HCM114

This course refines the student's knowledge of beverages served in a variety of hospitality operations. Emphasis is placed on beverage sensory perception and the art of food and beverage pairings. Students will learn about the wine regions of the world and how climate, terroir and region affect the qualities of wine. Students develop and analyze strategies to effectively manage, market and set standards for beverage operations. Both alcoholic and non-alcoholic beverages are examined, and optional tastings of wine and beer are included. Responsible beverage service is stressed. Minimum age of 21.