This course is a study of the role and responsibilities of professional sommeliers and beverage directors in the United States. 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.
For MPS in Wine and Beverage Management students: Residency One--Viticulture, Viniculture, Orientation, and Cohort Formation (MWBM-501A), Global Wine Business Operations (MWBM-500), The New World--Southern Hemisphere (MWBM-530)
For MPS in Culinary Arts students: Residency I, Orientation and Cohort Formation (MCUL-501A), The History and Culture of Cuisine and Restaurants (MCUL-500), Sustainable Agriculture (MSFS-530), Restaurant Internship Experience I (MCUL-502A1)
For MPS in Wine and Beverage Management students: The New World--Southern Hemisphere (MWBM-530)
For MPS in Culinary Arts students: Real Estate, Capitalization, and Partnership Strategies for the Restaurateur (MFBS-570), Restaurant Internship Experience I (MCUL-502A2)