Food Purchasing - HRI 215 at Northern Virginia Community College


         
 
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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
40217 HRI 215-40XN 3
 M W   
11:10 a.m.-12:55 p.m.
2024-01-30 Annandale P
HyFlex Course
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
40220 HRI 215-41XN 3
 M W   
11:10 a.m.-12:55 p.m.
2024-01-30 Virtual and NOL - Real Time CV
HyFlex Course
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
Not scheduled
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