HCM236

Beverage Management

Agricultural Sciences
200 level
2 credit units
104 pages
7 units

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.

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About this course

Difficulty: Intermediate
Study hours: 20 hours
Maths: Basic
Content: Theoretical, practical, case study
Practical work: Yes

How it is assessed

Assignments
Tutor marked assessments
Final examination

What you'll read

The real module and unit structure of HCM236, taken from the course material NOUN publishes.

Module 1

Module 3

One paragraph, so you can see how it reads

HCM236 · UNIT 1: DEFINITIONS AND CATEGORIES OF BEVERAGE

Out of all the assignments you will do, each shall be marked and converted to 3%. At the end, the best ten (10) shall be selected to make up 30%. The examination at the end of the course shall cover all aspects of the course.

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What you should be able to do

Classify different types of beverages
Apply appropriate service techniques
Develop merchandising strategies
Implement inventory control measures
Analyze financial statements
Apply internal control principles

What it prepares you for

Careers

Restaurant Manager
Bar Manager
Catering Manager
Food and Beverage Director
Hotel Manager

Where it is applied

Hotels
Restaurants
Bars
Catering Services
Event Management

Where it gets hard

The units students slow down on, and what makes each one heavy.

Module 2:
Unit 2: Storing and issuing of beverages
Requires understanding of complex inventory management and cost control techniques.
Module 3:
Unit 2: Analysis of financial statement
Involves interpreting financial statements and applying control measures, requiring analytical skills.

A suggested way through it

Suggested

13 weeks, about 22.5 hours in total. Yours will differ.

Week 1Module 1: Definitions and categories of beverages
- Unit 1: Definitions and Categories of Beverages · 1.5 hours
  Define beverage and beverage management. Classify alcoholic and non-alcoholic beverages. Discuss operational control areas.
Week 2Module 1: Definitions and categories of beverages
- Unit 2: Service of Beverages · 1.5 hours
  Explain pricing methods for beverages. Describe the purpose of beverage menus. Identify types of beverage menus.
Week 3Module 1: Definitions and categories of beverages
- Unit 3: Beverage Merchandizing · 1.5 hours
  Discuss beverage merchandising methods. Explain beverage cost calculations. Apply merchandising techniques to increase sales.
Week 4Module 1: Definitions and categories of beverages
- Unit 4: Purchasing of Beverages · 1.5 hours
  Explain the purchasing process for beverages. Describe purchase specifications. Discuss quantity standards for beverage purchasing.
Week 5Module 2:
- Unit 1: Receiving of Beverages · 1.5 hours
  Describe standards for beverage receiving. Explain the importance and objectives of receiving. Identify proper tools for the receiver.
Week 6Module 2:
- Unit 2: Storing and issuing of beverages · 1.5 hours
  Explain storing and issuing of beverages. Describe standards for storing and issuing. Discuss storing records and stock-taking.
Week 7Module 2:
- Unit 3: Beverage production control · 1.5 hours
  Explain beverage production control. Describe standard procedures for production. Identify devices for measuring standard quantities.
Week 8Module 2:
- Unit 4: Beverage control · 1.5 hours
  Define beverage control. Explain the essentials of a control system. Discuss methods of beverage control.
Week 9Module 3:
- Unit 1: Beverage Revenue control systems · 1.5 hours
  Explain manual control systems. Describe automated systems. Discuss control operating yardsticks.
Week 10Module 3:
- Unit 2: Analysis of financial statement · 1.5 hours
  Explain income statements and their purpose. Explain balance sheets and their role. Analyze financial statements using ratios.
Week 11Module 3:
- Unit 3: Internal control · 1.5 hours
  Explain requirements for internal control. Describe problems unique to the hospitality industry. Discuss principles of internal control.
Week 12Module 3:
- Final Revision · 3 hours
  Review all modules and units. Work on assignments. Prepare for examinations.
Week 13Module 3:
- Final Revision · 3 hours
  Complete assignments. Final preparation for examinations. Review key concepts.

Preparing for the exam

What to do

Review beverage classifications and service standards from Module 1
Practice cost calculations and pricing strategies from Module 2
Study revenue control systems and financial analysis techniques from Module 3
Create flowcharts for inventory and purchasing processes
Review all TMAs and focus on areas of weakness

Questions students ask about this course

What is HCM236 about?

How many units does HCM236 have?

HCM236, Beverage Management, has 7 units across 2 modules, over 104 pages of course material. You can read it one unit at a time.

How many credit units is HCM236?

HCM236 carries 2 credit units, at 200 level in Agricultural Sciences.

Is HCM236 hard?

HCM236 is rated intermediate level, with basic mathematical content. It is mostly theoretical, practical and case study work, and it has a practical component.

How long does HCM236 take to study?

About 20 hours of study, spread across its 7 units.

How is HCM236 assessed?

HCM236 is assessed by assignments, tutor marked assessments and final examination.

What can I do with HCM236?

Restaurant Manager, Bar Manager, Catering Manager, Food and Beverage Director and Hotel Manager.