NVCC 1995-1996 Catalog

Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

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  • HRI 101-102 - Hotel-restaurant Organization and Management I-II (3 Cr.) (3 Cr.)

  • HRI 120 - Principles of Food Preparation (4 Cr.)

  • HRI 125 - Principles of Commercial Food Preparation (3 Cr.)

  • HRI 126 - The Art of Garnishing (1 Cr.)

  • HRI 150 - Introduction To Hospitality Ownership (3 Cr.)

  • HRI 157 - Advanced Principles of Food Preparation (4 Cr.)

  • HRI 158 - Sanitation and Safety (3 Cr.)

  • HRI 165 - Hotel Housekeeping and Engineering Management (4 Cr.)

  • HRI 215 - Food Purchasing (3 Cr.)

  • HRI 217 - Equipment Layout and Design (3 Cr.)

  • HRI 225 - Menu Planning and Dining Room Service (3 Cr.)

  • HRI 235 - Marketing of Hospitality Services (3 Cr.)

  • HRI 245 - Labor Cost Control (3 Cr.)

  • HRI 251-252 - Food and Beverage Cost Control I-II (3 Cr.) (3 Cr.)

  • HRI 255 - Human Resources Management and Training for Hospitality and Tourism (3 Cr.)

  • HRI 256 - Principles and Applications of Catering (3 Cr.)

  • HRI 265 - Hotel Front Office Operations (3 Cr.)

  • HRI 269 - Club Management (3 Cr.)

  • HRI 275 - Hospitality Law (3 Cr.)

  • HRI 297 - Cooperative Education (1-6 Cr.)
    • Please contact the appropriate division for the availability of general usage courses as described in the "Description of Courses" section.
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