This beverage management minor provides you with the knowledge needed for the effective management of beverage services in both the on-premises and retail sectors. You will identify trends and develop an understanding of various aspects of the food, wine, beer, and spirit industries. You will also learn food and beverage management principles that demonstrate how providing exceptional service to guests and customers can maximize profits in the hospitality industry.
Notes about this minor:
Posting of the minor on the student's academic transcript requires a minimum GPA of 2.0 in the minor.
Notations may appear in the curriculum chart below outlining pre-requisites, co-requisites, and other curriculum requirements (see footnotes).
The plan code for Beverage Management Minor is FOODBEV-MN.
Research Insights: Food tourism, a life satisfaction factor
Food tourism contributes to long-term life satisfaction and sense of well-being
This course will provide the student with the knowledge needed for the effective management of food service operations. Students will identify trends in the food and beverage industry, learn food and beverage management principles and understand how providing exceptional guest service can maximize profits in the hospitality industry. Topics will include food and beverage purchasing, inventory, costing, service styles, financial controls, menu design, sanitation, safety, ethics, food service automation, hardware and software, legal concerns, equipment selection, and service innovations in the design and layout of food establishments. (Prerequisite: HSPT-215 or equivalent course.) Lecture 3 (Fall).
Customer Experience Management
The overall objectives of this course are twofold. This course first examines the development, management, and improvement of service delivery systems used by service organizations (i.e., hotels, restaurants, travel agencies, and health care) on the supply side through the lens of quality management. Secondly, the course examines customer requirements on the demand side by focusing upon how customer experience design shapes customers’ thoughts, actions, and decision processes. Students will learn techniques used for diagnosis, measurement, and continuous improvement of successful customer experience. There are three major sections in this course. Section 1 focuses on understanding the paradigm of customer experience, identifying the drivers of customer satisfaction, formulating strategies to optimize the customer experience, and managing service operations through the development of a service blueprint. Section 2 focuses on the role of exponential technologies, such as artificial intelligence, robotics, augmented reality, virtual reality, and data analytics, in creating exceptional customer experiences. Section 3 discusses the creation of exceptional luxury customer experiences, incorporating technology, and describing how brands go beyond traditional branding frameworks to create luxury experiences. Lecture 3 (Fall).
Choose 6 credits from the following:
Beers of the World
An introduction to Beers: history, the brewing process, distribution systems, production, flavor characteristics, partnering with foods, and handling and serving techniques. Beers produced from the major beer brewing centers of the world will be tasted and compared with similar brews form different countries. The way alcohol is processed in the human body is considered as well as the economic impact of brewing and distributing beer will be explored. This course is not available for audit. **Fee: Lab fee associated with this course** Lec/Lab 2 (Fall, Spring).
Wines Of the World I
This course is an introduction to global wine history, vineyard methods, production techniques, grape characteristics, sensory evaluation, and marketing and distribution. This course is not available for audit. **Fee: Lab fee associated with this course** Lec/Lab 2 (Fall, Spring).
Wines Of the World II
This course builds on what was learned in Wines of the World I. More in depth exploration of global wine history, vineyard methods, production techniques, grape characteristics, sensory evaluation, and marketing and distribution. Like its sister courses, Beers of the World, Foods of the World, and Wine and Food Pairing, there are weekly tastings and recommendations on pairings. This provides practical applications for daily use in personal and business situations. This course is not available for audit. **Fee: Lab fee associated with this course** (Prerequisites: HSPT-161 or equivalent course.) Lec/Lab 2 (Fall, Spring).
The majority of Wine Connoisseur classes will have guest speakers from the wine industry. Through class and lab work involving tastings, topics covered will include the technical aspects of viticulture and viniculture, the Three Tier System, health considerations, tourism, global regulations, wine competitions, cellaring and service, food pairing, public relations, marketing, social media, and trends. This provides practical applications for daily use in personal and business situations as well as co-op and job opportunities. This course is not available for audit. **Fee: Lab fee associated with this course** (Prerequisites: HSPT-161 or equivalent course.) Lec/Lab 2 (Spring).
Wine And Food Pairing I
This course is an introduction of pairing food with wine and other beverages. Students will experience "What grows together, goes together," and discover how regional wines and food pairings have a natural affinity for one another. Students will design their own menu and keep a tasting journal. This course experience includes sampling of food and wine, cooking demonstrations, and guest speakers. This course is not available for audit. **Fee: Lab fee associated with this course** Lec/Lab 2 (Fall, Spring).
Beverage Fermentation and Distillation
Exploration of traditional and emerging trends in fermentation and distillation of beverages. In addition to in-class lectures, group and individual presentations, this course will include visits to local businesses for hands-on experiences involving beer, wine, and spirits. Speakers will illuminate how decisions are made involving start-up, finances, the science involved in production, marketing, and more in their various industries. There will be tastings of wines, beers, and spirits. An individual innovative project allows in-depth exploration of wine, beers, and spirits in or outside their own field of interest. This provides practical applications for daily use in personal and business situations. This course is not available for audit. **Fee: Lab fee associated with this course** Lecture 3 (Fall).
Choose 3 credits from the following:
Marketing Wine, Beer and Spirits
This course will focus on understanding how to develop a marketing strategy and plan to bring products to market. The specific focus will be on marketing wine, beer, and spirits. In addition to understanding how to build a marketing plan, this class will also analyze the trends within wine, beer, and spirits. There are field trips, guest speakers, and tastings of wine, beer, and spirits throughout the course. This provides practical applications for daily use in personal and business situations as well as co-op and job opportunities. This course is not available for audit. **Fee: Lab fee associated with this course** Lec/Lab 3 (Spring).
Supply Chain Management Fundamentals
This course introduces the basic concepts in supply chain management fundamentals as well as strategies and practice, and examines important managerial issues. Topics covered include forecasting, inventory management, third-party logistics, partnering, contracts, event management and conflict resolution, e-business, and strategy. (Prerequisites: DECS-310 or equivalent course.) Lecture 3 .
Principles of Marketing
An introduction to the field of marketing, stressing its role in the organization and society. Emphasis is on determining customer needs and wants and how the marketer can satisfy those needs through the controllable marketing variables of product, price, promotion and distribution. (This class is restricted to undergraduate students with at least 2nd year standing.) Lecture 3 (Fall, Spring, Summer).
A hands-on course focusing on developing marketing strategies for entering and competing in foreign countries. Topics include foreign market opportunity assessment, developing commercialization and entry strategies, understanding foreign customers and distribution channels, and communicating value through advertising and promotion in different markets. (Prerequisites: MKTG-230 or equivalent course.) Lecture 3 (Fall, Spring).