Lorraine Hems Headshot

Lorraine Hems

Senior Lecturer

Department of International Hospitality and Service Innovation
Saunders College of Business

585-748-8584
Office Location
Office Mailing Address
01-4260

Lorraine Hems

Senior Lecturer

Department of International Hospitality and Service Innovation
Saunders College of Business

Education

BS, Nazareth College of Rochester; MS, Rochester Institute of Technology; CS, CWE

585-748-8584

Areas of Expertise

Currently Teaching

HSPT-162
2 Credits
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**
HSPT-161
2 Credits
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**
HSPT-175
3 Credits
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**
HSPT-163
2 Credits
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**
HSPT-173
3 Credits
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**
HSPT-165
2 Credits
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**