NVCC Fall 1999 Class Schedule Annandale Campus | |
Hri - Hotel Restaurant and Institutional Management | |
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Elective courses related to Hospitality Management can be found under the Travel & Tourism, and Dietetics headings in the Annandale section of this schedule. Call 323-3457 for additional course information.
HRI 101 HOTEL-RESTAURANT ORG. & MGMT. I 3cr 2525 01N MWF 0900-0950 CM 0114 Reichbart, H This course is part of the National Restaurant Association Management Development Diploma Program. 2526 02N TR 0930-1045 CM 0114 Reichbart, H This course is part of the National Restaurant Association Management Development Diploma Program. 2527 03N M 1300-1550 CM 0242 Reichbart, H This course is part of the National Restaurant Association Management Development Diploma Program. 2529 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 2552 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. 2553 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. 2554 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 2556 01N M 1200-1350 CM 0114 Wong, B 1400-1650 CM 0105 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 150 INTRO. TO HOSPITALITY OWNERSHIP 3cr 2591 01N T 1900-2150 CM 0114 Hiatt, B HRI 158 SANITATION AND SAFETY 3cr 2530 01N F 1100-1350 CM 0114 TBA 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. 2531 02N TR 1100-1215 CM 0114 TBA 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 2559 01N M 1800-2150 CM 0105 Wong, B 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 2533 01N M 1700-1750 CM 0105 Wong, B CHEF'S APPRENTICESHIP. Students must be enrolled in ACF Program. HRI 225 MENU PLANNING/DINING ROOM SERVICE3cr 2538 01N MWF 0900-0950 CM 0105 TBA This course is part of the National Restaurant Association Management Development Diploma Program. 2540 02N M 1900-2150 CM 0114 TBA This course is part of the National Restaurant Association Management Development Diploma Program. HRI 245 LABOR COST CONTROL 3cr 2535 01N MWF 1000-1050 CM 0114 TBA 2536 02N R 1900-2150 CM 0114 TBA HRI 251 FOOD AND BEVERAGE COST CONTROL I 3cr 2541 01N MWF 1100-1150 CM 0242 Reichbart, H HRI 255 HUMAN RESOURCES MGMT & TRAINING 3cr 2543 01N MWF 1200-1250 CM 0242 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. 2544 02N TR 1230-1345 CM 0242 Berkey, N This course is part of the National Restaurant Association Management Development Diploma Program. 2546 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 2549 01N MWF 0900-0950 CM 0242 Berkey, N 2551 02N M 1900-2150 CM 0242 Berkey, N HRI 297 COOPERATIVE EDUCATION 3cr 0165 01N TBA TBA-TBA TBA TBA Horowitz, J Last revised: Monday, May-18-2015 11:09 Comments or Questions |