Study of alcoholic beverages by category, hospitality operation, professional service techniques, and current social consumption issues. Emphasis on global wine regions, production techniques, and styles; course work incorporates wine and food pairing exercises. Production fundamentals of spirits, beer styles, and non-alcoholic beverages. Control point procedures for profitable beverage operations. Responsible alcohol beverage service protocols culminating with an industry certification test. Course includes15 hours of mixology lab and 30 hours of beverage service in a School of Business and Hospitality operation. (Formerly FHD145/FHD146) 4 Credits (3 Lecture - 3 Lab)