Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student’s name is entered in the Foundation Registry. Lecture 1 hour per week.

Studies food composition, nutrition science, and application of nutrition principles by the foodservice professional. Provides the student with a basic understanding of human nutrition and application of nutrition in the service of commercially prepared meals. Lecture 3 hours per week.

Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries, and confections. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

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, reservation management, and point-of-sale technology systems. Lecture 3 hours per week.

Teaches quality in the hospitality industry, including material on the total quality management movement. Emphasizes quality from the customer’s perspective. Lecture 3 hours per week.

Studies garde manger, the art of decorative cold food preparation and presentation. Provides a detailed practical study of cold food preparation and artistic combination and display of cold foods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Introduces students to the diversity of international cuisines.  Teaches how different cuisines are manifested, by way of ingredients, flavorings and cooking techniques. Lecture 3 hours per week.

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. Prerequisites: ACC 115 and HRI 235. 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.

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. Lecture 3 hours per week.

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. Lecture 3 hours. Laboratory 2 hours. Total 5 hours per week.

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 per week.

Familiarizes the student with basic knowledge needed to make decisions relative to the purchase, storage, and service of wine, as well as decisions relative to the use of wine in the hospitality and food service industry. Lecture 3 hours per week.

Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular.  Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 207 American Regional Cuisine (3 cr.)

Studies the distinct regional cooking styles of America and its neighbors. Emphasizes the indigenous ingredients as well as the cultural aspect of each region's cooking style. Includes the preparation of the various regional foods.  Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

HRI 218 Fruit, Vegetable, and Starch Preparation (3 cr.)

Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Provides the study and preparation of meat, poultry, shellfish, fish, and game. Promotes the know-ledge/skills required to select appropriate use of these foods as meal components. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

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: HRI 159 or equivalent. Lecture 3 hours per week.

Focuses on the study of nutritional analysis as applied to actual commercial and non-commercial menu(s). Lecture 1 hour per week.

Teaches management principles as applied to a food production setting. Integrates skills areas including planning, organizing, coordinating, checking, insuring, training, establishing standards, assisting and controlling. Promotes the knowledge/skills required to manage food production operations in a commercial and/or institutional kitchen. 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.

Provides an overview of the information needs of lodging properties and food service establishments; addresses essential aspects of computer systems, such as hardware, software, and generic applications; focuses on computer-based property management systems for both front office and back office functions; examines features of computerized restaurant management systems; describes hotel sales computer applications, revenue management strategies, and accounting applications; addresses the selection and implementation of computer systems; focuses on managing information systems; and examines the impact of the Internet and private intranets on the hospitality industry. Lecture 3 hours per week.

Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations. Lecture 3 hours per week.

Provides a thorough look at training by addressing how to assess and analyze the training needs of new and established hospitality operations; look upon training and development as an investment; use training tools and techniques; train with technology; measure and evaluate training; and use different training techniques when training employees, supervisors, and managers.

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: MTH 120 or program head approval. Lecture 3 hours per week.

Prepares 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. Lecture3 hours per week.

Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales, and supervision. Lecture 3 hours per week.

Covers quality management principles to enhance the student’s ability to deliver quality foodservice through effective management. Lecture 1 hour per week.

Focuses on managing risk in food handling through application of HACCP principles in a foodservice setting. Lecture 1 hour per week.

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 per week.

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. Prerequisites: HRI 154 and ACC 115 or equivalent. 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 enterprises. Lecture 3 hours per week.

HRI 280 Principles of Advanced Baking and Pastry (3 cr.)

Reviews foundation principles of classical and modern baking/pastry methods. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Prerequisites: (1) completion of HRI 128 at a Virginia Community college, (2) American Culinary Federation (ACF) Certification, (3) a minimum of three years work experience in a bakery or pastry kitchen or in a related field, (4) completion of a Culinary Arts certificate or degree program from an accredited college or university, (5) permission of the program head.

Provides an integrated study of both classical and modern bread baking methods. Focuses on craft baking using simple ingredients to create superior products. Prerequisite: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Provides an integrated study of classical European tortes and cakes. Prerequisite: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Consists of an integrated study of classical and contemporary custards and crèmes as menu items and recipe ingredients. Prerequisites: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Provides an integrated study of specialty, spa and plated desserts, which possess enhanced value through artistic presentation. Prerequisite: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Focuses on the study of chocolate and sugar as used by the pastry artist to create candies, confections, and showpieces. Prerequisite: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Provides an integrated study of wedding and specialty cakes. Prerequisite: HRI 280. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Provides an opportunity for the student and instructor to work together to identify the critical areas of need in the student’s repertoire.  An individualized plan will be developed to address the student's weaknesses and to lead progressively to a group demonstration of critical skills.  Lab, lecture, research, and out of class projects will be utilized. Prerequisites: HRI 106, 218, 219, 220, 206, 207, 145, and HRI 128.  Lecture 0 hours per week.  Laboratory 4 hours per week. Total 4 hours per week.