7 courses with the subject HRI, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
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.
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. Lecture: 3 hours per week.
Serving as the capstone for the Hospitality Management CSC, this course allows students to integrate classroom learning with their field experience. Students engage in structured reflection to evaluate their workplace performance, operational growth, and practical problem-solving. Students compile a final career portfolio showcasing key achievements to demonstrate job readiness. Provides an opportunity to explore topical areas of interest to or needed by students. May be used also for special honors courses. May be repeated for credit. Variable hours. Lecture: 1 hour per week.
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. Lecture: 3 hours per week.
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.
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.
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. Lecture: 2 hours per week.
Source: Brightpoint Community College's catalog, linked per course · table learning_unit · CourseShelf publish 59
