CRDE 2535 - Wine & Bar Management *

Quarter Credit Hour(s): 2

Prerequisite(s): None

The course gives an overview of the history of wine making and the methods used in the production of wines. Major wine producing regions and the most noted wines from these regions are discussed. How to select wine for a wine menu and the relationship of wine to food, as either a compliment or a contrast, are explained. The course also teaches the basics of how to mix drinks, serve, and price them. Cost and labor controls as well as inventory control for the bar operation, are covered. Students learn how to calculate mark-up for liquor, determine portions size and how to develop a bar menu.