NVCC 1999-2000 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 138 | (3 CR.) | |
COMMERCIAL FOOD PRODUCTION MANAGEMENT | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Previous Page | Next Page ] 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 |