HRM140 — Introduction to Bar and Beverage Management
3 , 3 lecture periods 0 lab periods Introduction to the fundamental areas of beverage operations. Includes planning of the bar, bar staffing and training, legal regulations, standardized recipes, drink costing and pricing, and beverage production methods and mixology. Also includes product identification; purchasing, receiving, storing and issuing beverages; service of spirits, wine and beer products; marketing and menu development; and cost controls of a beverage operation. Course Learning
Prerequisites: HRM100