Commercial Food Production Management - HRI 138 at Northern Virginia Community College


         
 
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HRI 138 - Commercial Food Production Management
Teaches commercial cooking. Studies management's role in setting up and running commercial cooking operations, menu planning, menu evaluation, standardization of recipes, and scheduling of manpower.
Lecture 3 hours per week.
3 credits

Schedule at Northern Virginia Community College

Spring 2024 ➜

Class # Section Credits Day Time Start Location Mode
40215 HRI 138-40YN 3
    Th  
11:10 a.m.-12:55 p.m.
 2024-01-30 Virtual and NOL - Real Time CV
Thirteen Week
50% of class time is live streamed via Zoom; students are expected to attend class via Zoom on the days and times listed on the schedule. 50% of class work is completed online, independently, via CANVAS. Reliable internet access and a computer are required.
Hybrid Course

Summer 2024 ➜

Not scheduled

Fall 2024 ➜

Not scheduled
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