Food Service Administration - HRI 130 at Northern Virginia Community College
- HRI 130 - Food Service Administration
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Provides advanced instruction in the operation of an afloat/ ashore food service operation, and officer's dining facilities afloat. Includes management principles for general and private mess records, recipe conversion, heat stress, menu preparation, sanitation, customer service, logistics endurance, budgeting, subsistence waste/fraud/abuse and food service administration.
Lecture 5 hours. Laboratory 8 hours. Total 13 hours per week.
9 credits
Schedule at Northern Virginia Community College
Not scheduled at this time
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