This course covers the basics of beverage management for hotels, restaurants, and bars. Topics covered will include alcoholic and non-alcoholic beverage production methods and proper service, creation of beverage lists, costing, bar design and equipment, principles in equity hiring, sustainable business practices, management, and the fundamentals of mixology.
Course ID
222
Department
Subject
Units
3
Transfer code
CSU
Credit type
Credit/Degree Applicable
Lecture hours
Lec-52.5
Has field trips
1