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HRI 251: Food and Beverage Cost Control I
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 255: Human Resources Management and Training for Hospitality and Tourism
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 255 - Human Resources Management and Training for Hospitality and Tourism
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HRI 257: Catering Management
3.00 Credits
J Sargeant Reynolds Community College
Studies special functions in the hospitality industry. Presents lecture and demonstration in banquet layout, menus, services, sales, and supervision. Lecture 3 hours per week.
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HRI 257 - Catering Management
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HRI 258: Quality Management for Culinarians
1.00 Credits
J Sargeant Reynolds Community College
Covers quality management principles to enhance the student's ability to deliver quality foodservice through effective management. Lecture 1 hour per week.
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HRI 258 - Quality Management for Culinarians
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HRI 260: HACCP Applications for Culinarians
1.00 Credits
J Sargeant Reynolds Community College
Focuses on managing risk in food handling through application of HACCP principles in a foodservice setting. Lecture 1 hour per week.
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HRI 260 - HACCP Applications for Culinarians
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HRI 265: Hotel Front Office Operations
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 265 - Hotel Front Office Operations
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HRI 270: Strategic Lodging Management
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 270 - Strategic Lodging Management
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HRI 275: Hospitality Law
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 275 - Hospitality Law
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HRI 280: Principles of Advanced Baking and Pastry
3.00 Credits
J Sargeant Reynolds Community College
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.
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HRI 280 - Principles of Advanced Baking and Pastry
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HRI 281: Artisan Breads
3.00 Credits
J Sargeant Reynolds Community College
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.
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