SVCC College Catalog

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.

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 120 PRINCIPLES OF FOOD PREPARATION (4 cr.)   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 a milk, cheese, eggs, meats, legumes, fish, and shellfish.  Lecture 3 hours. Laboratory 3 hours.  Total 6 hours per week.

HRI 125 PRINCIPLES OF COMMERCIAL FOOD PREPARATION (3 cr.)–Studies the principles related to cooking in large quantities.  Includes purchasing, production planning, position assignments and proper use of equipment.  Presents and solves problems in expanding and converting recipes, using alternate cooking methods.  Considers traditional and computerized methods. Requires field trips.  Prerequisite HRI 120 or departmental approval.  Lecture 2 hours.  Laboratory 3 hours.  Total 5 hours per week.

HRI 134 FOOD AND BEVERAGE SERVICE MANAGEMENT (3 cr.)   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 3 hours per week.

HRI 138 COMMERCIAL FOOD PRODUCTION MANAGEMENT (3 cr.)   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 156 RESTAURANT-INSTITUTIONAL ORGANIZATION AND MANAGEMENT (3 cr.)   Analyzes the nature and scope of departmental functions in the food service industry.  Emphasizes operational practices and problems.  Lecture 3 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 food service operation. Emphasizes the courses and prevention of food borne illness in conformity with federal, state, and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week.

HRI 159 INTRODUCTION TO HOSPITALITY INDUSTRY COMPUTER SYSTEMS (4 cr.)   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 3 hours. Laboratory 2 hours. Total 5 hours per week

HRI 221-222 QUANTITY FOOD PREPARATION I-II (4 cr.) (4 cr.)   Applies principles, standards, and practices of cooking and baking in large quantity food production. Prerequisite: HRI 120. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.

HRI 225 MENU PLANNING AND DINING ROOM SERVICE (3 cr.)   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 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 255 HUMAN RESTAURANT MANAGEMENT AND TRAINING FOR HOSPITALS AND TOURISM (3 cr.)   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 265 HOTEL FRONT OFFICE OPERATIONS (3 cr.)   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 266 TOURISM AND THE HOSPITALITY INDUSTRY (3 cr.)   Studies tourism, its principles, practices, and philosophies.  Includes tourism's importance, background, components and organization; motivation for travel; cultural, sociological, psychological aspects; measuring demand and increasing demand through marketing; tourism supply, and development and research.  Lecture 3 hours per week.