11/21/2024 10:27:49 AM	WINE 132.2 Course Outline as of Fall 2024	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  WINE 132.2	Title:  TASTING ROOM MANAGEMENT
Full Title:  Tasting Room Management
Last Reviewed:4/27/2020

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	2.00	Lecture Scheduled	1.25		17.5 max.	Lecture Scheduled	21.88
Minimum	2.00	Lab Scheduled	2.50		4 min.	Lab Scheduled	43.75
		Contact DHR	0			Contact DHR	0
		Contact Total	3.75			Contact Total	65.63
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  43.75

Total Student Learning Hours: 109.38

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

Catalog Description:

Development of skills to manage a wine tasting room including hiring, training and firing, personnel management, budgeting and monitoring fiscal performance.

Prerequisites/Corequisites:
Course completion of WINE 132.1 or one year experience working in a commercial wine tasting room; AND minimum age 21 or older

Recommended Preparation:
Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent AND Course Completion of WINE 1 (or VIT 1), WINE 3 (or WINE 42.1), AND WINE 111.1 (or WINE 111.2)

Limits on Enrollment:
Age 21 or older

Schedule of Classes Information
Description:

Development of skills to manage a wine tasting room including hiring, training and firing, personnel management, budgeting and monitoring fiscal performance.

(Grade or P/NP)
Prerequisites:Course completion of WINE 132.1 or one year experience working in a commercial wine tasting room; AND minimum age 21 or older
Recommended:Eligibility for ENGL 100 OR EMLS 100 (formerly ESL 100) or equivalent AND Course Completion of WINE 1 (or VIT 1), WINE 3 (or WINE 42.1), AND WINE 111.1 (or WINE 111.2)
Limits on Enrollment:Age 21 or older
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. Effectively perform unsupervised management of a commercial wine tasting room.

2. Demonstrate professionalism in hiring, training, firing and evaluating performance of tasting room employees.

3. Budget for and monitor profitability of a wine tasting room.

 

Objectives:

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

1. Identify skills required in tasting room employees.

2. Hire, train and incent employees to provide excellent customer service and close sales of wine and wine club

    memberships.

3. Counsel employees when performance improvement is needed.

4. Maintain strong team morale in the tasting room.

5. Create a complete budget for a tasting room and set profitability goals.

6. Monitor performance of the tasting room relative to goals and make changes when needed.

Topics and Scope

I. Tasting Room Management

     A. Good hiring and firing practices

    B. Effective employee training

    C. Effective team management

    D. Leadership and communication skills

II. Sales and Merchandising   

     A. Merchandising best practices

    B. Sales training for employees

III. Performance and Evaluation

    A. Development of incentive programs

    B. Employee performance measurement techniques

    C. Motivating, measuring, and rewarding behaviors

    D. Debriefing employee evaluations

IV. Planning Budgeting and Goal Setting

    A. Analyzing sales reports

    B. Managing sales fluctuations

    C. Preparing a daily income and expense budget

 

 

Concepts presented in lecture are applied and practiced in lab.

Assignments:

Lecture-Related Assignments:

1. Periodic written reports (2-3 one-page reports)

2. Reading of instructor provided materials (10-20 pages per week)

3. Written analysis of daily operating income and expense compared to budget

4. Prepare tasting room budget

5. Quiz(zes) (1-5)

6. Final exam

 

Lab-Related Assignments:

1. Work-based Scenario Activities:

    A. Supervise employees in all roles in an operating tasting room

    B. Mock employee hiring, firing, training, counseling and evaluation sessions

    C. Verbal or written analysis of employee morale issues

2. Analyze and prepare strategy to correct sales shortfalls

3. Self-evaluation

4. Customer problem intervention as needed

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 5 - 20%
Periodic reports, tasting room budget, analysis of daily operating income and expense compared to budget
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 15 - 55%
Analyze and prepare strategy to correct sales shortfalls, customer problem intervention as needed
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 15 - 55%
Work-based scenario activites, analysis of daily operating income and expense compared to budget
Exams: All forms of formal testing, other than skill performance exams.		Exams 10 - 30%
Quiz(zes) and final exam
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 5 - 20%
Participation, professionalism, self-evaluation

Representative Textbooks and Materials:

Instructor prepared materials

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