Annandale Campus
[ NVCC Home Page | Schedule Search | Table of Contents | Annandale Campus | Previous Page | Next Page ]
|
NVCC Spring 2000 Class Schedule Annandale Campus |
| Hri - Hotel Restaurant and Institutional Management | |
[ NVCC Home Page | Schedule Search | Table of Contents | Annandale Campus | Previous Page | Next Page ] | |
Elective courses related to Hospitality Management can be found under the Travel & Tourism, and Dietetics headings in the Annandale section of this schedule. Call 323-3457 for additional course information.
HRI 102 HOTEL-RESTAURANT ORG AND MGMT II 3cr 3537 01N MW 1030-1145 CM 0114 Reichbart, H 3538 02N M 1300-1550 CM 0114 Reichbart, H 3540 03N R 0930-1220 CM 0114 Reichbart, H 3541 04N W 1900-2150 CM 0114 Reichbart, H There is no prerequisite for this course. HRI 126 THE ART OF GARNISHING 1cr 3847 01N T 1200-1250 CM 0105 Wong, B Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. HRI 128 PRINCIPLES IN BAKING 3cr 3849 01N M 1000-1350 CM 0105 Wong, B 3850 02N T 1800-2150 CM 0105 Wong, B Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. HRI 138 COMMERCIAL FOOD PRODUCTION MGMT 3cr 3547 01N MW 0900-1015 CM 0114 Hiatt, B 3552 02N T 1300-1550 CM 0114 Hiatt, B 3555 03N T 1900-2150 CM 0114 Hiatt, B This course is part of the National Restaurant Association Management Development Diploma Program. HRI 158 SANITATION AND SAFETY 3cr 3564 01N R 1900-2150 CM 0114 TBA Course meets Northern Virginia Health Department requirements for the Food Service Manager Sanitation Certificate. HRI 165 HOTEL HOUSEKEEPING & ENGR. MGT. 4cr 5456 01N T 0900-1250 CM 0114 Reichbart, H This course will be offered at night during the summer semester. HRI 195 TOPICS IN: 3cr CULINARY ARTS II 3851 01N M 1800-2150 CM 0105 Wong, B Part two of culinary arts principles and techniques. HRI 120 or Culinary Arts I is recommended. Part of the National Restaurant Assn's Diploma Program. HRI 197 COOPERATIVE EDUCATION 2cr 3852 01N M 1600-1750 CM 0114 Wong, B Enrollment in this course is reserved for students in the Culinary Apprentice program, offered in conjunction with the National Capital Chefs' Assoc. For further information, please call 703.323.3457. HRI 197 COOPERATIVE EDUCATION 1cr 5450 02N M 1700-1750 CM 0114 Wong, B Enrollment in this course is reserved for students in the Culinary Apprentice program, offered in conjunction with the National Capital Chefs' Assoc. For further information, please call 703.323.3457. HRI 215 FOOD PURCHASING 3cr 3562 01N MW 1200-1315 CM 0242 Hiatt, B 3563 02N M 1900-2150 CM 0242 Hiatt, B This course is part of the National Restaurant Association Management Development Diploma Program. HRI 235 MARKETING OF HOSPITALITY SERVICES3cr 3567 01N M 1900-2150 CM 0114 Berkey-Campbell, N HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 3884 01N W 1200-1450 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program. HRI 256 PRIN. & APPLICATIONS OF CATERING 3cr 3846 01N R 0930-1420 CM 0103 Hiatt, B The prerequisite for HRI 256 is HRI 138 or departmental approval. lab included. a white uniform or chef's uniform is required. consult instructor at start of class. HRI 275 HOSPITALITY LAW 3cr 3565 01N T 1300-1550 CM 0114 Berkey-Campbell, N 3566 02N R 1930-2220 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program. HRI 297 COOPERATIVE EDUCATION 3cr 0249 01N TBA TBA-TBA TBA TBA Horowitz, J HRI 297 COOPERATIVE EDUCATION 6cr 5713 02N TBA TBA-TBA TBA TBA Horowitz, J Last revised: Monday, May-18-2015 11:05 Programming Support |