300

Beverage operation management presents several challenges beyond the ability to mix a great drink and select good wines; this course discusses the planning and design of beverage operations including the legal framework and the importance of employee training for beverage laws. Students learn where and how to buy using the three-tier distribution system. In addition, students study how the internet is changing the traditional distribution channels, and highlight the importance of the supplier relationship in the successful merchandising of beverages. It emphasizes inventory control including purchasing, storage, issuing, turnover and par. The course material outlines the elements of beverage cost control and theft prevention. Finally, students analyze the effect of beverage sales mix on the bottom-line.

This course introduces students to the methods of beer production through field trips to manufacturing facilities and classroom activities. It explores fermentation and the components and procedures used in the production of beer. Students learn to differentiate between the various production methods to distinguish levels of quality and taste differences. Students also learn about service and storage of beer pairing with food. Prerequisite: BEV 201 *Coure Fee Applies 4 quarter hours

In this wine course, students build on their introductory knowledge of viticulture, viniculture and varietals to identify the various styles, quality levels, varietals and regional characteristics of wine from the major wine growing regions of the world. Students gain a thorough understanding of the complex components of wine and terrior. Students also learn proper storage, serving methods and expanded food pairing skills. This course is necessary to complete the Level 1 Sommelier examination and is the beginning of the Sommelier Level 2 course. Prerequisite: BEV 201. *Course Fee Applies