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School of Hospitality _ Tourism Management Beverage Management II


									School of Hospitality & Tourism Management
Winter 2005

Beverage Management II HTM 4180
Instructor: Email: Office: Extension: Office Hours: Lectures: Lab: Text required: edition). Clayton W. Barrows HTM 302 52592 Wednesday, Friday, 10:00 – 11:15 or by appointment Wednesday, Friday, 11:30 - 12:20, HTM 209 Friday, 1:30 – 3:20, HTM 209 The Bar and Beverage Book by Katsigris, Porter, and Thomas (3rd

Course Description:
This course provides students with knowledge of the beer, spirit, coffee/tea, bottled water and soft drink industries. The important role that these products have in the hospitality environment will be stressed. Course topics will include product characteristics, purchasing, pricing, control, marketing and promotion, trends and the responsible service of alcoholic beverages.

Course Prerequisites:
The course is limited to HAFA and Tourism majors who have completed 7.5 academic hours. There are no other course prerequisites.

Course Objectives:
1. Have an in-depth understanding of the role that beverages play in the food and beverage industry. 2. Be aware of the various beverages that are available to foodservice operators. 3. Be able to identify different types of beverages, their origins, production processes, and their unique characteristics.

4. Be able to evaluate the quality of various beverages, both alcoholic and non-alcoholic. 5. Understand proper control techniques for beverages in foodservice operations. 6. Be able to develop a proper mix and sales program for beers, spirits and bottled water, etc.

Dates to Note:
Last Date to Drop: March 11, 2005 Examination Period: April 11 - 22, 2005

Course Evaluation:
First exam: 17.5% Second exam: 17.5% Final exam: 25% Individual assignments: 40%

Lecture Outline:
Week 1 Introduction to the Course Introduction to Beverages Role of Beverages in Restaurants, Hotels and Clubs Introduction to Beverage Management Range of Available Products Beverage Production


* distilled beverages * fermented beverages * non-alcoholic beverages History of Alcoholic Beverages


Beer * different styles * ingredients * breweries and microbreweries * brewing process * countries of origin * trends and industry statistics Beer (continued)



Beer (continued) Exam # 1; 2/9 in class The schedule for the remainder of the semester will be handed on the first day of class.

Final examination conflict: Students are responsible for ensuring that they do not have a time conflict with examinations in other courses. You are not permitted to enrol in this course if you have a time conflict with another course. NOTE: This is a preliminary web course description only. The department reserves the right to change without notice any information in this description before class start. The final binding course outline will be distributed in the first class of the semester.

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