Hospitality and Beverage Management

Courses

HSBV-300: Spirits and Principles of Mixology

This course incorporates theoretical and practical information about how to tend bar. Topics to be covered include the tasting of different spirits, cocktail-making theory, bartending equipment, and drink making. Students will also discuss how to create classic and modern cocktails, as well as distillation, beverage trends, and beverage history.

HSBV-305: Beverage Operations Management

This upper-level course incorporates theoretical and practical information on the organization and creation of a beverage program within the overall operation of a hospitality business. Planning topics will include concept, identification of target market, and creation of a beverage inventory. Management topics will include bar layout and operations, trend identification and product selection, costing and pricing, purchasing and inventory methods, and human resources management. Emphasis will be placed on cost-control measures for beverages, inventory, and sanitation laws and practices. In addition, responsible beverage service will be stressed in the form of a required TIPS certification.

HSBV-310: Introduction to Sake

This introductory sake course provides a foundational understanding of Japan's traditional and modern sake, covering its history, cultural significance, and essential terminology. Students will gain practical knowledge in proper service, including storage, temperature, glassware, and basic food pairing principles, as well as insight into farming and production fundamentals such as rice cultivation, polishing, water quality, and fermentation. Through guided tasting and applied learning, participants will develop the ability to identify key styles and quality indicators. Successful completion of the course leads to a Level One Sake Certification, recognizing a baseline of professional competency in sake knowledge and service.

HSBV-311: Beer History, Styles & Service

This introductory beer course provides a foundational understanding of the most popular alcoholic beverage in the world. Students will gain practical knowledge in proper service, including storage, temperature, glassware, basic food pairing principles, as well as insight into beer history, classic and emerging beer styles, and production basics. Through guided tasting and applied learning, participants will develop the ability to identify key styles and quality indicators. Successful completion of this course will prepare students to pass the Level One Cicerone Certification as a Certified Beer Server.

HSBV-365: Art and Science of Brewing

This course will give insight into the rapidly expanding world of craft brewing. Through classroom lecture and hands-on lab work in the on-campus brewery, the course will introduce students to the art and science of brewing. Students will gain a working knowledge of beer ingredients, brewing equipment, and techniques. They will also be exposed to basic organic chemistry and biology of beer. The class will give students knowledge and experience that will serve them well should they choose a beer-centric career, whether at a brewpub, in retail sales, or in general beverage management. It will also bring them to a starting point from which they could continue their education to pursue professional brewers training.

HSBV-375: Wine in Society

This course is a study of the role and responsibilities of professional sommeliers and beverage directors in the United States and around the world. Students learn about the history, evolution, and modern-day positions that define contemporary sommeliers. They also engage in service role play and practice, participate in service labs, and conduct case studies of real restaurants. Operations and management techniques are discussed, problem solving is emphasized, and beverage budgets are considered. Review of wine and beverage POS systems, inventory management, and the tools and equipment of the sommelier are all covered. This class also includes an exploration of classic and discovery wines, advanced-level tasting techniques, and exercises in food and wine pairing. Formerly titled La Sommelierie: Developing and Delivering a Professional Beverage Program.

HSBV-380: Advanced Principles of Service Management in Hospitality

This advanced-level hospitality and service management course incorporates philosophical and practical models of hospitality and service delivery systems in operations management. In order to prepare future managers and chefs on how to create a profitable "point of differentiation," the class will analyze the service delivery system from the conceptual development stages to the final measurement of guest satisfaction. The concepts of planned service-oriented organizational culture, practical and managerial frameworks, and performance measurement tools will be analyzed through the examination of case studies, literature review, and academic journal articles.

HSBV-404: Wines of the World

This course builds on the concepts from the Introduction to Wines, focusing on the major wine regions of the world and exploring the grape varieties, the terroir and the resulting expression in the wine. To that end, students will improve their systematic tasting skills to assess wine's structure and flavors for practical implementation. Formerly titled Advanced Wine Studies.