Welcome to the Northern Virginia Community College Website

Accessibility Navigation:

Discipline List

Campus Program Information

Annandale

Courses & Course Content Summary

DescriptionContent Summary
HRI 101 Hotel-Restaurant Org And Mgmt I
HRI 102 Hotel/Restaurant Org And Mgmt II
HRI 103 Introduction to Meeting Planning
HRI 104 Intro. to Association Management
HRI 106 Principles of Culinary Arts I
HRI 107 Principles of Culinary Arts II
HRI 215 Food Purchasing
HRI 120 Principles of Food Preparation
HRI 225 Menu Planning & Dining Room Service
HRI 126 The Art of Garnishing
HRI 128 Principles of Baking
HRI 229 Principles of Meeting Planning
HRI 230 Exhibition Management
HRI 231 Principles of Event Planning & Mgt.
HRI 232 Mtg/Exhibit Law/Eth
HRI 233 Meeting & Exhibition Marketing
HRI 235 Marketing of Hospitality Services
HRI 138 Commercial Food Production Mgmt
HRI 240 Managing Technology in The Hospitality Industry
HRI 245 Labor Cost Control
HRI 145 Garde Manger
HRI 150 Introduction Hospitality Ownership
HRI 251 Food And Beverage Cost Control I
HRI 255 H/R Mgmt & Training for Hospitality & Tourism
HRI 256 Princ. & Applications of Catering
HRI 158 Sanitation And Safety
HRI 160 Executive Housekeeping
HRI 165 Hotel Housekeeping & Engr. Management
HRI 265 Hotel Front Office Operations
HRI 270 Strategic Lodging Management
HRI 275 Hospitality Law
HRI 290 Cooperative Internship
HRI 190 Coordinated Internship
HRI 295 Topics In:
HRI 195 Topics In:
HRI 196 On-Site Training In:
HRI 297 Cooperative Education
HRI 197 Cooperative Education
HRI 198 Seminar And Project
HRI 298 Seminar And Project
HRI 199 Supervised Study
HRI 299 Supervised Study
Top