HSM-2040 Bar and Beverage Management

Credits 3
This course explains how to manage the beverage component of a restaurant, bar, hotel, country club and any operation that serves beverages. It provides the history of the beverage industry and information on equipping, staffing, managing, and marketing beverages within an establishment. Students will explain the requirements associated with permits and licenses, regulations regarding equipment, design, sanitation guidelines, labor laws and employment of personnel. Other points of interest focus on the understanding of cost and profits, responsible service and business practices.
Prerequisite(s): HSM-1510.
Course Outcomes

List the components of responsible alcohol service
Identify aesthetic and functional considerations of a beverage operation
Describe the necessary skills of the various types of bar personnel
List concerns with regard to beverage service
Describe techniques of server intervention and monitoring alcohol consumption
Outline requirements for the county, state, and federal licenses and permits
Identify business principles to a bar and beverage operation