NVCC FALL 2002 Class Schedule
    Annandale Campus
Hri - Hospitality Management
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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          08/24/02 12/20/02
HRI 101  HOTEL-RESTAURANT ORG. & MGMT. I  3cr 
  3916 01N MWF    0900-0950  CM  0114  Reichbart, H 
  3917 02N TR     1100-1215  CM  0114  Reichbart, H 
  3918 03N W      1900-2150  CM  0114  Reichbart, H 


HRI 106  PRINCIPLES OF CULINARY ARTS I    3cr 
  3971 01N M      1200-1250  CM  0114  Wong, B 
                  1300-1550  CM  0103  
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  3975 02N W      1800-2150  CM  0103  Wong, B 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.


HRI 120  PRINCIPLES OF FOOD PREPARATION   4cr 
  3976 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.
  3977 02N TR     1230-1320  CM  0103  Sass, J 
                  1330-1520  
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  3978 03N TR     1900-1950  CM  0103  Sass, J 
                  2000-2150  
          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 
  3980 01N M      1800-2150  CM  0103  Wong, B 
          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 
  3927 01N M      1900-2150  CM  0114  Hiatt, B 
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.
  3928 02N F      1000-1250  CM  0114  Hiatt, B 
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.


HRI 197  COOPERATIVE EDUCATION            1cr 
  3981 01N M      1600-1650  CM  0114  Wong, B 
          CHEF'S APPRENTICESHIP.  Students
          must be enrolled in ACF Program.


HRI 197  COOPERATIVE EDUCATION            2cr 
  3982 02N M      1600-1750  CM  0114  Wong, B 
          CHEF'S APPRENTICESHIP.  Students
          must be enrolled in ACF Program.


HRI 225  MENU PLANNING/DINING ROOM SERVICE3cr 
  3983 01N TR     0930-1045  CM  0114  Hiatt, B 


HRI 245  LABOR COST CONTROL               3cr 
  3984 01N MWF    0900-0950  CM  0242  Hiatt, B 
  3985 02N R      1900-2150  CM  0242  Hiatt, B 


HRI 251  FOOD AND BEVERAGE COST CONTROL I 3cr 
  3992 01N M      1300-1550  CM  0114  Reichbart, H 
  3993 02N T      1900-2150  CM  0114  Reichbart, H 


HRI 255  HUMAN RESOURCES MGMT & TRAINING  3cr 
  3987 01N MWF    1000-1050  CM  0242  Berkey-Campbell, N 
  3988 02N TR     1100-1215  CM  0242  Berkey-Campbell, N 
  3989 03N W      1900-2150  CM  0242  Berkey-Campbell, N 


HRI 265  HOTEL FRONT OFFICE OPERATIONS    3cr 
  3991 01N MWF    1100-1150  CM  0242  Berkey-Campbell, N
Last revised: Monday, May-18-2015 11:06
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