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. 
          SIXTEEN WEEK          08/23/99 12/20/99
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 10:09
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