HRT 3170 - Beverage Marketing and Management (3)

The complexities of the American beverage industry from the perspective of an on-premise food and beverage manager, an on/off premise retailer, or a sales representative selling to the trade. Topics include trends in products and sales, product and market segmentation, the highly regulated structure and competitive environment of the beverage industry, the value equation, the consultative sales process, and the responsibility of ethical and responsible service. From the management perspective this course covers beverage menus for different types of establishments as well as key factors considered in a proper procurement process, the functions of beverage managers and employees, beverage and merchandising strategies designed to deliver a profitable beverage program.

Component(s): Lecture
Contact Hour(s): 3 hours lecture/discussion
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course