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Dec 07, 2025
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HRM 485 - Beverage Management This course introduces responsible beverage operations in a hospitality operation. Topics include history, service, procurement, storage, and control. Beverages discussed are: sparkling waters, coffees, teas, wine, and fermented and distilled beverages. Management topics will include operations, trend identification, basic production methods, costing and pricing, and inventory methods. Students must be over 21 years old.
Credit Hours: 3 hrs Prerequisite: and Class Restrictions: Junior standing or higher Terms Offered: Winter (odd years) and Summer I (even years)
Last Updated: Link 5/2012; New Course 09/2011, effective Winter 2012, COT Reorganization 6/2014
Winter 2025 Course Sections
Summer 2025 Course Sections
Fall 2025 Course Sections
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