HOSP 140
Beverage & Beverage Control

Students are exposed to the identification, history, manufacture, and use of malted beverages, wines, and distilled spirits as well as to how, when, and where they relate to a beverage operation. Purchasing and control of a bar inventory and legal, moral, and social obligations of proper beverage service are also covered. Laboratory sessions allow for demonstration and practice of correct procedures of mixology. Prerequisite: None (3: 2, 2)

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