24 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 103Introduction to Meeting Planning3
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. Lecture 3 hours.
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.
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.
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.
HRI 159Introduction to Hospitality Industry Computer Systems4
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.
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. Lecture 3 hours.
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. Lecture 3 hours.
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.
Eligible to enroll in MTH 130 or higher. Lecture 3 hours.
HRI 224Recipe and Menu Management3
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.
E;igible to enroll in MTH 130 or higher. Lecture 3 hours.
HRI 229Principles of Meeting Planning3
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.
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. Lecture 3 hours.
HRI 231Principles of Event Planning and Management3
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.
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.
HRI 154 for students in Hospitality Management Program.
Corequisite
HRI 109 for students in Restaurant Management Program. Lecture 3 hours.
HRI 251Food and Beverage Cost Control I3
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.
Eligible to enroll in MTH 130 or higher. Lecture 3 hours.
HRI 255Human Resource Management and Training for Hospitality and Tourism3
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.
Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales and supervision. Lecture 3 hours.
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.
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. Lecture 3 hours.
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.
HRI 290Coordinated Internship in Hospitality Management - Lodging Management or Food Services Management3
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.
HRI 297Cooperative Education in Hospitality Management - Lodging Management or Food Services Management3
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.
