SRJC Course Outlines

8/19/2019 10:23:58 PMCUL 256.8 Course Outline as of Fall 2015

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  CUL 256.8Title:  BEVERAGE MANAGEMENT  
Full Title:  Beverage Management
Last Reviewed:10/27/2014

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 is designed to provide the practical knowledge needed to manage a restaurant bar or beverage operation.

Prerequisites/Corequisites:


Recommended Preparation:

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:
Recommended:
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:
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Students will be able to:
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
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. 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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Reading:
1.  5-15 pages per week.
 
Writing assignments:
1.  Compare beverage lists from different establishments to identify pricing strategies, design elements, and product offerings in a 2-3 page summary.
2.  Critique a local food and beverage establishment's beverage sales and service operation in a 2-3 page summary.
 
Problem solving assignments:
1.  Perform calculations to determine a beverage's cost, mark up, price, and profit.
2.  List proven methods to control beverage costs.
3.  Outline a labor schedule for maximum cost control, service, and profitability
4.  Count and calculate a typical bar inventory.
 
Examinations:
1.  2-4 quizzes.
2.  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%
Cost controls; beverage list comparison, operation critique.
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Calculations of cost and profit; labor schedule.
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%
Quizzes and final exam; 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 and participation.


Representative Textbooks and Materials:
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Instructor prepared materials.

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