Beverage Management - Mixology and Beers

Quiz Chapter 6 and 7
Trade & Grade
Discuss Ch. 10 and 11 (Possibly 8)

2
Please write the last 5 of your W number.
You have 15 minutes

3
Please use different color pen/marker if you have it.
Write your Last 5 W# on “graded by” line
Mark correct answers in the left margin
Write total correct in upper right corner (i.e. 10/10)

4
1. A wine’s vintage is:
(a) The year the grapes
were harvested.
(b) The year the vines were
planted.
(c) The year the wine was
bottled.
(d) The year the wine was

5
2. Which of the following are major
considerations in deciding to sell
wine by the bottle?
(a) Cuisine and clientele.
(b) Regional preference for types of
wine.
(c) Staff capabilities.
(d) Availability of a cellar for long-
term storage

6
3. To increase wine sales, which of
these should the servers suggest?
(a) “Featured wines” as the guests
settle into their seats.
(b) Sparkling wines for special
occasions.
(c) Dessert wines, even when
guests decline dessert foods.
(d) All of the above.

7
4. This is the recommended
glass type for sparkling wines
and/or Champagne.
(a) Balloon glass
(b) Flute
(c) Goblet/saucer
(d) Tumbler

8
5. Breathing, as a term
associated with wine service,
applies to:
(a) White wines
(b) Sparking wines
(c) Dessert wines
(d) Red wines

9
6. As wine is poured for guests,
the server should hold the
bottle by the _____.
(a) Body
(b) Neck
(c) Punt
(d) Any of the above is okay, as
long as it doesn’t spill.

10
7. The most important step in
success-fully opening a wine bottle
is:
(a) holding the corkscrew at a 45-
degree angle to the bottle.
(b) holding the bottle from
underneath as the cork is removed.
(c) using steady pressure as the cork
is being removed.
(d) knowing what to do if something
goes wrong.

11
8. True or False? The wire cap
over a Champagne bottle is
known as a cage.

12
9. True or False? Wines sold by
the glass should be used
within 2 days of being opened.

13
10. True or False? Blush wines
are always made with red
grapes.

CHAPTER 10
MIXOLOGY, PART ONE
© 2011 John Wiley and Sons, Inc.
All Rights Reserved

• Understand all drink components and their
relationship.
• Decide on the method, equipment ingredients
used for each drink.
• Know how ingredients are measured.
• Explain and demonstrate various mixing
methods.
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THIS CHAPTER WILL HELP YOU

A BRIEF
HISTORY OF
MIXOLOGY
• The origin of the word cocktail for a
mixed drink is unknown and may
have developed from several
historical events.
• In the art of mixology, the emphasis
is on quality.
• Spirits and garnishes are readily
available from all over the world.

ABOUT
MIXED
DRINKS
• The term mixed drink
includes any drink in which
alcoholic beverages are
mixed or added to one or
more nonalcoholic
ingredients.
• This includes cocktails,
highballs, tall drinks,
frozen drinks, coffee
drinks, and almost every
other bar product, with
the exceptions of a glass
of beer or wine or a
straight shot of whiskey
or brandy.

THE
STRUCTURE
AND
COMPONENTS
OF A MIXED
DRINK
• Mixed drinks share
characteristics; one of
these is a structure that is
typical of the drink.
• Each drink has a major
alcoholic ingredient, or
base, usually a spirit.
• The base determines
its character or
predominant flavor.
• Complementary
ingredients modify or
enhance that flavor.

DEVELOPING DRINK
RECIPES
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• A successful
mixed drink is
based on
relationships
between the
ingredients.
• In addition to the
list of ingredients,
there are two
other factors
when creating a
drink:
• Taste
complexity
• Mixing-
difficulty
•

MEASURING
• There are various ways of
measuring liquor in a drink
recipe.
• The metered pour is
measured and dispensed
through a handgun or
through pourers that shut
off at the proper measure.
• A measured jigger is a tiny
measuring cup.
• The free-pour involves
turning the bottle with its
pourer cap in place upside
down for full-force flow.

MIXING METHODS
• To build a drink is to mix it step by step in the
glass in which it will be served.
• To stir a drink is to mix the ingredients by
stirring them with ice then straining.
• To shake a drink is to mix it by hand in a
shaker or using a mechanical mixer.
• To blend a drink is to mix it in an electric
blender.
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COMMON MIXOLOGY TERMS
• Broken Ice: Large cubes, chopped down.
• Long: Five measures or more of fluid.
• Pour: To add to the glass without straining.
• Rim: To coat the edge (rim) of the glass by moistening it.
• Short: Fewer than five measures of fluid.
• Smooth: Blended with ice.
• Spiral: A long coil of citrus peel.
• Straight Up: Undiluted; no ice or water added.
• Strain: To filter out ice and other solids.
• Twist: A piece of citrus peel, about 1½ to 2½ inches.
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DRINK FAMILIES
• A highball is a mixture of a spirit and a
carbonated mixer or water, served with ice in
a highball glass.
• Fruit juice drinks
• Mojito
• Bloody Mary
– Highballs can become tall; increase the amounts
of everything in proportion—except for the liquor,
which remains the same.
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LIQUOR
ON ICE
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Spirits served over crushed
ice in a cocktail glass or
snifter instead of a rocks
glass are known as frappes.
Another type of drink built
in the glass consists of one
type of liquor served over
ice.

TWO-LIQUOR DRINKS ON
ICE
• Two-liquor drinks typically
combine a jigger of a
major spirit (whiskey, gin,
rum, brandy, vodka,
tequila) with a smaller
amount of a flavorful
liqueur (cordial), such as
coffee, mint, chocolate,
almond, anise, licorice.
Black Russian
(Vodka and Kahlua)

• It is always built in
the glass; it
contains little or no
mixer.
• Its traditional
glass bears its
name—a sturdy,
all-business
tumbler of 5 to 7
ounces.
OLD-FASHIONED DRINKS

COLLINSES, RICKEYS, BUCKS,
COOLERS, AND SPRITZERS
• Characteristics; Liquor, lemon juice, sugar,
soda, cube ice, maraschino cherry
garnish.
–Rickeys use lime instead of lemon and are a
shorter, drier drink.
–The term wine cooler is a combination of
wine plus fruit juice.
–When wine is made with white wine and
soda it is called a spritzer.

LAYERED DRINKS
• “Coffeepusher”is the literal
translation of the term
pousse-café.
• A layered drink made by
pouring ribbons of
different colored liquids
so that each remains
separate.
• The secret of layering is
to choose liqueurs of
differing density and to
“float” them in sequence
from heaviest to lightest.
• (A partial list is given in
Figure 10.6.)

COFFEE DRINKS AND HOT
LIBATIONS
• Many hot drinks can be traced
back to the centuries when they
supplied the only central heating
available.
• Restaurants have developed
specialty coffee drinks that double
as desserts.
• Drink menus will showcase them
and improve check averages during
cold-weather months.

SUMMING UP
• A mixed drink is any drink in which one
alcoholic beverage is mixed with other
ingredients.
• Drinks of similar structure and ingredients are
known as drink families.
• When creating a mixed drink, take into
account its taste complexity and the degree of
mixing difficulty it requires.
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CHAPTER 11
MIXOLOGY, PART TWO
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• Explain and demonstrate methods of drink mixing, frozen
and ice-cream-based drinks.
• Understand how to prepare cocktails from families.
• Take drink orders accurately, fill them efficiently, and
train others to do so.
• Develop a suitable drink menu for a limited-menu bar.
• Create signature (specialty) drinks.

MARTINI‒MANHATTAN
FAMILY CHARACTERISTICS
•Ingredients: Liquor, vermouth, and
garnish
• Glass: Stemmed cocktail, chilled.
• Mixing method: Stir.
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THE MARTINI‒MANHATTAN
FAMILY
• In a classic Martini, the liquor is gin, the
vermouth is dry, and the garnish is an olive or
a lemon twist.
• In a classic Manhattan, the liquor is whiskey,
the vermouth is sweet, and the garnish is a
cherry.
– The mixing method is straight-up, served in a
chilled, stemmed cocktail glass with no ice in the
drink itself.
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SOUR FAMILY CHARACTERISTICS
• Ingredients: Liquor, lemon or lime juice, and a
sweetener (“sweet, sour, and strong”).
• Glass: Sour or cocktail, chilled.
• Mixing method: Shake (or blend, or shake-
mix).
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• Sours use lemon rather
than lime, have a garnish
of cherry and orange, and
are served in a sour glass
of about 4½ ounces.
• A sour made with egg
white or a mix containing
“frothee” gives the drink a
fizz topping.
• Other cocktails in this
family are the Daiquiri or
the Gimlet.
SOURS AND SWEET-AND-SOUR COCKTAILS

MIXING SOURS
• The Shake Method: Place the cup over the
glass and shake.
• The Shake-Mix Method: Substitute the mixer
can for the mixing glass.
• The Blend Method: Substitute the blender cup
for the shaker glass or mixer can.
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CLOSE-UP: THE MARGARITA
• One of the most popular drinks of the sour
family is the Margarita.
• It has three ingredients:
– Tequila.
– A flavorful liqueur.
– Citrus juice.
• It can be classified as a shake or blend-method drink.
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SOUR-RELATED DRINKS
• Adding another basic
ingredient results in
another set of drinks.
• The Collins is simply a sour
with soda added, served
over ice in a tall glass.
• A fizz is much like a Collins
except that it is a shorter
drink, served in a highball
glass or a stemmed glass
of highball size.
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Cucumber Gin Fizz
Tom
Collins

SHOOTERS AND SHOTS
• These are small, straight-
up drinks, served in a shot
glass.
• This group of drinks is
considered a “family”
because it is defined by
the size of the drink, its
purpose, and the way it is
consumed.
• A straight shot of a spirit
may be ordered with a
chaser, something to
drink immediately after
the alcohol, such as beer
or water.
Kamikaze
(Vodka, orange liquor and lime juice)

TROPICAL DRINKS
• The collective term tropical drinks comprises
drinks originating in tropical resorts or in
restaurants with a tropical ambience.
–Tropical Drink Family Characteristics.
• Ingredients: Rum (occasionally brandy and gin), fruit
juices, liqueurs, syrups, coconut milk, fruit garnishes,
flowers, and fresh mint.
• Glass: Anything from a cocktail glass to a whole
coconut or pineapple.
• Mixing method: Shake (or blend or shake-mix).

DAIRY DRINK FAMILY
CHARACTERISTICS
• Ingredients: Liquor, sugar, milk, cube ice, and
nutmeg.
• Glass: Collins.
• Mixing method: Shake (or blend or shake-
mix).
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CREAM DRINKS
• Cream drinks are smooth,
sweet, after-dinner drinks
made with cream and usually
served straight up in a cocktail
or Champagne glass.
• Cream Drink Family
Characteristics.
• Ingredients: Cream, and
one or more liqueurs or
a liquor-liqueur
combination.
• Glass: Cocktail or
Champagne, chilled.
• Mixing method: Shake
(or blend or shake-mix). Mudslide

OTHER DAIRY DRINKS
• These are usually long drinks
rather than cocktails.
• Milk punches use milk
instead of water and are
served either iced or hot.
• An additional egg drink is
the flip, a cold, straight-up
drink of sweetened liquor
or fortified wine that is
shaken with an egg and
topped with nutmeg.
Spiked Eggnog
(Brandy, Bourbon or Rum)

BLENDED AND
FROZEN DRINKS
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• Blend crushed ice along
with the ingredients of
the drink until everything
is homogeneous and the
ice has refrozen to the
consistency of slush.
• The flavors will vary
according to which
fresh fruits, juices, and
packaged drink mixes
you use.
• These can be
combined with
crushed ice, ice cream,
frozen yogurt, and
sorbet.

ALCOHOL-FREE ALTERNATIVES
• Bottled water, tea, juice,
energy drinks, alcohol-
free beers, and other
nonalcoholic beverages,
are options for making
sophisticated and flavorful
mocktails.
• One way to jumpstart
the mocktail creation
process is to take your
existing lineup of
specialty drinks or
dessert drinks and
make and taste each
one without the
alcohol.

FILLING DRINK ORDERS
• Speed: Keeping up with the orders.
• Quality: Getting the drink to the customer at
its peak of perfection.
• Accuracy: Delivering the right drink to the
right customer.
• Bar shorthand—a standard set of
abbreviations for drinks, liquors, brand names,
mixes, and special garnishes.
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SEQUENCE OF FILLING ORDERS
1. Start frozen drinks and ice-cream drinks
2. Pour straight liquor drinks
3. Fix juice drinks and sours
4. Prepare cream drinks and hot drinks
5. Mix highballs with carbonated mixers
6. Pour draft beer and/or wine by the glass
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DEVELOPING DRINK MENUS AND
SPECIALTY DRINKS
• An unlimited bar is one that serves the full
spectrum of drinks.
• The limited drink menu combines a few basic
ingredients using a skillful mix-and-match
technique.
• Signature cocktails are often the result of
brainstorming new drinks that match current
trends.
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PROMOTING YOUR WARES
• A successful promotion should be consistent
with your bar’s personality or concept, as well
as its clientele.
– Print collateral material:
• Table tents
• Individual drink menus
• Drink list on the dining menu
• A chalkboard
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SUMMING UP
• The systematic development of drinks and a
drink menu provides you with performance
standards and products of consistent quality
and makes training easier.
• Standardization also facilitates accurately
pricing drinks, controlling costs, and cutting
losses, all of which enhance the profit picture.
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CHAPTER 8: BEER
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• Understand the market trends affecting today’s brewing industry.
• Learn how beer is made and the role of each of its ingredients.
• Recognize and describe the various types and styles of beer.
• Learn how to take proper care of a draft-beer system and why each
step is important.
• Learn to properly store canned and bottled beer.
• Correctly choose and clean beer glasses.
• Sell beer profitably in a bar or restaurant setting.
• Train and motivate staff members to sell beer.

A BRIEF HISTORY OF BEER
• Beer and bread together constituted the principal
items of the ordinary family diet for centuries.
– Two terms you will hear in conjunction with beer sales
today are on-premise and off-premise.
• On-premise sale means beer is sold and consumed on
the same site.
• When you buy beer to drink someplace else, this is an
off-premise sale.

STARTING SMALL: CRAFT BEERS
–A microbrewery makes 15,000 barrels of beer per
year and sells 75+ percent of its beer off-site.
–A brewpub is a combination restaurant and
brewery that sells 25 percent or more of its own
beer on-premise, with food.
–A regional brewery has annual beer production of
between 15,000 and 2 million barrels.
• Some regional breweries are hired as contract
brewers to make and market other private-label
brands for brewpubs.

TRENDS IN THE DOMESTIC
BEER MARKET
• A macrobrewery is a large, national or international
beer-manufacturing conglomerate with multiple
locations and an output of more than 500,000
barrels annually.
• Macrobrewers’ mainstream product lines now
appears on brewpub menus: lawnmower beers.
• To reinforce brand image, U.S. macrobreweries
spend millions of dollars for sponsorships to align
themselves closely with big events—which is called
event marketing.

BEER-MAKING BASICS
• Beer is nine-tenths water, so quality is critical.
The term pH is used to describe the amount of
acidity in water. The best brewing pH level is
between 5.0 and 5.8.
• Malt is the word for barley that has been
placed in water, allowed to sprout, then dried
to stop germination.
– Wheat malts are made from half barley and half
wheat.
– The drying process is called kilning.

– The hops give beer its bitterness.
– Yeast converts sugar into alcohol.
• There are two categories of brewer’s yeast
–Ale yeast
–Lager yeast
– Adjuncts are rice and corn.
– Additives are used to stabilize foam,
prevent cloudiness, convert starch to sugar,
prolong shelf life, and/or adjust color.
BEER-MAKING BASICS

• Mashing, the first step, converts starches
into sugars.
–The barley malt is ground into grist, which is
fed into a container called a mash tun along
with hot water.
• Then the grain residue is strained out, and the
remaining liquid, now called wort, is conveyed
to the brew kettle.
THE BEER-MAKING PROCESS

• Brewing, the second step, is the process
of boiling the wort with hops.
• The third step, fermenting, or converting
the sugars into alcohol and CO2, begins
when yeast is added.
–Lager is referred to as bottom-fermented.
–Ale is referred to as top-fermented.

• Carbon dioxide creates the effervescence in
beer.
• In the late 1960s, Guinness brewers began
using nitrogen in addition to CO2.
–Nitrogen is an inert gas, colorless and odorless,
that creates smaller bubbles and less “gassiness”
in the beer.
–Nitrogenated beer is known for its smooth,
creamy consistency.

• Lagering, the fourth step, means storing or
conditioning.
–Beer and ale are matured in stainless-steel or
glass lined tanks called barrels.
–During lagering, some beers are given a small
additional amount of newly fermenting wort, to
add zest and carbonation by prompting a little
further fermentation. This process is called
krausening.

BEER PACKAGING
• After storage the beer is filtered and then
kegged, bottled, or canned.
–Kegs or half barrels (15½ gallons), provide bar
supplies of draft beer.
• Serving beer straight from the keg it was
brewed in is called cask-conditioned beer.
–It is a secondary fermentation of the beer that
involves adding some yeast and priming wort to
the wooden cask.
–Beer is served directly from a cask, called a firkin.

BEER PACKAGING
• Anheuser-Busch InBev “aluminum bottle”
works well for events at which glass
containers are not permitted.
–It is also resealable and recyclable. In Asian
markets, where aluminum bottles were first
introduced, they are called bottlecans.

PASTEURIZATION
• Most canned and bottled beers are
stabilized by pasteurizing.
–This heating process kills bacteria and any
remaining yeast cells.
–The constant cold temperature is essential
to maintaining the quality of an
unpasteurized beer.
–A beer that’s been warmed & cooled again
is known as a bruised beer; it suffers a loss
in quality.

SELLING BEER
• Create a Beer List
• On-Premise Beer Promotions
• Private-Label Beers
– Contract brewing enables you to hire an
established brewery or microbrewery to make and
label beer for you.
• Mixing Beers
– A mixed pint is a blend of one beer with another
beer or even with some other type of drink.
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STORING BEER
• Freshness Dating
–A pull date indicates the date you should
pull it off your shelves if you have not
served it yet.
• Budweiser countered with a born-on date
(BOD), the date on which it was packaged, and
states that the beer is at its peak of freshness
110 days from the BOD.
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DRAFT-BEER SYSTEMS
• Direct draw is the term for serving
the beer directly from the keg, with a
line of 6 feet or less in length.
• In a long-draw system, the beer is
piped up to the faucets at the bar.
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DRAFT-BEER SYSTEMS
• The traditional beer system includes one or more
kegs of beer, a cylinder of CO2 with a pressure gauge
(also called a regulator), a tap (faucet), heavy-duty
lines (nylon or vinyl hoses) running from the CO2
cylinder to the keg and from the keg to the tap, and a
refrigerated beer box or remote cooler to store the
keg.
• Connecting the lines to the kegs is called tapping.
– See Figure 8.12
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DRAFT-BEER SYSTEMS
• A popular alternative to the use of
straight CO2 is a blended-gas or mixed-
gas system, which collects nitrogen (N2)
from the air and mixes it in a preset ratio
with CO2.
• Mixed-gas canisters that already contain
both N2 and CO2 in preset amounts are
available. (Blended gas made for this
purpose is also called beer gas.)

SERVING BEER
• Dependent on several factors
–The condition of the glass, a beer-clean glass is
completely grease-free, film-free, and lint-free.
• The correct temperature of the beer.
–A lager style beer is served at 40°F (4°C). Ales may
be served at 45°F (7°C).
–Stouts, porters, and bock beers are usually chilled
only lightly.

POURING BEER
• The way the beer is poured.
–The head is a collar of firm, dense foam
reaching slightly above the top of the glass.
–It is the beer’s natural way of releasing
excess CO2.
–The head is a total of ¼ to 1 inch thick and
should be tight, made of tiny bubbles
instead of large ones.
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BEER GLASSWARE
• The traditional British 20-ounce pint glass is called a
nonik or a tulip pint, which has slightly smoother
sides than the nonik.
• The nonfooted pilsner glass is called a pils, a vase, or
a weizen glass.
• Belgian ales and Scottish ales may be served in
short-stemmed, wide-bottomed glasses that look
like brandy snifters; they are also known as thistles.
• The all-around beer glass most often seen in U.S.
restaurants is called an hourglass.

TYPES OF BEER
• Lagers made by macrobreweries are
generally either standard or premium.
–The difference is the amount of adjuncts, or
filler-type grains, used in the blend: up to 40
percent rice or corn in standard lagers, and
up to 25 percent rice or corn in premium
lagers.
• There are several major sub-classifications; see
Figure 8.6.

LAGER-BEER STYLES AND
PRODUCTS
• Pilsner, which is also spelled Pilsener and
sometimes shortened to pils, is named
after the village of Pilsen in the Czech
Republic.
–A lively, mild, dry, light-bodied, amber
colored, thirst-quenching liquid.
• Malt liquors are lager beers with higher
alcohol contents than pilsners.

PRODUCTS
• Malternative is a subcategory of flavored, malt-
based alcoholic beverages, sometimes also known
as alco-pops for their sweet fruit flavors and their
appeal to a young crowd raised on soft drinks.
– AKA ready-to-drink (RTD)
since they are presented as
prepackaged “cocktails” that
can be consumed as is,
without mixing in other liquids.

• Bock beers are traditionally strong, usually dark
lagers with a high alcohol content and a full, malty,
sweet flavor.
– Doppelbocks (double bocks) produce a strong, rich beer.
– Eisbock is made by freezing the beer during the brewing
process, then removing the ice crystals and lagering the
beer before bottling.
• Steam beer is a truly American invention.
– It combines the bottom fermentation of lager beer with
the higher fermenting temperatures of ale.
PRODUCTS

ALE STYLES AND PRODUCTS
• Ales have a characteristic fruity flavor
that comes from the quicker, warmer
top-fermentation process.
–In wheat beer the yeast shows up as
sediment that leaves the beer cloudy.
• A few imported wheat beers, labeled
krystal, have been filtered for clarity.
–“Ale Family Tree” is shown in Figure 8.8.

• Pale ale is a type of bitter. American-made
bitter is a hearty, hoppy brew often labeled
India Pale Ale (IPA).
• Trappist describes the source of these Belgian
ales rather than a particular style.
–Belgian breweries make their own excellent
versions of the Trappist-made ales.
–Collectively these are known as abbey beers or
abbey ales.

• Altbier, which means “old beer” in German, is a
beer made with traditional Rhineland brewing
methods.
– This beer is a cross between an ale and a lager, with a
copper color and a very hoppy flavor.
• Barleywine, both English and American versions,
has a strong, intense malt flavor and noticeable
bitterness.
– It is the thickest, richest, strongest type of ale, with an
alcohol content of 8 to 12 percent by volume.

• Porter is a dark, bittersweet brew. Its dark
brown color and distinctive bitterness come
from the use of roasted, unmalted barley.
• A stout is a fuller-flavored, aromatic, creamy,
and dark brown to almost black in color
porter.
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HYBRIDS AND SPECIALTY BEERS
• Lambic beer is a wheat beer.
– Dry and sharply acidic, it is used as the base for
adding fruit to make summer beers laced with
peaches, cherries, apricots, raspberries, or honey.
– European imports sometimes use strains of yeast
that impart spicy or fruity flavors, and are wild-
fermented—that is, exposed for long time periods
to natural “wild” yeasts in the air.
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• Blonde beers are light- to medium-bodied,
and contain less alcohol and less hop
bitterness than true pilsners and ales.
– They are all-malt products, made only with barley
and very little wheat. They are viewed as starter
beers.
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HYBRIDS AND SPECIALTY BEERS

SUMMING UP
• Employees should be well trained, not only in
brewing methods and flavor profiles, but in the
behind-the-scenes effort it takes to pour a
consistently top quality product.
• This involves how to operate and care for a beer
system, how to wash and chill glasses, how to
rotate stock, how to pour beer, and how to use
beer in cooking and beer-based cocktails.
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Complete Paper
Don’t forget the potluck!!
87

88
Date Class Discussion Assignment
11/1
DUE: Ch. 5 Review Questions (Points to Ponder)
Ch 13 &14 Quiz
Chapter 12 Discussion – Employee Management (Overview)
Chapter 05 Discussion – The Beverages: Spirits
Read Ch. 6 & 7,
Review Questions
11/8
DUE: Ch. 6 & 7 Review Questions (Points to Ponder)
Ch. 05 & 12 Quiz
Chapter 06 Discussion – Wine Appreciation
Chapter 07 Discussion – Wine Sales and Service
Last Day to Withdraw (11/1)
Read Ch. 10 & 11,
Review Questions
11/15
DUE: Ch. 10 & 11 Review Questions (Points to Ponder)
Ch. 06 & 07 Quiz
Chapter 10 Discussion – Mixology, Part One
Chapter 11 Discussion – Mixology, Part Two
Complete Project
Paper due via email
before class!!
11/22
DUE: Course Project Part 1: Paper Due
Ch. 10 & 11 Quiz
Chapter 08 Discussion - Beer
Last Day of Instruction/Final Review
Potluck
Enjoy The Break!
11/29
Work on Presentation
and Study!!
12/6
DUE: Course Project Part 2: Presentation Due
Project Presentations
Presentation due via
email before
class…Study!
12/13
100 question Final Exam at 7:30am
(Comprehensive/Scantron Required)
(1) Scantron and (2) #2 Pencils Required
Take Care!
Beverage Management Course Schedule Revised
*****Subject to Change***** (Revised 10.31.2019)

Paper Due& Potluck 11/22/2019
Presentations Due
12/6 /2019
89

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