Overview of the three major categories of the beverage industry: beer, spirits and wine. Introduction to the distilling, brewing, wine-making, and bottling processes. Fundamentals of industry standards, state and federal regulations related to responsible alcohol service. Writing assignments, as appropriate to the discipline, are part of the course.

Principles and practices of the art of constructing cocktails and knowledge of the history of classic cocktails and their evolution. Writing assignments, as appropriate to the discipline, are part of the course.

Introduction to various drinking establishments. The course also provides insight into principles, theories, concepts and practices related to bar planning, customers, management, staffing, and human resource matters. Writing assignments as appropriate to the discipline are also part of the course.

Instruction on the fundamentals of basic bar management, focusing on core operational considerations, including bar set-up and position, inventory, costs control, dispensing, and point-of-sale. Hands-on instruction in bar service preparation and duties, culinary collaboration, bar hygiene, appearance and etiquette, and equipment maintenance. Writing assignments, as appropriate to the discipline, are part of the course.

The capstone course for the Bar Management program. Provides an in-depth study of beverage, customer service, and procurement processes and operations through immersion projects on budgets, business strategy, inventory management, and complete menus, leading to the creation of a beverage program. Writing assignments as appropriate to the discipline are part of the course.

This class focuses on management skills within the hospitality industry including topics such as leadership styles, training and development, work environment, communication and team building. Writing assignments, as appropriate to the discipline, are part of the course.

This class has a defined focus on how to provide the service that is expected when a person is a guest at a hotel, restaurant, banquet hall, casino or other venue. It covers interactions with guests, responses to difficult situations, service recovery and how to develop better interpersonal skills that will lead to outstanding customer service. Writing assignments, as appropriate to the discipline, are part of the course.

Essential managerial accounting functions utilized in the hospitality industry. This class is meant to be a foundation for managers in the hospitality industry. Writing assignments, as appropriate to the discipline, are part of the course.

Fundamentals of basic restaurant management are covered in the course where students are exposed to the entry level front-of-house positions that create the core of operations to the management of those employees and beyond including customer service and financial management. Writing assignments, as appropriate to the discipline, are part of the course.

Foundations of creating and maintaining a bar business including equipment, liquor, wine, beer, food pairing, sanitation, employee management, purchasing, receiving and storage, and planning for profit. Emphasis on the importance of revenue generation through alcohol sales in a restaurant while placing a focal point on responsible alcohol service. Writing assignments, as appropriate to the discipline, are part of the course.

Fundamentals of basic hotel and lodging management are covered in this class where students will learn the duties and responsibilities associated with hotel operations. Departments explored include front desk, housekeeping, sales and marketing, engineering, food and beverage and accounting. Writing assignments, as appropriate to the discipline, are part of the course.

Comprehensive look at acquisition of goods and services starting from the buyer determining what is needed to the actual receiving of the goods purchased. Writing assignments, as appropriate to the discipline, are part of the course.

Fundamentals and foundations of hospitality marketing. Writing assignments, as appropriate to the discipline, are part of the course.

Students will learn aspects of effective planning which in turn leads to successful execution of events and will be exposed to menu design, room selection, cost control, pricing, contracts and managing an event. Sales and marketing, financials, food and beverage service, and staffing will also be covered. Writing assignments, as appropriate to the discipline, are part of the course.

As an introduction to casino organization and culture, this class will explore the history, systems and technology and marketing crucial to casino and gaming operations. Writing assignments, as appropriate to the discipline, are part of the course.

This course is designed to provide employment skills as a concurrent and integral part of a student’s educational program in hospitality, culinary and baking and pastry. Students are placed in an approved employment situation mutually agreed upon by the student college staff, and employer, with the opportunity of applying knowledge and being exposed to work methods and settings unavailable in the classroom. Writing assignments, as appropriate to the discipline, are part of the course.