NVCC 1995-1996 Catalog

Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

Prerequisite is divisional approval. Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.