Hospitality Beverage Management Service and Controls
Alcoholic beverages by category, hospitality operation concept, professional service techniques and current social consumption issues. Emphasis on global wine regions, production techniques and styles incorporating wine and food pairing exercises. Production fundamentals of spirits, beer styles, and non-alcoholic beverages. Control point procedures for profitable beverage operations. Responsible alcohol service protocols culminating with a passing grade on a required industry certification test; additional fee for industry certification. Lab consists of 15 hours of mixology and 30 hours of beverage service in a Department of Hospitality operation. 4 Credits (3 Lecture - 3 Lab)
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