NVCC Spring 1999 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.
HRI 102 HOTEL-RESTAURANT ORG AND MGMT II 3cr 3860 01N MWF 0900-0950 CM 0114 Reichbart, H There is no prerequisite for this course. 3863 02N M 1300-1550 CM 0114 Reichbart, H There is no prerequisite for this course. 3865 03N TR 0930-1045 CM 0114 Reichbart, H There is no prerequisite for this course. 3867 04N W 1900-2150 CM 0114 Reichbart, H There is no prerequisite for this course. HRI 128 PRINCIPLES IN BAKING 3cr 3750 01N M 1000-1350 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. 4333 02N T 1800-2150 CM 0105 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 3751 01N MWF 1000-1050 CM 0114 Latour, C 3752 02N TR 0930-1045 CM 0114 Latour, C 3753 03N M 1900-2150 CM 0114 Latour, C HRI 158 SANITATION AND SAFETY 3cr 3754 01N W 1200-1450 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 3755 01N MW 1100-1250 CM 0242 Reichbart, H HRI 195 TOPICS IN: 3cr CULINARY ARTS II 3804 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 197 COOPERATIVE EDUCATION 1cr 3756 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 3763 01N T 1300-1550 CM 0114 Latour, C HRI 235 MARKETING OF HOSPITALITY SERVICES 3cr 3765 01N T 1900-2150 CM 0114 Berkey, N HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 3766 01N TR 1300-1415 CM 0242 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. 3767 02N M 1900-2150 CM 0218 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. HRI 256 PRIN. & APPLICATIONS OF CATERING 3cr 3789 01N 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 3791 01N T 0930-1220 CM 0242 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. 3794 02N W 1900-2150 CM 0242 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. HRI 297 COOPERATIVE EDUCATION 3cr 0204 01N TBA TBA-TBA TBA TBA Horowitz, J
HRI 126 THE ART OF GARNISHING 1cr 3749 60N W 1300-1500 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: Monday, May-18-2015 11:09 Comments to: webmaster@nvcc.edu |