RSTO 1301 - Beverage Management (3 Credit Hours)

Campus Location: BHC, CVC, EFC, ECC, MVC, NLC, RLC

A study of the beverage service of the hospitality industry including spirits, wines, beers, and non alcoholic beverages. Topics include purchasing, resource control, legislation, marketing, physical plant requirements, staffing, service, and the selection of wines to enhance foods. Licensing/Certification Agency: American Culinary Federation Educational Institute.

Background Search Required: No

Course Hour Configuration
(3 Lec., 1 Lab.)

CTE

This is a WECM Course Number.