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Nov 06, 2024
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HOSP 251 - Spirits and Bar Management
PREREQUISITES: HOSP 151 - Introduction to Wine Service , HOSP 152 - Introduction to Beer Service , and HOSP 153 - Sensory Analysis . Proof of at least 21 years of age.
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 3
DATE OF LAST REVISION: Fall, 2012
This course provides an overview of classic spirits of the world, their history, and their modern production methods also are reviewed. Students practice mixology, training, and evaluation in bartending skills through the classroom laboratory.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- List the seven major distilled spirits and distinctive production areas of the world
- Explain the specifics of the main spirits of the world.
- Explain the complexities of mixed drinks.
- Create specialty mix drinks using the art and science of Mixology
- Explain and execute the standards of bar service.
- Explain the processes of fermentation and distillation.
- Demonstrate knowledge of hiring, training, and scheduling of staff.
- Demonstrate proper controls including purchasing, receiving, storage, issuing, drink pricing and bottle pricing.
- Know how to set up a bar including proper design, equipment, and supplies.
- Know how to develop a marketing plan.
COURSE CONTENT: Topical areas of study include -
- Production and types of distilled spirits
- The history and nuance of Spirits, Cocktails, and Liqueurs
- Making mixed drinks
- The practice of bar management
- At the completion of this class, the students will be prepared to take the Certified Specialist of Spirits exam offered by the Society of Wine Educators.
Course Addendum - Syllabus (Click to expand)
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