NVCC 1997-1998 Catalog Description of Courses | ||
HRI - Hotel, Restaurant, and Institutional Management | ||
HRI 256 | (3 CR.) | |
PRINCIPLES AND APPLICATIONS OF CATERING | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hotel, Restaurant, and Institutional Management | Previous Page | Next Page ] Prerequisite is division 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. Last revised: Monday, May-18-2015 10:35 Comments to: webmaster@nvcc.edu |