Office Building & Room Number: CM 122D, Annandale Campus
Telephone: 703-323-4107
E-mail: mstillions@nvcc.edu

HRI 158 - Sanitation and Safety

Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of food-borne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.

HRI 225 - Menu Planning & Dining Room Service

Presents methods of pre-cost and pre-control as applied to the menu, purchasing, receiving, storing, issuing, production, sales, and service which result in achievement of an operation's profit potential. Emphasizes both manual and computerized approaches.

HRI 245 - Labor Cost Control

Focuses on position analysis and description. Considers employee scheduling, forecasting, and staffing needs as related to sales for the labor intensive hospitality industry. Covers interpretation and analysis of payroll to maximize efficiency and productivity. Uses problem-solving techniques to illustrate payroll procedures. Includes explanation of payroll deductions, tip credits, and tip-sales allocation.

Former NOVA student Mark Stillions returns to NOVA after thirty years in the hospitality industry and academia. Professor Stillions is the first NOVA Hotel, Restaurant, Institutional Student to return to NOVA as full time faculty in the Hospitality Management department.

Marks professional experience includes positions with high volume convention hotels in Los Angeles and Washington DC, as well as upper level management duties with some of the most notable restaurant companies in the country. Mark Stillions specialized in restaurant openings and consulting. His club management experience includes that of Food & Beverage Director of the prestigious Arnold Palmers Bay Hill Club & Lodge in Orlando, Florida.

Association Affiliations include the National Restaurant Association and CHRIE (Council Hotel, Restaurant, Industry Education).