Faculty Syllabus

COURSE DESCRIPTION

• Credit Hours: 3
• Classroom Contact Hours per week: 3
• Laboratory Contact Hours per week: 0

RSTO 1301 Beverage Management (3-3-0). A study of the beverage service of the hospitality industry including spirits, wines, beers, and nonalcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.

COURSE RATIONALE

This course is designed to educate the hospitality student about common beverages, alcoholic and nonalcoholic, commonly served in a food service establishment. This includes management of product, as well as specific beverage knowledge. RSTO 1301 is a foundational course for achieving the Associates of Science in Culinary Arts. The student will also be required to receive TABC certification to receive a passing grade in this class.

REQUIRED TEXTS/MATERIALS/SOFTWARE

ISBN: 9780470248454

TITLE: The Bar and Beverage Book, Fifth Edition           

AUTHOR: Costas Katsigris & Chris Thomas

PUBLISHER: John Wiley & Sons, Inc

RSTO 1301 Beverage Management (3-3-0). A study of the beverage service of the hospitality industry including spirits, wines, beers, and nonalcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods.

COURSE RATIONALE

This course is designed to educate the hospitality student about common beverages, alcoholic and nonalcoholic, commonly served in a food service establishment. This includes management of product, as well as specific beverage knowledge. RSTO 1301 is a foundational course for achieving the Associates of Science in Culinary Arts. The student will also be required to receive TABC certification to receive a passing grade in this class.

STUDENT LEARNING OUTCOMES & GENERAL EDUCATION COMPETENCIES

1. Relate local, state, and federal laws pertaining to the service and purchase of alcoholic beverages to include the Dram Shop Act and liquor law liability
2. Discuss the opening and closing procedures of a beverage operation
3. Explain the procedures for internal beverage control
4. Explain the production processes for distilled spirits, liquors, beer, and brandies
5. Identify levels of intoxication and methods to control consumption by guests
6. Recognize equipment and glassware used for beverage preparation and service
7. Demonstrate the preparation, presentation, and service of alcoholic and non-alcoholic beverages
8. Evaluate the relationship of beverages to food
9. Demonstrate knowledge of wines by grape and other fruit variety, country, growing region, and production process.
10. Evaluate the relationship of beverages to food