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

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

Fall Semester - Fridays 2014

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:

Evan J. Billek Hospitality Management ejbillek@iastate.edu

Anndrea V. Joiner Architecture avjoiner@iastate.edu

John W. Klotzbach Hospitality Management klotzy@iastate.edu

David E. Servin Rivera Finance daveeed@iastate.edu

Drew K. Sherman Economics dsherman@iastate.edu

Taylor H. Williams Mechanical Engineering taylorw@iastate.edu

Course Location, Day, Dates and

Time:

MacKay Hall

Room 01

Fridays, 08/25 to 12/12/2014

1:10 to 3:00 PM

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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.

Learning Outcomes:

All graduates from the AESHM Department should be able to demonstrate the General

Department Learning Outcomes of communication; self-assessment/self-reflection;

critical thinking; and ethics, diversity and social responsibility. Details about the CHS

learning outcomes can be found at: http://www.hs.iastate.edu/academics/core-learning-

outcomes/

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

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

assignments; you will by the completion of this course:

Be able to effectively identify and ethically and safely handle 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.

Be able to define and utilize the terms common to the bar, beverage and hospitality

industry.

Have acquired 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 important to customer sales in the bar,

beverage and hospitality industry.

Identify, explain and utilize the components of food paring with wine, distilled

spirits and brewed beverages served in the beverage and hospitality industry in order

to increase customer satisfaction, sales and profitability.

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Required Materials:

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

©NRAEF.

*The book and exam administration costs are

covered in your course fee; do not purchase.

TurningTechnologies ResponseCards / “Clickers”

Approximately $37 new and $28 used*

Turning Technologies, Youngstown, OH 44503

*Plus two (2) new coin cell CR2032 (3.0V) Lithium

Batteries if your clicker is 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 Managers Guide to Wines, Beers, and Spirits,

Albert W. A. Schmid and John P. Laloganes

The Beverage Service World, Wallace Rande & Valentino Lucianni

The Cocktail Bible, Linda Doeser

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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 , Hanni, Tim

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

August 29, 2014

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 05, 2014

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

Lecture #3

Friday,

September 12, 2014

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

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Lecture #4

Friday,

September 19, 2014

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 26, 2014

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 03, 2014

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 10, 2014

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 17, 2014

• Reasons for food & drink paring

• Essentials techniques of paring food with

wine, brewed beverages & distilled spirits

• Class food & beverage paring exercise

Complete your Vinotype

Sensitivity Self-assessment

Print & bring both wine &

food pair exercises to lab

vin-o-type, n. The combination of sensory

sensitivity, values &

aspirations that contribute to

your unique & personal wine

Lecture #9

Friday,

October 24, 2014

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 31, 2014

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 07, 2014

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 14, 2014

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 21, 2014

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 05, 2014

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,

December 12, 2014

Group project presentations

Groups 2, 4 & 6 Tentative

Group samples served/TBD

See Blackboard e-site for

additional details on project

presentations requirement.

Date: Required Assignments: Details:

Weeks #9 or #11

Attend one (1) show

and complete report.

Required 30 points

Field trip – Attend one (1) show:

Cyclone Liquors’ Annual Beer & Spirits

Show, Wednesday, October 22, 4-7 PM

or

Cyclone Liquors’ Annual Wine Show,

Wednesday, November 05, 4-7 PM

Lincoln Center

626 Lincoln Way

Ames, IA 50010

http://cycloneliquors.com/.

Complete prior to

Lecture #13,

Friday,

November 21, 2014

Copies of each group’s project report is

due at the beginning of class Lecture #13,

November 21, 2014.

See Blackboard e-site for

additional details,

deadlines, & classroom

group presentation dates

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 alternates 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/

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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 with two optional dates and times. If you

cannot attend one of these two required events; please may request your alternative field

trip assignment in writing at least 10 business days prior to the last scheduled Cyclone

Liquor’s event. These tasting 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, September 19, 2014. 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 certified examination and cannot be made up

without written prior notification. The cost for lost, replacement, reprinted and retaken

examinations are not included in your course fee and will be billed at the NRAEF’s

service rate.

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 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. 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 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

disabilityresources@iastate.edu . 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

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. 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 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 will not be tolerated. 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 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/or

ISU Police for appropriate disciplinary and legal action. 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

appropriated Blackboard portal; late submissions will not be accepted or credit given 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 grade book. 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 Friday, December 12, 2014. Requests received after this date will not be considered.

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

or your group members) without distracting errors in usage or convention and done on an

individual basis. 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

15. Case study: The class will be subdivided into teams of approximately 6-7 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. The

results of this project will be made available to the new owner. An outline of the

assignment, information on the restaurant, its menu, important dates and other materials

are located under Case Study tab in Blackboard.

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16. 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.

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. Grading: The following is the estimated and approximate number of points available

within this course.

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...

+ 115 points

Estimated total required*

+ 400 points

+ Maximum 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. The final

grade for this class is not curved nor rounded upward after the extra credit is added.

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 directed by emailing

academicissues@iastate.edu.

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Again thank you for enrolling in HRI 383L.

On behalf on my teaching assistants and myself we are looking forwarding to having

you in class and hope you find this course rewarding.

Sincerely,

Stewart Stewart L. Burger

Apparel, Events, & Hospitality Management

Room 04, MacKay Hall

Iowa State University

Ames, IA 50011-1121

(T) 515-294-0361

(F) 515-294-6364

sburger@iastate.edu

Consider the environment before printing.

Updated 8/18/2014

HRIM383fallfridaylab2014