Course
Discontinued
No
Course Code
HOSP 2255
Descriptive
Beverage Management
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start Date
End Term
201610
PLAR
Yes
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
35
Contact Hours
Lecture: 2 Hours
Seminar: 2 Hours
Total: 4 Hours
Method(s) Of Instruction
Lecture
Seminar
Learning Activities
- Lecture/Discussion/Seminar
- Field trips
- Labs
Course Description
This course is an overview of the wine, liquor and beer industry as it pertains to the operation and management of a beverage service facility. The course provides a systematic approach to beverage knowledge and operations with emphasis on management, operational controls and the basic skills necessary to assist in a bar operation.
Course Content
Theory
- "Serving it Right" Server certification
- The manufacturing process of wine, beer and spirits.
- Management practices for an effective beverage service operation, with emphasis on directing, supervising, scheduling, disciplining and controlling.
- Wine production, classification, service and pairings
- Marketing and merchandising strategies in the beverage department
- Effective bar operation and management
Practical
- Proper use of bar tools, equipment and glassware.
- Preparation and service of a variety of cocktails using these methods.
- Proper wine service.
- How to taste and analyze wine.
Learning Outcomes
Students will be able to:
- Identify the physical components of a beverage operation including the bar itself, and the equipment, tools, staff and ambience and layout considerations
- Define and classify various types of spirits, liqueurs, wines and beers
- Prepare and serve different kinds of beers, wines, mixed drinks and spirits common to bar operations in appropriate glassware and garnish
- Explain the production process of alcoholic beverages
- Describe the role, function and activities of marketing within the beverage department
- Describe BC Liquor law and regulations and the principles of responsible beverage service
- Develop, plan, and evaluate beverage menus and wine lists
- Define the role of management within the beverage department
- Communicate the principles and procedures involving purchasing, receiving, storing, issuing and inventory of alcoholic beverages
Means of Assessment
| Attendance | 0% - 10% |
| Assignments | 10% - 20% |
| Quizzes | 20% - 40% |
| Labs/Demos | 20% - 40% |
| Final | 30% |
| Total | 100% |
Textbook Materials
Textbooks and Materials to be Purchased by Students:
Albert W.A. Schmidt . The Hospitality Managers Guide to Wines, Beers and Spirits.
Morelli, Carmine. A Guide to Bartending Recipes.
or similar textbooks decided by instructor.