Course Syllabus - College of Human Sciences | Iowa State · PDF file · 2017-04-09Bar & beverage industry marketing, merchandising & promotion Beverage & wine....

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IOWA STATE UNIVERSITY Department of Apparel, Events, and Hospitality Management

HspM 383L - Introduction to Wine, Beer and Spirits Laboratory

Fall Semester - Fridays 2015

Course Syllabus

Instructor:

Stewart L. Burger, M.S.

Lecturer, Hospitality Management

Room 04, MacKay Hall

Iowa State University

Ames, IA 50011-1121

Office Hours:

Room 04, MacKay Hall - As requested by appointment

Contact Information:

Telephone: 515-294-0361

E-mail: sburger@iastate.edu

Teaching Assistants:

Shane M. Brewer Culinary Science &

Hospitality Management

smbrewer@iastate.edu

Allison (Ally) L. Colton Animal Ecology &

Pre-Veterinary Medicine

alcolton@iastate.edu

Meighan M. Kelly Kinesiology and Health mkelly@iastate.edu

John W. Klotzbach Hospitality Management klotzy@iastate.edu

Joe L. Webb Nutritional Science jlwebb@iastate.edu

Course Location, Day, Dates and Time:

MacKay Hall

Room 01

Fridays, 1:10 to 3:00 PM

August 24, 2015 – December 11, 2015

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Course Description:

HspM 383L - Introduction to Wine, Beer and Spirits Laboratory (0-2) Cr. 1. F.S. Prereq:

HRI 383, HspM 383 or concurrent enrollment. Must be at least 21 years old. The

application of the management principles and procedures related to the sale and service of

alcohol and specialty beverages served in the beverage and hospitality industry. Beverage

tasting and sensory analysis of products commonly served in the beverage industry.

Hospitality Management Vision:

Strive for excellence in hospitality leadership and professional development.

Hospitality Management Mission:

Create, share and apply knowledge to develop leaders for the hospitality industry.

Learning Outcomes:

All graduates from the CHS and AESHM Department should be able to demonstrate the

general learning outcomes of communication; self-assessment and self-reflection;

critical thinking; and ethics, diversity and social responsibility. These learning outcomes

were formulated to encompass the Hospitality Management program’s outcomes of

financial analysis; sales and marketing analysis; professional written and oral

communication; best practice in meeting customers’ expectations; and professional

certification. The complete HM undergraduate program’s learning outcomes can be

found at http://www.aeshm.hs.iastate.edu/about/outcomes/hm/.

Based upon these learning outcomes along with regular class attendance; full class

participation; and the successful completion of course readings, materials, activities and

assignments; you will be able by the completion of this course:

identify, interpret, and ethically and safely implement difficult alcohol service

situations while reducing the risk of fines, imprisonment, loss of liquor license,

increased cost of insurance, and loss of business.

apply theory, costing principles, common industry practice and creative thinking to

analyze, interpret and increase the profitability of wine and beverage menus.

utilize and implement beverage purchasing, handling and storage techniques; sales

and service methods; and alcohol control methods used in the beverage and

hospitality industry.

define, utilize and apply terms common to the bar, beverage and hospitality

industry.

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acquire through sensory analysis product knowledge including the physical attributes

of sight, smell, taste, and mouth feel in order to be able to identify, compare, contrast,

explain and discuss product attributes and flaws of wine, distilled spirits and brewed

beverages that are the foundation to customer sales in the bar, beverage and hospitality

industry.

identify, explain and apply the components of food pairing with wine, and brewed

beverages served in the beverage and hospitality industry in order to increase

customer satisfaction, sales and profitability.

Required Materials:

Fundamentals of Responsible Alcohol Service with Exam Answer Sheet - 2nd Edition,

©NRAEF.*

*The cost of this book and the administration of

the examination are covered in your course fee;

do not purchase.

Response Card RF Turning Tech-w/LCD or “Clicker”

Approximately $42.70 new RF or*

Turning Technologies, Youngstown, OH 44503

*Two (2) new coin cell CR2032 (3.0V) Lithium Batteries

if your clicker is used and over 6-12 months old.

Printed Text Bibliography:

Distilled Spirits, unpublished guide by the Brown-Forman Corporation

Encyclopedia of Wines & Spirits, Alexis Lichine

Exploring Wines, Steven Kolpan, Brian H. Smith, and Michael A. Weiss

Food and Wine Pairing: A Sensory Experience, Robert J. Harrington

Grossman’s Guide to Wines, Spirits, and Beers, Harriet Lembeck

Introductory Nutrition, Helen Andrews Guthrie

Managing Bar and Beverage Operations, Lendal Kotschevar and Mary Tanke

Professional Beverage Management, Robert and Kathleen Lipinski

Study Guide: Beverage Specialist Certificate, Society of Wine Educators

The Bar & Beverage Book, Costas Katsigris & Chris Thomas

The Beverage Service World, Wallace Rande & Valentino Lucianni

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The Beverage Managers Guide to Wines, Beers, and Spirits,

Albert W. A. Schmid and John P. Laloganes

The Cocktail Bible, Linda Doeser

The Complete Beverage Dictionary, Robert and Kathleen Lipinski

The Essentials of Wine with Food Paring Techniques, John P. Laloganes

The Food Lover’s Guide to Wine, Karen Page with Andrew Dornenburg

The Hospitality Managers Guide to Wines, Beers & Sprits, Albert W. A. Schmid

The New World Guide to Beer, Michael Jackson

The New York Bartender’s Guide, Sally Ann Berk

Why You Like The Wines You Like , Tim Hanni

Wine and Beverage Standards, Donald Bell

* Digital & internet sources are listed & linked on Blackboard Learn

Course Schedule & Assignments

Lecture & date: Topics: Assignments due:

Lecture #1

Friday

August 28, 2015

Introductions, class organization, syllabus

review & use of Blackboard.

Overview of ServSafe Alcohol textbook

Course overview

Assignments, quizzes & examinations

Group project overview

Obtain “RF clicker” from

Univ. Book Store plus print

and bring this syllabus to

class.

Review class Blackboard

web site

Lecture #2

Friday,

September 04, 2015

ServSafe Alcohol I – Alcohol and your

responsibility

ServSafe Alcohol overview and pre-test

Video – Alcohol and Your Responsibility

Laws restricting alcohol service

ServSafe Alcohol II – Recognizing and

preventing intoxication

• Video – Recognizing and Preventing

Intoxication

• Alcohol and the body

• Assessing a guest’s level of intoxication

• Your knowledge: What are their BACs?

• Preventing guests from becoming intoxicated

• Multiple-choice study questions & quiz

Read and review:

Chapter 1, pages 1-12

Plus+

Read and review:

Chapter 2, pages 1-23

Will need your clicker

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Lecture #3

Friday,

September 11, 2015

ServSafe Alcohol III – Checking

identification

Video – Checking Identification

Verifying identification

The proper procedure for checking IDs

Multiple-choice study questions & quiz

Read and review:

Chapter 3, pages 1-21

Lecture #4

Friday,

September 18, 2015

ServSafe Alcohol IV – Handling difficult

situations

Video – Handling Difficult Situations

Handling intoxicated guests

Handling potentially violent situations

Handling illegal activities

Multiple-choice study questions & quiz

Video - Apply your knowledge: Rate the

response Review sections I-IV

Review sections I-IV

Administer the Advanced

ServSafe Alcohol Examination

Read and review:

Chapter 4, pages 1-23

Prepare for Advanced

ServSafe Alcohol

Examination

Take Practice ServSafe

Alcohol Exam on

Blackboard

Lecture #5

Friday,

September 25, 2015

The business of wine, beer and spirits

Cultural history of American drinking

The American bar:

From the producer to the consumer

The three-tiered system of alcohol

distribution & pricing

Purchasing & distribution in control &

non-control states

Special legal factors associated with the

beverage service industry

Sample historic colonial American

beverages

Review materials

on Blackboard

Print & bring colonial

American beverages

tasting sheet to lab

Lecture #6

Friday,

October 02, 2015

Essential elements of successful beverage

establishments

Bar & beverage industry marketing,

merchandising & promotion

Beverage & wine menu development

Beverage pricing strategies

Group projects assigned

Review materials

on Blackboard

Lecture #7

Friday,

October 09, 2015

Bottled waters; definitions & types:

Industry use & service Water identification & sampling exercise

Coffees:

History, industry use & brewing methods

Coffee bean identification exercise

Class cupping/brewing exercise

Review materials

on Blackboard

Print & bring water &

cupping exercises to lab

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Lecture #8

Friday,

October 16, 2015

• Reasons for food & drink pairing

• Essentials techniques of pairing food with

wine, brewed beverages & distilled spirits

• Class food & beverage pairing exercise

Complete your Vinotype

Sensitivity Self-assessment

Print & bring both wine &

food pairing exercises to lab

vin-o-type, n. Combination of sensory sensitivity,

values & aspirations that contribute

to your unique & personal wine

Lecture #9

Friday,

October 23, 2015

Cost control & profitability of alcoholic

beverages

Beverage industry terminology

Policies & procedures to control internal

& external theft:

Electronic beverage dispensing

Bar sanitation

Equipment, tools & glassware use &

control

Class wine & spirit free pour shot

glass exercises

Review materials

on Blackboard

Print & bring free pour

shot glass exercise to lab

Lecture #10

Friday,

October 30, 2015

The Bar & Bartender I

Mixology:

History, art & science of cocktails

Elements of standardized cocktail

formulas

Classic drinks & cocktails

Mixed drinks:*1

Layered & built cocktails

Hot drinks

Beverage industry terminology

Class sampling/exercise

Review materials

on Blackboard

Print & bring tasting

sheet to lab

Lecture #11

Friday,

November 06, 2015

The Bar & Bartender II

Mixology: Classic drinks & cocktails:

Mixed drinks**2

Stirred cocktails

Shaken cocktails

Blended & frozen cocktails

Beverage industry terminology

Review materials

on Blackboard

Lecture #12

Friday,

November

13, 2015

Selection, purchasing, receiving, storage

& issuing of alcohol

Low alcohol & non-alcoholic, & alcohol-

free beverages

Class sampling/exercises

THE IRON BARTENDER

COMPETITION with drink samples*2

Review materials

on Blackboard

Print & bring tasting

sheet to class

THE IRON BARTENDER COMPETITION-

http://liquor.com/video

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Lecture #13

Friday,

November 20, 2015

Service as a sales & marketing technique:

Your relationship to your guest

Approaching the guest

Taking the order

Serving the guest

Presenting the check

Still & sparkling wine service

Class service/exercises

Review materials

on Blackboard

Print & bring tasting

sheet to class

Lecture #14

Friday,

December 04, 2015

Group project presentations,

Groups 1, 3, 5 & 7 Tentative

Group samples served/TBD

See Blackboard e-site for

additional details on project

presentations requirement.

Lecture #15

Friday,

December 11, 2015

Group project presentations

Groups 2, 4, 6 & 8 Tentative

Group samples served/TBD

See Blackboard e-site for

additional details on project

presentations requirement.

Date: Other Important Dates & Deadlines: Details:

Weeks #9 or #11

Attend one (1) show & complete a report.

Required 30 points

Field trip – Must attend one (1) show:

Cyclone Liquors’ Annual Beer & Spirits

Show, Wednesday, October 21, 4-7 PM

or

Cyclone Liquors’ Annual Wine Show,

Wednesday, November 04, 4-7 PM

Lincoln Center

626 Lincoln Way

Ames, IA 50010

http://cycloneliquors.com/.

Lecture #13,

Friday,

November 20, 2015

A copy of each group’s project report

is due on or before 11:59 PM

Friday, November 20, 2015

See Blackboard e-site for

additional details,

deadlines, & classroom

group presentation dates

Lecture #15

11:59 PM, Friday,

December 11, 2015

Final deadline for all gradebook changes,

updates, credits, late submissions & acts of

beseechment.

All requests must be in

writing & received on or

before this date in order

to receive consideration.

1. Beverage samples: This is an educational course designed to increase your product knowledge

of wine, beer and spirits. One of this course’s objectives is for you to become knowledgeable of

the physical attributes of alcoholic beverages; you will be graded on your ability to do so. The

point of the class is not to consume alcohol per se. The consumption of alcohol is not a

requirement of this course. If you would prefer not to taste or consume the samples provided you

may request alternate assignments. If you have specific food or beverage allergies, intolerances,

or restrictions, please see me so appropriate alternatives can be arranged.

In order to receive the maximum educational benefit from the samples provided; print, bring and

complete each weekly tasting sheet in class. The samples provided are for sampling purposes only

and will be limited to a total of two standard servings of beverage alcohol. Students are not

required to swallow samples and may swirl, evaluate and spit in the cups provided for this

purpose. All unconsumed samples are to be disposed of as directed and not shared with others.

No alcoholic beverages are to be brought into or removed from this classroom. Failure to follow

course, university or state alcohol polices can and will be considered justification for receiving a

failing grade and removal from this course. See the ISU policies at http://policy.iastate.edu/policy/alcohol/.

2. Attendance, field trips and classroom participation: Each student in the class is an

important and valuable member of this course. For this course to be considered a

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success, we need your regular attendance and active participation. It is expected that

you be on time with cell phone off, refraining from side conversations and ready to fully

participate. You are expected to stay for the full one hour and 50 minute class period;

arriving late or leaving early is disruptive to the class. If this is not possible, please see

me in advance for special accommodations.

There is one (1) required scheduled fieldtrip which may be completed on one of two

(2) different dates. If you cannot attend one of these dates; you may request an

alternative field trip assignment in writing at least two (2) weeks prior to the last

scheduled Cyclone Liquor’s event. These fieldtrip are listed in your syllabus and

detailed in Blackboard.

3. Quizzes & tasting sheets: Clicker quizzes covering the reading and other assignments

will be given. Tasting notes may be periodically collected and graded. In order to receive

full credit you must fully complete your tasting notes on the tasting sheet provided on

Blackboard. If you are late, leave early or missed class for any reason, in-class activities

cannot be made up. Optional extra credit assignments need to be utilized to make-up for

missed classroom activities.

4. Examinations: The Advanced ServSafe Alcohol Examination will be administered

during the Class Lecture #4 on Friday, September 18, 2015. Please notify me prior to

this examination of an illness or uncontrollable extenuating circumstance that will force

you to miss taking this exam. This is a NRAEF Certified Examination and cannot be

made up without written prior notification. The costs of lost, replaced, reprinted,

rescheduled, retaken and special shipping of examinations are not included in your

course fee thus will be billed to you at the NRAEF’s service rate when accrued.

5. Clickers: TurningTechnologies Student ResponseCards or Clickers will be utilized to

facilitate classroom discussion on assigned readings, lectures and beverage samples.

Credit will not be given due to late class arrival, early class departure, click-n-runs,

field trips, missed class or a forgotten or nonfunctioning clicker. Missed clicker

quizzes cannot be made up; optional extra credit assignments should be utilized to

make-up for missed quizzes. Earned credit will be posted weekly in your Blackboard

grade book. Errors or omissions need to be reported within one (1) week of their

posting in order to receive reconsideration of the posting. Additional information on

the use of your Clicker can be found on the ISU web page under Clickers (student

response systems). If you experience any technical problems with your Clicker or

how it is functioning, please contact clickerhelp@iastate.edu or call 515-294-5357 for

assistance.

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6. Guests & classroom seating: Over 50 products will be sampled in this course. Weekly

class lectures & tastings are limited to only students currently registered in this course. You

are expected to sit in your self-assigned row each week. Non-enrolled persons are not

allowed to attend this class. Class members with unapproved guests will be asked to leave

class along with their guest; will receive a failing grade for that day’s activities; may receive

a failing grade for this course; and may be referred to the Dean of Students Office and ISU

Police for appropriate disciplinary and legal action.

7. Special accommodations and support services: Please address special accommodations or

needs with me at the beginning of the semester or as soon as you become aware of them.

Those seeking accommodations based on disabilities should obtain a Student Academic

Accommodation Request (SAAR) from the Disability Resources Office (DSO)

http://www.dso.iastate.edu/dr/, located in Room 1076, Student Services Building. Their

telephone number is 515-294-7220 and e-mail is disabilityresources@iastate.edu. Your

SAAR should be presented at least two (2) weeks before the accommodation is needed.

Retroactive requests for accommodations cannot be honored.

8. Religious accommodation: If an academic requirement of the course conflicts with a

religious doctrine, practice or observance, you may request reasonable accommodation.

Your request should be in writing and presented at least two (2) weeks before the

accommodation is needed. As your instructor, I may seek assistance from the Dean of

Students Office and the Office of Equal Opportunity and Compliance if needed.

9. Personal electronic devices: Cell phones, iPods, iPads, laptops, tablets, laser pointers, etc.

are all designed to be personal electronic devices. If at any point during this semester your

use of these devices interferes with the ability of others to learn or my ability to teach, your

use of these devices during class will be restricted. These and other such devices may not be

used during any in-class quiz or exam. Class members not adhering to this policy will be

asked to leave class and will receive a failing grade for that day’s activities; may receive a

failing grade for this course; and may be referred to the Dean of Students Office for

disciplinary action.

10. Classroom environment: As a University faculty member I am committed to providing a

professional learning environment that is fair and responsible; that supports, nurtures and

rewards education based on ability, performance and learning; and is free of discriminatory,

inappropriate and disrespectful conduct or communication. Disruptive behaviors or actions

that negatively impact on others’ ability to learn or my ability to teach cannot be tolerated. If

you observe others who are creating an inappropriate learning environment, please bring this

to my attention. Persons judged to be negatively impacting on others ability to learn will be

referred to the Dean of Students Office and ISU Police for appropriate disciplinary and legal

action. If you believe that I, as your instructor, have in some way exhibited behaviors that

are inconsistent with this policy, please bring it to my attention. If you do not believe your

concerns have been appropriately addressed, please contact the chair of our department.

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11. Harassment and discrimination: Iowa State University strives to maintain our campus

as a place of work and study for faculty, staff, and students that is free of all forms of

prohibited discrimination and harassment based upon race, ethnicity, sex (including

sexual assault), pregnancy, color, religion, national origin, physical or mental disability,

age, marital status, sexual orientation, gender identity, genetic information, or status as a

U.S. veteran. If you have concerns about such behavior contact me as your instructor,

Student Assistance at 515-294-1020 or email dso-sas@iastate.edu, or the Office of Equal

Opportunity and Compliance at 515-294-7612

12. Violence free university: At ISU, violence, threats or implied threats of violence, and

intimidation (verbal or physical acts intended to frighten or coerce) impede the goal of

providing a safe environment and cannot be tolerated. For more information, refer to

http://www.policy.iastate.edu/policy/violence

13. Emergency response: In an emergency situation, follow emergency response guide at http://www.ehs.iastate.edu/sites/default/files/uploads/publications/posters/EmergencyPoster.pdf.

For more information, refer to http://www.policy.iastate.edu/policy/emergencynotification.

14. Academic work: All written assignments and assessments are to be submitted through the

appropriate Blackboard portal; late submissions will not be accepted or given credit after

the submission due date. For complete details of each assignment and assessment

including submission deadlines see Blackboard. Earned credit will be posted weekly in

your Blackboard gradebook. Errors or omissions need to be reported within one (1) week

of their posting in order to receive reconsideration of the posting. The final deadline to

request any Blackboard gradebook changes, updated, and for additional or missing credit is

11:59 PM, Friday, May 01, 2015. Requests received after this date will not be considered.

All the academic work must comply with the University’s policies on academic

honesty. Examples of academic misconduct are:

Attempting to use unauthorized information while taking an exam or quiz

Submitting as one's own work, themes, reports, drawings, laboratory notes, computer

programs or other products prepared by others

Knowingly assisting other persons in obtaining unearned credit, access, samples,

materials and information

Plagiarism: A link to understanding, the consequences of, and best practices for

avoiding is available at: http://instr.iastate.libguides.com/content.php?pid=10314.

All work (assignments, assessments, quizzes, examinations, etc.) is to be original

without distracting errors in usage or convention and done on an individual basis. All

reports and other submissions are to be submitted in .doc, .docx, .ppt, .pptx, .odt, .txt,

.rtf, .pdf, or .html file formats and will be checked for plagiarism using SafeAssign.

If you have any questions or need additional clarification of this policy please see me.

Persons not following this policy may receive a failing grade on their work and this

course. This class will follow Iowa State University’s policy on academic dishonesty.

Anyone suspected of academic dishonesty will be reported to the Dean of Students

Office. http://www .dso.iastate.edu/ja/academic/misconduct.html

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15. Course fee: There will be a $45 course fee that covers the ServSafe booklet and

certification examination; beverage and food samples; and classroom supplies utilized in

this course. This fee is assessed to all students registered in this course and cannot be

refunded or prorated once assessed. A detailed sample schedule and the budget for this

course are posted on Blackboard.

16. Case study: The class will be subdivided into teams of 5-6

members. Each team will act as an independent professional

hospitality consulting group hired by the owners of a food and

beverage operation. You will review and analyze their beverage

service and make a class presentation of your findings. Your

analysis will include financial as well as market, concept,

service, and menu suitability recommendations to improve both

the facility’s profits and operation. You may select any full-

service restaurant, hotel dining, club, or catering facility in Iowa.

An outline of the assignment is located under the Case Study tab

in Blackboard.

17. Dead week: This class follows the Iowa State University Dead Week policy as noted in

section 10.6.4 of the Faculty Handbook; see the following for complete policy details:

http://www.provost.iastate.edu/resources/faculty-handbook

18. Assessment and grading: Your work in this course will be assessed by a combination of

methods. They include a national certification examination, 1-2 field trips with reports; 1

on-line quiz; 10-12 in-class quizzes/tasting notes and a group project case study that

includes a report and presentation. The following is the estimated and approximate number

of points available within this course. The final grade for this course is not curved nor

rounded upward once extra credit is added. Grades are not changed after submission.

Examination - Fundamental of Responsible Alcohol Service 100 points

Group project, reports and presentation 135 points

Group project, individual/team evaluation 30 points

Required field trip & report (1) 30 points

Other assessments, clicker quizzes, tasting notes, etc...

+ 130 points

Total estimated required* + 425 points

+ Total extra credit TBD

+ 40 points

B+ 89-87% C+ 79-77% D+ 69-67% F 59&<

A 94% & > B 86-84% C 76-74% D 66-64%

A- 93-90% B- 83-80% C- 73-70% D- 63-60%

Your course grade will be based on the percentage of the total required points (divisor).*

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Total points earned/Total required points = %

Course related questions, issues and problems: If during this semester you have any

course related questions, issues or problems, please discuss them with me as soon as they

develop. If not satisfied, please contact your advisor to address the situation. Your advisor

will suggest possible courses of action.

For more information: http://catalog.iastate.edu/academiclife/#appealofacademicgrievances.

• You may also have any course related problems addressed directly by emailing

academicissues@iastate.edu.

On behalf on my teaching assistants and myself we are looking forward to having you in

class and hope you find this course both enjoyable and rewarding.

Again thank you for enrolling in HRI 383L.

Sincerely,

Stewart Stewart L. Burger, M.S.

Lecturer, Hospitality Management

Apparel, Events, & Hospitality Management

Iowa State University

Ames, IA 50011-1121

1.5 oz. Vodka

1/2 oz. Grand Marnier

1/3 oz. Cranberry juice

1/3 oz. Grapefruit juice, ruby red

Lemonade, fresh

Ice cubes

Method:

1. Add vodka, Grand Marnier, orange Juice, cranberry

juice& ruby red grapefruit juice.

2. Shake the ingredients in a cocktail shaker with ice

cubes

3. Pour the mixture into an Old Fashioned Glass.

4. Top up off with lemonade.

5. Garnish with orange twist and grapefruit section.

2 oz. Vodka

1 oz. lemon juice

1 oz. Passion Fruit syrup

1 orange slice

1 maraschino cherry

Method:

1. Add vodka, lemon juice and passion fruit

syrup in an 8 oz. Brandy Sniffer filled with

crushed ice.

2. Stir until blended.

3. Garnish with orange slice and cherries.

Updated 8/6/2015 HspM383fallfridaylab2015

Consider the environment before printing.