| Prefix | Course Name |
|
HRI 101
|
Hotel-Restaurant Organization and Management I
|
|
HRI 102
|
Hotel-Restaurant Organization and Management II
|
|
HRI 103
|
Introduction to Meeting Planning
|
|
HRI 104
|
Introduction to Association Management
|
|
HRI 106
|
Principles of Culinary Arts I
|
|
HRI 107
|
Principles of Culinary Arts II
|
|
HRI 120
|
Principles of Food Preparation
|
|
HRI 126
|
The Art of Garnishing
|
|
HRI 128
|
Principles of Baking
|
|
HRI 138
|
Commercial Food Production Management
|
|
HRI 145
|
Garde Manger
|
|
HRI 150
|
Introduction to Hospitality Ownership
|
|
HRI 158
|
Sanitation and Safety
|
|
HRI 160
|
Executive Housekeeping
|
|
HRI 165
|
Hotel Housekeeping and Engineering Management
|
|
HRI 215
|
Food Purchasing
|
|
HRI 225
|
Menu Planning and Dining Room Service
|
|
HRI 229
|
Principles of Meeting Planning
|
|
HRI 230
|
Exhibition Management
|
|
HRI 231
|
Principles of Event Planning & Management
|
|
HRI 232
|
Meeting and Exhibition Law and Ethics
|
|
HRI 233
|
Meeting and Exhibition Marketing
|
|
HRI 235
|
Marketing of Hospitality Services
|
|
HRI 240
|
Managing Technology in the Hospitality Industry
|
|
HRI 245
|
Labor Cost Control
|
|
HRI 251
|
Food and Beverage Cost Control I
|
|
HRI 255
|
Human Resources Management and Training for Hospitality and Tourism
|
|
HRI 256
|
Principles and Applications of Catering
|
|
HRI 265
|
Hotel Front Office Operations
|
|
HRI 270
|
Strategic Lodging Management
|
|
HRI 275
|
Hospitality Law
|