FMG.-210 Beverage Management

Credits 3 / 3 Contact Hours
Pre-requisite: Placement into RDNG-030 (ACSR-030), completion of ELAP-110 with a minimum grade of 2.0, or successful completion of RDNG-016 or ACLT-074 with a minimum grade of 3.0.
Beverage Management is designed to train the student how to plan and develop a beverage business for profit; select appropriate equipment; hire and train staff for TIPS (Training for Intervention Procedures Programs); select beer wine and spirits. This course is a springboard for any food and beverage server who pours beverages for profit and enables him/her to maintain safety procedures as the business develops.

Course Outcomes
1. Identify beers, wines and spirits with 100% accuracy 2. Describe the various elements of a beverage operation with 100% accuracy 3. Develop responsible alcohol policies and procedures with 100% accuracy 4. Evaluate TIPS training with 100% accuracy 5. Demonstrate portioning beers, wines and spirits with 100% accuracy 6. Demonstrate stocking a bar with 100% accuracy 7. Prepare and identify by site four out of six alcohol drinks with 100% accuracy- Daiquiri vs. Margarita, Planter’s Punch vs. Martini, Manhattan vs. Fuzzy Navel, and Mai Tai vs. Bloody Mary 8. TIPS certified with 100% accuracy 9. Demonstrate consistence and commitment on the use of the Alcohol Incident report log book and monitor and address alcohol-related incidents with 100% accuracy