HOSP 203 Bar & Beverage Management
includes a study, application, and closer look at beverages to include beer, wine, spirits and nonalcoholic beverages. Students learn how to equip, clean, sanitize and staff the beverage operation. The course also covers managing promotions, costs and profits; the effects of alcohol on the body; liability laws that affect business; and policies, procedures, and techniques in managing responsible alcohol service in the food service management industry. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 3.0).