NVCC Fall 1997 Class Schedule
    Annandale Campus
Hri - Hotel Restaurant and Institutional Management
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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          08/25/97 12/20/97
HRI 101  HOTEL-RESTAURANT ORG. & MGMT. I      3cr 
  5097 01N MWF    0900-0950  CM  0242  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5105 02N TR     0930-1045  CM  0242  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5102 03N TR     1230-1345  CM  0242  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5098 04N M      1900-2145  CM  0114  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.


HRI 120  PRINCIPLES OF FOOD PREPARATION       4cr 
  5210 01N MW     1000-1050  CM  0103  Welland, D 
                  1100-1250  CM  0114  Sass, J 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  5211 02N TR     0930-1020  CM  0103  Sass, J 
                  1030-1220  CM  0114
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  5213 03N TR     1300-1450  CM  0114  Sass, J 
                  1500-1550  CM  0103
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  5212 04N TR     1830-2020  CM  0114  TBA
                  2030-2120  CM  0103
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.


HRI 150  INTRO. TO HOSPITALITY OWNERSHIP      3cr 
  5161 01N T      1900-2150  CM  0213  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 
  5138 01N M      1300-1550  CM  0114  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.
  5137 02N W      1900-2150  CM  0114  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.


HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS I 
  5216 01N M      1800-1850  CM  0114  Wong, B 
                  1800-2150
          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 
  5219 02N T      1100-1500  CM  0103  TBA
          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 197  COOPERATIVE EDUCATION                1cr 
  5218 01N M      1700-1750  CM  0114  Wong, B 
          CHEF'S APPRENTICESHIP.  Students
          must be enrolled in ACF Program.


HRI 225  MENU PLANNING/DINING ROOM SERVICE    3cr 
  5162 01N TR     1100-1215  CM  0128  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5168 02N M      1900-2150  CM  0242  Latour, C 


HRI 245  LABOR COST CONTROL                   3cr 
  5135 01N MWF    1000-1050  CM  0114  Latour, C 
  5136 02N R      1900-2150  CM  0242  Latour, C 


HRI 251  FOOD AND BEVERAGE COST CONTROL I     3cr 
  5147 01N MW     1100-1215  CM  0242  Reichbart, H 


HRI 255  HUMAN RESOURCES MGMT & TRAINING      3cr 
  5116 01N MWF    0900-0950  CM  0114  TBA
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5117 02N TR     0900-1015  CM  0114  TBA
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  5121 03N R      1900-2145  CM  0114  TBA
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.


HRI 265  HOTEL FRONT OFFICE OPERATIONS        3cr 
  5154 01N MW     1300-1415  CM  0242  TBA
  5158 02N T      1900-2150  CM  0242  TBA


HRI 295  TOPICS IN:                           3cr 
         GARDE MANGER 
  5214 01N M      1100-1450  CM  0103  Wong, B 


HRI 295  TOPICS IN:                           3cr 
         GARDE MANGER 
  5215 02N W      1800-2150  CM  0242  Wong, B 


HRI 297  COOPERATIVE EDUCATION                3cr 
  0659 01N TBA     TBA-TBA   TBA TBA   Horowitz, J
Last revised: Saturday, Jun-25-2005 19:31
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