Nova Annandale Course Reviews
Northern Virginia Community College, Annandale
| Code | Name | Overall | Easiness | Interest | Usefulness | Reviewssorted descending |
|---|---|---|---|---|---|---|
| HRI 107 | Principles of Culinary Arts II | 0 | 0 | 0 | 0 | 0 |
| HRI 145 | Garde Manger | 0 | 0 | 0 | 0 | 0 |
| HRI 229 | Principles of Meeting Planning | 0 | 0 | 0 | 0 | 0 |
| HRI 255 | H/R Mgmt & Training for Hospitality & Tourism | 0 | 0 | 0 | 0 | 0 |
| HRI 101 | Hotel-Restaurant Org And Mgmt I | 0 | 0 | 0 | 0 | 0 |
| HRI 120 | Principles of Food Preparation | 0 | 0 | 0 | 0 | 0 |
| HRI 158 | Sanitation And Safety | 0 | 0 | 0 | 0 | 0 |
| HRI 231 | Principles of Event Planning & Mgt. | 0 | 0 | 0 | 0 | 0 |
| HRI 106 | Principles of Culinary Arts I | 0 | 0 | 0 | 0 | 0 |
| HRI 138 | Commercial Food Production Mgmt | 0 | 0 | 0 | 0 | 0 |
| HRI 225 | Menu Planning & Dining Room Service | 0 | 0 | 0 | 0 | 0 |
| HRI 256 | Princ. & Applications of Catering | 0 | 0 | 0 | 0 | 0 |
| HRI 102 | Hotel/Restaurant Org And Mgmt II | 0 | 0 | 0 | 0 | 0 |
| HRI 126 | The Art of Garnishing | 0 | 0 | 0 | 0 | 0 |
| HRI 197 | Cooperative Education | 0 | 0 | 0 | 0 | 0 |
| HRI 235 | Marketing of Hospitality Services | 0 | 0 | 0 | 0 | 0 |
| HRI 265 | Hotel Front Office Operations | 0 | 0 | 0 | 0 | 0 |
| HRI 103 | Introduction to Meeting Planning | 0 | 0 | 0 | 0 | 0 |
| HRI 128 | Principles of Baking | 0 | 0 | 0 | 0 | 0 |
| HRI 215 | Food Purchasing | 0 | 0 | 0 | 0 | 0 |
| HRI 251 | Food And Beverage Cost Control I | 0 | 0 | 0 | 0 | 0 |
| HRI 275 | Hospitality Law | 0 | 0 | 0 | 0 | 0 |
HRI 107
Principles of Culinary Arts II
HRI 145
Garde Manger
HRI 229
Principles of Meeting Planning
HRI 255
H/R Mgmt & Training for Hospitality & Tourism
HRI 101
Hotel-Restaurant Org And Mgmt I
HRI 120
Principles of Food Preparation
HRI 158
Sanitation And Safety
HRI 231
Principles of Event Planning & Mgt.
HRI 106
Principles of Culinary Arts I
HRI 138
Commercial Food Production Mgmt
HRI 225
Menu Planning & Dining Room Service
HRI 256
Princ. & Applications of Catering
HRI 102
Hotel/Restaurant Org And Mgmt II
HRI 126
The Art of Garnishing
HRI 197
Cooperative Education
HRI 235
Marketing of Hospitality Services
HRI 265
Hotel Front Office Operations
HRI 103
Introduction to Meeting Planning
HRI 128
Principles of Baking
HRI 215
Food Purchasing
HRI 251
Food And Beverage Cost Control I
HRI 275
Hospitality Law