Recent years have seen an explosion of new liquor brands, micro-breweries, craft beers, wine growers and wine-producing countries. The new Beverage Management concentration addresses the need for specialized managers to manage beverage programs in restaurants, banquet operations, night clubs, hotels, casinos and cruise ships. This concentration also focuses on the marketing of beverage at the retail and wholesale level and considers the challenges of beverage manufacturing operations.
This concentration includes the possibility of a one-week excursion trip in Napa Valley, in the Bordeaux area of France and possibly in the wine growing area of Australia, or in Munich, Germany for craft brewery.
Introduction to Beers, Wines and Spirits - Introduces students to the history of wine, beer and spirits and the effect of Prohibition on laws regulating the production and sale of beverages. Presents an overview of various beverage production methods including viniculture, fermentation and distillation. Examines the importance of beverage to the bottom line while stressing the importance of the merchandising of beverage products. Stresses appreciation of how wine, beer and spirits can enhance the dining experience through the tasting of various products. This course begins the preparation for the Sommelier 1 examination.
The Business of Beverage Management - Discusses the planning and design of beverage operations including the legal framework and the importance of employee training for beverage laws. Examines where and how to buy using the three-tier distribution system. Analyzes how the internet is changing the traditional distribution channels, and highlights the importance of the supplier relationships in the successful merchandising of beverages. Emphasizes inventory control including purchasing, storage, issuing, turnover and par. Outlines the elements of beverage cost control and theft prevention.
Beer and Fermentation - Introduces the methods of beer production through field trips to manufacturing facilities and classroom activities. Explores fermentation and the components and procedures used in the production of beer. Teaches how to differentiate between the various production methods to distinguish levels of quality and taste differences, as well as the service and storage of beer and pairing beers with food.
Intermediate Wines - Explains how to identify the various styles, quality levels, varietals and regional characteristics of wine from the major wine growing regions of the world to provide a more thorough understanding of the complex components of wine. Teaches proper storage and serving methods and beginning food pairing skills. This course prepares for the Sommelier 1 and Sommelier 2 examinations.
Spirits and Mixology - Introduces students to various types of spirits while immersing in the methods of distilled beverage production through field trips to manufacturing facilities and classroom activities. Students learn to distinguish levels of quality and taste and build on their knowledge of spirits to learn basic mixology skills and create signature drinks and drink menus in addition to learning how to profitably serve cocktails and spirits. Explores merchandising and harnessing the marketing power of alcoholic beverage brands. Teaches responsible alcohol service and understanding the legal ramifications of alcohol service. This course prepares for the BASSET exam and upon successful completion of the exam, students will receive BASSET Certification.
Advanced Wine Knowledge - Explains how terroir, regional wine regulations, tradition and technology affect the taste and quality of a wine. Covers the factors that influence wine styles and price and the characteristics of the principal grape varietals used in wine production. Introduces how to use the labeling terms on a bottle to deduce the style and flavor of still wines, sparkling wines, sweet wines and fortified wines produced in the key wine producing regions of the world. This course is necessary to complete the requirements to sit for the Level 2 Sommelier examination - Certified Wine Steward.
The following courses are designed specifically for the beverage management concentration student and can be taken in lieu of the Sophomore and Senior internship requirement which is a part of the BA in Hospitality Management.
Industry Stages - Encourages the exploration of various segments of the beverage industry. Students acquire knowledge on a variety of different aspects of the industry including sales, retailing, distribution, restaurants, hotels, and clubs to enhance their future studies and understanding of career choices. Includes seminar component which details product, service, merchandizing and operational aspects incorporating knowledge from introductory courses.
Excursion and Immersion - Prior to the Senior year students take an intensive, eight-day trip to an internationally renowned wine growing region to understand and absorb the wine, culture and techniques. Provides a broader perspective on wine and its place in the industry. Among the countries that may be visited are France, Germany, Switzerland, Chile and Australia.
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