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HOSPITALITY MANAGEMENT

HRI 101-102 (3 CR.) (3 CR.)

HOTEL-RESTAURANT ORGANIZATION AND MANAGEMENT I-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. Lecture 3 hours per week.

HRI 106-107 (3 CR.) (3 CR.)

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. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.

HRI 120 (4 CR.)

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.

HRI 126 (1 CR.)

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.

HRI 128 (3 CR.)

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 138 (3 CR.)

COMMERCIAL FOOD PRODUCTION MANAGEMENT

Prerequisite is HRI 120 or approval of instructor. 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.

HRI 145 (3 CR.)

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 150 (3 CR.)

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.

HRI 158 (3 CR.)

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 food-borne illnesses in conformity with federal, state and local guidELInes. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week.

HRI 165 (4 CR.)

HOTEL HOUSEKEEPING AND ENGINEERING MANAGEMENT

Studies housekeeping and engineering departments of a hotel. Emphasizes organization, staffing, scheduling, staff development, cleaning materials and procedures, preventive maintenance, refurbishing, design, safety, and computer applications. Lecture 4 hours per week.

HRI 215 (3 CR.)

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 versus price buying, yields, and quality control. Lecture 3 hours per week.

HRI 225 (3 CR.)

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.

HRI 235 (3 CR.)

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.

HRI 245 (3 CR.)

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.

HRI 251 (3 CR.)

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. Lecture 3 hours per week.

HRI 255 (3 CR.)

HUMAN RESOURCES MANAGEMENT AND TRAINING FOR HOSPITALITY 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.

HRI 256 (3 CR.)

PRINCIPLES AND APPLICATIONS OF CATERING

Prerequisite is HRI 138 or approval of instructor. 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 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 265 (3 CR.)

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.

HRI 275 (3 CR.)

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.

Please contact the appropriate division for the availability of general usage courses as described in the "Description of Courses" section.