|
|
Oct 31, 2024
|
|
HRM 225 Beverage Management Lecture: 3 Lab: 0 Clinic: 0 Credits: 3 This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation.
Course is typically offered in Fall. Student Learning Outcomes (SLOs) At the completion of the course, the students should be able to do the following:
- Investigate history and culture of drinking alcoholic beverages.
- Summarize local, state and federal laws pertaining to the purchase and service of alcoholic beverages.
- Summarize history, production and flavor characteristics for spirits, cordials and beers.
- Explain basic process for fermentation and distillation.
- Distinguish wines by grape, variety, country, region and production process.
- Create procedures for implementing internal beverage controls.
- Identify techniques of mixology.
- Evaluate different types of coffees and teas.
|
|
|