HA340 : Syllabus : Syllabus

Syllabus / Course Assignment Due Dates

School of Hotel and Restaurant Management

Northern Arizona University

Summer 2002 - WEB

Course Title:

Bar and Beverage Operations

Course Number:   HA-340

Instructor:  W. Rande. Ed.D.

Office hours: By appointment,   Please contact me by email and we can arrange a time to meet if necessary.

Location:  Office  #6, School of Hotel and Restaurant Mgt, Northern Arizona University

Office phone:  928 523-1710, please leave a message I will return your call in a timely manner. Email is a more efficient way to contact me.

FAX: 928-523-1711

Email:  WALLACE.RANDE@.NAU.EDU

Prerequisites: HA 350

Required TEXTBOOK: The Beverage Service World, by W. Rande, V. Luciani

The text is available at the NAU bookstore, or any of the online bookstores, ie. Barnes and Noble, Amazon, etc.

The Keys to a successful Web Class

You must make a commitment to keep up with the class material during the semester.  You should plan to spend at least 3-4 hours a week working on the class material, both on-line and offline.  You can not afford to get behind!!!!  The advantage we have is that you chose the best time to work on the class material.  Since it is not a ‘live’ class we do not have to be in class at the same time.

We must also keep in contact.  The easiest five points a week you will earn in the course is your weekly updates.  Once a week send me a quick email so I know you are still alive and kicking.  I will email you every 3-4 weeks to make sure you are on schedule

My Teaching Philosophy:

I believe for learning to be effective you must participate, not be a spectator.  The more you participate in the learning process i.e. read the assigned material prior to class, engage in online discussions on the material, spend time on class projects and assignments. The more you will gain from the course, hence the better grade you will receive.

My role in the class is as the sharer of knowledge, not just the disseminator or knowledge.  You each have personal experiences to contribute to the course.  All members of the class, including me, will benefit from your insight shared and participation in the class discussions.

Course Description:

The Course Is Covers The Three Key Areas Of Bar And Beverage Operations;

1. The Physical set up of the Bar and its key components and the basics of mixology,
2. The History, Production, and Distinctive Characteristics of the various types of alcoholic and non-alcoholic beverages served in a beverage operation,
3. The key components involved in the management of bar operations; control systems, calculating costs and determining selling prices, limiting internal theft, purchasing, laws and regulations.  

Your grade will be based both on exams / quizzes and projects.  I have found that some students have problems demonstrating their comprehension of the material on exams and quizes. 

Course Objectives / Content:

Upon successful completion of the course, you should be able to:

        Trace the history and development of alcoholic beverages. State both the positive and negative aspects alcoholic beverages have had in the social development of the world. Demonstrate the basics of mixology

       State the three types of drink mixing methods and give at least two drinks made with each method

       Explain the distinctive characteristics of rum, vodka, gin, whiskey, scotch, and tequila

       Develop the management systems; explain the rationale behind the decisions necessary in the setting up and running of a beverage operation.

       Develop the components of an effective system to control internal theft in a beverage operation.

       Set-up a control system for the purchases, storage and dispensing of the various types of alcoholic beverages

       Define the classification and production methods of the various types and classifications of beverages.

    State the three levels of laws and regulations controlling the sale of alcoholic beverages.

     Explain the four ways wines are named.

    Identify the white and red wines from a list of the leading wines of the world.

    Explain at least two ways a bartender can steal, and at least two ways a server can steal both working alone and with the bartender, and suggest preventive measures that can be developed to help curtail theft at a bar.

    State the characteristic of ports, stouts, lagers, ales, and pilsners.

    Describe the difference between a cognac and a brandy, and champagne and a sparkling wine.

Learning Environment:

The learning environment appropriate for this course is based on a set of assumptions about you as an adult learner.  You are responsible individuals and thus aware of your own capabilities associated with learning.  Please manage your time and resources according to each assignment and to maximize your learning and your opportunity to maximize your grade.  Using your own personal experiences can enhance learning. Try to share some of you experiences since they combined with your fellow classmates represent a rich pool of resources.

You are a unique individual, and thus your leading process differs from other fellow classmate.  Please let me know what I can do to help you learn better.  Please discuss with me any special accommodations for note taking or tests you may require.  I can assist you in seeking additional information, and reference materials.

Some additional thoughts

By semester’s end, I want you to be able to say, I learned a great deal in because of HA 340. In my opinion, the likelihood of this happening depends on many things.  From your perspective, I submit that it depends most of all upon YOU.

I believe that you are, in a sense, my customer / guest.  I also believe that NO ONE CAN MAKE YOU LEARN.  I intend to create, and sustain an atmosphere of open communication and mutual respect, which promotes learning opportunities for everyone in the class.  As such, you will periodically be asked, How’s it going? throughout the semester.  I hope you will tell me when I ask.  I further invite you to let me know even when I am not formally asking...via email, and phone calls.

While I believe I can not make you learn.  I do have the responsibility to influence you to choose to learn (i.e. through the readings, videos, guest speakers, class activities, projects and exams). 

I pledge to approach your opportunity to learn with enthusiasm and energy -- will you do the same?

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, readings from the text, [whether discussed in class or not]

You are responsible to keep up with the assigned readings of the course.  The readings will follow the order of the course outline.

Please let me know as soon as possible when a problem arises so we can make plans accordingly.

Course Policy on Academic Dishonesty (Cheating)

I trust you and want to be able to trust you.  This section must be included on the syllabus to ensure that there is no misunderstanding of the severity of this issue.  Cheating, plagiarism, and otherwise compromising the academic integrity of this course will not and can not be tolerated in my course or at Northern Arizona University.  These offenses will be dealt with severely under the guidelines of the Arizona Board of Regents policies.

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