The course was created to introduce the student to the concepts of the beverage industry with an emphasis on management. Standards of hospitality operation will be covered as well as a brief overview of the products of the alcohol industry: wine, beer, and spirits. The course will teach the student how to analyze alcoholic products and identify basic styles. Introduction to history, and methods of production for a variety of wine, beer, spirits, and other beverages. Sensory analysis, product knowledge, service techniques, sales, and alcohol service related to the hospitality industry.
Key concepts covered include:
- Be able to identify how the history of wine, distilled, and brewed beverages has impacted today’s hospitality industry
- Be able to discuss, compare and differentiate the methods used in the production of wine, beer, spirits, and other beverages.
- Identify, utilize and implement beverage handling, storage, service techniques, sales and alcohol service methods utilized in the hospitality industry.
- Be able to define and utilize the terms that are common to the beverage industry.
- Have acquired through sensory analysis a broad product knowledge including the physical attributes of sight, smell, taste, and mouth feel in order to be able to identify, compare and contrast both product attributes and flaws.
- Identify those important attributes that contribute to consumer appreciation of fine wine, distilled spirits and brewed beverages served in the hospitality and beverage industry