuses on basic aspects and skills involved in planning and managing meetings, exhibitions, events, and conventions. Covers the entire spectrum of the meetings industry, treating all aspects with a broad approach. Emphasizes types of meetings, meeting markets, industry suppliers and affiliates, budget and program planning, site selection and legal issues, registration and housing, and the development of timelines. This course is cross-listed with TRV 130. Credit will not be awarded to both.Lecture 3 hours per week.
3 credits - HRI 105 - Introduction to Culinary Arts
- Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and organizational skills.Lecture 1 hour per week.
1 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 109 - Introduction to Restaurant Management
- 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 - HRI 110 - Applied Mathematics for the Food Service Industry
- Examines comprehensive mathematical skills necessary for various careers in the food service industry. Includes conversions, scaling, yield percent's, purchasing and portioning, recipe costing, and kitchen ratios.Lecture 1 hour. 1 hour per week.
1 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 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.Lecture 2-3 hours. Total 2-3 hours per week.
A laboratory co-requisite (HRI 122) may be required as identified by the college.2-3 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 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 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 136 - Storeroom Operations and Inventory Management Laboratory
- 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 - HRI 138 - Commercial Food Production Management
- Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower.Lecture 3 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 147 - World Cuisines
- Introduces students to the diversity of international cuisines. Teaches how different cuisines are manifested, by way of ingredients, flavorings and cooking techniques.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 193 - Studies In
- Covers new content not covered in existing courses in the discipline. Allows instructor to explore content and instructional methods to assess the course's viability as a permanent offering.Variable hours per week.
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 196 - On-Site Training
- Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 credits - HRI 197 - 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.
1-5 credits - HRI 198 - Seminar and Project
- Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.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 205 - Fundamentals of Wine
- Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry.Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
2-3 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 226 - Leadership and Kitchen Management
- 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.Lecture 2-3 hours per week.
2-3 credits - HRI 228 - Food Production Operations
- Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/ skills required to manage food production operations in a commercial and/or institutional kitchen.Lecture 3 hours per week.
3 credits - HRI 229 - Principles of Meeting Planning
- Focuses on planning and managing meetings. Examines entire sequence of events from conceptual stage of the first meeting plan through completion of the event. Emphasizes technical planning skills including site selection, negotiation with suppliers, meeting specifications, preparation, budgeting, special event planning, and working with facility staff to manage a successful meeting. This course is cross listed with TRV 235. Credit will not be awarded for both.Lecture 3 hours per week.
Prerequisite: HRI 103 or industry experience.3 credits - HRI 230 - Exhibition Management
- 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 - 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 241 - Supervision in the Hospitality Industry
- Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations.Lecture 3 hours per week.
3 credits - HRI 242 - Training and Development for the Hospitality Industry
- Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.Lecture 3 hours per week.
3 credits - HRI 245 - Labor Cost Control
- Focuses on position analysis and description. Considers employee scheduling, forecasting, and staffing needs as related to sales for the labor intensive hospitality industry. Covers interpretation and analysis of payroll to maximize efficiency and productivity. Uses problem solving techniques to illustrate payroll procedures. Includes explanation of payroll deductions, tip credits and tip-sales allocation.Lecture 3 hours per week.
3 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 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.Lecture 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
Prerequisite: divisional approval.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 259 - Beverage Management
- Involves the systematic study of beverages, emphasizing the use of beverages as a complement to food. Covers topics including both alcoholic and non-alcoholic beverages, beverage equipment and bar setup in addition to mixology, beer, wine and spirits.Lecture 2 hour. Laboratory 3 hours. Total 5 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 270 - Strategic Lodging Management
- Presents lodging management principles, focusing on strategic planning as the foundation for operational effectiveness. Synthesizes management practices which can be used by entry- level, mid-level, and executive management.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.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 128 or equivalent.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 282 - European Tortes and Cakes
- Provides an integrated study of European tortes and cakes.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 280.3 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 284 - Specialty, Spa and Plated Desserts
- Provides an integrated study of specialty, spa and plated desserts, which possess enhanced value through artistic presentation.Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Prerequisite: HRI 280.3 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 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 287 - Contemporary Culinary Artistry and Innovation
- 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 - HRI 288 - Health-Conscious Baking
- 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 - 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 295 - 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 296 - On-Site Training
- Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.Credit/work ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
1-5 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 - HRI 298 - Seminar and Project
- Requires completion of a project or research report related to the student's occupational objectives and a study of approaches to the selection and pursuit of career opportunities in the field.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
