BEVERAGE MANAGEMENT COURSE DESCRIPTION: This course involves the systematic study of alcoholic beverages, emphasizing the costing and proper service of alcoholic beverages, as well as using alcoholic beverages as a complement to food. COURSE: HMR 255-d01 SPRING 2013 CREDITS: 3, offered in WDC 310 TEXT: HOURS: The Bar & Beverage Book, (5 th ed.) by Katsigris & Thomas 12:45-2:15 P.M. Tuesdays and Thursdays INSTRUCTOR: Dr. Scott Dahlberg Ed.D. 410-572-8719 sdahlberg@.worwic.edu Office Hours: FINANCIAL AID/SCHOLARSHIPS: www.fafsa.ed.gov REFERENCES: 8:30-9:00 a.m. MW 9:30 11:30 a.m. TR The following are some of the texts to be used in class that you are not required to purchase: Herbst, R. & Herbst, S.T.(1995). Wine Lover s Companion. Hauppauge, NY: Barron s. Owen, T. (1997). Wine, Beer, & Spirits, The Concise Guide. Sarasota, FL: Copasetic Publications. Plotkin, R. (1993). The Bartender's Companion. Tucson, AR: P.S.D. Publishing Co. Sharp, A. (1995). Winetaster's Secrets. Totonto: Warwick Publishing. Schmid, A.W.A.(2004). The hospitality manager s guide to wine, beers, and spirits. Upper Saddle River, NJ: Prentice Hall. Simonetti-Bryan, J. (2010). The everyday guide to wine. Chantilly, VA: The Great Courses. Skinner, M. (2005). Thirsty Work. Toronto: Running Press.
COURSE OBJECTIVES: Upon completion of this course the student should be able to: Course Objectives Assessment Goals Assessment Strategies 1. Recognize potential problems associated with a. describe how alcohol affects the human body serving alcoholic beverages b. describe the signs of alcohol abuse and the ways of handling customers c. understand alcohol related laws and the responsibility of the establishments serving these beverages & Media assignment 2. Design a bar that could be in a fine dining restaurant: create a wine and beer menu for that restaurant: and describe the demographics of the people this restaurant desires as customers 3. Comprehend mixology to the extent that you could assist a bartender when necessary: interview applicants for a bar position: and recognize when typical procedures at a bar are not being followed 4. Describe sensory characteristics of wine and assist customers in matching wine with food. a. recognize the characteristics of a bar designed for maximum efficiency. b. determine the bar name, theme, and typical customer at this establishment Beverage c. create a wine list according to the rules management discussed in class project d. create a spirit and beer list that conforms with considerations discussed in class. e. design signature drinks intended to be popular with your typical customer a. describe the process of fermentation and distillation b. categorize liquor varieties and popular brands served in liquor establishments c. stock a bar with the correct: equipment, Students will liquor, mixing ingredients, glassware, and prepare garnishes typically found in bars simulated d. demonstrate skill at mixing popular drinks in the drinks and cocktails. WDC bar e. demonstrate how to make summer drinks typically offered in pool bars on the eastern shore a. classify wine according to type and distinguishing characteristics b. describe how to properly serve wine c. match the correct wine with the correct food d. understand a wine label e. explain how to properly store wine f. demonstrate the ability to correctly price wine
5. Utilize beer in a restaurant and/or bar 6. Purchasing and properly storing alcoholic beverages 7. Establish operational controls through proper costing techniques 8. Adhere to federal and state regulations regarding the sale of alcoholic beverages COURSE CONTENT: Lectures 1-3 Lectures 4 8 a. understand market trends affecting today s brewing industry b. describe the various types and styles of beer c. describe the proper care of can, bottle and draft beer d. describe how to properly serve beer e. demonstrate the ability to correctly price beer a. decide what, when, where, and how much liquor, wine, and beer to purchase. b. establishing par and stock levels for a bar c. understand the proper storage of alcohol products d. conduct a physical inventory of the alcohol supplies e. determine inventory value and turnover rate a. properly price drinks b. explain policies and procedures commonly seen in bar operations c. standardize glassware and recipes d. maintain accurate sales records and inventory controls e. control for improper pouring at the bar and theft a. Understand the laws regarding record keeping, minors, intoxicated patrons, hours of operation, empty bottles, etc. b. train employees as pertaining to beverage laws Introductory material and bar equipment and design Chapter 3, pp. 93-114, and Chapter 4 Spirits and Mixology Chapters 5, 10, 11. DVD Distilleries History Chan. Lectures 9-16 Wine Chapters 6 & 7 Will include excerpts of the DVD s The Everyday Guide to Wine with Jennifer Simonetti-Bryan. Selections from 24 lectures (each 30 minutes) from The Teaching Company. midterm exam: March 12, 2013 Lectures 17 & 18 Beer Chapter 8. videotape Miller Brewing
Lectures 19-22 Beverage management and costing Chapters 13 & 14 Lecture 23 Regulations and Ethics Chapter 16 Lectures 24-25 Review MEDIA CENTER ASSIGNMENT: One three page (typed, font size 10, & double spaced) paper on alcohol abuse. Include a title page and a reference page listing at least 3 articles from the college databases. BEVERAGE MANAGEMENT PROJECT: Design a wine list using between 25 and 35 wines according to the rules discussed in class. Create 6 signature drinks that match the theme of your establishment. Type a 1 page description of your establishment and your typical customer. Design a beer list using between 12 and 15 beer selections. Design a drink menu that consists of your signature drinks, any featured liquor brands, and the beer list you have created. QUIZZES: May or may not be announced and usually cannot be made up unless circumstances are such that the instructor allows the makeup. DATES TO NOTE: Joint County Dinner Meeting: February 27, 2013 Ocean City Trade Show: March 3 & 4, 2013 Spring Break: March 4 th - 8 th, 2013 Dessert Theater: March 15-16, 2013 WWCC Job Fair and Career Expo: March 20, 2013 Early registration for Summer and Fall Classes begins: March 25 th Last day to withdraw: March 27, 2013 Commencement: 7p.m. May 7, 2013 FINAL EXAMINATION: TUESDAY, APRIL 23, 2013 from 12 NOON 2:00 P.M. CLASS INFORMATION Students are responsible for the assigned chapters even if time constraints result in the information not being covered in class. Laptop computers are allowed only in the back row of the classroom to prevent them from being a distraction for the other students and the professor. Students must supply their own calculators. Not cell phone calculators Cell phones must be used outside of class and set to vibrate or turned off during class. Text messaging in class will result in loss of class attendance points BLACKBOARD: Blackboard is used as a supplementary site in this course. Therefore, you need to have access to a computer with an Internet connection (MTC 200, AAB 217, HH 100, GH 204, WDC 305). Go to the Wor-Wic home page, find Quick Links (top-right) and click on Blackboard login. Enter your Wor-Wic user ID and password.
METHODS OF EVALUATION: Category Weight Points Attendance, homework, media center assignment, and quizzes 25% Attendance = 50, Media center assignment = 50, Homework & quizzes = open Major Project 15% wine list = 30, signature drinks &, beer list = 30, & description of bar and desired customer = 40 Midterm exam 20% 100 Final exam 40% 100 Total 100% ATTENDANCE POLICY: Two points will be awarded for each class attended. Points awarded for classes attended late will be at the discretion of the instructor. GRADING: A 100-90 B 89-80 C 79-70 D 69-60 F 59-0 ACADEMIC HONESTY POLICY: Academic honesty is expected of all students. This includes both cheating and plagiarism (look up definitions if unclear). Students caught violating this policy risk receiving an "F" representing the lowest percentage score for the exam or assignment in question. Student appeals are possible by referring the alleged violation to the student-faculty disciplinary committee as explained in the catalog appendix. ATTENTION: In the event of a flu epidemic or other emergency that results in the suspension of classes, faculty will be communicating with students about their courses and course requirements, such as assignments, quiz and exam dates, and class and grading policies, via faculty websites or Blackboard. Students will be responsible for completing all these assignments in accordance with class policies. Information about the resumption of classes will be communicated via the College's website and email system. GOOD LUCK THIS SEMESTER!! I LOOK FORWARD TO WORKING WITH YOU.