Description: This course introduces the concepts and skills required for the proper operation of a bar, mixology, and the distilled products served in a bar. Product selection, pricing, costing, menu development and marketing will be covered. Letter grade only.
Sections offered: Spring 2021
Prerequisite: ((Completed 45 units of coursework and (Hotel & Restaurant Mgt (BS) or Hotel & Restaurant Mgt Minor)), or International Exchange Student Group