SRJC Course Outlines

10/27/2020 8:25:27 AMCUL 256.8 Course Outline as of Fall 2020

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.8Title:  BEVERAGE MANAGEMENT  
Full Title:  Beverage Management
Last Reviewed:2/3/2020

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum1.00Lecture Scheduled1.0017.5 max.Lecture Scheduled17.50
Minimum1.00Lab Scheduled06 min.Lab Scheduled0
 Contact DHR0 Contact DHR0
 Contact Total1.00 Contact Total17.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  35.00Total Student Learning Hours: 52.50 

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 gives the student an introduction to managing a variety of beverage operations including buying, selling and serving both alcoholic and non-alcoholic beverages. Beer, wine, spirits, coffee and tea; businesses serving these products; purchasing, pricing and cost controls; customer service; and the legal and regulatory environment will be discussed.

Prerequisites/Corequisites:


Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description: Untitled document
This course gives the student an introduction to managing a variety of beverage operations including buying, selling and serving both alcoholic and non-alcoholic beverages. Beer, wine, spirits, coffee and tea; businesses serving these products; purchasing, pricing and cost controls; customer service; and the legal and regulatory environment will be discussed.
(Grade Only)

Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on 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:
Upon completion of the course, students will be able to:
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1. Create policies and procedures for developing a profitable beverage program in a restaurant operation.
2. Demonstrate industry standards of purchasing, inventory, sales and service of alcoholic and non-alcoholic beverages in compliance with state and federal regulations.
 

Objectives: Untitled document
Students 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.   Learn professional service practices.
6.   Develop various types of promotions and guest merchandising techniques for all types of
      beverages.
7.   Describe considerations affecting the choice of purveyors.
8.   Describe the steps in brewing the perfect cup of coffee.
9.   Explain the role of purchasing controls.
10. Discuss standards for product quality control.
11. Determine product cost and gross profit.
12. Ensure sales accountability.
13. 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
              i. Spirits and liquor
              ii. Beer
              iii. Wine
         2. Alcoholic beverage licensing  
     B. Coffee
    C. Tea
    D. Other non-alcoholic beverages
III. Beverage Service
    A. Alcoholic
         1. Responsible alcoholic beverage service
         2. Legal responsibilities
         3. Liability and penalties
    B. Coffee
    C. Tea
    D.  Other non-alcoholic beverages
IV. Employee Positions
    A. Bar manager
    B. Bartender
    C. Bar back
    D. Cocktail server
    E. Barista
    F. Sommelier
V. Employee Training
    A. Portion control
    B. Quality control
    C. Cash management
    D. Customer service
VI. Beverage Marketing
    A. Types of promotions
    B. Merchandising
    C. Target marketing
VII. Purchasing
    A. Selecting purveyors
    B. Purchasing controls
    C. Rotation and storage
    D. Product quality control
VIII. Financial Operations
    A. Product Cost
    B. Cost controls
    C. Pricing
    D. Gross profit
    E. Sales accountability

Assignments:
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1. Reading (5-10 pages per week)
2. Write a weekly summary of the guest speaker's topics, detailing the business operation and
    the products represented
3. Critique a local food and beverage establishment's beverage sales and service operation in
    a 2-3 page written summary
4. Perform calculations to determine a beverage's cost, mark up, price, and profit
5. 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
30 - 50%
Speaker's reports; business operation critique
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
10 - 20%
Calculate beverage's cost, mark up, price, and profit
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
30 - 50%
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:
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Instructor prepared materials

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