HOSP 140 - Beverage and Beverage Control

Credit Hours: 3
Lecture Hours: 2
Laboratory Hours: 2

Prerequisite(s): None

Restriction(s): None

Corequisite(s): None

Students are exposed to the identification, history, manufacture, and use of malted beverages, wines, and distilled spirits as well as to how, when, and where they relate to a beverage operation. Purchasing and control of a bar inventory and legal, moral, and social obligations of proper beverage service are also covered. Laboratory sessions allow for demonstration and practice of correct procedures of mixology.

Student Learning Outcomes of the Course:

Demonstrate knowledge of the history of alcohol and its impact on society and bar development
Differentiate an understanding of alcohol products and how they are produced
Identify knowledge of bar equipment, glassware, and service standards
Document understanding of managerial controls through application of standard operating procedures
Recognize and apply available and emerging technologies 6. Adhere to classroom polices and demonstrate/exhibit professional behavior