NVCC 1996-1997 Catalog
Description of Courses
HRI - Hotel, Restaurant, and Institutional Management
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HRI 215
FOOD PURCHASING (3 CR.)
Presents the method and procedures for purchasing food for hotels,
restaurants and institutions. Deals with markets, federal and trade
grades, governmental regulations, packaging, comparative versions price
buying, yields and quality control. Lecture 3 hours per week.
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