CULH 1440 - Beverage Service

Credit Hours: 2.00

Objectives:

1. Explain the effects of the Dram Shop Act on foodservice operations.
2. Implement methods to control excessive consumption by guests
3. Recognize signs of intoxication by guests

Outcome 2: Upon completion of this course, students will be able to identify standards of service for alcoholic and nonalcoholic beverages.

Objectives:

1. Practice portion control
2. Maintain consistency of standard operating procedures
3. Determine equipment, glassware, and garnish for preparation and service

Outcome 3: Upon completion of this course, students will be able to outline opening and closing procedures of a beverage operation.

Objectives:

1. Adhere to local, state, and federal sanitation regulations
2. Implement mise en place practices
3. Streamline work and traffic flow

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Introduction to Class
2. Brief History of Beverages
3. Overview of Beverages Today and Over Last Two Decades
4. Types of Beverage operations
   1. Bar Equipment
   2. Bar Set Up and Close
   3. Liquors
   4. Wine
   5. Wine Service
   6. Beer
5. COVID-19 Service Training