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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