NVCC 1997-1998 Catalog
    Description of Courses

HRI - Hotel, Restaurant, and Institutional Management

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HRI 101-102 - Hotel-restaurant Organization and Management I-II

HRI 120 - Principles of Food Preparation

HRI 125 - Principles of Commercial Food Preparation

HRI 126 - The Art of Garnishing

HRI 128 - Principles of Baking

HRI 138 - Commercial Food Production Management

HRI 145 - Principles of Garde-manger

HRI 150 - Introduction To Hospitality Ownership

HRI 157 - Advanced Principles of Food Preparation

HRI 158 - Sanitation and Safety

HRI 165 - Hotel Housekeeping and Engineering Management

HRI 215 - Food Purchasing

HRI 217 - Equipment Layout and Design

HRI 225 - Menu Planning and Dining Room Service

HRI 235 - Marketing of Hospitality Services

HRI 245 - Labor Cost Control

HRI 251-252 - Food and Beverage Cost Control I-II

HRI 255 - Human Resources Management and Training for Hospitality and Tourism

HRI 256 - Principles and Applications of Catering

HRI 265 - Hotel Front Office Operations

HRI 275 - Hospitality Law

HRI 297 - Cooperative Education


Please contact the appropriate division for the availability of general usage courses as described in the "Description of Courses" section.
Last revised: Saturday, Jun-25-2005 09:42
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