NVCC Fall 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          08/27/98 12/22/98
HRI 101  HOTEL-RESTAURANT ORG. & MGMT. I      3cr 
  3402 01N MWF    0900-0950  CM  0123  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3403 02N M      1300-1550  CM  0242  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3404 03N TR     0930-1045  CM  0114  Reichbart, H 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3405 04N W      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 
  3446 01N MW     1000-1250  CM  0105  Sass, J 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  3447 02N TR     1230-1520  CM  0105  Sass, J 
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
  3448 03N TR     1830-2120  CM  0105  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 
  3860 01N M      1200-1350  CM  0114  Wong, B 
                  1400-1630  CM  0103  
          Lab included.  A white uniform or
          chef's uniform is required for class.
          Consult instructor at first class
          meeting for details.
          The lab will end at 4:00. The last
          hour will be scheduled for individual
          instruction as needed.


HRI 158  SANITATION AND SAFETY                3cr 
  3713 01N TR     1100-1215  CM  0114  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.
  3717 02N F      1000-1250  CM  0114  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.
  3718 03N M      1900-2150  CM  0114  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
          Course meets Northern Virginia
          Health Department requirements for
          the Food Service Manager
          Sanitation Certificate.


HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS I 
  3733 01N M      1800-1850  CM  0105  Wong, B 
                  1900-2150  
          Part one of a two course sequence
          in Principles and Techniques of
          Culinary Arts. This course is part
          of the National Restaurant Assn's
          Mgt Development Diploma Program.
          Lab included.  A white or chef's
          uniform is required.


HRI 195  TOPICS IN:                           3cr 
         CULINARY ARTS I 
  3734 02N W      1200-1250  CM  0114  Wong, B 
                  1300-1550  CM  0105  
          Part one of a two course sequence
          in Principles and Techniques of
          Culinary Arts. This course is part
          of the National Restaurant Assn's
          Mgt Development Diploma Program.
          Lab included.  A white or chef's
          uniform is required.


HRI 197  COOPERATIVE EDUCATION                1cr 
  3720 01N M      1700-1750  CM  0105  Wong, B 
          CHEF'S APPRENTICESHIP.  Students
          must be enrolled in ACF Program.


HRI 225  MENU PLANNING/DINING ROOM SERVICE    3cr 
  3721 01N MWF    0900-0950  CM  0114  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3722 02N T      1900-2150  CM  0114  Latour, C 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.


HRI 245  LABOR COST CONTROL                   3cr 
  3724 01N MW     1300-1415  CM  0114  Latour, C 
  3725 02N R      1900-2150  CM  0114  Latour, C 


HRI 251  FOOD AND BEVERAGE COST CONTROL I     3cr 
  3726 01N MWF    1100-1150  CM  0242  Reichbart, H 
  3727 02N M      1900-2150  CM  0242  Reichbart, H 


HRI 255  HUMAN RESOURCES MGMT & TRAINING      3cr 
  3728 01N MWF    1000-1050  CM  0242  Berkey, N 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3729 02N TR     1100-1215  CM  0242  Berkey, N 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.
  3730 03N W      1900-2150  CM  0242  Berkey, N 
          This course is part of the National
          Restaurant Association Management
          Development Diploma Program.


HRI 265  HOTEL FRONT OFFICE OPERATIONS        3cr 
  3731 01N MWF    0900-0950  CM  0242  Berkey, N 
  3732 02N T      1900-2150  CM  0242  Berkey, N 


HRI 297  COOPERATIVE EDUCATION                3cr 
  0016 01N TBA     TBA-TBA   TBA TBA   Horowitz, J
Last revised: Saturday, Jun-25-2005 18:37
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