NVCC 1995-1996 Catalog
Description of Courses
HRI - Hotel, Restaurant, and Institutional Management
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HRI 225
MENU PLANNING AND DINING ROOM SERVICE (3 CR.)
Covers fundamentals of menu writing, types of menus, layout, design and
food merchandising, and interpreting a profit and loss statement as it
relates to menu pricing. Analyzes menus for effectiveness. Instructs on
proper dining room service, customer seating, and dining room management.
Emphasizes use of computer in management of food service operations.
Lecture 3 hours per week.
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