|HADM 3500||Beverage Management|
|Prerequisites||Students must be 21 years of age|
|Requirements||Must meet RCB upper division course requirements and 45 semester hours, CSP 1, 2, 6|
Authorization of age is provided prior to registration. Lab fee $60. 00 (for products used in the course). The management of the purchasing, merchandising, control, pricing, cellar management and inventory control of wine is covered. Emphasis is given to management elements of wine purchasing and retail sales with a restaurant or hotel operations. Responsible alcohol consumption, legal liability and moral obligations pertaining to the sale and consumption of alcoholic beverages are covered. The course is designed to develop an appreciation of viticulture and oenology and instill a deeper knowledge of wines to pair with food. Wines are introduced in their historical context and viniculture and viticulture are explained. The course covers the world’s twelve major grapes varieties country by country.