Northern Virginia Community College

Fall 1996 Class Schedule

Annandale Campus

HRI - Hotel, Restaurant and Institutional Management

Elective courses related to Hotel, Restaurant & Institutional Management can be found under the Travel and Tourism (Meeting Planning) and Dietetics headings in the Annandale section of this schedule.

          SIXTEEN WEEK          08/24/96 12/20/96

HRI 101  HOTEL-RESTAURANT ORG. & MGMT. I      3cr 
  2987 01N MWF    0900-0950  CF  0213  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  2988 02N MW     1200-1315  CF  0213  Kroeze, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  2989 03N TR     0930-1045  CF  0213  Kroeze, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  2990 04N TR     1230-1345  CF  0213  Kroeze, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  2991 05N W      1900-2145  CF  0213  Kroeze, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.

HRI 120  PRINCIPLES OF FOOD PREPARATION       4cr 
  2992 01N MW     1000-1050  CF  0230  Sass, J 
                  1100-1250  CF  0232
          Lab included.  A white uniform is
          required for all HRI lab courses.
          Consult instructor at first class
          meeting for details.
  2993 02N TR     0900-0950  CF  0230  Sass, J 
                  1000-1150  CF  0232
          Lab included.  A white uniform is
          required for all HRI lab courses.
          Consult instructor at first class
          meeting for details.
  2995 03N TR     1230-1320  CF  0230  Sass, J 
                  1330-1520  CF  0232
          Lab included.  A white uniform is
          required for all HRI lab courses.
          Consult instructor at first class
          meeting for details.
  2996 04N TR     1830-1920  CF  0230  Sass, J 
                  1930-2120  CF  0232
          Lab included.  A white uniform is
          required for all HRI lab courses.
          Consult instructor at first class
          meeting for details.

HRI 150  INTRO. TO HOSPITALITY OWNERSHIP      3cr 
  2997 01N T      1900-2150  CT  0210  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 
  2999 01N TR     1400-1520  CF  0230  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
          Course meets Northern Virginia
          County Health Department's
          requirement for the Food Service
          Manager Sanitation Certificate.
  3001 02N M      1400-1645  CF  0230  Latour, C 
          Course meets Northern Virginia
          County Health Department's
          requirement for the Food Service
          Manager Sanitation Certificate.
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.

HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS I 
  3007 01N M      1800-1850  CF  0230  Wong, B 
           W      1900-2150  CF  0232
          This is part one of a two course
          sequence in Principles and
          Techniques of Culinary Arts.
          The culinary arts courses are part
          of the National Restaurant Assn's
          Management Development Diploma
          Program.

HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS I 
  3012 02N W      1800-1850  CF  0230  Wong, B 
                  1900-2150  CF  0232
          This is part one of a two course
          sequence in Principles and
          Techniques of Culinary Arts.
          The culinary arts courses are part
          of the National Restaurant Assn's
          Management Development Diploma
          Program.

HRI 225  MENU PLANNING/DINING ROOM SERVICE    3cr 
  3018 01N MWF    0800-0850  CF  0213  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3022 02N T      1900-2150  CF  0213  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.

HRI 245  LABOR COST CONTROL                   3cr 
  3024 01N MWF    1000-1050  CF  0213  Latour, C 
  3025 02N R      1930-2215  CF  0230  Latour, C 

HRI 251  FOOD AND BEVERAGE COST CONTROL I     3cr 
  3026 01N MWF    1100-1150  CF  0213  Reichbart, H 
  3027 02N M      1900-2150  CF  0213  Reichbart, H 

HRI 255  HUMAN RESOURCES MGMT & TRAINING      3cr 
  3028 01N MWF    0900-0950  CF  0230  Kroeze, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3029 02N R      1900-2150  CF  0213  Gawronski, B 

HRI 265  HOTEL FRONT OFFICE OPERATIONS        3cr 
  3030 01N MW     1230-1345  CC  0208  Reichbart, H 
  3031 02N T      1930-2215  CF  0230  Reichbart, H 

HRI 295  TOPICS IN:                           3cr 
         GARDE MANGER 
  3015 01N M      1300-1350  CF  0230  Wong, B 
                  1400-1650  CF  0232
          New Course, first time offering!
          Prerequisite is Culinary Arts I/
          HRI 120 or instructor approval.
          Lab included.  A white uniform is
          required for all HRI lab courses.
          Consult instructor at first class
          meeting for details.

HRI 297  COOPERATIVE EDUCATION                3cr 
  0408 01N TBA     TBA-TBA   TBA TBA   Horowitz, J