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.