Beverage Management


This course introduces the management of beverages served in hospitality operations. Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-alcoholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowledge of beverages consumed in a hospitality operation.

  • Prerequisite:
  • Corequisite:
Class Hours 3
Lab Hours
Clinic, Coop, or Shop Hours
Credit Hours 3