Beverage Management

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.

  • Prerequisite: DRE-098, ENG-110 or placement
  • Corequisite: None
Class Hours3
Lab Hours0
Clinic Coop Or Shop Hours0
Credit Hours3