HTM320 - Food, Liquor and Wine

Outline information
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Last revision date May 25, 2020 8:42:44 AM
Last review date Aug 4, 2020 4:01:39 PM

Subject Title
Food, Liquor and Wine

Subject Description
This course lays the groundwork for a basic understanding of beverage operations by explaining the beverage service process, describing the types of positions commonly found in beverage operations, and focusing on such beverages as beer, spirits, and wine. Included in the course are instructions on responsible alcohol service, supervisory techniques, and procedures for entry-level beverage service positions.

Credit Status
One credit towards the Hospitality Management - Hotel and Restaurant Diploma Program.

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Describe food and beverage trends affecting bars.
2. Outline the process involved in beverage service.
3. Identify the rituals and procedures associated with the service of coffee, tea, beer, wine and champagne.
4. Explain how beer, wine and spirits are marketed and sold in bars.
5. Explain the stages in the process of making beer, and identify storing and handling concerns in relation to beer.
6. Summarize mixology basics, including standard recipes and methods of mixing drinks.
7. Distinguish the various types of wines and explain the wine-making process, from the pressing of grapes to the storage of bottled wine.
8. Apply the proper sets of Bar "set up" and "take down."
9. Prepare cocktails in a timely fashion using standard recipes, measuring ingredients correctly, following proper procedures and using appropriate glassware.
10. Use correct business etiquette and adhere to professional standards of dress, hygiene and grooming.
11. Pairing food and beverages with menu items.

Essential Employability Skills
Apply a systematic approach to solve problems.

Use a variety of thinking skills to anticipate and solve problems.

Locate, select, organize, and document information using appropriate technology and information systems.

Analyze, evaluate, and apply relevant information from a variety of sources.

Show respect for diverse opinions, values, belief systems, and contributions of others.

Interact with others in groups or teams in ways that contribute to effective working relationships and the achievement of goals.

Manage the use of time and other resources to complete projects.

Take responsibility for one's own actions, decisions, and consequences.

Academic Integrity
Seneca upholds a learning community that values academic integrity, honesty, fairness, trust, respect, responsibility and courage. These values enhance Seneca's commitment to deliver high-quality education and teaching excellence, while supporting a positive learning environment. Ensure that you are aware of Seneca's Academic Integrity Policy which can be found at: Review section 2 of the policy for details regarding approaches to supporting integrity. Section 2.3 and Appendix B of the policy describe various sanctions that can be applied, if there is suspected academic misconduct (e.g., contract cheating, cheating, falsification, impersonation or plagiarism).

Please visit the Academic Integrity website to understand and learn more about how to prepare and submit work so that it supports academic integrity, and to avoid academic misconduct.

All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Accessibility Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.