This course is an overview of the wine, liquor and beer industry as it pertains to the operation and management of a beverage service facility. The course provides a systematic approach to beverage knowledge and operations with emphasis on management, operational controls and the basic skills necessary to assist in a bar operation.
- "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.
Methods of Instruction
- Field trips
Means of Assessment
|| 0% - 10%
||10% - 20%
||20% - 40%
||20% - 40%
Students will be able to:
- Identify the physical components of a beverage operation including the bar itself, and the equipment, tools, staff and ambience and layout considerations
- Define and classify various types of spirits, liqueurs, wines and beers
- Prepare and serve different kinds of beers, wines, mixed drinks and spirits common to bar operations in appropriate glassware and garnish
- Explain the production process of alcoholic beverages
- Describe the role, function and activities of marketing within the beverage department
- Describe BC Liquor law and regulations and the principles of responsible beverage 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
HOSP 1145 and HOSP 1235 or currently active in the:
PDD in Hospitality Management or
PDD Hospitality Marketing or
PBD Hospitality Services Management.
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.
Below shows how this course and its credits transfer within the BC transfer system.
A course is considered university-transferable (UT) if it transfers to at least one of the five research universities in British Columbia: University of British Columbia; University of British Columbia-Okanagan; Simon Fraser University; University of Victoria; and the University of Northern British Columbia.
For more information on transfer visit the BC Transfer Guide and BCCAT websites.
If your course prerequisites indicate that you need an assessment, please see our Assessment page for more information.