Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 1 Lab Hours: 2
Prerequisite:
HB 411 or concurrently
Recommended Background:
Must be 21 years of age
Restrictions:
Open to juniors or seniors in the Hospitality Business Major. Approval of school.
Description:
Practical application of topics discussed in hospitality beverages. Evaluation and selection of hospitality beverages. Geographical origins and methods of production of beverages. Quality assessment of different varieties and types. Economic implications and financial aspects relating to hospitality operations. Discussion of health implications and pairings with food.
Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 1 Lab Hours: 2
Recommended Background:
Must be 21 years of age
Restrictions:
Open to juniors or seniors in the Hospitality Business Major. Approval of school.
Description:
Safe service and menu pricing of alcoholic and non-alcoholic beverages within a hospitality establishment. Evaluation of cost and visual, aroma, and flavor attributes.
Effective Dates:
US22 - Open (Interim Delete - US25)