CULI 1470 - Beverage Management

4.5 Credits

Students discuss beverage fundamentals of wine, beer, sprits, and zero-proof drinks by exploring beverage industry segments and consider the techniques utilized in each. In addition, students execute and develop recipes for mixed beverage ingredients that are used in the guest-centered lab.

Pre/Corequisite: (1) CULI 1460 must be completed prior to or at the same time as this course.

Lecture Hours: 3.5
Lab Hours: 3.0
Internship Hours: 0.0
Clinical or Practicum Hours: 0.0

Course Objectives

Develop comprehensive knowledge of the role the beverage industry plays within the hospitality industry and discuss management techniques that enable a safe and productive work environment.
Identify information in the production, history, and service of various beverages.
Determine necessary equations and procedures for maintaining beverage controls and meet purchasing and pricing needs.
Experience beverage industry relevant businesses to gain an awareness of various beverage production methods.
Create standard operating procedures for utilizing product and implementing forms into a beverage program in the guest-centered lab.
Execute beverage components from standardized recipes

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