Standards of Wine, Spirits & Beer
The course focuses on the chemistry and biology of wine, beers, distilled spirits and cordials, also known as liqueurs. Specifically, standards of quality, standards of processing, storage standards, service standards and sensory standards are discussed for the four categories of spirituous beverages and for the various types of products within each category. The weekly lab undertakes production of the major types of alcoholic beverages (wine fermentation, beer brewing and distillation of spirits).

Standards of Alcoholic Beverages
A survey of the chemistry and biology of wines, beers, distilled spirits, and cordials. Specifically, standards of quality, processing, storage, service, and sensory are discussed for the four categories of alcoholic beverages and the various types of products within each category.

Beverage Management
Prerequisites: HRMA 2422, or consent of the Instructor
Already in the catalog and no changes are necessary.

Bar and Beverage Management
Prerequisites: HRMA 3343, or consent of the Instructor
The course is a brief survey of marketing and control procedures for on-premise alcoholic beverage service. Course focus is on inventory management, pour costs, wine list, liquor list optimization, and marketing techniques to enhance beverage sales.

Alcoholic Beverage Law and Regulation I
Prerequisites: HRMA 3358, or consent of the Instructor
Course covers Federal, State, County and Municipal tariffs and laws that regulate the manufacture, distribution, retailing and service of spirituous beverages, with special emphasis on licensing, compliance and responsibility.

Alcoholic Beverage Law and Regulation II
Prerequisites: HRMA 3138 and 3358, or consent of the Instructor
The federal, state, county, and municipal laws and regulations, which control promotional activities, marketing and merchandising procedures in the alcohol beverage industry is addressed.

Wine & Spirits Category Management
Prerequisites: HRMA 3131 and 3137, or consent of the Instructor
The course focuses on both on-premise (hotel and restaurant) and retail processes within the category management process as an implementation of customer-focused marketing.

Sales and Sales Management
Prerequisites: HRMA 3352, or consent of the Instructor
The course offers diverse training experiences including: direct sales to retailers and on premise accounts as Sales Representatives, learning to manage the sales of product through a Distributor, and General Management of the various levels of sales staff.

Market Segmentation and Consumer Target
Prerequisites: HRMA 3361, or consent of the Instructor
The course teaches the modern tools and techniques that can be used to segment potential customers according to demographic and attitudinal characteristics in purchasing behaviors. These techniques will enable students to use targeting data for customers using advertising, promotions, product assortments, etc. which addresses each segments’ specific needs, desires, and preferences. Emphasis will be from the practical application of these techniques to the sale of alcoholic beverages in hotels, restaurants, and retail operations.

Business Practices of Alcohol Beverage Sales
Prerequisites: HRMA 4343*, or consent of the Instructor
*Concurrent enrollment suggested
The unique business processes required by the three-tier environment are examined. Particular course emphasis is placed on pricing, discounting, and deal structuring.

Sensory Evaluation of Alcoholic Beverages
Prerequisites: legal drinking age and HRMA 1337, or consent of the Instructor
Sensory standards for wines and spirits are introduced in the context of an intensive tasting workshop. Sensory anchoring with the use of standard reference aromas and its importance to accurate description is emphasized.

Wine & Spirits Logistics
Prerequisites: HRMA 1337 and ECON 2301, 2304, or 2305, or consent of the Instructor
The course introduces the concept of the supply chain that extends from the original producer through the distributor to the final retailer or restaurateur. The excess costs associated with the disintegration of the supply chain are addressed and the concept of partnering between suppliers, distributors, and retailers/restaurateurs also is examined. The course is forward looking and emphasizes the advantages of transparency and data sharing.

Consultative Sales & Management Skills
Prerequisites: HRMA 3131, or consent of the Instructor
The course focuses on the latest techniques for managing, motivating, and monitoring distributors and retail sales forces in order to maximize sales.

**Advanced Capstone Course to be the same as Foodservice Management Emphasis