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HRI 207: American Regional Cuisine
3.00 Credits
Tidewater 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. Prerequisite: HRI 106 and/or HRI 107. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
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HRI 215: Food Purchasing
3.00 Credits
Tidewater Community College
Presents the methods and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions, price buying, yields and quality control. Lecture 3 hours per week.
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HRI 224: Recipe and Menu Management
3.00 Credits
Tidewater 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. Lecture 3 hours per week.
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HRI 235: Marketing of Hospitality Services
3.00 Credits
Tidewater 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.
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HRI 241: Supervision in the Hospitality Industry
3.00 Credits
Tidewater Community College
Provides a comprehensive review of considerations for preparing students to become effective supervisors in restaurants and lodging operations. Prerequisite: HRI 154. Lecture 3 hours per week.
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HRI 251: Food and Beverage Cost Control I
3.00 Credits
Tidewater 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 121. Lecture 3 hours per week.
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HRI 255: Human Resources Management and Training for Hospitality and Tourism
3.00 Credits
Tidewater Community College
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 256: Principles and Applications of Catering
3.00 Credits
Tidewater Community College
Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing, and evaluating. Prerequisite: HRI 106. Lecture 3 hours per week.
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HRI 257: Catering Management
3.00 Credits
Tidewater 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 265: Hotel Front Office Operations
3.00 Credits
Tidewater 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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