NVCC 1999-2000 Catalog
    Description of Courses

HRI - Hospitality Management

HRI 138 (3 CR.)
COMMERCIAL FOOD PRODUCTION MANAGEMENT

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    Prerequisite is HRI 120 or approval of instructor. Teaches commercial cooking. Studies management's role in setting up     and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of     manpower. Lecture 3 hours per week.
Last revised: Monday, May-18-2015 10:23
Comments to: Programming Support Services