Food Purchasing - HRI 215 at Northern Virginia Community College
Distance Learning
Time of Day
Term
- HRI 215 - Food Purchasing
- Presents the method and procedures for purchasing food for hotels, restaurants and institutions. Deals with markets, federal and trade grades, governmental regulations, packaging, comparative versions price buying, yields and quality control.Lecture 3 hours per week.
3 credits
Schedule at Northern Virginia Community College
Class # | Section | Credits | Day | Time | Start | Location | Mode |
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40217 | HRI 215-40XN | 3 | M W |
11:10 a.m.-12:55 p.m. |
2024-01-30 | Annandale | P |
This is a Hyflex class. HyFlex (Hybrid-Flexible) gives students the option of attending sessions in the classroom, participating remotely (via Zoom), or both. Students can change their mode of attendance weekly or by topic, according to need or preference. Thirteen Week HyFlex Course | |||||||
40220 | HRI 215-41XN | 3 | M W |
11:10 a.m.-12:55 p.m. |
2024-01-30 | Virtual and NOL - Real Time | CV |
Thirteen Week This is a Hyflex class. HyFlex (Hybrid-Flexible) gives students the option of attending sessions in the classroom, participating remotely (via Zoom), or both. Students can change their mode of attendance weekly or by topic, according to need or preference. HyFlex Course |
Not scheduled
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