Annandale Campus
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NVCC SPRING 2003 Class Schedule Annandale Campus |
| Hri - Hospitality 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 3138 01N MW 1100-1215 CM 0114 Reichbart, H 3140 02N TR 1100-1215 CM 0114 Reichbart, H 3144 03N M 1900-2150 CM 0114 Reichbart, H There are no prerequisites for HRI 102. HRI 107 PRINCIPLES OF CULINARY ARTS II 3cr 3153 01N M 1000-1350 CM 0103 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 128 PRINCIPLES IN BAKING 3cr 3161 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. 3166 02N T 1000-1350 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 3168 01N MW 0900-1015 CM 0114 Hiatt, B 3169 02N TR 0930-1045 CM 0114 Hiatt, B 3170 03N T 1900-2150 CM 0114 Hiatt, B HRI 150 INTRO. TO HOSPITALITY OWNERSHIP 3cr 4797 01N MW 1100-1215 CM 0242 Hiatt, B Focuses on the process of developing and operating your own hospitality business. There is no prerequisite for this course. HRI 158 SANITATION AND SAFETY 3cr 4839 01N R 1930-2220 CM 0114 Bobbitt, R Course meets Northern Virginia Health Department requirements for the Food Service Manager Sanitation Certificate. HRI 165 HOTEL HOUSEKEEPING & ENGR. MGT. 4cr 3171 01N MW 1300-1450 CM 0114 Reichbart, H 3173 02N W 1830-2220 CM 0114 Reichbart, H HRI 197 COOPERATIVE EDUCATION 1cr 3174 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 3175 02N 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 215 FOOD PURCHASING 3cr 3176 01N TR 1230-1345 CM 0114 Hiatt, B HRI 235 MARKETING OF HOSPITALITY SERVICES3cr 3177 01N TR 1230-1345 CM 0242 Berkey-Campbell, N HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 3178 01N M 1300-1550 CM 0242 Berkey-Campbell, N HRI 256 PRIN. & APPLICATIONS OF CATERING 3cr 3183 01N R 1730-2220 CM 0103 Hiatt, B The prerequisite for HRI 256 is HRI 138, HRI 120 and HRI 158. lab included. A white uniform or chef's uniform is required. Consult instructor at start of class. HRI 275 HOSPITALITY LAW 3cr 3186 01N TR 1100-1215 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program. 3187 02N M 1900-2150 CM 0242 Berkey-Campbell, N This course is part of the National Restaurant Association Management Development Diploma Program.
HRI 126 THE ART OF GARNISHING 1cr 3155 81N W 1900-2050 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. Last revised: Monday, May-18-2015 11:06 Programming Support |