FDST 1503 - Beverage Management

Description
This course is designed to provide students with the practical knowledge needed to manage a profitable bar or beverage operation. Course work will involve looking at and planning for business profitability while keeping safety and legal issues in mind. Topics including identification and usage, purchasing, responsible alcohol service and food, beverage and alcohol pairings will be discussed.

Pre-Requisite
NONE

3 Credit Hour(s)

Contact Hours
45 lecture hours

3 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Identify the main production processes, types, categories and equipment involved in the production, storage and safe service of spirits
Describe the wine production process, wine varietals, storage, safe service and food /wine paring principles
Identify Dram laws and legal responsibilities
Describe the history, preparation and service of coffee, tea and beer

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Spirits-production and tasting
Wine production and tasting
Dram Laws
Beer Production and Tasting
Coffee Production, Tasting and Barista training
Tea-styles, brewing, and service

Learning activities

Lectures
Tastings
Assigned Readings
Field Trips
Beverage lab activities

Assessments

Quizzes/exams
Assignment, projects or presentations
Review of student uniform, attitudes, behavior

Grading Guidelines

Grading Scale/Course Evaluation Methods - A=90-100, B=80-89, C=70-79.9, D=60-69.9, F=0-59.9