HRM 225 — Beverage Management
Prerequisites: None Corequisites: None This course introduces the management of beverages served in hospitality op - erations, Topics include history and trends; service, procurement, and storage; knowledge and control of wines and fermented/distilled beverages; and non-al - coholic beverages, coffees, and teas. Upon completion, students should be able to demonstrate an understanding of responsible alcohol service and the knowl - edge of beverages consumed in a hospitality operation.