NVCC FALL 2003 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          08/25/03 12/19/03
HRI 101  HOTEL-RESTAURANT ORG. & MGMT. I  3cr 
  0398 01N MWF    0900-0950  CM  0114  Reichbart, H 
  0400 02N M      1300-1550  CM  0114  Reichbart, H 
  0402 03N TR     0930-1045  CM  0114  Reichbart, H 
  0403 04N W      1900-2150  CM  0114  Reichbart, H 


HRI 106  PRINCIPLES OF CULINARY ARTS I    3cr 
  4764 01N T      0900-1250  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.
  4770 02N 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 120  PRINCIPLES OF FOOD PREPARATION   4cr 
  4163 01N MW     1000-1050  CM  0114  Sass, J 
                  1100-1250  
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  4164 02N TR     1230-1320  CM  0114  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.
  4165 03N TR     1900-2150  CM  0103  Sass, J 
          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 
  4755 01N M      1200-1250  CM  0114  Wong, B 
                  1300-1650  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 
  0406 01N TR     1100-1215  CM  0114  Hiatt, B 
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.
  0408 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 
  0413 01N M      1600-1650  CM  0114  Wong, B 
          CHEF'S APPRENTICESHIP.  Students
          must be enrolled in ACF Program.


HRI 197  COOPERATIVE EDUCATION            2cr 
  0414 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 
  4145 01N M      1900-2150  CM  0114  Hiatt, B 


HRI 245  LABOR COST CONTROL               3cr 
  4150 01N MWF    0900-0950  CM  0242  Hiatt, B 
  4152 02N R      1900-2150  CM  0114  Hiatt, B 


HRI 251  FOOD AND BEVERAGE COST CONTROL I 3cr 
  4159 01N TR     1100-1215  CM  0242  Reichbart, H 
  4161 02N T      1900-2150  CM  0114  Reichbart, H 


HRI 255  HUMAN RESOURCES MGMT & TRAINING  3cr 
  4155 01N MWF    1000-1050  CM  0242  Berkey-Campbell, N 
  4157 02N TR     1230-1345  CM  0242  Berkey-Campbell, N 
  4158 03N M      1900-2150  CM  0242  Berkey-Campbell, N 


HRI 265  HOTEL FRONT OFFICE OPERATIONS    3cr 
  4162 01N W      1900-2150  CM  0242  Berkey-Campbell, N
Last revised: Monday, May-18-2015 11:06
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