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May 21, 2024
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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 3 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Winter (odd yrs.) and Summer (even yrs.)
Prerequisite(s) HRM 103
Concurrent Prerequisite(s) HRM 251
Class-Level Restriction Junior standing or above
Updates Change to prerequisites 4/2016, effective Fall 2016; Link 5/2012; New Course 09/2011, effective Winter 2012, COT Reorganization 6/2014
Summer 2024 Course Sections
Fall 2024 Course Sections
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