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-340: Beer and Fermented Beverages: History, Cultures, and Styles

The course will further advance the students' knowledge of fermented beverages including beer, sakè and hard cider. The course will cover the chronological history of these beverages. It will also include the basics of their production as well as introducing students to different styles within each category. The class will examine consumer behavior, cultural impact and the role of brewed beverages in society. This will be done through readings, tasting, and lecture. Students will also spend some time learning about beer production in our on-campus brewery.

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: La Sommelierie: Developing and Delivering a Professional Beverage Program

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.

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: Advanced Wine Studies

Students will build upon the knowledge and competencies gained in Wine Studies. This elective course allows students to obtain more detailed information about grape varieties, grape-growing regions, and wine-producing nations of the world. Students will also enhance their base of knowledge about opportunities and challenges in the wine industry to prepare them to become more accomplished managers and leaders. Students will have opportunities to learn--and be tested on--"blind tasting" of several wines. The course may include a restaurant visit as the basis for a wine and food pairing essay, a case study analysis of a restaurant wine list chosen by each student, and written critiques of assigned readings addressing issues in the wine industry and wine culture.