- "Serving it Right" Server certification
- The manufacturing process of wine, beer and spirits.
- Management practices for an effective beverage service operation, with emphasis on directing, supervising, scheduling, disciplining and controlling.
- Wine production, classification, service and pairings
- Marketing and merchandising strategies in the beverage department
- Effective bar operation and management
- Proper use of bar tools, equipment and glassware.
- Preparation and service of a variety of cocktails using these methods.
- Proper wine service.
- How to taste and analyze wine.
- Field trips
|Project(s)||30% - 40%|
|Quizzes/Tests||30% - 40%|
|Labs/Demos||20% - 30%|
Students may conduct research as part of their coursework in this class. Instructors for the course are responsible for ensuring that student research projects comply with College policies on ethical conduct for research involving humans, which can require obtaining Informed Consent from participants and getting the approval of the Douglas College Research Ethics Board prior to conducting the research.
Students will be able to:
- Identify the physical components of a beverage operation including the bar itself as well as the equipment, tools, staff & ambience and layout considerations.
Define, classify and demonstrate knowledge about the various types of spirits, liqueurs, wines and beers.
Prepare, garnish and serve different kinds of beers, wines, mixed drinks and spirits common to bar operations in appropriate glassware.
Explain the production process of alcoholic beverages.
Describe the role, function and activities of marketing within the beverage department, including key trends and strategies to maximize revenues.
Describe the principles of responsible alcoholic beverage and non-medical cannabis service.
Develop, plan and evaluate beverage menus and wine lists.
Define the role of management within the beverage department.
Communicate the principles and procedures involving purchasing, receiving, storing, issuing and inventory of alcoholic beverages.
Explain how to compute and monitor beverage costs.
Describe how to price beverages, prepare budgets, implement proper controls and track the performance of beverage service operations.
Describe major characteristics of important non- alcoholic beverages (e.g. coffee and tea).
Textbooks and Materials to be Purchased by Students:
Albert W.A. Schmidt . The Hospitality Managers Guide to Wines, Beers and Spirits.
Morelli, Carmine. A Guide to Bartending Recipes.
or similar material as approved by department.
Only calculators approved by Faculty of Commerce and Business may be used on tests and exams.
Course Guidelines for previous years are viewable by selecting the version desired. If you took this course and do not see a listing for the starting semester / year of the course, consider the previous version as the applicable version.
These are for current course guidelines only. For a full list of archived courses please see https://www.bctransferguide.ca
|Institution||Transfer Details for HOSP 2255|
|Camosun College (CAMO)||CAMO HMGT 184 (3) & CAMO HMGT 185 (3)|
|Capilano University (CAPU)||CAPU TOUR 2XX (3)|
|Thompson Rivers University (TRU)||TRU HMGT 2XXX (3)|