NVCC Spring 1998 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 01/20/98 05/15/98 HRI 102 HOTEL-RESTAURANT ORG AND MGMT II 3cr 3711 01N MWF 0900-0950 CM 0114 Reichbart, H There is no prerequisite for this course. 3716 02N TR 0930-1045 CM 0114 Reichbart, H There is no prerequisite for this course. 3720 03N M 1900-2150 CM 0114 Reichbart, H There is no prerequisite for this course. HRI 128 PRINCIPLES IN BAKING 3cr 3833 01N M 1000-1350 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. 3834 02N T 1800-2150 CM 0103 Wong, B TBA 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 3722 01N MWF 1000-1050 CM 0114 Sass, J The prerequisite for HRI 138 is HRI 120, hri 195 or department approval. 3726 02N TR 0930-1045 CM 0114 Sass, J The prerequisite for HRI 138 is HRI 120, hri 195 or department approval. 3727 03N W 1900-2150 CM 0218 Sass, J The prerequisite for HRI 138 is HRI 120, hri 195 or department approval. HRI 158 SANITATION AND SAFETY 3cr 3729 01N MWF 1100-1150 CM 0114 Latour, C Course meets northern virginia health department requirements for the food service manager sanitation certificate. 3731 02N W 1900-2150 CM 0114 Latour, C Course meets northern virginia health department requirements for the food service manager sanitation certificate. HRI 165 HOTEL HOUSEKEEPING & ENGR. MGT. 4cr 3733 01N MW 1300-1450 CM 0114 Reichbart, H 3735 02N T 1830-2220 CM 0114 Reichbart, H HRI 195 TOPICS IN: 3cr CULINARY ARTS II 3744 01N M 1800-2150 CM 0105 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 management dipolma program. HRI 195 TOPICS IN: 3cr CULINARY ARTS II 3832 02N W 0930-1330 CM 0105 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 management dipolma program. HRI 197 COOPERATIVE EDUCATION 1cr 3758 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 215 FOOD PURCHASING 3cr 3761 01N R 0930-1220 CM 0242 Latour, C 3763 02N M 1900-2150 CM 0242 Latour, C HRI 235 MARKETING OF HOSPITALITY SERVICES 3cr 3772 01N MWF 0900-0950 CM 0242 Berkey, N 3773 02N R 1900-2150 CM 0242 Berkey, N HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 3829 01N TR 1300-1415 CM 0114 Berkey, N HRI 256 PRIN. & APPLICATIONS OF CATERING 3cr 4333 01N T 0930-1420 CM 0105 Latour, C The prerequisite for HRI 256 is HRI 138 or departmental approval. lab included. a white uniform or chef's uniform is required. consult instructor at start of class. 4335 02N R 1730-2220 CM 0105 Latour, C The prerequisite for HRI 256 is HRI 138 or departmental approval. lab included. a white uniform or chef's uniform is required. consult instructor at start of class. HRI 275 HOSPITALITY LAW 3cr 3830 01N MWF 1000-1050 CM 0242 Berkey, N 3831 02N T 1900-2150 CM 0242 Berkey, N HRI 297 COOPERATIVE EDUCATION 3cr 0707 01N TBA TBA-TBA TBA TBA Horowitz, J FIRST EIGHT WEEK 01/20/98 03/14/98 HRI 126 THE ART OF GARNISHING 1cr 3721 01N W 1400-1600 CM 0103 Wong, B 4658 60N W 1400-1600 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. Last revised: Saturday, Jun-25-2005 18:33 Comments to: webmaster@nvcc.edu