Fall Semester 2015 - Credit Courses

Bar and Beverage Management

Prerequisite: instructor's consent.This course explores management/operation of beverage service in today's competitive hospitality industry. Emphasis is placed on: knowing your product, the relationship between beverages and food, equipment and procedures for operating a beverage service, laws and procedures related to responsible service of alcohol, and the process of implementing internal control systems. Topics include: learning the basic production processes for distillation and fermentation; distinguishing wines by grape and/or fruit, origin/growing region; various types of spirits and mixology; comparison of different types of beers, profitability of nonalcoholic beverages; safety and sanitation; staffing and supervision; liabilities and the guest; regulations within the industry; promoting the operation; and monitoring costs and profits.