NVCC 1996-1997 Catalog

Curricula-Complete Programs

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HOTEL, RESTAURANT AND INSTITUTIONAL MANAGEMENT


Associate in Applied Science Degree

Purpose: The curriculum is designed to enable the student to enter executive training and management positions in the hospitality industry, and for those presently employed who desire updating in the field.

                                                              Credits
First Year                                           1st Semester   2nd Semester
________________________________________________________________________________
     ENG  111 College Composition I ...................    3               
     HRI  101 Hotel Restaurant Org. & Mgt. I ..........    3               
 (1) HRI  120 Principles of Food Preparation ..........    4               
     HRI  158 Sanitation and Safety ...................    3               
 (2) MTH  Elective ....................................    3               
     STD  Elective ....................................    1               

     ACC  211 Principles of Accounting I ..............                   3
     HRI  102 Hotel Restaurant Org. & Mgt. II .........                   3
     HRI  125 Prin. of Commercial Food Prep. ..........                   3
 (3) HRI  Elective ....................................                   4
 (4) PED  116 Lifetime Fitness & Wellness .............                   1
     SPD  110 Intro. to Speech Communication ..........                   3
                                                       _________________________
                              Total Credits               17             17

                                                              Credits
Second Year                                          1st Semester   2nd Semester
________________________________________________________________________________
     HRI  245 Labor Cost Control ......................    3               
     HRI  251 Food & Beverage Cost Control I ..........    3               
     HRI  255 Human Resources Mgmt. &                                      
          Training for Hospitality & Tourism ..........    3               
 (3) HRI  Elective ....................................    3               
 (4) PED/RPK ..........................................    1               
 (5) ___  Social science elective .....................    3               

 (1) HRI  256 Prin. & Applications of Catering ........                   3
     HRI  275 Hospitality Law .........................                   3
 (3) HRI  Electives ...................................                   6
 (5) ___  Social science elective .....................                   3
                                                       _________________________
                              Total Credits               16             15

Total minimum credits for the Hotel, Restaurant and Institutional Management major (A.A.S. degree) = 65.

(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.

(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.

(3) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.

(4) The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK 205, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.

(5) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).


Dietetic Technology Specialization

Purpose: The curriculum is designed to provide upward career mobility in dietetics. The technician is the middle management and service person, working with a registered dietitian in a health care facility, nursing home, school, restaurant or other food service facility.

Recommended Preparation: A personal interview with a faculty member or counselor and good health.

Special Accreditation Status: The Dietetic Technology program is accredited by the American Dietetics Association.

                                                              Credits
First Year                                           1st Semester   2nd Semester
________________________________________________________________________________
     DIT  121 Nutrition I .............................    3               
     ENG  111 College Composition I ...................    3               
 (1) HRI  120 Principles of Food Preparation ..........    4               
     HRI  158 Sanitation and Safety ...................    3               
 (2) MTH  Elective ....................................    3               
     STD  Elective ....................................    1               

     ACC  211 Principles of Accounting I ..............                   3
     DIT  122 Nutrition II ............................                   3
     HRI  125 Prin. of Commercial Food Prep. ..........                   3
 (3) HRI  Elective ....................................                 3-4
 (4) PED  116 Lifetime Fitness & Wellness .............                   1
     SPD  110 Intro. to Speech Communication ..........                   3
                                                       _________________________
                              Total Credits               17          16-17

                                                              Credits
Second Year                                          1st Semester   2nd Semester
________________________________________________________________________________
     DIT  190 Coordinated Internship ..................    3               
     HRI  251 Food & Beverage Cost Control I ..........    3               
     HRI  255 Human Resources Mgmt. &                                      
          Training for Hospitality & Tourism ..........    3               
 (3) HRI  Elective ....................................    3               
 (4) PED/RPK ..........................................    1               
 (5) ___  Social science elective .....................    3               

     DIT  221 Therapeutic Nutrition ...................                   4
     DIT  290 Coordinated Internship ..................                   3
 (3) HRI  Elective ....................................                   3
 (3) HRI  Elective ....................................                   3
 (5) ___  Social science elective .....................                   3
                                                       _________________________
                              Total Credits               16             16

Total minimum credits for the Hotel, Restaurant, and Institutional Management major/ Dietetic Technology specialization (A.A.S. degree) = 65.

(1) Special requirement for Food Laboratories: A white uniform is the financial responsibility of the student.

(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.

(3) Preapproved electives can be selected from any course offered with the HRI and DIT prefix. See your faculty advisor for alternative procedures.

(4) The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK 205, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.

(5) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).


Food Service Management Specialization

Purpose: The curriculum is designed to enable the student to enter executive training and management positions in restaurants and food service operations in institutions, hotels, resorts, or private clubs. The curriculum specializes in the food service management phase of the hospitality industry.

                                                              Credits
First Year                                           1st Semester   2nd Semester
________________________________________________________________________________

     ENG  111 College Composition I ...................    3               
     HRI  101 Hotel-Restaurant Org. & Mgt. I ..........    3               
 (1) HRI  120 Principles of Food Preparation ..........    4               
     HRI  158 Sanitation and Safety ...................    3               
 (2) MTH  Elective ....................................    3               
     STD  Elective ....................................    1               

     ACC  211 Principles of Accounting I ..............                   3
     DIT  125 Current Concepts in Diet & Nutrition ....                   3
     HRI  102 Hotel-Restaurant Org. & Mgt. II .........                   3
 (1) HRI  126 The Art of Garnishing ...................                   1
     HRI  138 Commercial Food Production Mgmt. ........                   3
 (3) PED  116 Lifetime Fitness & Wellness .............                   1
     SPD  110 Intro. to Speech Communication ..........                   3
                                                       _________________________
                              Total Credits               17             17

                                                              Credits
Second Year                                          1st Semester   2nd Semester
________________________________________________________________________________
     HRI  225 Menu Plann./Dining Room Serv. ...........    3               
     HRI  245 Labor Cost Control ......................    3               
     HRI  251 Food & Beverage Cost Control I ..........    3               
     HRI  255 Human Resources Mgmt. &                                      
          Training for Hospitality & Tourism ..........    3               
 (3) PED/RPK ..........................................    1               
 (4) ___  Social science elective .....................    3               

     HRI  215 Food Purchasing .........................                   3
 (1) HRI  256 Prin. & Applications of Catering ........                   3
     HRI  275 Hospitality Law .........................                   3
 (5) HRI  Elective ....................................                   3
 (4) ___  Social science elective .....................                   3
                                                       _________________________
                              Total Credits               16             15

Total minimum credits for the Hotel, Restaurant and Institutional Management major/Food Service Management specialization (A.A.S. degree) = 65.

(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.

(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.

(3) The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK 205, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.

(4) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).

(5) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.


Hotel Management Specialization

Purpose: The curriculum is designed to enable the student to enter executive training and management positions in hotels, motor inns, and clubs. The curriculum specializes in the hotel management phase of the hospitality industry.

                                                              Credits
First Year                                           1st Semester   2nd Semester
________________________________________________________________________________
     ENG  111 College Composition I ...................    3               
     HRI  101 Hotel-Restaurant Org. & Mgt. I ..........    3               
 (1) HRI  120 Principles of Food Preparation ..........    4               
     HRI  158 Sanitation and Safety ...................    3               
 (2) MTH  Elective ....................................    3               
     STD  Elective ....................................    1               

     ACC  211 Principles of Accounting I ..............                   3
     HRI  102 Hotel-Restaurant Org. & Mgt. II .........                   3
     HRI  125 Prin. of Commercial Food Prep. ..........                   3
     HRI  165 Hotel Housekeep./Engineer. Mgt. .........                   4
 (3) PED  116 Lifetime Fitness & Wellness .............                   1
     SPD  110 Intro. to Speech Communication ..........                   3
                                                       _________________________
                              Total Credits               17             17

                                                              Credits
Second Year                                          1st Semester   2nd Semester
________________________________________________________________________________

     HRI  245 Labor Cost Control ......................    3               
     HRI  251 Food & Beverage Cost Control I ..........    3               
     HRI  255 Human Resources Mgmt. &                                      
          Training for Hospitality & Tourism ..........    3               
     HRI  265 Hotel Front Office Operations ...........    3               
 (3) PED/RPK ..........................................    1               
 (4) ___  Social science elective .....................    3               

     HRI  235 Marketing of Hospitality Serv. ..........                   3
 (1) HRI  256 Prin. & Applications of Catering ........                   3
     HRI  275 Hospitality Law .........................                   3
 (5) HRI  Elective ....................................                   3
 (4) ___  Social science elective .....................                   3
                                                       _________________________
                              Total Credits               16             15

Total minimum credits for the Hotel, Restaurant and Institutional Management major/Hotel Management specialization (A.A.S. degree) = 65.

(1) Special requirement for food laboratories: A white uniform is the financial responsibility of the student.

(2) If you are planning to transfer to another college or university, select a math course which is equivalent to the other school's requirement.

(3) The PED requirement may be met by one of the following options: PED 116, 2 cr.; PED 116, 1 cr. plus a PED activities course, 1 cr.; or PED 116, 1 cr. plus RPK 205, 207, 208, 216, or 225. PED 116 is offered as both a 1-credit and a 2-credit course.

(4) Social science courses may be selected from the following: economics, geography, history, political science, psychology, or sociology (includes anthropology).

(5) Preapproved electives can be selected from any course offered with the HRI, TRV, and DIT prefix. See your faculty advisor for alternative procedures.


Last revised: Monday, May-18-2015 10:34
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