Curriculum Guideline

Beverage Management

Effective Date:
Course Code
HOSP 2255
Beverage Management
Hospitality Management
Commerce & Business Administration
Start Date
End Term
Semester Length
15 Weeks X 4 Hours per Week = 60 Hours
Max Class Size
Contact Hours
Lecture: 2 Hours Seminar: 2 Hours Total: 4 Hours
Method Of Instruction
Methods Of Instruction
  • Lecture/Discussion/Seminar
  • Field trips
  • Labs
Course Description
This course is an overview of the wine, liquor and beer industry as it pertains to the operation and management of a beverage service facility. The course provides a systematic approach to beverage knowledge and operations with emphasis on management, operational controls and the basic skills necessary to assist in a bar operation.
Course Content


  • "Serving it Right" Server certification
  • The manufacturing process of wine, beer and spirits.
  • Management practices for an effective beverage service operation, with emphasis on directing, supervising, scheduling, disciplining and controlling.
  • Wine production, classification, service and pairings
  • Marketing and merchandising strategies in the beverage department
  • Effective bar operation and management



  • Proper use of bar tools, equipment and glassware.
  • Preparation and service of a variety of cocktails using these methods.
  • Proper wine service.
  • How to taste and analyze wine.              
Learning Outcomes

Students will be able to:

  • Identify the physical components of a beverage operation including the bar itself, and the equipment, tools, staff and ambience and layout considerations
  • Define and classify various types of spirits, liqueurs, wines and beers
  • Prepare and serve different kinds of beers, wines, mixed drinks and spirits common to bar operations in appropriate glassware and garnish
  • Explain the  production process of alcoholic beverages
  • Describe the role, function and activities of marketing within the beverage department
  • Describe BC Liquor law and regulations and the principles of responsible beverage service
  • Develop, plan, and evaluate beverage menus and wine lists
  • Define the role of management within the beverage department
  • Communicate the principles and procedures involving purchasing, receiving, storing, issuing and inventory of alcoholic beverages
Means of Assessment
Attendance   0% - 10%
Assignments       10% - 20%
Quizzes 20% - 40%
Labs/Demos 20% - 40%
Final           30%
Total         100%




Textbook Materials

Textbooks and Materials to be Purchased by Students:


Albert W.A. Schmidt . The Hospitality Managers Guide to Wines, Beers and Spirits.


Morelli, Carmine. A Guide to Bartending Recipes.


or similar textbooks decided by instructor.