NVCC 1995-1996 Catalog

Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

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HRI 158
SANITATION AND SAFETY (3 CR.)

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week.


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