HOSP 127 - Beverage Management and Services (Lecture and Lab)

2 credits

Principles of preparing, serving and managing alcoholic and non-alcoholic beverages. The concepts of planning, equipping, staffing, marketing, legal requirements and controlling costs in a beverage program are covered as well as the practical skills needed to prepare and serve a variety of hot and cold beverages.

Prerequisites: CULIN 111 - Principles of Food Preparation (Lecture), CULIN 112 - Principles of Food Preparation (Lab) and HOSP 115 - Introduction to the Hospitality Industry