HOS-160 Bar and Beverage Management
This Class is designed to give food and beverage students knowledge in the operation of beverage based hospitality enterprises ranging from coffee houses to bars and taverns. Identifying and serving target markets purchasing and inventory controls, and risk management as well as basic of mixology are topics of study. Students will also study current market trends as well as laws concerning sales and service of alcoholic beverages. Students will also be required to attend and pass TIPS responsible beverage service certification. A passing grade for the TIPS exam will be required for the successful completion of this course.
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Course Outline
Course Description
This Class is designed to give food and beverage students knowledge in the operation of beverage based hospitality enterprises ranging from coffee houses to bars and taverns. Identifying and serving target markets purchasing and inventory controls, and risk management as well as basic of mixology are topics of study. Students will also study current market trends as well as laws concerning sales and service of alcoholic beverages. Students will also be required to attend and pass TIPS responsible beverage service certification. A passing grade for the TIPS exam will be required for the successful completion of this course.
Credit Hours
2Semester(s) Course Will Be Offered
Fall, Spring
Course Learning Outcomes
- Identify the primary target market for a beverage establishment.
- Create a functional Wine, beer and cocktail list to serve a target market.
- Describe the three tier distribution system and its effects on purchasing and inventory control functions.
- Receive a passing score on the TIPS training evaluation
Topic Outline
- Week 1: The legal aspects of alcoholic beverage service
- a. Beverage managers' responsibilities when serving alcohol
- b. Recognized standards of care
- c. Regulations related to alcoholic beverage service
- d. Understanding legal liability
- e. Dram shop (third-party liability) legislation
- Week 2: The professional service of alcoholic beverages
- a. The importance of serving alcohol responsibly
- b. The importance of training
- c. Management steps for the safe service of alcohol
- d. Professional guest intervention procedures
- Week 3: Beer and wine
- a. Beer
- i. Beer production
- ii. Styles of beer
- iii. Beer packaging
- iv. Nonalcoholic (NA) beers
- b. Wine
- i. Wine characteristics
- ii. Wine production
- iii. Wine-growing regions of the world
- iv. Wine packaging
- v. Creating wine lists
- vi. Wine service
- Week 4: Spirits and bar management
- a. Spirits
- i. Spirit production
- ii. Spirit products
- iii. Mixology
- b. Bar management
- i. Bar equipment and supplies
- ii. Bar staffing
- c. Purchasing, receiving, storing, and issuing
- i. Professional beverage management practices
- ii. Beverage inventory assessment
- iii. Purchasing beverages
- iv. Receiving beverages
- v. Storing beverages
- vi. Issuing beverages
- Week 5: Controlling bar costs and marketing
- a. Controlling bar costs
- i. Forecasting beverage usage
- ii. Calculating beverage cost of goods sold (COGS)
- iii. Controlling preproduction beverage product costs
- iv. Controlling beverage production and revenue loss
- b. Marketing beverage products responsibly
- i. The manager's role in beverage marketing
- ii. What customers want in a beverage operation
- iii. Identifying the target market
- iv. Marketing plans
- v. Pricing as a marketing tool
- vi. On-premise selling
- Week 6: Facilitating performance of production staff
- a. Developing job standards
- b. Using job descriptions
- c. Training employees to attain job standards
- d. Using checklists
- e. Evaluating employees against job standards
- f. Controlling labor costs during production
- Week 7: Final exam and final project due