NVCC 1998-1999 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 138 | (3 CR.) | |
COMMERCIAL FOOD PRODUCTION MANAGEMENT | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Previous Page | Next Page ] 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. Last revised: Monday, May-18-2015 10:37 Comments to: webmaster@nvcc.edu |