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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: sburger@iastate.edu

Teaching Assistants:

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, 1:10 to 3:00 PM

January 12 to May 01, 2015

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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.

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.

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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.*

*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

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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 &/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

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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

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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

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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/

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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 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 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 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

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 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.

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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 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

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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).*

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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

academicissues@iastate.edu.

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

sburger@iastate.edu

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.