Biology Professor teaching class

Course Descriptions

Course Descriptions for: HRI
Hotel-Restaurant-Inst Mgmt
HRI 101 - Hotel-Restaurant Org & Mgt 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.
HRI 106 - Prin Culinary Arts I
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 - App Nutrition/Food Srv
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
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 - Fund Quality for Hosp Ind
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
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 & 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.
HRI 190 - Coord Hospitality Internship
Supervises on-the-job training in selected business, industrial or service firms coordinated by the instructor. Students will work in a hospitality atmosphere, accumulating hours and gaining practical experience in the areas of but not limited to: dishwashing, food prep, customer service, service and customer support. Credit\Practice Ratio not to exceed 1:5 hours.
HRI 195 - Introduction to Serve Safe
This course will cover 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. Students will learn the skills of sanitation and safety and will take a certification to become a serve safe employee. Lecture 3 hours per week.
HRI 195 - Intro to Customer Service
This Text and Certification focuses on topics that relate to customer service. The text and certification is created to teach students the core competencies of the ten pillars of restaurant Management. This course teaches the students information they must know in order to efficiently run a safe and profitable food service operation. It includes essential content plus learning activities, case studies, professional profiles, research topics and other topics that support the course objective. Lecture 3 hours per week.
HRI 195 - Culinary Calculations
Topics in Culinary Calculations
HRI 195 - Intro Restaurant Certification
This course will provide the student knowledge and skills in restaurant, and in other hospitality operations in the areas of Breakfast attendant, Kitchen cook, Front Desk Representative, Guest room attendant, and Guest service professional. Each section of the student skills will result in a certification that can be useful as they look for gainful employment. The modules are designed to help students become effective listeners, help in guiding discussions, and developing their customer service skills. Lecture 3 hours per week.
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.
HRI 218 - Fruit, Veg. & Starch Prep
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.
HRI 219 - Stock/Soup/Sauce Prep
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/Seafd/Pltry Prep
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
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 Product Oper
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 - Prin Event Planning & Mgt
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 - Mkt 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.
HRI 241 - Supervision in the Hospitality
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/Dev for Hosp 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.
HRI 251 - Food/Bev Cost Cntrl 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.
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.
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.
HRI 280 - Principles of Advanced Baking
Reviews foundation principles of classical and modern baking/pastry methods. Prerequisite: HRI 128 or equivalent. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week