SRJC Course Outlines

5/22/2024 11:31:44 PMCUL 256.8 Course Outline as of Spring 2007

New Course (First Version)
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.8Title:  BEVERAGE MANAGEMENT  
Full Title:  Beverage Management
Last Reviewed:1/23/2023

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled2.008 max.Lecture Scheduled16.00
Minimum1.00Lab Scheduled08 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total2.00 Contact Total16.00
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  32.00Total Student Learning Hours: 48.00 

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly: 

Catalog Description:
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This course is designed to provide the practical knowledge needed to manage a restaurant bar or beverage operation.

Prerequisites/Corequisites:
Completion of or concurrent enrollment in CUL 250 and CUL 250.1.


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course is designed to provide the practical knowledge needed to manage a restaurant bar or beverage operation.
(Grade Only)

Prerequisites:Completion of or concurrent enrollment in CUL 250 and CUL 250.1.
Recommended:Eligibility for ENGL 100 or ESL 100
Limits on Enrollment:
Transfer Credit:
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:Effective:Inactive:
 Area:
 
CSU GE:Transfer Area Effective:Inactive:
 
IGETC:Transfer Area Effective:Inactive:
 
CSU Transfer:Effective:Inactive:
 
UC Transfer:Effective:Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Outcomes and Objectives:
At the conclusion of this course, the student should be able to:
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Upon completion of this course, the student will be able to:
1.      Explain how to obtain an alcoholic beverage license.
2.      Apply legal and responsible alcoholic beverage service techniques
       behind the bar and in the dining room.
3.      List the essential attributes of a professional bartender
4.      Specify the responsibilities of the bar manager.
5.      Stock, maintain, and manage a basic bar inventory.
6.      Serve alcoholic beverages in accordance with professional service
       practices.
7.      Develop various types of promotions and guest merchandising
       techniques for all types of beverages.
8.      Describe considerations affecting the choice of purveyors.
9.      Describe the steps in brewing the perfect cup of coffee.
10.     Explain the role of purchasing controls.
11.     Discuss standards for product quality control.
12.     Determine product cost and gross profit.
13.     Ensure sales accountability.
14.     Define the three classifications of alcoholic beverages.

Topics and Scope
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I.  Introduction
       A. Industry trends
       B. Fitting beverages into a restaurant concept
       C. Beverage management within a restaurant
II.  Beverages in a Restaurant
       A. Alcoholic
         1. Classifications
            a. Spirits and liquor
            b. Beer
            c. Wine
         2. Alcoholic beverage licensing
       B. Coffee
       C. Tea
       D. Waters
       E. Other non-alcoholic beverages
III.  The Bar and Service Bar
       A. Physical attributes
       B. Selecting equipment and supplies
       C. How to set up
       D. Safety and sanitation
       E. Inventory management
       F. Storage needs
IV.  Beverage Service
       A.   Alcoholic
         1. Responsible alcoholic beverage service
         2. Legal responsibilities
         3. Liability and penalties
       B. Coffee
       C. Tea
       D. Waters
       E. Other non-alcoholic beverages
V.  Employee Positions
       A. Bar manager
       B. Bartender
       C. Bar back
       D. Cocktail server
       E. Barista
       F. Sommelier
VI. Employee Training
       A. Portion control
       B. Quality control
       C. Cash management
       D. Customer service
VII. Beverage Marketing
       A. Types of promotions
       B. Merchandising
       C. Target marketing
       D. Entertainment
VIII. Purchasing
       A. Selecting purveyors
       B. Purchasing controls
       C. Rotation and storage
       D. Inventory
       E. Product quality control
IX. Financial Operations
       A. Product Cost
       B. Cost controls
       C. Pricing
       D. Gross profit
       E. Sales accountability

Assignments:
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1. Reading: 5-15 pages per week.
Writing assignments:
2. Write a 1-2 page description of the legal responsibilities of alcoholic
beverage servers.
3. Write 1-2 pages explaining the correct way to brew coffee and tea.
4. Write a job description and a classified advertisement for beverage
service personnel.
5. Interview a local bar owner about effective business practices. Write a
2-3 page summary.
Problem solving assignments:
6. Research the most popular alcoholic beverage brands, their use, cost,
and pricing. Develop a sample bar inventory.
7. Create a timeline to set up a bar in a new restaurant.
8. List proven methods to control beverage costs.
9. Outline a labor schedule for maximum cost control, service and
profitability
Examinations:
10. 2-4 quizzes and 1 final exam.

Methods of Evaluation/Basis of Grade.
Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.Writing
20 - 30%
Listed writing assignments
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Bar inventory; timeline; beverage cost control.
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
0 - 0%
None
Exams: All forms of formal testing, other than skill performance exams.Exams
40 - 50%
Multiple choice, True/false, Matching items, Completion, Essay; Short answer.
Other: Includes any assessment tools that do not logically fit into the above categories.Other Category
10 - 20%
Attendance/Participation


Representative Textbooks and Materials:
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Instructor prepared materials.

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