NVCC 2005-2006 Catalog


     

HRI - Hospitality Management


     

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HRI  101 - Hotel-Restaurant Org And Mgmt I

HRI  102 - Hotel/Restaurant Org And Mgmt II

HRI  106 - Principles of Culinary Arts I

HRI  107 - Principles of Culinary Arts II

HRI  120 - Principles of Food Preparation

HRI  125 - Principles of Commercial Food Prepar

HRI  126 - The Art of Garnishing

HRI  128 - Principles of Baking

HRI  138 - Commercial Food Production Mgmt

HRI  145 - Garde Manger

HRI  150 - Introduction Hospitality Ownership

HRI  157 - Advanced Principles of Food Preparat

HRI  158 - Sanitation And Safety

HRI  165 - Hotel Housekeeping & Engr. Management

HRI  195 - Topics In:

HRI  196 - On-Site Training In:

HRI  197 - Cooperative Education

HRI  198 - Seminar And Project

HRI  199 - Supervised Study

HRI  215 - Food Purchasing

HRI  217 - Equipment Layout And Design

HRI  225 - Menu Planning & Dining Room Service

HRI  235 - Marketing of Hospitality Services

HRI  245 - Labor Cost Control

HRI  251 - Food And Beverage Cost Control I

HRI  252 - Food And Beverage Cost Control II

HRI  255 - Human Resources Mgmt And Training for Hospitality and Tourism

HRI  256 - Princ. & Applications of Catering

HRI  265 - Hotel Front Office Operations

HRI  269 - Club Management

HRI  275 - Hospitality Law

HRI  295 - Topics In:

HRI  297 - Cooperative Education

HRI  298 - Seminar And Project

HRI  299 - Supervised Study

       
 
       

Northern Virginia Community College 2005
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