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IOWA STATE UNIVERSITY Department of Apparel, Events, and Hospitality Management
HRI 383L - Introduction to Wine, Beer and Spirits Laboratory
Spring 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: [email protected]
Teaching Assistants:
Anndrea V. Joiner Architecture [email protected]
John W. Klotzbach Hospitality Management [email protected]
David E. Servin Rivera Finance [email protected]
Drew K. Sherman Economics [email protected]
Taylor H. Williams Mechanical Engineering [email protected]
Course Location, Day, Dates and Time:
MacKay Hall
Room 01
Fridays, 1:10 to 3:00 PM
January 12 to May 01, 2015
2
Course Description:
HRI 383L - Introduction to Wine, Beer and Spirits Laboratory (0-2) Cr. 1. F.S. Prereq:
HRI 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; management operational knowledge; professional
written and oral communication; best practices in meeting customers’ expectations; and
professional certification. The full HM undergraduate program 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.
3
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.*
*This book and exam administration costs 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
4
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 &/or linked via Blackboard
Course Schedule & Assignments
Lecture & date: Topics: Assignments due:
Lecture #1
Friday
January 16, 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,
January 23, 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
5
Lecture #3
Friday,
January 30, 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,
February 06, 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,
February 13, 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,
February 20, 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,
February 27, 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
6
Lecture #8
Friday,
March 06, 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. The combination of sensory
sensitivity, values &
aspirations that contribute to
your unique & personal wine
Lecture #9
Friday,
March 13 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,
March 27, 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,
April 03, 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,
April 10,
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
7
Lecture #13
Friday,
April 17, 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,
April 24, 2015
Group project presentations,
Groups 1, 3 & 5 Tentative
Group samples served/TBD
See Blackboard e-site for
additional details on project
presentations requirement.
Lecture #15
Friday,
May 01, 2015
Group project presentations
Groups 2, 4 & 6 Tentative
Group samples served/TBD
See Blackboard e-site for
additional details on project
presentations requirement.
Date: Other Important Dates & Deadlines: Details:
Thursdays:
Jan 29, 2015
Feb 19, 2015
March 26, 2015
April 16, 2015
Cyclone Liquors’ free monthly wine tasting
from 5:00-7:00 PM. Attend one (1) tasting &
complete the posted assignment on
blackboard. See Blackboard e-site for
additional details on event requirement &
submission information and deadlines.
Attend one for 30 points:
Lincoln Center
626 Lincoln Way
Ames, IA 50010 http://cycloneliquors.com/.
Lecture #13,
Friday,
April 17, 2015
A copy of each group’s project report
is due by 11:59 PM
April 17, 2015
See Blackboard e-site for
additional details,
deadlines, & classroom
group presentation dates
Lecture #15
11:59 PM, Friday,
May 01, 2015
Final deadline to request gradebook
changes, updated, and for adding missing
credit and points.
Requests to be in writing
and sent by 11:59 PM
Friday to be considered.
1. Beverage samples: This course is an educational class 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. 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/
8
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
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 four
different dates. If you cannot attend one of these four dates; you may request an
alternative field trip assignment in writing at least 10 business days prior to the last
scheduled Cyclone Liquor’s event. These tasting events are listed in your syllabus and
detailed in Blackboard.
3. Quizzes & tasting sheets: Clicker quizzes covering the reading or other assignments
will be given. Your 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,
these in class activities cannot be made up. Optional extra credit assignments should 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, February 06, 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, replacement,
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
if 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 your 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 [email protected] or call
515-294-5357 for assistance.
9
6. Guests & classroom seating: Over 50 products will be sampled in this course. To
facilitate sampling, the classroom will be divided into sub groups. Seating in this class is
self-assigned by row and done after the first week of class. 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. A
request for accommodation should be presented at least 10 business days before the
accommodation is needed. 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 of the Student Services
Building. Their telephone number is 515-294-7220 or e-mail
[email protected]. Retroactive requests for accommodations cannot be
honored.
8. Religious accommodation: If an academic requirement of the course conflicts with your
religious doctrine, practices and/or observances, you may request reasonable
accommodations. Your request should be in writing and presented at least 10 business days
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 quiz/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.
10
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 [email protected], 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 of students must comply with the University’s policies on
academic honesty. Examples of academic misconduct are:
1. Attempting to use unauthorized information while taking an exam or quiz;
2. Submitting as one's own work, themes, reports, drawings, laboratory notes,
computer programs or other products prepared by another person;
3. Knowingly assisting another person in obtaining or using unauthorized materials; or
Plagiarism. A link to understanding plagiarism, the consequences of plagiarism,
and best practices for avoiding plagiarism 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
submissions are 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
11
15. Course fee: There will be a $40 course fee that covers the beverage samples, food,
ServSafe booklet and examination materials 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
approximately 5-7 class members. Each team will act as an
independent professional hospitality consulting group hired by
the new owner of a restaurant /bar. You are to review and analyze
the beverage service and make a class presentation of your
findings. Your analysis will include both financial as well as
market, concept, service and menu suitability recommendations
to improve the restaurant’s operation and profits. This case study
involves a real restaurant property. An outline of the assignment,
information on the restaurant, its menu, important dates and
other materials are located under 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.*
Examination - Fundamental of Responsible Alcohol Service 100 points
Group project, report and presentation 125 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 required* 415 points
+ Total extra credit
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).*
12
Total points earned/Total required points = %
19. 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
Again thank you for enrolling in HRI 383L.
On behalf on my teaching assistants and myself we are looking forward to having you in
class and hope you find this course rewarding.
Sincerely,
Stewart Stewart L. Burger, M.S.
Lecturer, Hospitality Management
Apparel, Events, & Hospitality Management
Iowa State University
Ames, IA 50011-1121
(T) 515-294-0361
(F) 515-294-6364
Cardinal Cyclone Cocktail:
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.
Golden Cyclone Cocktail:
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 5/12/2015 HRIM383springfridaylab2015
Consider the environment before printing.