HRI 101 - Hotel-Restaurant Org And Mgmt I
HRI 102 - Hotel/Restaurant Org And Mgmt II
HRI 106 - Principles of Culinary Arts I
HRI 107 - Principles of Culinary Arts II
HRI 120 - Principles of Food Preparation
HRI 125 - Principles of Commercial Food Prepar
HRI 126 - The Art of Garnishing
HRI 128 - Principles of Baking
HRI 138 - Commercial Food Production Mgmt
HRI 145 - Garde Manger
HRI 150 - Introduction Hospitality Ownership
HRI 157 - Advanced Principles of Food Preparat
HRI 158 - Sanitation And Safety
HRI 165 - Hotel Housekeeping & Engr. Management
HRI 195 - Topics In:
HRI 196 - On-Site Training In:
HRI 197 - Cooperative Education
HRI 198 - Seminar And Project
HRI 199 - Supervised Study
HRI 215 - Food Purchasing
HRI 217 - Equipment Layout And Design
HRI 225 - Menu Planning & Dining Room Service
HRI 235 - Marketing of Hospitality Services
HRI 245 - Labor Cost Control
HRI 251 - Food And Beverage Cost Control I
HRI 252 - Food And Beverage Cost Control II
HRI 255 - Human Resources Mgmt And Training for Hospitality and Tourism
HRI 256 - Princ. & Applications of Catering
HRI 265 - Hotel Front Office Operations
HRI 269 - Club Management
HRI 275 - Hospitality Law
HRI 295 - Topics In:
HRI 297 - Cooperative Education
HRI 298 - Seminar And Project
HRI 299 - Supervised Study
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