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HRI 210 Beverage Management

This course introduces a variety of beverages: wine, beer, distilled beverages, and low and nonalcoholic beverages. Topics include management of beverage facilities and equipment, purchasing functions, effective writing of beverage lists, internal control, cost control, and alcoholic beverage service. At the conclusion of the course, students take the ServSafe Alcohol Certification Exam.

Credits

3

Prerequisite

Prerequisite: HRI 101 or CUL 121

See Course Syllabus

Course Number and Title:

HRI 210 Beverage Management

Campus Location

  • Dover
  • Georgetown
  • Stanton
  • Wilmington

Prerequisites

Prerequisite: HRI 101 or CUL 121

Course Credits and Hours

3 credit(s)

3 lecture hours/week

0 lab hours/week

Course Description

This course introduces a variety of beverages: wine, beer, distilled beverages, and low and nonalcoholic beverages. Topics include management of beverage facilities and equipment, purchasing functions, effective writing of beverage lists, internal control, cost control, and alcoholic beverage service. At the conclusion of the course, students take the ServSafe Alcohol Certification Exam.

Additional Materials

None

Required Text(s)

Obtain current textbook information by viewing the campus bookstore - https://www.dtcc.edu/bookstores online or visit a campus bookstore. Check your course schedule for the course number and section.

Disclaimer

None

Core Course Performance Objectives (CCPOs)

  1. Describe the overall beverage industry, including its history and its current state, as well as its future outlook in various hospitality venues. (CCC 1; PGC 4, 6)
  2. Summarize the legal controls and the typical issues and consequences that relate to the beverage industry and responsible alcohol service. (CCC 1, 2, 3, 4, 6; PGC 4, 6)
  3. Distinguish among the categories of alcoholic beverages, including variety, origin, ingredients, method of production, and trends on menus. (CCC 1, 5; PGC 4, 6)
  4. Describe typical bar personnel and management functions, bar operations, bar types, bar equipment, and the creation and maintenance of a bar business. (CCC 1, 2, 3, 6; PGC 1, 3)
  5. Analyze and develop beverage purchasing and pricing strategies, and document proper beverage storage techniques. (CCC 1, 2, 5, 6; PGC 4, 6)
  6. Describe beverage employee activities related to hiring, training, customer service, inventory, and theft control. (CCC 1, 2, 3, 4, 6; PGC 4, 6)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

Measurable Performance Objectives (MPOs)

Upon completion of this course, the student will:

  1. Describe the overall beverage industry, including its history and its current state, as well as its future outlook in various hospitality venues.
    1. Discuss the cultural history and importance of alcohol in religious rites, ceremonies, medical treatment, meals, and philosophy.
    2. Recognize the impact of prohibition on the bar industry.
    3. Discuss the fundamentals of planning a bar and beverage operation.
    4. Identify the types of businesses that comprise today's beverage service industry.
  2. Summarize the legal controls and the typical issues and consequences that relate to the beverage industry and responsible alcohol service.
    1. Discuss alcohol law and the responsibility and liability of the seller and the server.
    2. Describe the role of the liquor authority and laws restricting alcohol service.
    3. Define third party liability and dram shop laws, and explain how they affect the beverage industry.
    4. Identify recognition and prevention of intoxication and how alcohol affects the body.
    5. Discuss acceptable forms of identification and verification.
    6. Simulate through role playing how to handle difficult situations with respect to intoxicated guests, potentially violent situations, and illegal activities.
    7. Discuss methods for establishments to educate consumers and to uphold a reputation as a responsible beverage service business.Prepare to take the ServSafe® Alcohol Certification Exam.
  3. Distinguish among the categories of alcoholic beverages, including variety, origin, ingredients, method of production, and trends on menus.
    1. Distinguish between fermented and distilled beverages and identify them.
    2. Describe the roles of yeast, sugar, and temperature on the fermentation process.
    3. Explain the production method of distilled spirits, wines, and beer.
    4. Discuss alcohol content and labeling conventions.
    5. Demonstrate service techniques and practices of suggestive selling.
    6. Select the types of beverages that fit the clientele and concept.
  4. Describe typical bar personnel and management functions, bar operations, bar types, bar equipment, and the creation and maintenance of a bar business.
    1. Discuss concept development and market feasibility.
    2. Discuss the proper amount of ice, drink level, standard portions, variations of drinks, and the principal methods of dispensing liquor.
    3. Discuss the beverage manager's responsibilities and functions.
    4. Discuss why proper equipment is necessary for a successful operation, and identify typical bar equipment.
    5. Discuss the importance of equipment upkeep and maintenance.
    6. Describe mixology, menus, and service.
    7. Discuss standardizing drink size, recipes, and glassware.
    8. Identify the most popular cocktails, brands, and trends.
    9. Describe how brand recognition affects the customer.
    10. Identify technology at the bar.
  5. Analyze and develop beverage purchasing and pricing strategies, and document proper beverage storage techniques.
    1. Discuss the typical goals and strategies for purchasing and procurement.
    2. Describe what, when, where, and how much liquor, beer, and wine to buy.
    3. Decide what to look for when selecting suppliers and examining their prices and discounts.
    4. Identify par stock levels and category management.
    5. Describe supplier relationships.
    6. Discuss the various concerns related to the storage of beer, wine, and distilled spirits.
    7. Describe the role of beverage pricing for various operational settings.
    8. Calculate drink cost, establish selling price, and describe the most common pricing methods.
    9. Calculate beverage cost percentage.
    10. Discuss profit goals based on budgetary figures.
  6. Describe beverage employee activities related to hiring, training, customer service, inventory, and theft control.
    1. Describe the roles of the various staff positions in a beverage operation.
    2. Explain how to supervise employees to avoid legal pitfalls.
    3. Discuss inventory and issuing of alcoholic beverages.
    4. Describe issues with internal theft in beverage operations.
    5. Explain the flow of products through the operation and ways to control theft at each point.
    6. Identify a control system for detecting and measuring shrinkage.
    7. Explain a system of sales records and cash control.

Evaluation Criteria/Policies

The grade will be determined using the Delaware Tech grading system:

90-100 = A
80-89 = B
70-79 = C
0-69 = F
Students should refer to the Catalog/Student Handbook for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Final Course Grade

Calculated using the following weighted average

Evaluation Measure

Percentage of final grade

Quizzes, Homework, Journal (Formative)

5%

Tests (Equally Weighted, Summative)

25%

Final Comprehensive Exam (Summative)

20%

Assignments: (Summative)

Beverage Trend

Spirits Presentation

 

5%

10%

Beverage Management Project (Summative)

15%

ServSafe Responsible Alcohol exam (Summative)

Delaware Commissioner’s Rules’ Test (Summative)

15%

5%

TOTAL

100%

Program Graduate Competencies (PGCs are the competencies every graduate will develop specific to his or her major)

  1. Utilize management roles and interpersonal skills to lead/manage first level employees in a hospitality setting.
  2. Prepare food and beverage menus for a variety of hospitality requirements considering price, quality, and selection.
  3. Utilize knowledge of facilities management to aid in decision making.
  4. Perform cost calculations and apply to decision making situations pertaining to factors of production.
  5. Evaluate levels of food safety and sanitation to maintain a safe and sanitary work environment.
  6. Integrate professional, ethical and legal standards into business practice.
  7. Employ the various theories of management and marketing in a business.

Core Curriculum Competencies (CCCs are the competencies every graduate will develop)

  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Students in Need of Accommodations Due to a Disability

We value all individuals and provide an inclusive environment that fosters equity and student success. The College is committed to providing reasonable accommodations for students with disabilities. Students are encouraged to schedule an appointment with the campus Disabilities Support Counselor to request an accommodation needed due to a disability. The College's policy on accommodations for persons with disabilities can be found in the College's Guide to Requesting Academic Accommodations and/or Auxiliary Aids Students may also access the Guide and contact information for Disabilities Support Counselors through the Student Resources web page under Disabilities Support Services, or visit the campus Advising Center.

Minimum Technology Requirements

Minimum technology requirements for online, hybrid, video conferencing and web conferencing courses.

Academic Integrity

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Attendance

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Cell phone/Electronic Device

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Tuition Adjustment Policy

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