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
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