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Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of geographic, historic, […]

Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room operation laboratory. Student rotation through dining room service positions with emphasis on […]

Course Description Historical introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures, including jargon particular to the beverage trade. Basic understanding of […]