Beverage Theory and Service: Wine, Spirits, Beer, Coffee & Tea

Catalog description

This course is designed to enhance students' understanding of the requirements needed to run a successful, profitable business. Students will be exposed to all facets of catering including menu planning, budgeting, staffing, ordering, preparing and ultimately executing the event. Also included are the principles of how to set up, operate, and manage a bar. Students will learn about wines, spirits, and beers and how they are served. Additional material covers layout and design, equipment, marketing, and staffing. Legal issues relevant to alcohol service is a particular focus. Lecture and Lab. (Offered every Fall)