Core Courses
Major Requirements
HRI 121 Introduction to Culinary Operations
(60 Credits)
(30 Credits)
This course covers culinary fundamentals, equipment
handling, basic knowledge of cooking materials and principles of
selecting ingredients to meet standards of culinary sanitation
where laboratory practice will parallel class work.
HRI 201 Accounting and Financial Management for International
Hotel and Restaurant Businesses
This course covers basic accounting and finance.
The theories and techniques of finance and accounting cycles
will grant appropriate plans, decisions, and internal controls for
management of international hotel and restaurant businesses.
HRI 211 Room Management
This course covers the structure of front office management, room reservations and registration, room provision for
hotel guests and other administrative tasks of hotel operations.
This includes the relationship of front office services and study of
the operation and management of the housekeeping department,
in room preparation and decoration, as well as other services
associated with housekeeping.
HRI 221 Food and Beverage Operations and Management
This course covers the structure, tasks and responsibilities of food and beverage departments, types of food and
beverages, events and banquet formats. It also includes practi-
cal food and beverage service skills, table setting, serving food
and beverages, clearing and cleaning tables, and cleaning and
storing equipment used in food and beverage services.
HRI 222 Kitchen Operations and Management
This course covers the theory and practice of kitchen
management, management structure, and the tasks and responsibilities of kitchen staff. Study includes the design and layout
of kitchen, menu planning, food and beverage cost and quality
control, sanitary management and health, and safety at work
place.
HM 223 Restaurant Management and Operations
Prerequisite : HRI 121 Introduction to Culinary
This course covers the principles of restaurant
management in both restaurant services and kitchen operations.
The tasks and responsibilities of restaurant staff, service quality
management, menu planning, menu controlling, food purchasing and receiving, storage and disbursement of raw materials,
food production and maintenance of physical resources are all
covered, with practice in a simulated restaurant.
HRI 302 Entrepreneurship in International Hotel
and Restaurant Businesses
The course aims to cover all aspects of successful
entrepreneurship and the process of starting a new business in
the international hotel and restaurant businesses. It introduces the
students to the role and principles of small hotel and restaurant
business operations.