HRI 138

Commercial Food Production Mgmt

Northern Virginia Community College · UGRD · Fall 2026

1 section

Catalog description

Prerequisite is HRI 120 or approval of instructor. 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.

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Class #northern_virginia-0642Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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