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Course Description
Principles and practices regarding the production, selection, purchasing, storage, and service of beverage alcohol in the hospitality industry. Certification in a Responsible Beverage Service Course is required to earn course credit.
Pre-requisite
Hospitality and Tourism Management majors only; and 21 years of age. (Departmental Approval Required)
Course Objectives
- Understand the historical role of alcoholic beverages and the beverage operation in our society.
- Understand and develop a knowledge of the concepts necessary to manage a successful beverage operation.
- Develop an understanding of how legal, ethical and social responsibilities impact a beverage operation.
- Develop an understanding of the principles, policies and actions necessary to serve alcoholic beverages in a responsible manner.
- Understand the role of marketing and merchandising in the overall management of a beverage operation.
- Develop a familiarity and working knowledge of fermented, distilled and brewed alcoholic beverages.
Course Topics
- History of Beverage Alcohol
- Responsible Service of Beverage Alcohol
- Indiana Beverage Alcohol Laws
- Merchandising, Promotions and Marketing of Beverage Operations
- Atmosphere, Design and Décor in Beverage Operations
- Managing the Beverage Alcohol Operation
- Introduction to Alcohol Fermentation and Distillation
- Scotch Whisky
- Cognac
- Small Batch Bourbons
- Introduction to Wines
- Wines of California
- French and Italian Wines
- Wines of the Southern Hemisphere
- Champagne and Sparkling Wines
- Dessert Wines
- Specialty Beers and Ales
Textbook
Visit the HTM Undergraduate Courses Textbooks page to check information on the required textbook for this course.
Instructor Information
William Jaffe, PhD
Office: Stone 102
Phone: (765) 494-8321
E-mail: jaffew@purdue.edu
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