Login Create Account

Back to Course Catalog

HCM236Agricultural Sciences2 Unitsintermediate

Beverage Management

This course introduces students to the principles and practices of beverage management within the hospitality industry. It covers a wide range of topics, including beverage definitions, categories, service techniques, and merchandising strategies. Students will learn about purchasing, receiving, storing, and controlling beverages, as well as revenue control systems and financial statement analysis. The course also emphasizes internal control measures to ensure efficient and profitable beverage operations.

Generate AI Study Notes

Transform this course into personalized study materials with AI

20h

Study Time

13

Weeks

2h

Per Week

basic

Math Level

Course Keywords

Beverage ManagementServiceMerchandisingControl SystemsRevenue

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level

Builds on foundational knowledge

65%

intermediate

➕

Math Level

Basic Math

🔬

Learning Type

Hands-on Practice

Course Topics

Key areas covered in this course

1

Beverage Categories

2

Service Techniques

3

Merchandising

4

Purchasing and Receiving

5

Inventory Control

6

Revenue Control Systems

7

Financial Statement Analysis

8

Internal Control

Total Topics8 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Restaurant Manager

Apply your skills in this growing field

Bar Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Food and Beverage Director

Apply your skills in this growing field

Hotel Manager

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsBarsCatering ServicesEvent Management

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1: Definitions and categories of beverages

1.5h

Unit 1: Definitions and Categories of Beverages

1.5 study hours

•Define beverage and beverage management
•Classify alcoholic and non-alcoholic beverages
•Discuss operational control areas

Week

2

Module 1: Definitions and categories of beverages

1.5h

Unit 2: Service of Beverages

1.5 study hours

•Explain pricing methods for beverages
•Describe the purpose of beverage menus
•Identify types of beverage menus

Week

3

Module 1: Definitions and categories of beverages

1.5h

Unit 3: Beverage Merchandizing

1.5 study hours

•Discuss beverage merchandising methods
•Explain beverage cost calculations
•Apply merchandising techniques to increase sales

Week

4

Module 1: Definitions and categories of beverages

1.5h

Unit 4: Purchasing of Beverages

1.5 study hours

•Explain the purchasing process for beverages
•Describe purchase specifications
•Discuss quantity standards for beverage purchasing

Week

5

Module 2:

1.5h

Unit 1: Receiving of Beverages

1.5 study hours

•Describe standards for beverage receiving
•Explain the importance and objectives of receiving
•Identify proper tools for the receiver

Week

6

Module 2:

1.5h

Unit 2: Storing and issuing of beverages

1.5 study hours

•Explain storing and issuing of beverages
•Describe standards for storing and issuing
•Discuss storing records and stock-taking

Week

7

Module 2:

1.5h

Unit 3: Beverage production control

1.5 study hours

•Explain beverage production control
•Describe standard procedures for production
•Identify devices for measuring standard quantities

Week

8

Module 2:

1.5h

Unit 4: Beverage control

1.5 study hours

•Define beverage control
•Explain the essentials of a control system
•Discuss methods of beverage control

Week

9

Module 3:

1.5h

Unit 1: Beverage Revenue control systems

1.5 study hours

•Explain manual control systems
•Describe automated systems
•Discuss control operating yardsticks

Week

10

Module 3:

1.5h

Unit 2: Analysis of financial statement

1.5 study hours

•Explain income statements and their purpose
•Explain balance sheets and their role
•Analyze financial statements using ratios

Week

11

Module 3:

1.5h

Unit 3: Internal control

1.5 study hours

•Explain requirements for internal control
•Describe problems unique to the hospitality industry
•Discuss principles of internal control

Week

12

Module 3:

3h

Final Revision

3 study hours

•Review all modules and units
•Work on assignments
•Prepare for examinations

Week

13

Module 3:

3h

Final Revision

3 study hours

•Complete assignments
•Final preparation for examinations
•Review key concepts

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

Access PDF Material

Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review beverage classifications and service standards from Module 1

2

Practice cost calculations and pricing strategies from Module 2

3

Study revenue control systems and financial analysis techniques from Module 3

4

Create flowcharts for inventory and purchasing processes

5

Review all TMAs and focus on areas of weakness

Related Courses

Other courses in Agricultural Sciences that complement your learning

GENERAL AGRICULTURE

Introduction To Home Economics Extension

Anatomy And Physiology Of Farm Animals

View All Agricultural Sciences Courses