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, hiring, 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