- Field trips
- "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.
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
|Attendance/Participation||0% - 10%|
|Assignments||10% - 20%|
|Quizzes||20% - 40%|
|Labs/Demos||20% - 40%|
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 material as approved by department.
Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.