This six-week course is designed to give students the tools necessary in order to plan, staff, and manage a craft beer centric restaurant, bar, or brewery tasting room. It is an inside look into the necessary considerations that an establishment must face in order to preserve the quality of its products and deliver the best possible guest experience. Some of the topics include: bar/dinning room layout, staffing selection, draft system selection and maintenance, beer program management, staff training, event planning and brewery tour program management. Off-site classes will give students a first hand look into the challenges and rewards of sharing this amazing craft with its patrons.
This course is part of the Professional Certificate in the Business of Craft Beer at San Diego State University's College of Extended Studies.