PROPOSED SYLLABUS
W. A. Franke College of Business
School of Hotel and Restaurant Management
HA 280; BEVERAGE PRODUCTION AND SERVICE
Semesters Offered:
Credit Hours:
Instructor’s Name:
Class Meeting Times:
Fall and Spring
3
Dr. Wally Rande, Ed. D.
Office Phone:
Email Address:
Office address:
Office Hours:
Textbook:
928-523-1710
wally.rande@nau.edu
#6, Hugh School of Hotel Restaurant Building
Wed & Fri ; 9:30 – 11:00, Tues & Thu; 9- 9:30, 3:35 – 4:00
The Hospitality Manager’s Guide to Wines, Beers and Spirits, 2nd Edition
A. Schmid, ISBN 978-0-13-205968-8
-Phone # of 2 classmates
Course description
HA 340 introduces the student to the history of the beverage industry and the production and classification of alcoholic
and non-alcoholic beverages. The sales, service, and control systems of beverages are also discussed.
Course structure
The method of delivery of the course material will vary to facilitate the different ways students learn. The varying
instruction methods will include, lecture, videos, discussion, guest speakers, and demonstration. Your grade will be
based on class participation, assignments, exams, quizzes and projects.
Course Objectives / Content:
Upon successful completion of the course, you will be able to:
 Identify key elements in the history of wine, beer, and spirits in the world.
 Explain the effect of Prohibition on the alcohol industry
 Explain the process of fermentation as well as the ingredients necessary for it to occur.
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Identify the major areas of legal concern, including dramshop laws for foodservice operations.
Discuss legal liability related to alcohol sales for foodservice operations.
Explain the key elements needed to grow wine grapes.
Identify the key regions in the world for wine grapes.
Identify the different wine bottle shapes.
Describe how to identify a wine, and its country of origin based on the label.
Identify the different methods to name wine.
Discuss different countries' systems of wine laws.
Explain how to taste and analyze wine, beer and spirits.
Explain the difference between sparkling wine and champagne.
Talk about the ingredients used to make beer.
Explain the beer brewing process.
Discuss the difference between, as well as identify varieties of; lager and ale style beers.
Explain the process of distillation and how different ingredients react to distillation.
Discuss the basic components of commonly ordered drinks.
Explain and demonstrate how to present and open wine.
Method of Evaluation / Grading System
Final Course Grade Breakdown
Class Participation/Attendance
FINAL
MIDTERM
QUIZZES [3]
Product Costing Exercise
Written Project / Presentation
Article Reviews [2@ 20 pts]
TOTAL
35
125
100
90
60
100
40
550
100% - 89%
88% - 79%
78% - 69%
A
B
C
68% - 60%
Below 60%
D
F
Grades are posted on Vista, please keep all graded material you receive from me. Please notify me if the grade posted on
Vista does not match the grade you received on the assignment, test or quiz.
Course Due Dates
Quiz 1 Quiz 2
Midterm
Article Review Assignment
Quiz 3
Product Costing Exercise
Final Project Paper
Final Exam
Last Day of Class
Assignments
Please note: please submit all assignments to me in class – do not submit them on BbLearn.
1. Article Review Assignment: Details posted on BbLearn
2. Group Presentation / Paper: Details posted on BbLearn
3. Product Costing Exercise: Details posted on BbLearn
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Course policies
Attendance Policy:
You are expected to attend all scheduled class periods; your participation in class discussions enriches the educational benefit
for all students.
The Breakdown of the HRM Attendance Policy is as Follows:
 You are allowed to missed two classes without penalty
 Each absence in excess of the two will result in a reduction of your final grade of 2.5%
 Excused absences are doctor’s appointments, interviews, and institutional excuses from other courses.
 You must have documentation and notify me prior to the date you will be absent for it to be considered as an excused
absence.
Incompletes:
I look forward to all students completing their course work. However, only those circumstances that follow the guidelines spelled out in the
Northern Arizona University Undergraduate Catalog and/or Student Handbook will be considered as conditions for an incomplete grade.
Quizzes / Midterm / Final Exam
YOU ARE RESPONSIBLE FOR ALL of the material presented in class and from all the class assignments; lectures, guest lectures, videos,
readings from the text, [whether discussed in class or not] Quizzes will be given to monitor your progress in the course and to ensure that
you are keeping up with the readings and class assignments. Quizzes and exams are closed book and closed notes.
You are responsible to keep up with the assigned readings of the course. The readings will follow the order of the course outline. The dates
for the quizzes and exams will be announced, therefore make-up quizzes or exams will not be given unless you have a documented excuse,
let me know of your absence prior to the date of the exam or quiz. .
NAU POLICY ON ACADEMIC INTEGRITY
The university takes an extremely serious view of violations of academic integrity. As members of the academic community,
NAU’s administration, faculty, staff and students are dedicated to promoting an atmosphere of honesty and are committed
to maintaining the academic integrity essential to the education process. Inherent in this commitment is the belief that
academic dishonesty in all forms violates the basic principles of integrity and impedes learning. Students are therefore
responsible for conducting themselves in an academically honest manner.
Individual students and faculty members are responsible for identifying instances of academic dishonesty. Faculty
members then recommend penalties to the department chair or college dean in keeping with the severity of the violation.
The complete policy on academic integrity is in Appendix G of NAU’s Student Handbook
http://www4.nau.edu/stulife/handbookdishonesty.htm.
Statement on plagiarism and cheating:
ACADEMIC DISHONESTY is a form of misconduct that is subject to disciplinary action under the Student Code of Conduct and includes the
following: cheating, fabrication, fraud, facilitating academic dishonesty and plagiarism.
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Plagiarism: any attempt to knowingly or deliberately pass off other's work as your own.
Cheating: any attempt to gain an unfair advantage over one's fellow students.
Fabrication: any attempt to present information that is not true when the author knows the information presented is false.
Fraud: any attempt to deceive an instructor or administrative officer of the university.
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Facilitating Academic Dishonesty: any attempt to assist an act of academic dishonesty by another individual.
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EXISTING SYLLABUS
MASTER SYLLABUS
HA 340
I.
Catalog Description: Introduces the history of the beverage industry and the production and classification of
alcoholic and non-alcoholic beverages. The sales, service, and control system of the beverages are also
discussed. Letter grade only. Course fee required. Prerequisite
II.
Prerequisites: (Admission to Hotel & Restaurant Mgt (BS) or Intl Hospitality Mgt (BS) or Restaurant Management
(CERT) or Intl Tourism Mgt (CERT) ) or International Exchange Student Group
Courses: HA 240
Justification: Students need to understand the basics on food and beverage management taught in 240 prior to
taking 340.
III.
Course Learning Goals:
Upon completion of the course students will be able to:
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Identify key elements in the history of wine, beer, and spirits in the world.
Explain the effect of Prohibition on the alcohol industry
Explain the process of fermentation as well as the ingredients necessary for it to occur.
Identify the major areas of legal concern, including dramshop laws for foodservice operations.
Discuss legal liability related to alcohol sales for foodservice operations.
Explain the key elements needed to grow wine grapes.
Identify the key regions in the world for wine grapes.
Identify the different wine bottle shapes.
Describe how to identify a wine, and its country of origin based on the label.
Identify the different methods to name wine.
Discuss different countries' systems of wine laws.
Explain how to taste and analyze wine, beer and spirits.
Explain the difference between sparkling wine and champagne.
Talk about the ingredients used to make beer.
Explain the beer brewing process.
Discuss the difference between, as well as identify varieties of; lager and ale style beers.
Explain the process of distillation and how different ingredients react to distillation.
Discuss the basic components of commonly ordered drinks.
Explain and demonstrate how to present and open wine.
Discuss the proper glassware used for different drinks.
Identify factors to consider when choosing wines, beers, and spirits.
Determine drink prices using product cost percentage and contribution margin method.
Understand the variables that influence beverage menu pricing and their effects on profits.
IV.
Course Materials:
Required Textbook: The Hospitality Manager’s Guide to Wines, Beers and Spirits, 2nd Edition
A. Schmid, ISBN 978-0-13-205968-8
V.
Teaching Methods:
The method of delivery of the course material will vary to facilitate the different ways students learn. The varying
instruction methods will include, lecture, videos, discussion, guest speakers, and demonstration. Your grade will be
5
based on class participation, assignments, exams, quizzes and projects.
VI.
Mechanisms for Feedback to Students/Interaction Between Students and Professors:
Feedback will be provided by; written comments on student assignments and exams, individual and group oral
feedback; class discussion about assignments +/or exam questions, online feedback, during office hours or by
appointment.
VII.
Evaluation Tools: Attendance, final, midterm, quizzes, project, and article reviews.
Grading System
Grade
A
B
C
D
F
Scale
90-100%
80-89.9%
70-79.9%
60-69.9%
0-59.9%
VIII. Use of Technology and Information Systems
Students are required to use PowerPoint for class presentations. Drink costing assignments utilize Excel to
complete. Class PowerPoint presentations, course documents and the course grade book are posted on Vista
IX.
Collaborative or Team Activities
The class utilizes group term projects and presentations in which they research a product category in the beverage
industry; small in-class group assignments.
X.
Projects
Students research a beverage category and present it to the class using PowerPoint, and submit a written report of
their presentation. Students also track beverage trends and analyze two trends and write a report detailing how the
trend effects the beverage industry.
XI.
Statement Regarding Academic Dishonesty
NAU POLICY ON ACADEMIC INTEGRITY
The university takes an extremely serious view of violations of academic integrity. As members of the academic
community, NAU’s administration, faculty, staff and students are dedicated to promoting an atmosphere of honesty and
are committed to maintaining the academic integrity essential to the education process. Inherent in this commitment is
the belief that academic dishonesty in all forms violates the basic principles of integrity and impedes learning. Students
are therefore responsible for conducting themselves in an academically honest manner.Individual students and faculty
members are responsible for identifying instances of academic dishonesty. Faculty members then recommend penalties
to the department chair or college dean in keeping with the severity of the violation. The complete policy on academic
integrity is in Appendix G of NAU’s Student Handbook http://www4.nau.edu/stulife/handbookdishonesty.htm.
XII. Course Content:
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Course Topics: History of Alcoholic Beverages
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Liquor Laws
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Fermentation
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Brewing
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Alcoholic Production
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Beer – Lagers and Ales
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Making a beer list
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Wine: The Vineyard
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Wine Labels and Bottle Shapes
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Italian Wines
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White Wines, Red Wines
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Wine Costing
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Wine Marketing and Selling
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Beer: Selling and Pricing
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Distilled Spirits: Distillation
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Distilled Spirits: White Spirits
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Distilled Spirits: Brown Spirits
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Distilled Spirits: Selling and Pricing
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Non-alcoholic Beverages
General Knowledge and Management Skills *
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Note: Definitions provided
on next page.
Include
d In
This
class:
Y/N
Describe Required Graded Work If
Applicable (Include Both Exam And NonExam Work)
Indicate the extent to
which the knowledge or
skill area is represented
in the course grade **
Oral Communication
Written Communication
Analytic Skills
Reflective Thinking
Ethics and Social
Responsibility
Global and Environmental
Awareness
Multicultural and Diversity
Understanding
Financial Theories,
Analysis and Reporting
Integrated production and
distribution of goods,
services and information
Group and Individual
dynamics in Organizations
*The chart should not be included on the individual course syllabus. However, the minimum requirements as defined in
this chart should be reflected in the course syllabus. The descriptions of graded work represent options for delivering the
minimum requirement. However, a skill area may be included in the course, but not have a graded component (e.g.
Students may work on an assignment in class as part of a team which may develop their understanding of group
dynamics or analytical skills. But, they may be graded only on their understanding of the assignment topic—not on their
group dynamic or analytical skills even though those skills may be developed).** Minimal 2-5%....6-10%.....1125%.....26-50%....51+% Extensive. Note: Some areas may have 0% and the column total does not necessarily equal
100%
DEFINITIONS FOR GENERAL KNOWLEDGE
AND MANAGEMENT SKILLS AREAS *
Oral and Written Communication Skills
Students learn to communicate effectively in written and oral formats for a variety of purposes, situations and
audiences.
Analytical Skills
Students apply problem-solving processes, information technologies, systems approaches and both qualitative and
quantitative data analysis to solve organizational problems.
Reflective Thinking Skills
Students learn/improve from their own experiences and mistakes.
Ethics and Social Responsibility Knowledge
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Students identify ethical dilemmas and evaluate alternative courses of action.
Global and Environmental Awareness
Students learn to make decisions that reflect the variations in the external environment including political, legal,
economic, governmental, cultural and technological issues around the world.
Multicultural and Diversity Understanding
Students learn to identify dimensions of cultural difference and be able to demonstrate cultural understanding and
flexibility.
Financial Theories, Reporting and Analysis
Students learn to apply the analysis of financial information as a basis for business decisions.
Integrated Production and Distribution of Goods, Services and Information
Students learn to manage the production and delivery of products to market.
Group and Individual Dynamics in Organizations
Students learn to function effectively in organizations as productive individuals and as members of teams.
*Adapted from the learning outcomes of Merrimack College and The Girard School of Business.
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