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Apr 28, 2024
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2020-2021 Catalog [PREVIOUS CATALOG YEAR]
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HOS 215 - Beverage Management
Description: Introduction to fundamental areas of beverage operations. Includes planning of the bar, bar staffing and training, legal regulations, standardized recipes, drink cost and pricing, and beverage production methods and mixology. Also includes product identification; purchasing, receiving, storing and issuing beverages, service of spirits, wine, and beer products; marketing and menu development; and cost controls of a beverage operation. Must be 21 years of age or older to enroll.
Prerequisites: HOS 100
Credits: 3
Lecture: 3
Lab: 0
Course Content:
- Function and responsibilities of a bartender
- Primary legal concerns with regard to alcohol service
- History of the beverage industry
- Planning the bar and beverage equipment
- Alcoholic beverage production
- Types of alcoholic beverages: wine, beer, mixology
- Bar employee concerns
- Pricing, purchasing, storing, and control
Learning Outcomes:
- Explain the essential functions required of a bartender. (1)
- Discuss the primary legal concerns with regard to alcohol service. (2)
- Apply historical knowledge of the beverage industry to the modern beverage industry. (3)
- Compare various bar plans and equipment. (4)
- Mix cocktails using standard recipes and measurements. (5)
- Develop a working knowledge of various types of alcoholic beverages, wine, and beer. (6)
- Describe criteria which should and should not be used during employee selection. (7)
- Apply a working knowledge of the importance of wine and basic wine classifications. (6)
- Discuss the various standards to be established to enhance product control, determine product cost, and ensure sales accountability. (8)
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