NVCC SPRING 2001 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. 
          SIXTEEN WEEK          01/08/01 05/04/01
HRI 102  HOTEL-RESTAURANT ORG AND MGMT II 3cr 
  4184 01N MW     1100-1215  CM  0114  Reichbart, H 
  4188 02N TR     1100-1215  CM  0114  Reichbart, H 
  4189 03N W      1900-2150  CM  0114  Reichbart, H 
          There are no prerequisites for
          HRI 102.


HRI 128  PRINCIPLES IN BAKING             3cr 
  4219 01N M      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.
  4426 02N W      0930-1320  CM  0105  TBA
          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 
  4197 01N MW     0900-1015  CM  0114  Hiatt, B 
  4199 02N TR     0930-1045  CM  0114  Hiatt, B 
  4201 03N T      1900-2150  CM  0114  Hiatt, B 


HRI 165  HOTEL HOUSEKEEPING & ENGR. MGT.  4cr 
  4192 01N MW     1300-1450  CM  0114  Reichbart, H 
  4195 02N M      1830-2220  CM  0114  Reichbart, H 


HRI 195  TOPICS IN:                       3cr 
         CULINARY ARTS II 
  4218 01N M      1000-1350  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            1cr 
  4213 01N 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 197  COOPERATIVE EDUCATION            2cr 
  4215 02N M      1600-1750  CM  0114  TBA
          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 
  4207 01N W      1200-1450  CM  0242  Hiatt, B 


HRI 235  MARKETING OF HOSPITALITY SERVICES3cr 
  4210 01N TR     1230-1345  CM  0242  Berkey-Campbell, N 


HRI 255  HUMAN RESOURCES MGMT & TRAINING  3cr 
  4211 01N M      1200-1450  CM  0242  Berkey-Campbell, N 


HRI 256  PRIN. & APPLICATIONS OF CATERING 3cr 
  4204 01N R      1730-2220  CM  0105  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 
  4208 01N TR     0930-1045  CM  0242  Berkey-Campbell, N 
  4209 02N W      1900-2150  CM  0242  Berkey-Campbell, N 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.


HRI 297  COOPERATIVE EDUCATION            3cr 
  0809 01N TBA     TBA-TBA   TBA TBA   Horowitz, J 
  5417 97N TBA     TBA-TBA   TBA TBA   TBA


          FIRST EIGHT WEEK      01/08/01 03/02/01
HRI 126  THE ART OF GARNISHING            1cr 
  5101 81N T      1900-2050  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.
Last revised: Monday, May-18-2015 11:05
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