Hotel, Restaurant, and Institutional Management (B. S.)

Food Service Administration Emphasis

Hotel/Restaurant Management Emphasis

Resort/Spa Management Emphasis

Hotel, Restaurant, and Institutional Management (A.A.S.)

Hotel, Restaurant, and Institutional Management (Certificate)

Food Service Administration Emphasis
    Program Requirements(pdf)

Highlights of what you will learn as a student in the Bachelor of Science in Hotel, Restaurant, and Institutional Management program with an emphasis in Food Service Administration include:

ACCT 2101 - Principles of Accounting I
(3.0 cr; Prereq-Math 1031 or Math 1131; fall, spring, every year)
Concepts of accounting cycle, cash, accounts receivable, inventories, plant assets, payroll, partnerships.

ACCT 2102 - Principles of Accounting II
(3.0 cr; Prereq-2101; spring, every year)
Modern accounting concepts, including cash flow statement and consolidated statements. Introduction to management accounting topics, including cost-volume-profit relationships, costing methods, and variance analysis.

FSCN 1123 - Fundamentals of Nutrition
(3.0 cr; fall, spring, summer, every year)
Fundamentals of nutrition and metabolism, including the nutrients: carbohydrates, proteins, fats, minerals, vitamins, and water. Assessment of health risks, health promotion, and disease prevention.

FSCN 1273 - Medical Nutrition Therapy
(4.0 cr; fall, every year)
Modifying diet in disease. Calculating diets for common conditions (e.g., hypertension, obesity, diabetes, diverticular disease). Measuring/calculating body composition.

FSCN 1654 - Nutritional Care: Practices and Procedures
(3.0 cr; spring, every year)
Application of nutritional practices and procedures in health care facilities, including medical terminology, medical charting, and diet histories. State and federal guidelines and regulations.

FSCN 3211 - Professional Issues in Dietetics
(1.0 cr; spring, every year)
Food nutrition laws and policies and current issues in health care legislation. Students review research in dietetics and make presentations to groups.

FSCN 3310 - Elements of Food Science
(3.0 cr; spring, every year)
Food properties and changes caused by heat, cold, and mechanical and chemical processes used in food preparation. Composition of food and effects of cooking on food. Functions of specific ingredients in recipes.

HRI 1111 - Introduction to Food Preparation
(3.0 cr; fall, spring, summer, every year)
Fundamentals of food preparation and equipment use. Culinary vocabulary, cooking methods, and recipe development. Stocks, soups, sauces, seafood, poultry, meats, vegetables, salads, baking, and desserts.

HRI 1112 - Sanitation and Safety
(2.0 cr; spring, summer, every year)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.

HRI 2124 - Quantity Foods Systems Management
(4.0 cr; Prereq-1111, 1112; fall, spring, every year)
Comprehensive overview of food management within an institutional setting. Hands-on management of quantity food production. Applies principles of menu planning, food preparation, personnel management, sanitation/safety, food distribution, human resources, and equipment management.

HRI 2231 - Menu Design and Analysis
(3.0 cr; Prereq-1111; fall, summer, every year)
Principles of menu design, pricing, and analysis. Menus for varied establishments of the hospitality industry.

HRI 3241 - Hospitality Selection and Procurement
(3.0 cr; Prereq-1111; spring, every year)
Purchasing, receiving, storing, and issuing of products. Formulating specifications, judging quality, selecting products to meet specific needs, and developing security measures.

HRI 3311 - Restaurant Operational Management
(3.0 cr; Prereq-1111; fall, spring, every year)
Students compare/contrast types of service (e.g., modified American, French, Russian) and develop/apply menu planning techniques, cost controls, and personnel organization. Gueridon preparation/service with product merchandising.

HRI 3411 - Facility Management
(3.0 cr; Prereq-1111, 2231; spring, every year)
Concepts/issues related to planning, design, and maintenance of hospitality facility. Factors affecting universal design, work-flow, product selection, space utilization, human factors, ergonomics, environmental concerns, and guest comfort/expectations.

HRI 3900 - Internship
(1.0 - 3.0 cr [max 6.0 cr]; Prereq-Instructor consent; fall, spring, summer, every year)
Supervised professional work experience at selected sites. Reports/ consultation with faculty adviser/employer.

HRI 4321 - Food, Beverage, and Labor Control
(3.0 cr; Prereq-Acct 2101; HRI 3241; spring, every year)
Food service operations cost calculations. Relationship between cost volume and profit. Management processes used in food service to keep costs at realistic levels and achieve desired goals. Implementing electronic spreadsheets to track profit/loss.

HRI 4421 - Hospitality Law
(3.0 cr; Prereq-Sr; fall, spring, summer, every year)
Laws/cases applicable to operation of hotels, restaurants, motels, and other hospitality establishments.

HRI 4451 - Cases and Trends in Hospitality Management
(3.0 cr; Prereq-Sr; spring, every year)
Hospitality topics explored using a critical incident approach, which encourages thorough analysis of a prominent issue rather than superficial analysis of a complicated case. UPS show attendance required.

HRI 0000 Hospitality Show (0 cr) (Sr.)

MGMT 3200 - Principles of Management
(3.0 cr; Prereq-Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Theories, concepts, skills relevant to professional manager role. Basic functions of a manager: planning, organizing, leading, controlling. Decision making, motivation, staffing, international management, basic ethics, social responsibility, change. Integrates theory and applications.

MKTG 3300 - Principles of Marketing
(3.0 cr; Prereq-Econ 2101 or 2102, Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Introduction to marketing and strategic marketing process. Team development of marketing plan that implements product, pricing, distribution, and promotional strategies.

SPAN 1104 - Beginning Spanish I
(4.0 cr; fall, spring, every year)
Conversational Spanish centered on day-to-day experiences. Emphasis on verb conjugation, rules of grammar, and vocabulary building. Cultural awareness and appreciation.

Hotel/Restaurant Management Emphasis
    Program Requirements(pdf)

Highlights of what you will learn as a student in the Bachelor of Science in Hotel, Restaurant, and Institutional Management program with an emphasis in Hotel/Restaurant Management include:

ACCT 2101 - Principles of Accounting I
(3.0 cr; Prereq-Math 1031 or Math 1131; fall, spring, every year)
Concepts of accounting cycle, cash, accounts receivable, inventories, plant assets, payroll, partnerships.

ACCT 2102 - Principles of Accounting II
(3.0 cr; Prereq-2101; spring, every year)
Modern accounting concepts, including cash flow statement and consolidated statements. Introduction to management accounting topics, including cost-volume-profit relationships, costing methods, and variance analysis.

GBUS 3107 - Legal Environment in Business
(3.0 cr; A-F or Aud, fall, spring, every year)
Fundamental concepts of business law, with emphasis on the legal system, contracts, bailments, agency, business organizations, and the fundamentals of commercial law.

HRI 1001 - Introduction to Hospitality and Tourism
(1.0 cr; fall, every year)
Managerial careers/opportunities in food service, lodging, and tourism. Historical developments, industry leaders. Students develop strategies for academic/career-related success and participate in Hospitality Association.

HRI 1111 - Introduction to Food Preparation
(3.0 cr; fall, spring, summer, every year)
Fundamentals of food preparation and equipment use. Culinary vocabulary, cooking methods, and recipe development. Stocks, soups, sauces, seafood, poultry, meats, vegetables, salads, baking, and desserts.

HRI 1112 - Sanitation and Safety
(2.0 cr; spring, summer, every year)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.

HRI 2211 - Rooms Division Operational Management
(3.0 cr; fall, every year)
Operational procedures/principles pertaining to Rooms Division. Emphasizes issues related to management of front office and housekeeping operations.

HRI 2231 - Menu Design and Analysis
(3.0 cr; Prereq-1111; fall, summer, every year)
Principles of menu design, pricing, and analysis. Menus for varied establishments of the hospitality industry.

HRI 3241 - Hospitality Selection and Procurement
(3.0 cr; Prereq-1111; spring, every year)
Purchasing, receiving, storing, and issuing of products. Formulating specifications, judging quality, selecting products to meet specific needs, and developing security measures.

HRI 3311 - Restaurant Operational Management
(3.0 cr; Prereq-1111; fall, spring, every year)
Students compare/contrast types of service (e.g., modified American, French, Russian) and develop/apply menu planning techniques, cost controls, and personnel organization. Gueridon preparation/service with product merchandising.

HRI 3332 - Global Tourism and Marketing
(3.0 cr; fall, every year)
Tourism as a product, its effect on local/international economy. Destination trends, marketing strategies, analysis, motivations. Development of a destination marketing plan.

HRI 3411 - Facility Management
(3.0 cr; Prereq-1111, 2231; spring, every year)
Concepts/issues related to planning, design, and maintenance of hospitality facility. Factors affecting universal design, work-flow, product selection, space utilization, human factors, ergonomics, environmental concerns, and guest comfort/expectations.

HRI 3900 - Internship
(1.0 - 3.0 cr [max 6.0 cr]; Prereq-Instructor consent; fall, spring, summer, every year)
Supervised professional work experience at selected sites. Reports/ consultation with faculty adviser/employer.

HRI 4321 - Food, Beverage, and Labor Control
(3.0 cr; Prereq-Acct 2101; HRI 3241; spring, every year)
Food service operations cost calculations. Relationship between cost volume and profit. Management processes used in food service to keep costs at realistic levels and achieve desired goals. Implementing electronic spreadsheets to track profit/loss.

HRI 4421 - Hospitality Law
(3.0 cr; Prereq-Sr; fall, spring, summer, every year)
Laws/cases applicable to operation of hotels, restaurants, motels, and other hospitality establishments.

HRI 4431 - Wine, Beverage, and Food Paring
(3.0 cr; Prereq-Sr; spring, every year)
Principles/practices regarding production, selection, storage, and service of beverages. Beverage sensory perception, food parings.

HRI 4441 - Catering On and Off Premise
(3.0 cr; Prereq-1111, 2231, 3311; spring, every year)
Theory/application of operational/managerial principles for off- and on-premise catering for banquets, buffets, weddings, ceremonies, teas, and other special events. Working with tallow and other selected products.

HRI 4451 - Cases and Trends in Hospitality Management
(3.0 cr; Prereq-Sr; spring, every year)
Hospitality topics explored using a critical incident approach, which encourages thorough analysis of a prominent issue rather than superficial analysis of a complicated case. UPS show attendance required.

HRI 0000. Hospitality Show (0 cr)

MGMT 3100 - Managerial Finance
(3.0 cr; Prereq-Acct 2102, Econ 2102, Math 1150, or instructor consent; A-F or Aud, fall, spring, every year)
Principle financial considerations and ratio analysis of a business. Cost of capital, asset management, capital structure planning, financial statement analysis, working capital management, short-term financing, budgeting. Integrates theory and applications.

MGMT 3200 - Principles of Management
(3.0 cr; Prereq-Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Theories, concepts, skills relevant to professional manager role. Basic functions of a manager: planning, organizing, leading, controlling. Decision making, motivation, staffing, international management, basic ethics, social responsibility, change. Integrates theory and applications.

MKTG 3300 - Principles of Marketing
(3.0 cr; Prereq-Econ 2101 or 2102, Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Introduction to marketing and strategic marketing process. Team development of marketing plan that implements product, pricing, distribution, and promotional strategies.

SPAN 1104 - Beginning Spanish I
(4.0 cr; fall, spring, every year)
Conversational Spanish centered on day-to-day experiences. Emphasis on verb conjugation, rules of grammar, and vocabulary building. Cultural awareness and appreciation.

Resort/Spa Management Emphasis
   Program Requirements(pdf)

Highlights of what you will learn as a student in the Bachelor of Science in Hotel, Restaurant, and Institutional Management program with an emphasis in Resort/Spa Management include:

ACCT 2101 - Principles of Accounting I
(3.0 cr; Prereq-Math 1031 or Math 1131; fall, spring, every year)
Concepts of accounting cycle, cash, accounts receivable, inventories, plant assets, payroll, partnerships.

ACCT 2102 - Principles of Accounting II
(3.0 cr; Prereq-2101; spring, every year)
Modern accounting concepts, including cash flow statement and consolidated statements. Introduction to management accounting topics, including cost-volume-profit relationships, costing methods, and variance analysis.

GBUS 3107 - Legal Environment in Business
(3.0 cr; A-F or Aud, fall, spring, every year)
Fundamental concepts of business law, with emphasis on the legal system, contracts, bailments, agency, business organizations, and the fundamentals of commercial law.

HRI 1001 - Introduction to Hospitality and Tourism
(1.0 cr; fall, every year)
Managerial careers/opportunities in food service, lodging, and tourism. Historical developments, industry leaders. Students develop strategies for academic/career-related success and participate in Hospitality Association.

HRI 1111 - Introduction to Food Preparation
(3.0 cr; fall, spring, summer, every year)
Fundamentals of food preparation and equipment use. Culinary vocabulary, cooking methods, and recipe development. Stocks, soups, sauces, seafood, poultry, meats, vegetables, salads, baking, and desserts.

HRI 1112 - Sanitation and Safety
(2.0 cr; spring, summer, every year)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.

HRI 2211 - Rooms Division Operational Management
(3.0 cr; fall, every year)
Operational procedures/principles pertaining to Rooms Division. Emphasizes issues related to management of front office and housekeeping operations.

HRI 2231 - Menu Design and Analysis
(3.0 cr; Prereq-1111; fall, summer, every year)
Principles of menu design, pricing, and analysis. Menus for varied establishments of the hospitality industry.

HRI 3241 - Hospitality Selection and Procurement
(3.0 cr; Prereq-1111; spring, every year)
Purchasing, receiving, storing, and issuing of products. Formulating specifications, judging quality, selecting products to meet specific needs, and developing security measures.

HRI 3332 - Global Tourism and Marketing
(3.0 cr; fall, every year)
Tourism as a product, its effect on local/international economy. Destination trends, marketing strategies, analysis, motivations. Development of a destination marketing plan.

HRI 3900 - Internship
(1.0 - 3.0 cr [max 6.0 cr]; Prereq-Instructor consent; fall, spring, summer, every year)
Supervised professional work experience at selected sites. Reports/ consultation with faculty adviser/employer.

HRI 4321 - Food, Beverage, and Labor Control
(3.0 cr; Prereq-Acct 2101; HRI 3241; spring, every year)
Food service operations cost calculations. Relationship between cost volume and profit. Management processes used in food service to keep costs at realistic levels and achieve desired goals. Implementing electronic spreadsheets to track profit/loss.

HRI 4421 - Hospitality Law
(3.0 cr; Prereq-Sr; fall, spring, summer, every year)
Laws/cases applicable to operation of hotels, restaurants, motels, and other hospitality establishments.

HRI 4451 - Cases and Trends in Hospitality Management
(3.0 cr; Prereq-Sr; spring, every year)
Hospitality topics explored using a critical incident approach, which encourages thorough analysis of a prominent issue rather than superficial analysis of a complicated case. UPS show attendance required.

HRI 0000. Hospitality Show (0 cr)

MGMT 3100 - Managerial Finance
(3.0 cr; Prereq-Acct 2102, Econ 2102, Math 1150, or instructor consent; A-F or Aud, fall, spring, every year)
Principle financial considerations and ratio analysis of a business. Cost of capital, asset management, capital structure planning, financial statement analysis, working capital management, short-term financing, budgeting. Integrates theory and applications.

MGMT 3200 - Principles of Management
(3.0 cr; Prereq-Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Theories, concepts, skills relevant to professional manager role. Basic functions of a manager: planning, organizing, leading, controlling. Decision making, motivation, staffing, international management, basic ethics, social responsibility, change. Integrates theory and applications.

MKTG 3300 - Principles of Marketing
(3.0 cr; Prereq-Econ 2101 or 2102, Psy 1001 or instructor consent; A-F or Aud, fall, spring, every year)
Introduction to marketing and strategic marketing process. Team development of marketing plan that implements product, pricing, distribution, and promotional strategies.

SPAN 1104 - Beginning Spanish I
(4.0 cr; fall, spring, every year)
Conversational Spanish centered on day-to-day experiences. Emphasis on verb conjugation, rules of grammar, and vocabulary building. Cultural awareness and appreciation.

Select 12 credits from the following- adviser approved:

FSCN 1123 - Fundamentals of Nutrition
(3.0 cr; fall, spring, summer, every year)
Fundamentals of nutrition and metabolism, including the nutrients: carbohydrates, proteins, fats, minerals, vitamins, and water. Assessment of health risks, health promotion, and disease prevention.

FSCN 1273 - Medical Nutrition Therapy
(4.0 cr; fall, every year)
Modifying diet in disease. Calculating diets for common conditions (e.g., hypertension, obesity, diabetes, diverticular disease). Measuring/calculating body composition.

FSCN 1313 - Life Cycle Nutrition
(3.0 cr; Prereq-FScN 1123; fall, spring, summer, every year)
Influence of age, growth, and normal development on nutritional requirements.

HLTH 1062 - First Aid and CPR
(2.0 cr; fall, spring, every year)
American Red Cross course that follows guidelines set by the ARC and UMC for certification and grading. Prepares students to carry out the Emergency Action Principles and grants certification in Responding to Emergencies (an inclusive first aid and CPR course) if the ARC standards are successfully met.

HLTH 1072 - Wellness
(3.0 cr; fall, spring, every year)
Students develop a personal wellness plan.

HRI 2124 - Quantity Foods Systems Management
(4.0 cr; Prereq-1111, 1112; fall, spring, every year)
Comprehensive overview of food management within an institutional setting. Hands-on management of quantity food production. Applies principles of menu planning, food preparation, personnel management, sanitation/safety, food distribution, human resources, and equipment management.

HRI 3311 - Restaurant Operational Management
(3.0 cr; Prereq-1111; fall, spring, every year)
Students compare/contrast types of service (e.g., modified American, French, Russian) and develop/apply menu planning techniques, cost controls, and personnel organization. Gueridon preparation/service with product merchandising.

HRI 3411 - Facility Management
(3.0 cr; Prereq-1111, 2231; spring, every year)
Concepts/issues related to planning, design, and maintenance of hospitality facility. Factors affecting universal design, work-flow, product selection, space utilization, human factors, ergonomics, environmental concerns, and guest comfort/expectations.

HRI 4431 - Wine, Beverage, and Food Paring
(3.0 cr; Prereq-Sr; spring, every year)
Principles/practices regarding production, selection, storage, and service of beverages. Beverage sensory perception, food parings.

HRI 4441 - Catering On and Off Premise
(3.0 cr; Prereq-1111, 2231, 3311; spring, every year)
Theory/application of operational/managerial principles for off- and on-premise catering for banquets, buffets, weddings, ceremonies, teas, and other special events. Working with tallow and other selected products.

PER 1451 - Fitness for Better Health
(1.0 cr [max 2.0 cr]; fall, spring, offered when feasible)
Individualized approach to designing and following through with a personalized fitness program. Exercise programs and activities in the fitness area. A form of wellness program, with emphasis on fitness.

PER 1461 - Physical Training and Conditioning
(1.0 cr; fall, spring, every year)
Promotion and development of lifetime fitness through weight training and conditioning.

PER 1481 - Aerobic Exercise
(1.0 cr [max 4.0 cr]; fall, spring, offered when feasible)
Promotes overall fitness. Incorporates aerobic movement for cardiovascular workout plus light weight training for strength and endurance. Stretching, flexibility, and relaxation.

PER 1601 - Aquatic Activities (Beg Swim, Adv Beg, Intermediate, Swimmer, Lifeguard Trng/WSI, Aqua Aerobics)
(1.0 cr [max 4.0 cr]; spring, every year)
Strokes, personal safety, and basic rescue skills in accordance with guidelines established by the American Red Cross.

SRM 3001 - Sports Nutrition
(3.0 cr; Prereq-Biol 1009 or Chem 1001 or FScN 1123; spring, every year)
Nutrition principles applied to fitness and sport. The six nutrients, body composition, training and conditioning, weight maintenance, nutrition in competitive sports.

SRM 3003 - Facility and Equipment Management
(3.0 cr; spring, every year)
Design, layout, and maintenance strategies for managing sports facilities. Purchasing, organizing, and maintenance strategies for managing equipment used for multiple sport and recreation activities.

SRM 3320 - Exercise Physiology
(3.0 cr; Prereq-Biol 1464; fall, every year)
Responses/adaptations of body's physiological systems to physical activity, biochemical foundations of these changes. Sport nutrition. Exercise and immune function. Body composition analysis, muscle metabolism, exercise bioenergetics.

Hotel, Restaurant, and Institutional Management (A.A.S.)
   Program Requirements(pdf)

ACCT 2101 - Principles of Accounting I
(3.0 cr; Prereq-Math 1031 or Math 1131; fall, spring, every year)
Concepts of accounting cycle, cash, accounts receivable, inventories, plant assets, payroll, partnerships.

HRI 1111 - Introduction to Food Preparation
(3.0 cr; fall, spring, summer, every year)
Fundamentals of food preparation and equipment use. Culinary vocabulary, cooking methods, and recipe development. Stocks, soups, sauces, seafood, poultry, meats, vegetables, salads, baking, and desserts.

HRI 1112 - Sanitation and Safety
(2.0 cr; spring, summer, every year)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.

HRI 3241 - Hospitality Selection and Procurement
(3.0 cr; Prereq-1111; spring, every year)
Purchasing, receiving, storing, and issuing of products. Formulating specifications, judging quality, selecting products to meet specific needs, and developing security measures.

HRI 3900 - Internship
(1.0 - 3.0 cr [max 6.0 cr]; Prereq-Instructor consent; fall, spring, summer, every year)
Supervised professional work experience at selected sites. Reports/ consultation with faculty adviser/employer.

HRI 4421 - Hospitality Law
(3.0 cr; Prereq-Sr; fall, spring, summer, every year)
Laws/cases applicable to operation of hotels, restaurants, motels, and other hospitality establishments.

MGMT 3210 - Supervision and Leadership
(3.0 cr; Prereq-Sr; fall, spring, summer, every year)
Emphasis on organizational environment and human behavior. Human resource system, motivating employees, leadership, managing change, job satisfaction, communication, group process, interpersonal and group dynamics within an organization. Participative learning approach complements traditional teaching methods with role playing and case studies.

HRI 0000. Hospitality Show (0 cr)

Select 12 credits from the following:

HRI 2124 - Quantity Foods Systems Management
(4.0 cr; Prereq-1111, 1112; fall, spring, every year)
Comprehensive overview of food management within an institutional setting. Hands-on management of quantity food production. Applies principles of menu planning, food preparation, personnel management, sanitation/safety, food distribution, human resources, and equipment management.

HRI 2211 - Rooms Division Operational Management
(3.0 cr; fall, every year)
Operational procedures/principles pertaining to Rooms Division. Emphasizes issues related to management of front office and housekeeping operations.

HRI 2231 - Menu Design and Analysis
(3.0 cr; Prereq-1111; fall, summer, every year)
Principles of menu design, pricing, and analysis. Menus for varied establishments of the hospitality industry.

HRI 3311 - Restaurant Operational Management
(3.0 cr; Prereq-1111; fall, spring, every year)
Students compare/contrast types of service (e.g., modified American, French, Russian) and develop/apply menu planning techniques, cost controls, and personnel organization. Gueridon preparation/service with product merchandising.

HRI 3332 - Global Tourism and Marketing
(3.0 cr; fall, every year)
Tourism as a product, its effect on local/international economy. Destination trends, marketing strategies, analysis, motivations. Development of a destination marketing plan.

HRI 3411 - Facility Management
(3.0 cr; Prereq-1111, 2231; spring, every year)
Concepts/issues related to planning, design, and maintenance of hospitality facility. Factors affecting universal design, work-flow, product selection, space utilization, human factors, ergonomics, environmental concerns, and guest comfort/expectations.

HRI 4321 - Food, Beverage, and Labor Control
(3.0 cr; Prereq-Acct 2101; HRI 3241; spring, every year)
Food service operations cost calculations. Relationship between cost volume and profit. Management processes used in food service to keep costs at realistic levels and achieve desired goals. Implementing electronic spreadsheets to track profit/loss.

HRI 4451 - Cases and Trends in Hospitality Management
(3.0 cr; Prereq-Sr; spring, every year)
Hospitality topics explored using a critical incident approach, which encourages thorough analysis of a prominent issue rather than superficial analysis of a complicated case. UPS show attendance required.

Hotel, Restaurant, and Institutional Management (Certificate)

HRI 2124 - Quantity Foods Systems Management
(4.0 cr; Prereq-1111, 1112;fall, spring, Student Opt.)
Comprehensive overview of food management within an institutional setting. Hands-on management of quantity food production. Applies principles of menu planning, food preparation, personnel management, sanitation/safety, food distribution, human resources, and equipment management.

OR

FSCN 1123 - Fundamentals of Nutrition
(3.0 cr; fall, spring, summer, Student Opt.)
Fundamentals of nutrition and metabolism, including the nutrients: carbohydrates, proteins, fats, minerals, vitamins, and water. Assessment of health risks, health promotion, and disease prevention.

HRI 1111 - Introduction to Food Preparation
(3.0 cr;fall, spring, summer, Student Opt.)
Fundamentals of food preparation and equipment use. Culinary vocabulary, cooking methods, and recipe development. Stocks, soups, sauces, seafood, poultry, meats, vegetables, salads, baking, and desserts.

HRI 1112 - Sanitation and Safety
(2.0 cr; spring, summer, Student Opt.)
Introduction to sanitation and safety concerns in a food service establishment and to Hazard Analysis Critical Control Points (HACCP). Can lead to Serve Safe certification from the National Restaurant Association.

HRI 2231 - Menu Design and Analysis
(3.0 cr; Prereq-1111; fall, summer, every year, Student Opt.)
Principles of menu design, pricing, and analysis. Menus for varied establishments of the hospitality industry.

HRI 3241 - Hospitality Selection and Procurement
(3.0 cr; Prereq-1111; spring, every year, Student Opt.)
Purchasing, receiving, storing, and issuing of products. Formulating specifications, judging quality, selecting products to meet specific needs, and developing security measures.

HRI 3332 - Global Tourism and Marketing
(3.0 cr; fall, every year, Student Opt.)
Tourism as a product, its effect on local/international economy. Destination trends, marketing strategies, analysis, motivations. Development of a destination marketing plan.

HRI 4321 - Food, Beverage, and Labor Control
(3.0 cr; Prereq-Acct 2101; HRI 3241; spring, every year, Student Opt.)
Food service operations cost calculations. Relationship between cost volume and profit. Management processes used in food service to keep costs at realistic levels and achieve desired goals. Implementing electronic spreadsheets to track profit/loss.

HRI 4421 - Hospitality Law
(3.0 cr; Prereq-Sr; fall, spring, summer, every year, Student Opt.)
Laws/cases applicable to operation of hotels, restaurants, motels, and other hospitality establishments.

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