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.

SIXTEEN WEEK 01/18/99 05/14/99
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 


FIRST EIGHT WEEK 01/18/99 03/13/99
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
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