NVCC 2003-2004 Catalog
    Description of Courses

HRI - Hospitality Management

HRI 215 (3 CR.)
FOOD PURCHASING

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    Presents the method and procedures for purchasing food for hotels, restaurants, and institutions. Deals with markets,     federal and trade grades, governmental regulations, packaging, comparative versus price buying, yields, and quality     control. Lecture 3 hours per week.
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