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| HRI 101 Intro to Hospitality |
Lecture |
| A general overview of the Hospitality Industry. Emphasis is placed on the variety of operations, diversity of management, personal opportunities, and market segments. |
Prerequistes: Test score or RDG 051 or ESL 100 or NCS 052 or RDG 120 and Test score or ENG 051 or NCS 051 or ESL 100 or ENG 121 or ENG 125 and Test score or MAT 015 or MAT 016 or NCW 045 or MAT 075 or MAT 141 or MAT 153 or MAT 181 or MAT 182 or MAT 185 or MAT 251 or MAT 261 or MAT 281
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| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 112 Principles of Hospitality Management |
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| A course designed as a guide for hospitality managers and management students who are or will make management decisions on a daily basis. All aspects of management are addressed with broad discussions of all the functions of a hospitality manager. |
| Prerequistes: HRI 101 |
| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 210 Beverage Management |
Lecture |
| This course introduces and describes a variety of beverages, wine, beer, distilled beverages, and low and nonalcoholic beverages. It covers the management of beverage facilities and equipment, the purchasing functions, the effective writing of beverage lists, internal control, cost control, and alcoholic beverage service. |
| Prerequistes: HRI 101 |
| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 211 Quality Food/Menu Planning |
Lecture |
| This course is the study of basic cooking skills in an institutional setting, It includes the preparation of nutritionally balanced menus, keeping abreast of the continuously changing technology, and applying creative techniques to new dishes. |
| Prerequistes: HRI 101 and Test score or ENG 121 or ENG 125 |
| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 212 Food/Beverage Cost Control |
Lecture |
| Introduces the students to the hospitality cost control. It explains the two primary purposes for cost controls in the industry: to determine the efficiency of the operations and to prevent fraud or theft by employees or guests |
| Prerequistes: MAT 153 and CIS 112 and HRI 101 and Test score or ENG 121 or ENG 125 |
| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 215 Lodging Operations Management |
Lecture |
| Covers the functions and procedures used by management and administrative employees to operate a lodging facility on a daily basis. Topics covered front office operations, operational statistics and reporting, needs planning and planning and procurement, staffing requirements, as well as typical day-to-day operational tasks. |
Prerequistes: HRI 101 and MAT 153 and Test score or ENG 121 or ENG 125
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| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 216 Property Management |
Lecture |
| The goal of this course is to teach the student the basic skills of engineering, maintenance, and energy concepts in a hospitality establishment. |
| Prerequistes: HRI 101 and Test score or ENG 121 or ENG 125 |
| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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| HRI 219 Innkeepers Law |
Lecture |
| This course is for students who are or may become involved in hospitality industry. It alerts the students to a number of potential legal problems and pitfalls. The main concern is with the growth of federal government legislation and regulations affecting the hospitality industry |
Prerequistes: HRI 101 and Test score or ENG 121 or ENG 125
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| Credit Hours: 3 |
Lecture Hours: 3 |
Lab Hours: 0 |
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