HTM 130 - Beverages

Credits - 3 Lecture - 3
This course focuses on cost control, inventory management, and pricing systems required for restaurant and food service operations. It discusses customer demographics shifts, and beverage trends and the importance of responsible alcohol beverage service. It covers wine and beer appreciation, including regional differences, production methods, and upscale product features of distillates. It incorporates beverage mixology, marketing, and profit management.
Prerequisite: WR 060 and either BA 104 or MTH 025
Term(s) Offered: Spring
Course Designation: C/T Elective - A maximum of 12 credits of college-level career and technical courses may be used as electives in the A.A.O.T. and the A.A.S. degrees.