Course Content Summaries

Hospitality Management

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