Welcome to the Northern Virginia Community College Website

Accessibility Navigation:

Course Content Summaries - Hospitality Management

Hospitality Management

PrefixCourse Name
HRI 101 Hotel-Restaurant Organization and Management I-II
HRI 102 Hotel-Restaurant Organization and Management I-II
HRI 103 Introduction to Meeting Planning
HRI 104 Introduction to Association Management
HRI 106 Culinary Arts I-II
HRI 107 Culinary Arts I-II
HRI 120 Principles of Food Preparation
HRI 126 The Art of Garnishing
HRI 128 Principles of Baking
HRI 138 Commercical Food Production Management
HRI 145 Principles of Garde-Manger
HRI 150 Introduction to Hospitality Ownership
HRI 158 Sanitation and Safety
HRI 160 Executive Housekeeping
HRI 165 Hotel Housekeeping and Engineering Management
HRI 215 Food Purchasing
HRI 225 Menu Planning and Dining Room Service
HRI 229 Principles of Meeting Planning
HRI 230 Exhibition Management
HRI 231 Principles of Event Planning & Management
HRI 232 Meeting and Exhibition Law and Ethics
HRI 233 Meeting and Exhibition Marketing
HRI 235 Marketing of Hospitality Services
HRI 240 Managing Technology in the Hospitality Industry
HRI 245 Labor Cost Control
HRI 251 Food and Beverage Cost Control I-II
HRI 255 Human Resources Management and Training for Hospitality and Tourism
HRI 256 Principles and Applications of Catering
HRI 265 Hotel Front Office Operations
HRI 270 Strategic Lodging Management
HRI 275 Hospitality Law
Top