Description:

This course covers the history of wines and their use and storage procedures. The students should gain an understanding of beverage control and how it is used in all types of operations. The course will also cover in-depth study of spirits, internal control systems and local/state alcoholic beverage control laws. 3 hrs./wk.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Explain the different types of beverage operations and how they perform in the market.
2. Describe the planning process for establishing a beverage business.
3. Describe and give examples of the different types of beverages including the tasting of wine, beer, and spirits.
4. Explain the importance of proper controls, accounting systems and management functions in operations and be able to implement corrective procedures as needed.
5. Evaluate the marketing and operational features of beverage operations.
6. Explain the profit and loss of beverage operations including tracking the sales through electric cash register systems and other beverage control equipment.
7. Identify all aspects of beverage management necessary to seek employment in the hotel and restaurant field.

Content Outline & Competencies:

I. The Industry, Past and Present
   A. Describe the libations of past cultures
   B. Trace the development of the tavern as a precursor to the modern
bar
   C. Describe the today’s beverage service industry, including catering
options, restaurant operations, and stand alone bars and bar/grills

II. The Bar
   A. Identify the clientele that fit the market niche
   B. List the atmosphere and decor factors affecting a bar’s design
   C. Describe the elements and importance of layout to a bar’s
efficiency and productivity
   D. Describe the physical and aesthetic design of the bar itself
   E. Describe the necessary factors for successfully working with
designers

III. The Bar Equipment
   A. List and describe the essential under-bar and back-bar equipment,
including sinks, coolers, ice machines, electrical, water and phone
utilities, and storage and display for liquors
   B. Explain how to determine the appropriate bar stools and small
equipment
   C. List and use the appropriate factors for selecting glassware
   D. List the various types of cash registers and the applications of
each
 
IV. The Bar Staff
   A. Determine the need for staff positions
   B. Explain how to assess staff needs
   C. Describe the factors for selecting the right people
   D. Explain how to manage personnel for success
   E. Explain employee compensation and benefits
   F. Describe payroll taxes, benefits and how they impact an operation

V. The Beverages: Spirits
   A. Describe the types of alcoholic beverages
   B. Identify the various whiskeys available in the United States
   C. Describe vodka, gin, and aquavit by style and by popular brand
   D. Discuss rum and its various applications in a food service
operation
   E. Describe tequila and the major brands available in the United
States
   F. Discuss brandies and their marketing
   G. Describe the categories of liqueurs and cordials and their
marketing
 
   H. Discuss bitters and various uses of the product

VI. The Beverages: Wines
   A. Discuss table wines and their role in hospitality operations
   B. Describe sparkling wines, their storage, presentation and safety
issues
   C. Describe fortified wines
   D. Explain how wines are made
   E. Explain the significance of wine names and labeling requirements
   F. Discuss the maturity, life span and vintage of various wines
   G. Demonstrate the serving of wines
   H. Explain the factors involved in developing an operation’s wine
list
   I. Discuss wine tasting and the standard procedures involved
   J. Describe imported wine

VII. The Beverages:  Beer
   A. Discuss the various beer types, including micro-brews
   B. Describe how beer is made
   C. Describe storing and caring for beer
   D. Explain the serving of beer

VIII. Setting Up The Bar
   A. Explain sanitation procedures
   B. List and describe standard liquor supplies
   C. List and describe various mixes
   D. List and describe various garnishes
   E. Describe condiments
   F. Explain how the quality of ice impacts an operation
   G. Describe accessories used in service of drinks
   H. Monitor opening the cash register as well as closing out
   I. Discuss mise en place
   J. Describe professional behavior behind the bar (bar psychology)
   K. Explain how to close a bar

IX. Mixology One
   A. Discuss mixed drinks in general
   B. Describe the high ball family
   C. Describe fruit juice drinks
   D. Describe liquor on ice
   E. Discuss two-liquor drinks on ice
   F. Explain collinses, rickeys, coolers, spritzers
   G. Discuss old fashioned drinks
   H. Describe pousse-cafe's
   I. Describe coffee drinks

X. Mixology Two
   A. Describe the martini/Manhattan family, its drink variations and
their preparation
   B. Describe sours/sweet sour cocktails and their preparation
   C. Discuss tropical drinks and their preparation
   D. Discuss cream drinks
   E. Describe other dairy drinks
   F. Describe ice cream drinks
   G. Discuss frozen drinks
   H. Explain filling drink orders
   I. Describe how to develop drink menus
   J. Contrast the unlimited and the limited drink menus
   K. Describe how to develop speciality drinks

XI. Purchasing, Receiving and Storage
   A. Describe the planning and purchasing procedures
   B. Discuss ordering, including the role of vendors
   C. List the procedure for receiving liquor and supplies
   D. Discuss storage for security and for conserving liquor and wines
   E. Describe issuing
   F. Describe inventory control procedures
 
XII. Planning for Profit
   A. Describe budget for profit
   B. Describe pricing for profit
   C. Discuss establishing product controls
   D. Discuss implementing beverage controls
   E. Discuss implementing cash controls

XIII. Tracking the Business
   A. Trace accounting functions and their impact on operations
   B. Describe financial information available to a unit manager
   C. Explain how an accounting system can maximize profits

XIV. Marketing
   A. Develop patron and product goals for the operation
   B. Discuss analyzing the market
   C. Explain how to attract customers
   D. Describe sales promotion through paid advertising
   E. Describe on-premise merchandising 
   F. Describe pricing as a merchandising tool

XV. Regulations
   A. Explain the opening procedures
   B. Discuss licensing and registration requirements
   C. Describe local regulations
   D. Explain the limitations on products, operation hours and clientele
   E. Describe purchasing regulations
   F. Discuss records and inspections
   G. Discuss final words of wisdom

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Four exams    68% of grade
Project       23% of grade
Quizzes        9% of grade
      Total  100%

Caveats:

1. Additional lab work required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.