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Beverage Management
Focuses on cost control, inventory management and pricing systems required for restaurant and food service operations. Discusses customer demographic shifts and beverage trends and the importance of responsible alcohol beverage service. Covers wine and beer appreciation including regional differences, production methods and upscale product features of distillates. Incorporates beverage mixology, marketing and profit management.
Prerequisite: None
Unavailable Winter 2009 term.
Tuition and Fees (see the college Tuition & Fees page for more information)
| Credits |
Tuition |
Online Fee |
Universal Access Fee |
Student Services Fee |
Total |
| 3 |
$183.00 |
$50.00 |
$18.00 |
$1.50 |
$252.50 |
This table does not include any lab fees or the cost of textbooks.
Course Outline
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