Beverage Management and Responsible Service
Running a profitable and responsible bar program: wine, beer and spirits, cocktails, beverage costing, inventory, provincial liquor law and preventing overservice.
HOSP-330 Year 3 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Hospitality and Tourism
Course content
- 1The beverage businessComing
- 2Wine regions and stylesComing
- 3Wine service and wine listsComing
- 4Beer and brewingComing
- 5Spirits and liqueursComing
- 6Cocktails and bar operationsComing
- 7Non-alcoholic beverages and coffeeComing
- 8Beverage costing and pricingComing
- 9Beverage inventory and controlsComing
- 10Liquor licensing and provincial lawComing
- 11Responsible service and liabilityComing
- 12Case study: building a bar programComing
Requirements
Recommended background. You can start any course at any time.
Description
Running a profitable and responsible bar program: wine, beer and spirits, cocktails, beverage costing, inventory, provincial liquor law and preventing overservice.
Part of the Business stream, typically taken in year 3.