HRI 101 Hotel-Restaurant Organization and Management I (3 cr.) 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.

HRI 106 Principles of Culinary Arts I (3 cr.) 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 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 119 Applied Nutrition for Food Service (3 cr.) 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 3 hours per week.

HRI 128 Principles of Baking (3 cr.) 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 140 Fundamentals of Quality for the Hospitality Industry (3 cr.) 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.

HRI 145 Garde Manger (3 cr.) 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 158 Sanitation and Safety (3 cr.) 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 207 American Regional Cuisine (3 cr.) 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 218 Fruit, Vegetable and Starch Preparation (3 cr.) 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 real components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 219 Stock, Soup, and Sauce Preparation (3 cr.) 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.

HRI 220 Meat, Seafood, and Poultry Preparation (3 cr.) 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.

HRI 224 Recipe and Menu Management (3 cr.) 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 228 Food Production Operations (3 cr.) 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.

HRI 231 Principles of Event Planning and Management (3 cr.) 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 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.

HRI 235 Marketing of Hospitality Services (3 cr.) 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 241 Supervision in the Hospitality Industry (3 cr.) Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations. Lecture 3 hours per week.

HRI 242 Training and Development for the Hospitality Industry (3 cr.) 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.

HRI 251 Food and Beverage Cost Control I (3 cr.) 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.

HRI 257 Catering Management (3 cr.) Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales and supervision. Lecture 3 hours per week.

HRI 275 Hospitality Law (3 cr.) 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.