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HRI 140: Fundamentals of Quality for the Hospitality Industry
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 145: Garde Manger
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 150: Introduction to Hospitality Ownership
3.00 Credits
J Sargeant Reynolds Community College
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. Lecture 3 hours per week.
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HRI 154: Principles of Hospitality Management
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 158: Sanitation and Safety
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 159: Introduction to Hospitality Industry Computer Systems
4.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 159 - Introduction to Hospitality Industry Computer Systems
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HRI 160: Executive Housekeeping
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 205: Fundamentals of Wine
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 206: International Cuisine
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 207: American Regional Cuisine
3.00 Credits
J Sargeant Reynolds Community College
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.
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