Northern Virginia Community College

Spring 1997 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          01/16/97 05/14/97

HRI 102  HOTEL-RESTAURANT ORG AND MGMT II     3cr 
  2842 01N MW     1100-1215  CF  0213  Kroeze, C 
          There is no prerequisite for this
          course.
  2843 02N M      1500-1750  CF  0213  Kroeze, C 
          There is no prerequisite for this
          course.
  2846 03N TR     1330-1445  CF  0213  Kroeze, C 
          There is no prerequisite for this
          course.
  2847 04N W      1900-2150  CF  0213  Kroeze, C 
          There is no prerequisite for this
          course.

HRI 138  COMMERCIAL FOOD PRODUCTION MGMT      3cr 
  2851 01N W      0900-1150  CF  0230  Sass, J 
          The prerequisite for HRI 138 is
          HRI 120 or departmental approval.
          HRI 138 replaces HRI 125 Prin. of
          Commercial Food Preparation.
  2852 02N T      1000-1250  CF  0230  Sass, J 
          The prerequisite for HRI 138 is
          HRI 120 or departmental approval.
          HRI 138 replaces HRI 125 Prin. of
          Commercial Food Preparation.
  2853 03N T      1830-2120  CF  0213  Sass, J 
          The prerequisite for HRI 138 is
          HRI 120 or departmental approval.
          HRI 138 replaces HRI 125 Prin. of
          Commercial Food Preparation.

HRI 158  SANITATION AND SAFETY                3cr 
  2854 01N F      1000-1250  CF  0230  Latour, C 
          Course meets Northern Virginia
          County Health Department's
          requirement for the Food Service
          Manager Sanitation Certificate.
  3474 02N T      1900-2150  CF  0230  Latour, C 
          Course meets Northern Virginia
          County Health Department's
          requirement for the Food Service
          Manager Sanitation Certificate.

HRI 165  HOTEL HOUSEKEEPING & ENGR. MGT.      4cr 
  2873 01N MW     1300-1450  CF  0213  Reichbart, H 
  2879 02N M      1830-2220  CF  0230  Reichbart, H 

HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS II 
  2882 01N M      1800-1850  CF  0213  Wong, B 
                  1900-2150  CF  0232
          ATTENTION!!!! This is part two in
          Principles and Techniques of
          Culinary Arts.  This course is
          part of the National Restaurant
          Assn's Management Development
          Diploma Program.  The prerequisite
          is HRI 120 or Culinary Arts I.

HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS II 
  4913 02N W      1800-1850  CF  0230  Wong, B 
                  1900-2150  CF  0232
          ATTENTION!!!! This is part two in
          Principles and Techniques of
          Culinary Arts.  This course is
          part of the National Restaurant
          Assn's Management Development
          Diploma Program.  The prerequisite
          is HRI 120 or Culinary Arts I.

HRI 197  COOPERATIVE EDUCATION                1cr 
  4984 01N M      1600-1650  CF  0230  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 
  3289 01N R      1000-1250  CF  0230  Latour, C 
          HRI 215 replaces HRI 217 Equipment
          Layout and Design
  3290 02N W      1900-2150  CF  0230  Latour, C 
          HRI 215 replaces HRI 217 Equipment
          Layout and Design

HRI 235  MARKETING OF HOSPITALITY SERVICES    3cr 
  3292 01N MWF    1000-1050  CF  0213  Reichbart, H 
  3293 02N T      1900-2150  CS  0230  Reichbart, H 

HRI 255  HUMAN RESOURCES MGMT & TRAINING      3cr 
  3294 01N M      1900-2150  CF  0213  Gawronski, B 

HRI 256  PRIN. & APPLICATIONS OF CATERING     3cr 
  3295 01N T      0930-1420  CF  0232  Latour, C 
          The prerequisite for HRI 256 is
          HRI 138 or departmental approval.
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  3296 02N R      1730-2220  CF  0232  Latour, C 
          The prerequisite for HRI 256 is
          HRI 138 or departmental approval.
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.

HRI 275  HOSPITALITY LAW                      3cr 
  3297 01N MWF    0900-0950  CF  0213  Kroeze, C 
  3298 02N R      1900-2150  CF  0213  Kroeze, C 

HRI 295  TOPICS IN:                           3cr 
         BAKING (CUL. ARTS) 
  4681 01N M      1200-1250  CF  0230  Wong, B 
                  1300-1550  CF  0232
          New Course, first time offering!
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.

HRI 297  COOPERATIVE EDUCATION                3cr 
  3238 01N TBA     TBA-TBA   TBA TBA   Horowitz, J 

          FIRST EIGHT WEEK      01/16/97 03/15/97

HRI 126  THE ART OF GARNISHING                1cr 
  2850 61N W      1300-1450  CF  0232  Wong, B 
          HRI 126 and DIT 125 replace HRI157
          Advanced Principles of Food
          Preparation.