Future managers gain a thorough understanding of how to deliver the responsible alcohol service demanded in today’s society. Students also see how to balance marketing and control objectives, effectively plan the business, and select and train employees.
Students will understand:
．How bar and beverage operations qualify as production, marketing and service operations
．Legal concerns and responsibilities regarding alcohol service
．Primary control systems needed in bar and beverage operations
．The importance of product knowledge to successful bar and beverage operation management.
Part I Introduction 導論
1 Introduction to Bar and Beverage Management 酒吧與飲料管理概論
2 Social Concerns and Management 社會責任及酒精飲料服務管理
Part II The Business: Planning and Marketing 企業經營：規劃與行銷
3 Architecture and Interior Design 建築構造與內部設計
4 The Bar 酒吧
5 The Bartender and the Art of Mixology 調酒員與調酒的藝術
6 Service Procedures and Selling Techniques 服務程序與銷售技巧
7 The Selection and Training of Human Resources 人力資源的甄選與培訓
8 Marketing Bar and Beverage Operations 酒吧與飲料行銷操作
Part III Bar Management: Controls 酒吧經營：控制與管理
9 The Purchase to Issue Functions 飲料銷售流程：從進貨、存貨到零售
10 Bar Control Systems 酒吧控管系統
11 The Legal Jungle 美國聯邦及各州飲酒相關法規
12 The Beverage Family 酒精飲料的歷史與分類
13 Spirits 烈酒
14 Malt Beverages 啤酒種類與製程
15 Wine Fundamentals 酒類基礎知識：種類、製程、法令
16 Wines of the World 世界各地產酒區
