NVCC 1996-1997 Catalog

Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.