[PORTALNAME]
Toggle menu
Home
Search
Search
Search Transfer Schools
Search for Course Equivalencies
Search for Exam Equivalencies
Search for Transfer Articulation Agreements
Search for Programs
Search for Courses
PA Bureau of CTE SOAR Programs
Transfer Student Center
Transfer Student Center
Adult Learners
Community College Students
High School Students
Traditional University Students
International Students
Military Learners and Veterans
About
About
Institutional information
Transfer FAQ
Register
Login
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
HRI 218: Fruit,Vegetable,and Starch Preparation
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 218 - Fruit,Vegetable,and Starch Preparation
Favorite
Show comparable courses
HRI 219: Stock,Soup,and Sauce Preparation
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 219 - Stock,Soup,and Sauce Preparation
Favorite
Show comparable courses
HRI 220: Meat,Seafood,and Poultry Preparation
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 220 - Meat,Seafood,and Poultry Preparation
Favorite
Show comparable courses
HRI 224: Recipe and Menu Management
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 224 - Recipe and Menu Management
Favorite
HRI 226: Nutritional Analysis of Menus
1.00 Credits
J Sargeant Reynolds Community College
Focuses on the study of nutritional analysis as applied to actual commercial and non-commercial menu(s). Lecture 1 hour per week.
Share
HRI 226 - Nutritional Analysis of Menus
Favorite
HRI 228: Food Production Operations
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 228 - Food Production Operations
Favorite
HRI 235: Marketing of Hospitality Services
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 235 - Marketing of Hospitality Services
Favorite
HRI 240: Managing Technology in the Hospitality Industry
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 240 - Managing Technology in the Hospitality Industry
Favorite
HRI 241: Supervision in the Hospitality Industry
3.00 Credits
J Sargeant Reynolds Community College
Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations. Lecture 3 hours per week.
Share
HRI 241 - Supervision in the Hospitality Industry
Favorite
HRI 242: Training and Development for the Hospitality Industry
3.00 Credits
J Sargeant Reynolds Community College
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.
Share
HRI 242 - Training and Development for the Hospitality Industry
Favorite
First
Previous
51
52
53
54
55
Next
Last
Results Per Page:
10
20
30
40
50
Search Again
To find college, community college and university courses by keyword, enter some or all of the following, then select the Search button.
College:
(Type the name of a College, University, Exam, or Corporation)
Course Subject:
(For example: Accounting, Psychology)
Course Prefix and Number:
(For example: ACCT 101, where Course Prefix is ACCT, and Course Number is 101)
Course Title:
(For example: Introduction To Accounting)
Course Description:
(For example: Sine waves, Hemingway, or Impressionism)
Distance:
Within
5 miles
10 miles
25 miles
50 miles
100 miles
200 miles
of
Zip Code
Please enter a valid 5 or 9-digit Zip Code.
(For example: Find all institutions within 5 miles of the selected Zip Code)
State/Region:
Alabama
Alaska
American Samoa
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
District of Columbia
Federated States of Micronesia
Florida
Georgia
Guam
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Marshall Islands
Maryland
Massachusetts
Michigan
Minnesota
Minor Outlying Islands
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Northern Mariana Islands
Ohio
Oklahoma
Oregon
Palau
Pennsylvania
Puerto Rico
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virgin Islands
Virginia
Washington
West Virginia
Wisconsin
Wyoming
American Samoa
Guam
Northern Marianas Islands
Puerto Rico
Virgin Islands