HRI 103- Introduction to Meeting Planning
Focuses on basic aspects and skills involved in planning and managing meetings, exhibitions, events, and conventions. Covers the entire spectrum of the meetings industry, treating all aspects with a broad approach. Emphasizes types of meetings, meeting markets, industry suppliers and affiliates, budget and program planning, site selection and legal issues, registration and housing, and the development of timelines.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 109- Introduction to Restaurant Management
Introduces the history, opportunities, problems and trends of restaurant management. Covers the organization and responsibilities of managing a restaurant including human resources, general business considerations, and management theory.
Prerequisite: None
Corequisite: None
Credit Hours: 2 | Lecture Hours: 2 | Contact Hours: 2
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HRI 150- 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.
Prerequisite: MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 154- Principles of Hospitality Management
Presents basic understanding of the hospitality industry by tracing the industry's growth and development, reviewing the organization and management of lodging, food, and beverage operations, and focusing on industry opportunities and future trends.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 158- 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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 159- Introduction to Hospitality Industry Computer Systems
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.
Prerequisite: ITE 115 or ITE 152
Corequisite: None
Credit Hours: 4 | Lecture Hours: 3 | Lab Hours: 2 | Contact Hours: 5
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HRI 160- Executive Housekeeping
Studies the housekeeping department with emphasis on organization, staffing and scheduling, staff development, work methods improvements, equipment, cleaning materials and cleaning procedures, maintenance and refurnishing, room design and safety engineering.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 180- Convention Management and Service
Examines the scope and different segments that make up the convention market, explains what is required to meet individual needs, and explores methods and techniques for better service.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 196- On-Site Training in Hospitality
Specializes in career orientation and training program without pay in selected businesses and industry, supervised and coordinated by the college.
Prerequisite: Instructor permission
Corequisite: None
Credit Hours: 1 | Lab Hours: 1 | Contact Hours: 1
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HRI 199- Supervised Study in Hospitality
Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
Prerequisite: Instructor permission
Corequisite: None
Credit Hours: 1 | Lab Hours: 80 | Contact Hours: 1
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HRI 215- 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 versions price buying, yields and quality control.
Prerequisite: Eligible to enroll in MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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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.
Prerequisite: Eligible to enroll in MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 229- Principles of Meeting Planning
Focuses on planning and managing meetings. Examines entire sequence of events from conceptual stage of the first meeting plan through completion of the event. Emphasizes technical planning skills including site selection, negotiation with suppliers, meeting specifications, preparation, budgeting, special event planning, and working with facility staff to manage a successful meeting.
Prerequisite: HRI 103 or industry experience
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 230- Exhibition Management
Studies the management of trade shows and expositions. Addresses the basic structure of exhibit organizations, attendee and exhibitor needs, purposes and types of shows, facilities, promotion, trends and employment opportunities.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 231- Principles of Event Planning and Management
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 successful 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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 235- 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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 241- Supervision in the Hospitality Industry
Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations.
Prerequisite: HRI 154 for students in Hospitality Management Program
Corequisite: HRI 109 for students in Restaurant Management Program
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 245- 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.
Prerequisite: Eligible to enroll in MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3
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HRI 251- 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.
Prerequisite: Eligible to enroll in MTH 130 or higher
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 255- Human Resource 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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 257- Catering Management
Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales and supervision.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 265- 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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 270- Strategic Lodging Management
Presents lodging management principles, focusing on strategic planning as the foundation for operational effectiveness. Synthesizes management practices which can be used by entry-level, mid-level, and executive management.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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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.
Prerequisite: None
Corequisite: None
Credit Hours: 3 | Lecture Hours: 3 | Contact Hours: 3
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HRI 290- Coordinated Internship in Hospitality Management - Lodging Management or Food Services Management
Supervises on-the-job training in selected business, industrial or service firms coordinated by the college. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours.
Prerequisite: Instructor permission
Corequisite: None
Credit Hours: 3 | Contact Hours: 240
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HRI 297- Cooperative Education in Hospitality Management - Lodging Management or Food Services Management
Supervises in on-the-job training for pay in approved business, industrial and service firms, coordinated by the college's cooperative education office. Is applicable to all occupational- technical curricula at the discretion of the college. Credit/work ratio not to exceed 1:5 hours.
Prerequisite: HRI 196 and program head permission
Corequisite: None
Credit Hours: 3 | Contact Hours: 240
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