Courses
and Programs 1995-1997 Courses
and Programs 1995-1997HRI 287. Introduction to Management in Hospitality Occupations. (2-0) Cr. 2. F. Introduction to management concepts and principles with application to the hospitality industry. Specific applications to business and industry are presented by representatives from the hospitality industry. Credit for either 391 or 287 and 438 may count toward graduation.
HRI 288. Introduction to the Hotel, Restaurant, and Institution Industry. (2-0) Cr. 2. S. Introduction to issues and operations of the various components of the HRI industry in service to individuals, families, and groups. Emphasis on professional and management responsibilities. Guest speakers.
HRI 289. Private Club Operations. (2-0) Cr. 2. F. Prereq: 288. The organization and management of the various types of private clubs including city, country, and other recreational and social clubs. Field trip required. Field trip fee.
HRI 293. Hospitality Sanitation and Safety. (2-0) Cr. 2. S. Sanitation and safety principles and issues in food and lodging facilities. Preparation for national foodservice sanitation certification examination.
HRI 350. Hotel Front Office Management. (3-0) Cr. 3. F. Prereq: 287, Com S 103. Procedures of hotel front office operation; including reservations, registration, posting, and cashiering. Principles of yield and room rate management. Emphasis on manual night audit and computer-based hotel information systems. Open to graduate students for minor graduate credit only.
HRI 380. Quantity Food Production Management. (3-0) Cr. 3. F.S.SS. Prereq: 293, 2 cr. Micro, FS HN 211 or 214, enrollment in 380L. Principles of management applied to quantity food production. Emphasis on methods of preparing food in quantity, quality control, work methods, menu planning, sanitation and safety, table service, and food cost control.
HRI 380L. Quantity Food Production and Service Management Experience. (0-6) Cr. 2. F.S.SS. Prereq: FS HN 211 or 214, enrollment in 380, reservation with department required. Application of management to quantity food production through use of appropriate production and service methods.
HRI 383. Beverage Management for Hotels and Restaurants. (2-0) Cr. 2. F. Prereq: Credit or enrollment in 380, 380L. Introduction to history and methods of production for a variety of wines and spirits. Product knowledge and service techniques related to sales. Must be at least 21 years old. Materials fee.
HRI 390. Study Tour. Cr. 1. S. Prereq: Credit or enrollment in 380, junior classification in HRIM curriculum. Study tour of quantity foodservice and lodging units and related industries. Field trip fee. Offered on a satisfactory-fail basis only.
HRI 391. Foodservice Systems Management I. (3-0) Cr. 3. F. Prereq: Credit or enrollment in 380, 380L. Principles and techniques related to basic management, organizational leadership, and personnel management of foodservices in health care and other institutional settings. Not accepted for credit toward a major in HRIM. Credit for either 391 or 287 and 438 may count toward graduation.
HRI 392. Foodservice Systems Management II. (3-0) Cr. 3. S. Prereq: Credit or enrollment in 380, 380L. Introduction to financial management of foodservice departments: procedures for controlling food, labor, and other variable costs. Application of principles related to food product selection, specification, purchase, and storage in health care and other institutions. Not accepted for credit toward a major in HRIM. Credit for either 392 or 433 and 434 may count toward graduation.
HRI 393. Hospitality Work Experience. Cr. 1. Prereq: Adviser approval. Approved work experience for HRIM majors in food, lodging, or related operations. Experience in at least two different positions required. A minimum of 400 hours required. Offered on a satisfactory-fail basis only.
HRI 433. Hospitality Financial Management. This course is dual listed with 533. (3-0) Cr. 3. S. Prereq: Credit or enrollment in 380. Financial information systems to control food, labor, beverage, and other expenses. Information needed for developing budgets, analysis of income and expense statements, and an introduction to financial ratios. Credit for either 392 or 433 and 434 may count toward graduation.
HRI 434. Food Purchasing. This course is dual listed with 534. (3-0) Cr. 3. F.S. Prereq: Credit or enrollment in 380, 380L. Principles of food procurement and inventory management for foodservice systems. Emphasis on specifications and factors affecting food quality. Credit for either 392 or 433 and 434 may count toward graduation.
HRI 435. Layout and Equipment. This course is dual listed with 535. (2-2) Cr. 3. F. Prereq: Credit or enrollment in 380, 380L. Food facilities planning and design; selection of equipment with emphasis on materials, construction, and specifications. Field trip fee.
HRI 436. Experience in Foodservice Management. (0-6) Cr. 2. S. Prereq: 380, 380L, enrollment in 392; admission to the Coordinated Undergraduate Program in Dietetics. Supervised experience in foodservice management. Emphasis on management functions relating to areas of food production, food safety, quality control, purchasing, and personnel management in a university residence hall. Open to HRIM majors with approval of instructor.
HRI 437. Foodservice Management Information Systems. (0-2) Cr. 1. Alt. F., offered 1995. Prereq: 380; 433 or 392; Com S 103. Application of computerized management information systems used in restaurant and foodservice organizations. Experience in developing programs for hospitality organizations using spreadsheet and/or other industry software.
HRI 438. Personnel Management in Hotels, Restaurants, and Institutions. (3-0) Cr. 3. F.S. Prereq: Credit or enrollment in 380, 380L. Principles and practices used in the management, recruitment and development of personnel. Emphasis on the supervisor's role in hotels, restaurants, and noncommercial foodservice organizations. Open to graduate students for minor graduate credit only. Credit for either 391 or 287 and 438 may count toward graduation.
HRI 439. Cases in Hotel, Restaurant, and Foodservice Personnel. This course is dual listed with 539. (3-0) Cr. 3. F.S. Prereq: 438. Emphasis on the work force and work environment in hotels, restaurants, and noncommercial foodservice organizations. Discussion and analysis of case studies.
HRI 440. Hotel, Restaurant, and Tourism Marketing. This course is dual listed with 540. (3-0) Cr. 3. F.S. Prereq: 287, Mkt 340. Application of marketing theories to the hotel, restaurant, and tourism industry. Emphasis on consumer behavior, market opportunities, marketing research and strategies, and marketing plans. Discussion of case studies.
HRI 450. Hotel and Restaurant Accounting. (3-0) Cr. 3. Alt. S., offered 1997. Prereq: 287, Acct 284. Accounting procedures applicable to hotels, restaurants, and clubs. Emphasis on uniform systems of accounts, ratio analysis, internal control, and cash management.
HRI 455. Hospitality Operations Management. (3-0) Cr. 3. F. Prereq: 287, 380, 380L, 433, credit or enrollment in 438; Mkt 340; senior classification. Integration of management concepts in hospitality organizations. Use of decision models and case studies. Open to graduate students for minor graduate credit only.
HRI 460. Legal Aspects of Hotel and Restaurant Management. (2-0) Cr. 2. S. Prereq: Acct 215. Laws relating to ownership and operation of hotels, restaurants, and similar institutions. The responsibility of management and employees to individuals, families, and groups. Open to graduate students for minor graduate credit only.
HRI 483. Lodging Management Experience. (2-6) Cr. 2. S. Lab only first or last 8 weeks. Lecture/ recitation meets for 2 hours each, 12 times throughout the semester. Prereq: 350, 438, 460. Analysis and interpretation of management functions. Experience at Holiday Inn-Gateway Center or other approved establishments. For HRIM majors only. Open to graduate students for minor graduate credit only.
HRI 485. Catering. This course is dual listed with 585. (2-0) Cr. 2. F. Prereq: 380, 380L. Integration of management principles in a catering business. Emphasis on production and service of quality food and beverages for special functions. Exploration of international cuisines and their historical influences on development of U.S. regional foods.
HRI 485L. Catering Experience and International Cuisine. This course is dual listed with 585L. (0-4) Cr. 2. F. Prereq: 380, 380L, enrollment in 485. Creative experiences with U.S. regional and international foods appropriate for catered functions. Application of management principles in preparation of and service for special functions. Materials fee.
HRI 490. Independent Study. Cr. arr. Prereq: Sections A-D: Department approval; Section H: Full membership in Honors Program.
A. Quantity Food Production
B. Organization and Management
C. General
D. Housing or Lodging
H. Honors
HRI 491. Internship. Cr. 2. Prereq: Department approval. Offered on a satisfactory-fail basis only.
A. Foodservice
B. Lodging
HRI 500. Short Course. Cr. arr. Prereq: 6 credits in hotel, restaurant, and institution management and permission of instructor.
HRI 533. Hospitality Financial Management. This course is dual listed with 433. (3-0) Cr. 3. S. Prereq: Credit or enrollment in 380. Financial information systems to control food, labor, beverage, and other expenses. Information needed for developing budgets, analysis of income and expense statements, and an introduction to financial ratios.
HRI 534. Food Purchasing. This course is dual listed with 434. (3-0) Cr. 3. F.S. Prereq: Credit or enrollment in 380, 380L. Principles of food procurement and inventory management for foodservice systems. Emphasis on specifications and factors affecting food quality.
HRI 535. Layout and Equipment. This course is dual listed with 435. (2-2) Cr. 3. F. Prereq: Credit or enrollment in 380, 380L. Food facilities planning and design; selection of equipment with emphasis on materials, construction, and specifications. Field trip fee.
HRI 539. Cases in Hotel, Restaurant, and Foodservice Personnel. This course is dual listed with 439. (3-0) Cr. 3. F.S. Prereq: 438. Emphasis on the work force and work environment in hotels, restaurants, and noncommercial foodservice organizations. Discussion and analysis of case studies.
HRI 540. Hotel, Restaurant, and Tourism Marketing. This course is dual listed with 440. (3-0) Cr. 3. F.S. Prereq: 287, Mkt 340. Application of marketing theories to the hotel, restaurant, and tourism industry. Emphasis on consumer behavior, market opportunities, marketing research and strategies, and marketing plans. Discussion of case studies.
HRI 575. Comprehensive Professional Experience. Cr. arr. F.S.SS. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor. Analysis, implementation, and interpretation of professional functions to gain greater competence.
A. Hospitality Industry
B. Academic Environment
HRI 580. Quantity Food Development. (1-3) Cr. 2. Alt. S., offered 1996. Prereq: 380, 380L, FS HN 214 or 411. Experimental approach to the development of quantity recipes. Emphasis on sensory evaluation; parameters of time, equipment, ingredients, and reporting results.
HRI 585. Catering. This course is dual listed with 485. (2-0) Cr. 2. F. Prereq: 380, 380L. Integration of management principles in a catering business. Emphasis on production and service of quality food and beverages for special functions. Exploration of international cuisines and their historical influences on development of U.S. regional foods.
HRI 585L. Catering Experience and International Cuisine. This course is dual listed with 485L. (0-4) Cr. 2. F. Prereq: 380, 380L, enrollment in 585. Creative experiences with U.S. regional and international foods appropriate for catered functions. Application of management principles in preparation of and service for special functions. Materials fee.
HRI 590. Special Topics. Cr. arr. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor.
A. Quantity Food Production
B. Organization and Management
C. General
D. Housing or Lodging
HRI 593. Workshops. Cr. arr. Prereq: 6 credits in hotel, restaurant, and institution management and permission of instructor.
HRI 599. Creative Component.
HRI 601. Decision Optimization in Restaurant and Institution Management. (3-0) Cr. 3. Alt. S., offered 1997. Prereq: 4-6 graduate credits in hotel, restaurant, and institution management; 3 credits each in computer science, mathematics, and graduate level statistics. Application of decision theory in restaurant, foodservice, and lodging systems, using quantitative methods and models to optimize decisions.
HRI 604. Seminar. (0-2) Cr. 1. F.
HRI 608. Administrative Problems. Cr. arr. Prereq: 9 credits in hotel, restaurant, and institution management at 400 level or above and permission of instructor. Consideration of advanced administrative problems. Case studies in foodservice and housing departments of approved establishments.
HRI 611. Hospitality Management Strategies. (3-0) Cr. 3. Alt. S., offered 1996. Prereq: 4-6 graduate credits in hotel, restaurant, and institution management; and 3 credits each in accounting, mathematics, and statistics. Formulation, implementation, and control of strategic management activities in hospitality organizations. Analysis of cases related to the hospitality industry.
HRI 639. Management of Hotel, Restaurant, and Institution Management Professionals. (3-0) Cr. 3. Alt. F., offered 1995. Prereq: 439 or 539. Theories of leadership and management applied to selected service institutions. Principles and practices related to recruitment, selection, and development of professional foodservice personnel.
HRI 699. Research.