12/21/2024 8:06:53 PM	CUL 256.8 Course Outline as of Fall 2023	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  CUL 256.8	Title:  BEVERAGE MANAGEMENT
Full Title:  Beverage Management
Last Reviewed:1/23/2023

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	1.50	Lecture Scheduled	1.50		17.5 max.	Lecture Scheduled	26.25
Minimum	1.50	Lab Scheduled	0		8 min.	Lab Scheduled	0
		Contact DHR	0			Contact DHR	0
		Contact Total	1.50			Contact Total	26.25
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  52.50

Total Student Learning Hours: 78.75

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:

In this course, students will be introduced to managing a variety of beverage operations including buying, selling, and serving both alcoholic and non-alcoholic beverages: beer, wine, spirits, coffee, and tea.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement in AB705 mandates.

Limits on Enrollment:

Schedule of Classes Information
Description:

In this course, students will be introduced to managing a variety of beverage operations including buying, selling, and serving both alcoholic and non-alcoholic beverages: beer, wine, spirits, coffee, and tea.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement in AB705 mandates.
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

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Create policies and procedures for developing a profitable beverage program in a restaurant operation.

2. Explain industry standards of purchasing, inventory, sales, and service of alcoholic and non-alcoholic beverages in compliance with state and federal regulations.

 

Objectives:

At the conclusion of this course, the student should be able to:

1. Discuss various alcoholic and non-alcoholic beverages served and sold in a restaurant.

2. Apply legal and responsible alcoholic beverage service techniques behind the bar and in the dining room.

3. Specify the responsibilities of a beverage manager and the duties of professional staff.

4. Discuss professional beverage service practices.

5. Develop various types of promotions and merchandising strategies for a beverage operation.

6. Calculate product cost and gross profit.

7. Ensure sales accountability.

Topics and Scope

I. Introduction

    A. Beverage industry trends

    B. Beverage management strategies within a restaurant

         1. Concept

         2. Cuisine

         3. Customer

II. Beverages in a Restaurant

    A. Alcoholic

         1. Spirits

         2. Beer

         3. Wine

         4. Other alcoholic beverages

    B. Non-Alcoholic

         1. Coffee

         2. Tea

         3. Other non-alcoholic beverages

III. Restaurant Beverage Operations

    A. The regulatory environment

         1. Licensing

         2. Laws and liability

    B. Purchasing

         1. Types of products, equipment, and supplies

         2. Types of purveyors

         3. Purchasing controls

         4. Product quality control

    C. Marketing

         1. Types of promotions

              a. Internal

              b. External

         2. Menus and merchandising

         3. Target marketing

    D. Financial

         1. Product Cost

         2. Cost controls

         3. Pricing

         4. Gross profit

         5. Sales accountability

IV. Beverage Sales and Service

    A. Responsible alcoholic beverage service

    B. Sales vehicles

    C. Suggestive selling

    D. Service technique

    E. Customer service

V. Employee Positions

    A. Management

    B. Service personnel

VI. Employee Training

    A. Portion control

    B. Quality control

    C. Customer service

Assignments:

1. Weekly reading (5-10 pages)

2. Weekly written summary of the guest speaker's topics

3. Written critique of a beverage menu regarding product content, and graphic design elements (1)

4. Final project: observe and write a critique of a local food and beverage establishment's beverage sales and service operation (2-3 pages)

5. Perform calculations to determine a beverage's cost, mark up, price, and profit

6. Written discussions on a variety of topics (3-4)

7. Quizzes (3-4)

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 40 - 60%
Speaker's summaries; critique of beverage menu; written discussions; final project
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Beverage's cost, mark up, price, and profit calculations
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 20 - 40%
Quizzes
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 10 - 20%
Attendance and participation

Representative Textbooks and Materials:

Instructor prepared materials

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