HOST 276 - Beverage Management 5 Credits
For hospitality and tourism majors and non-majors. The course provides an overview of the beverage industry including the history of primary drinks in restaurant service, product development, marketing, service, pairing, and tasting. During product tastings there is a focus on items offering beverage managers in the hospitality industry the largest profit margins: wines (e.g. red, white, sparkling), spirits (e.g. tequila, vodka, gin, whisky), beer, coffee, and soda.
Course Note Alcohol is consumed in this course. Student must meet age requirement to enroll.
FeesWH
Quarters Typically Offered
Winter Day
Designed to Serve Students interested in the hospitality and tourism industries, particularly those whose career paths include food and beverage.
Active Date 20200303T13:42:09
Grading System Decimal Grade
Class Limit 28
Contact Hours: Lecture 55
Total Contact Hours 55
Degree Distributions:
ProfTech Course Yes
Restricted Elective Yes
Course Outline
1) Understand the history of the beverage industry
2) Comprehend the differences in brewing, fermenting, and creating various beverages (i.e. wines, spirits, beer, coffee, and soda)
3) Understand the importance of beverage to the restaurant and food industries including profit margins, food cost, marketing, and product development
4) Be able to serve beverages in alignment with best practices
5) Be able to taste, pair, and discuss flavor wheels in a professional and service-oriented manner
Student Learning Outcomes
Learner will communicate the history and creation of primary beverage types in the restaurant industry via presentations and subsequent student-lead Q&A discussions.
Learner will identify the role of cost controls, revenue management, yield management, profit margins, and menu development in beverage management and apply these concepts to a wine list of their own creation.
Learners will identify nuances of the flavor wheel based on tastings.
Learner will apply best practices in beverage service in a given food service situation.
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