NVCC 1996-1997 Catalog
Description of Courses
HRI - Hotel, Restaurant, and Institutional Management
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HRI 138
COMMERCIAL FOOD PRODUCTION MANAGEMENT (3 CR.)
Teaches commercial cooking. Studies management's role in setting up and
running commercial cooking operations, menu planning, menu evaluation,
standardization of recipes, and scheduling of manpower. Lecture 3 hours per
week.
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