4 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.
HRI 101Hotel-Restaurant Organization and Management I3
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. Part I of II.
HRI 140Fundamentals of Quality for the Hospitality Industry3
Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer’s perspective.
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.
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 foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
