HTM 49100 - Beverage Management

Principles and practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in the hospitality industry. State of Indiana responsible alcohol service certification is required to earn course credit.

Preparation for Course
P: HTM 31000 with grade of C- or better.

Cr. 2.
Notes
Must be a minimum of 21 years of age.
Student Learning Outcomes
1. Describe the historical role of alcoholic beverages and the beverage operation in our society.
2. Describe and explain the strategies involved in management of a modern day operation selling beverage alcohol including the design and layout of the operation.
3. Identify the components necessary to manage a successful beverage operation, including purchasing and security of beverage alcohol; cost control and pricing strategies; maintaining and controlling inventory.
4. Describe how legal, ethical and social responsibilities impact the management of a beverage alcohol operation.
5. Describe the principles, policies and actions necessary to serve beverage alcohol in a responsible manner.
6. Identify the role of marketing and merchandising in the overall management of a beverage operation.
7. Identify the production methods, types of products, quality determination, merchandising and pairing with food items of fermented, distilled and brewed beverage alcohol.
8. Identify the major global wine producing regions in terms of geography, geology and climate.