I. General Information

1. Course Title:
Financial Management for the Winery

2. Course Prefix & Number:
VITI 1275

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

This course integrates wine production with the management of a winery and its strategic business units. In the process wine marketing, financial management, strategic winery business management, legal structures, leadership, organization development and the breadth of the value chain are all examined as these relate to an actual winery.

5. Placement Tests Required:

Accuplacer (specify test):

No placement tests required

Score:

6. Prerequisite Courses:

There are no prerequisites for this course.

9. Co-requisite Courses:

There are no corequisites for this course.

II. Transfer and Articulation

1. Course Equivalency - similar course from other regional institutions:

Missouri State University, VIN 275, 3 credits
Highland Community College, VIN 275, 3 credits

2. Transfer - regional institutions with which this course has a written articulation agreement:

The Viticulture and Enology Science and Technology Alliance (VESTA)

3. Prior Learning - the following prior learning methods are acceptable for this course:

• Military Experience
• Specialty Schools
• CLEP
• Written
• Oral
• Demonstration
• Portfolio

III. Course Purpose

1. Program-Applicable Courses – This course is required for the following program(s):

Wine Business and Entrepreneurship, AAS and Certificate

IV. Learning Outcomes

1. College-Wide Outcomes

College-Wide Outcomes/Competencies	Students will be able to:
Analyze and follow a sequence of operations	Demonstrate an understanding of winery operating revenues.
Apply abstract ideas to concrete situations	Demonstrate an understanding of costs for establishing a winery.

2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of the course:

• Describe costs for establishing a winery;
• Identify annual winery operating costs;
• Identify winery operating revenues; and
• Calculate the financial viability of owning and operating a winery.

V. Topical Outline

Listed below are major areas of content typically covered in this course.

1. Lecture Sessions

1. Costs for establishing a winery
2. Identify the costs of
   • Site selection
• Winery size
• Business model & structure – legal & operational
• Water & waste management
• Zoning and code/ordinance approval
• Equipment
• Licensing (fed, state, local)
• Inspections
• Raw materials
• Labor
• Building & design
• Copyright/trademark
• Professional fees
• Insurance
3. Annual winery operating costs
4. Identify the costs of
   • Utilities
   • Repairs/maintenance
   • Insurance
   • Labor 
   • Advertising/marketing
   • Information Technology
   • Barrels and/or alternatives
   • Taxes
   • Interest
   • Cost of goods sold (COGS) 
   • Miscellaneous expense
   • Dues, licenses & fees
   • Vehicle
   • Rent or lease
   • Professional fees
5. Winery operating revenues
6. Identify revenue from
   • Retail
   • Wholesale
   • Non-wine sales
   • Wine club
   • Tasting fees
   • Direct to consumer
   • Events and tours
   • Export
   • Third party  
7. Financial viability of owning and operating a winery
8. Develop an initial capital budget
9. Develop an annual capital budget
10. Calculate financial viability
11. Determine cost/benefit analysis of winery
12. Management decisions
13. Calculate financial ratios and discuss the use of benchmarking and metrics