Beverage Management

Curriculum guideline

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Course
HOSP 2255
Discontinued
No
Course code
HOSP 2255
Descriptive
Beverage Management
Department
Hospitality Management
Faculty
Commerce & Business Administration
Credits
3.00
Start date
End term
Not Specified
PLAR
Yes
Semester length
15 weeks
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 as well as the equipment, tools, staff & ambience and layout considerations.

  • Define, classify and demonstrate knowledge about the various types of spirits, liqueurs, wines and beers.

  • Prepare, garnish and serve different kinds of beers, wines, mixed drinks and spirits common to bar operations in appropriate glassware.

  • Explain the production process of alcoholic beverages.

  • Describe the role, function and activities of marketing within the beverage department, including key trends and strategies to maximize revenues.

  • Describe the principles of responsible alcoholic beverage and non-medical cannabis 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.

  • Explain how to compute and monitor beverage costs.

  • Describe how to price beverages, prepare budgets, implement proper controls and track the performance of beverage service operations.

  • Describe major characteristics of important non- alcoholic beverages (e.g. coffee and tea).

Means of assessment
Project(s)                30% - 40%
Quizzes/Tests 30% - 40%
Labs/Demos 20% - 30%
Total         100%

Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.

 

 

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 material as approved by department.

 

Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.

Prerequisites

24 credits of the HOSP program 1000 level courses, including HOSP 1145 and HOSP 1235 or currently active in the: 
PBD Hospitality Services Management.