NVCC 2003-2004 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 256 | (3 CR.) | |
PRINCIPLES AND APPLICATIONS OF CATERING | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Divisions | Previous Page | Next Page ] Prerequisite is HRI 138 or approval of instructor. Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing, and evaluating. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. Last revised: Monday, May-18-2015 10:26 Comments to: Programming Support Services |