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HRI 134: Food And Beverage Service Management
3.00 Credits
Southwest Virginia Community College
(3 cr.) Provides a conceptual and technical framework for managing the service of meals in a variety of commercial settings. Studies the integrationof production and service delivery, guest contact dynamics, reservations management and point-of-sale systems. Lecture 2-3 hours per week. Laboratory 0-3 hours per week. Total 3-5 hours per week.
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HRI 134 - Food And Beverage Service Management
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HRI 138: Commercial Food Production Management
3.00 Credits
Southwest Virginia Community College
(3 cr.) Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower. Lecture 3 hours per week.
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HRI 138 - Commercial Food Production Management
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HRI 156: Restaurant- Institutional Organization And Management
3.00 Credits
Southwest Virginia Community College
(3 cr.) Analyzes the nature and scope of departmental functions in the food service industry. Emphasizes operational practices and problems. Lecture 3 hours per week.
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HRI 156 - Restaurant- Institutional Organization And Management
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HRI 158: Sanitation And Safety
3.00 Credits
Southwest Virginia Community College
(3 cr.) Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in food service operation. Emphasizes the causes and prevention of food borne illness 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 158 - Sanitation And Safety
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HRI 159: Introduction to Hospitality Industry Computer Systems
4.00 Credits
Southwest Virginia Community College
(4 cr.) 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 221-222: Quantity Food Preparation I- II
4.00 Credits
Southwest Virginia Community College
(4 cr.) (4 cr.) Applies principles, standards, and practices of cooking and baking in large quantity food production. Prerequisite: HRI 120. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
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HRI 221-222 - Quantity Food Preparation I- II
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HRI 225: Menu Planning And Dining Room Service
3.00 Credits
Southwest Virginia Community College
(3 cr.) Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emplhasizes use of computer in management of food service operations. Lecture 3 hours per week.
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HRI 225 - Menu Planning And Dining Room Service
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HRI 235: Marketing of Hospitality Services
3.00 Credits
Southwest Virginia Community College
(3 cr.) 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.
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HRI 235 - Marketing of Hospitality Services
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HRI 255: Human Restaurant Management And Training For Hospitality And Tourism
3.00 Credits
Southwest Virginia Community College
(3cr.) Prepares the 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. Lecture 3 hours per week.
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HRI 255 - Human Restaurant Management And Training For Hospitality And Tourism
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HRI 265: Hotel Front Office Operations
3.00 Credits
Southwest Virginia Community College
(3 cr.) 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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