Menu Planning and Dining Room Service - HRI 225 at Northern Virginia Community College
Distance Learning
Time of Day
Term
- HRI 225 - Menu Planning and Dining Room Service
- Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and loss statement as it relates to menu pricing. Analyzes menus for effectiveness. Instructs on proper dining room service, customer seating, and dining room management. Emphasizes use of computer in management of food service operations.Lecture 3 hours per week.
3 credits
Schedule at Northern Virginia Community College
Class # | Section | Credits | Day | Time | Start | Location | Mode |
---|---|---|---|---|---|---|---|
49150 | HRI 225-40YN | 3 | M |
11:10 a.m.-12:55 p.m. |
2023-09-05 | Virtual and NOL - Real Time | CV |
50% of class time is live streamed via Zoom on the days and times listed on your class schedule. 50% of class work is completed online, independently, on your own time (following the course syllabus and due dates) via CANVAS. All students are expected to attend class virtually on the days and times listed on your schedule. Reliable internet access and a computer are required. Hybrid Course Thirteen Week |
Not scheduled
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