NVCC FALL 2000 Class Schedule Annandale Campus | |
Hri - Hospitality Managament | |
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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 101 HOTEL-RESTAURANT ORG. & MGMT. I 3cr 3053 01N MWF 0900-0950 CM 0114 Reichbart, H 3054 02N TR 0930-1045 CM 0114 Reichbart, H 3056 03N W 1900-2150 CM 0114 Reichbart, H HRI 120 PRINCIPLES OF FOOD PREPARATION 4cr 3074 01N MW 1000-1050 CM 0114 Sass, J 1100-1250 CM 0103 Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. 3076 02N TR 1100-1150 CM 0114 Sass, J 1200-1350 CM 0103 Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. 3078 03N TR 1900-1950 CM 0114 Sass, J 2000-2150 CM 0103 Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. HRI 145 GARDE MANGER 3cr 3144 01N M 1800-1950 CM 0105 Wong, B 1900-2150 CM 0103 Lab included. A white uniform or chef's uniform is required for class. Consult instructor at first class meeting for details. HRI 158 SANITATION AND SAFETY 3cr 3083 01N F 1000-1250 CM 0114 Hiatt, B Course meets Northern Virginia Health Department requirements for the Food Service Manager Sanitation Certificate. 3084 02N M 1900-2150 CM 0218 Hiatt, B Course meets Northern Virginia Health Department requirements for the Food Service Manager Sanitation Certificate. HRI 195 TOPICS IN: 3cr CULINARY ARTS I 3085 01N M 1200-1350 CM 0114 Wong, B 1400-1550 CM 0103 Part one of a two course sequence in Principles and Techniques of Culinary Arts. This course is part of the National Restaurant Assn's Mgt Development Diploma Program. Lab included. A white or chef's uniform is required. HRI 195 TOPICS IN: 3cr CULINARY ARTS I 3088 02N W 1800-1950 CM 0105 Wong, B 2000-2150 CM 0103 Part one of a two course sequence in Principles and Techniques of Culinary Arts. This course is part of the National Restaurant Assn's Mgt Development Diploma Program. Lab included. A white or chef's uniform is required. HRI 197 COOPERATIVE EDUCATION 1cr 3091 01N M 1600-1650 CM 0114 Wong, B CHEF'S APPRENTICESHIP. Students must be enrolled in ACF Program. HRI 197 COOPERATIVE EDUCATION 2cr 3092 02N M 1600-1750 CM 0114 TBA CHEF'S APPRENTICESHIP. Students must be enrolled in ACF Program. HRI 225 MENU PLANNING/DINING ROOM SERVICE3cr 3094 01N TR 0930-1045 CM 0105 Hiatt, B This course is part of the National Restaurant Association Management Development Diploma Program. HRI 245 LABOR COST CONTROL 3cr 3100 01N TR 1100-1215 CM 0242 Hiatt, B 3101 02N W 1900-2150 CM 0242 Hiatt, B HRI 251 FOOD AND BEVERAGE COST CONTROL I 3cr 3102 01N M 1300-1550 CM 0242 Reichbart, H 3105 02N R 1900-2150 CM 0242 Reichbart, H HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 3106 01N TR 1230-1345 CM 0114 Berkey-Campbell, N 3109 02N W 1200-1450 CM 0242 Berkey-Campbell, N 3111 03N M 1900-2150 CM 0114 Berkey-Campbell, N HRI 265 HOTEL FRONT OFFICE OPERATIONS 3cr 3112 01N TR 0930-1045 CM 0242 Berkey-Campbell, N HRI 297 COOPERATIVE EDUCATION 3cr 0072 01N TBA TBA-TBA TBA TBA Horowitz, J Last revised: Monday, May-18-2015 11:05 Programming Support |