Wine and Beverage Management Practicum
Development of professional beverage service skills, employing concepts for professional wine service, planning, equipping, staffing, operating, and marketing a successful beverage operation, as well as pairing wine with menu items in a restaurant setting. Fundamental mixology principles as they relate to alcoholic and non-alcoholic beverages are explored. Responsible alcohol beverage service is presented, culminating with an industry certification test. (Formerly FHD136) 1 Credit (0 Lecture - 5 Lab) Corequisite(s): FHD145.