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Sinclair College

HMT 1125 Beverage Management

The history and process of different wines, ales and spirits, including pronunciation and selection of wines with food and identifying the required glassware for all drinks. Mixology, establishing a par stock and reorder point, discussion of Ohio’s drinking laws and bartender’s legal and social responsibilities, and bar design and layout.

Prerequisites: HMT 1105

Course Outcomes
  • Pair both alcoholic and non-alcoholic drinks with food as a means of boosting a foodservice operation's bottom line.
  • Apply local law as it pertains to the success of their career in the Hospitality Industry.
  • Describe bar design and layout to include elements of sanitation and staffing.
Credit Hours: 2
  • Classroom: 2 hours
  • Division: Business and Public Services
  • Department: Hospitality Management
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Blended Learning
Downtown Dayton Campus
Faculty: Allen
Term: Fall 2021
Format: Condensed content. Shorter than normal term - meets once or a few times only. Course meets in person on scheduled day(s) and time(s) with online content. Check the schedule to confirm days and times your class will meet in-person. Requires computer and high-speed internet.
Note: B Term
Open Seats: 1
Meets: F from 12:00PM to 3:40PM
Section: B01
Open Seats: 1
Meets: F from
12:00PM to 3:40PM
Section: B01