Wine and Beverage Management


Introduction to beverage operations and service concepts with consideration of current issues in the hospitality industry. Wine production techniques, global wine regions, and wine and menu item pairing exercises are presented. Topics also include the fundamental principles of the production and types of beer, alcoholic, and non-alcholic beverages as well as concepts for operating a profitable beverage enterprise. Responsible alcohol beverage service techniques are presented, culminating with an industry certification test. 3 Credits (3 Lecture - 0 Lab) Prerequisite(s): FHD125. Corequisite(s): FHD146.