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NOTE: THE INSTRUCTOR WILL BE AVAILABLE 10 MINUTES PRIOR AND 10
MINUTES AFTER CLASS FOR STUDENTS AND BY APPOINTMENT.
** ALL CELL PHONES AND PAGERS MUST BE TURNED OFF OR PUT ON
VIBRATE IN WHILE IN THIS CLASS.
INSTRUCTIONAL TIME:
Three hours per week
x 16 weeks = 48 hours. All hours will be spent in lecture/ classroom/
discussion activities.
COURSE DESCRIPTION:
A study of the beverage service of the hospitality industry including spirits, wines, beers, and non-alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.
End-of-Course Outcomes: Relate local, state, and federal laws pertaining to the service and purchse of alcoholic beverages to include the Dram Shop Act and liquor law liability; identify levels of intoxication and methods to control consumption by guests; discuss the opening and closing procedures of a beverage operation; explain the procedures for internal beverage control; and recognize equipment and glassware used for beverage preparation and service. Demonstrate the prepartation, presentation, and service of alcoholic and non-alcoholic beverages; evaluate the relationship of beverages to food; expalin the production processess for distilled spririts, liquors, beer, and brandies; and demonstrate knowledge of wines by grape and other fruit variety, country, growing region, and production process.
PREREQUISITE:
MATH 0300 & READING 0300
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COURSE COMPETENCIES: |
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Unit 1 Text: Chapters 1&2
An overview
of the beverage industry containing discussions on the history of
the industry as well as present day concerns. Additional topics
include targeting clientele, market studies, and general
discussions of setting up a bar or nightclub. |
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Test 1 |
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Unit 2 Text:
Chapters 3&4
List and describe all of the equipment needed for a bar
operation including large and small appliances, tools, glassware,
and cash registers. Discuss staffing issues, define and clarify
staff positions, and develop job descriptions. Plan a schedule,
recruit and hire job applicants, and discuss aspects of successful
employee supervision. Also, analyse typical forms of employee
compensation and benefits.,
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Test 2 |
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Unit 3 text: Chapters 5,6,7
Upon completion of unit 3, the student should be able to identify the
different types of fermented beverages and distilled spirits, and
compare the alcohol content of different beverages, and list and
describe the various spirits. There will be discussions on various types
of wine, grapes and winemaking. The student should be able to describe
how wines are tasted and named, and be able to list and describe common
wines from around the world. There will be discussions about beers and
how they are made, and the different types of lager beers, ales, and
nonalcoholic beers. Upon completion of this unit the student should know
how to store beer, wine and spirits properly as well as describe the
various techniques of alcoholic beverage service.
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Test 3 |
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Unit 4 Text: Chapters 5,6,7
Discuss sanitation, supplies, mixes, garnishes, condiments, ice and
accessories needed to set up and operate the bar. The structure,
recipes, ingredients & mixing methods for making mixed drinks will
be discussed. Drink menu development and specialty drinks will also
be discussed. |
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Test 4 |
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Unit 5 Text: chapters 11 & 12
Plan the
purchasing function around knowing what, where, when to buy, and how
much to pay. Describe the functions of receiving, storing and
issuing product. Discuss physical and perpetual inventory. Upon
completion of this unit the student should be able to plan a budget,
evaluate pricing methods. The student will use the budget as a
performance control and understand the operations product, beverage
and cash controls. |
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Test 5 |
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Unit 6 Text: chapters 13 &14
Upon completion of unit 6, the student should be able to plan a
marketing approach suited to customers, products, services, and
positioning in the marketplace. Explain how to market an operations
atmosphere, and understand advertising and on-premises promotions.
The student should also understand how State and Local regulations
influence an operation with regards to how licenses and location may
impact food and beverage operations.
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Test 6 |
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Unit 7: “Bar Code”
The “Bar
Code” series of videos and exercises identify the effects of alcohol
on the body and list the steps required to serve alcohol in a legal
and responsible manner. There will be discussion about “ Dram Shop”
Laws and liabilities which directly and indirectly affect the food
and beverage industry. |
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Test
7 |
EVALUATION &
GRADING
There will be a
test at the end of each unit, daily quizzes (eye-openers), a
written report with a and a final exam. THERE WILL BE NO
MAKE-UP TESTS OR EYE-OPENERS GIVEN. However, each student will
be allowed to drop their lowest unit test grade.
Also, each student will be allowed to
use the 10 best eye-openers toward the final grade. Each student
will be required to keep a logbook divided into categories for
class handouts, tests, eye-openers, notes etc.
ANY STUDENT
NOT PRESENT ON THE DATE AND TIME OF THE FINAL EXAM WILL BE GIVEN A
GRADE OF “0”. THERE WILL BE NO MAKE-UP GRADES FOR ANY MISSED
TESTS OR EYE-OPENERS!
TERM PAPERS ARE
DUE ON LATE PAPERS WILL NOT BE
ACCEPTED.
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Grading will be calculated as follows: |
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Unit Tests ( top 6 scores@ 100 points ea.) |
=
600 points |
60% |
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Eye-openers ( top 10 scores @ 20 points ea.) |
= 200 points |
20% |
| Written Report |
=
80 points |
8% |
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Log Book |
=
20 points |
2% |
| Final exam
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= 100 points |
10% |
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TOTAL |
1,000 POINTS |
= 100% |
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| 900 -1000 points
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= A |
| 800 -899 points |
= B |
| 700 -799 points |
= C |
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600 B 699 points |
=
D |
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Below 600 points |
= F |
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APPROPRIATE
BUSINESS ATTIRE OR DEPARTMENT POLO SHIRT USED WITH SLACKS OR SKIRTS
MUST BE WORN ON ALL FIELD TRIPS. ( NO JEANS, CAPS, SHORTS, T-SHIRTS
OR SWEATS ) |
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BIBLIOGRAPHY:
The required text is “ The Bar and Beverage Book, Basics of
Profitable Management” Second Edition, by Costas Katsigris and
Mary Porter.
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Each
student will be responsible for bringing their own materials to this
class. Materials needed for this class are pens or pencils, notebook
with dividers (logbook), & paper for note taking and eye-openers. A
calculator will be extremely helpful in this class. |
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ATTENDANCE POLICY:
regular and punctual class and laboratory attendance, day and/or
evening is required. A student who has accumulated absences
equivalent to 2 weeks of instruction may be dropped by the
instructor after the census date. If a student is dropped from a
class for excessive absences, the instructor will record a grade of
“W” (withdrew). This course will require punctual attendance. Three
tardies will equal one absence. |
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Chapter 18, 19 |
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ADA
STATEMENT: As per section 504 of the Vocational Rehabilitation Act
of 1973 and the Americans with Disabilities Act (ADA) of 1990, If an
accommodation is needed, contact Educational Support Services, NTB
106 at 210-531-3512.
ST.
PHILIP'S COLLEGE IS AN EQUAL OPPORTUNITY INSTITUTION; NO ONE
SHALL BE DISCRIMINATED AGAINST ON THE BASIS OF
GENDER, RACE, COLOR, NATIONAL ORIGIN, RELIGION, DISABLITY OR AGE.
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