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Active as of Fall Semester 2010
I. General Information
1. Course Title:
Winery Tasting Room Management
2. Course Prefix & Number:
VITI 1272
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course will explore the management of winery tasting rooms. Focus is on the customer service and customer loyalty.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1272 - Winery Tasting Room Management
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1272 - Winery Tasting Room Management
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 272
|
|
|
Highland Community College, KS
|
VIN 272
|
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains
|
2003
|
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College
|
2004
|
|
|
Redlands C.C., OK
|
2005
|
|
|
Rend Lake C.C., IL
|
2007
|
|
|
Michigan State University
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. University
|
2009
|
|
III. Course Purpose
Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Utilize appropriate technology |
Demonstrate knowledge and operational skills I software used for marketing wine |
| Work as a team member to achieve shared goals |
Demonstrate working knowledge of the wine customer and service culture |
| Discuss/compare characteristics of diverse cultures and environments |
Demonstrate an understanding of customer service in international settings |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through lectures, facilitated discussions, quizzes and written assignments the student will:
· Gain an introductory overview of the service culture.
· Gain an introductory overview of positive verbal communication.
· Gain an understanding of nonverbal communication in customer service.
· Gain knowledge of listening to the customer.
· Gain an introductory overview of customer service and behavior.
· Gain an understanding of handling difficult customer encounters.
· Gain an understanding of customer service in a diverse world.
· Gain an understanding of customer service via technology.
· Gain an understanding of encouraging customer loyalty.
· Gain knowledge of tasting room configuration.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Service culture
Positive verbal communication
Nonverbal communication in customer service
Listening to the customer
Overview of customer service and behavior
Handling difficult customer encounters
Customer service in a diverse world
Customer service via technology
Encouraging customer loyalty
Tasting room configuration
|
I. General Information
1. Course Title:
Winery Tasting Room Management
2. Course Prefix & Number:
VITI 1272
3. Course Credits and Contact Hours:
Credits: 2
Lecture Hours: 2
4. Course Description:
This course will explore the management of winery tasting rooms. Focus is on the customer service and customer loyalty.
5. Placement Tests Required:
6. Prerequisite Courses:
VITI 1272 - Winery Tasting Room Management
There are no prerequisites for this course.
9. Co-requisite Courses:
VITI 1272 - Winery Tasting Room Management
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
|
Name of Institution
|
Course Number and Title
|
Credits
|
|
Missouri State University
|
VIN 272
|
|
|
Highland Community College, KS
|
VIN 272
|
|
2. Transfer - regional institutions with which this course has a written articulation agreement:
|
Name of Institution
|
Date of Acceptance
|
Discipline/Area/Program of Transfer
|
|
The Viticulture and Enology Science and Technology Alliance (VESTA):
Missouri State – West Plains
|
2003
|
Technical Certificate or Associate of Applied Science Degree in Viticulture or Enology
|
|
N.E.Iowa Community College
|
2004
|
|
|
Redlands C.C., OK
|
2005
|
|
|
Rend Lake C.C., IL
|
2007
|
|
|
Michigan State University
|
2008
|
|
|
Highland C.C., KS
|
2008
|
|
|
Arkansas Tech. University
|
2009
|
|
III. Course Purpose
1. Program-Applicable Courses – This course is required for the following program(s):
|
Name of Program(s)
|
Program Type
|
|
Viticulture
|
AAS , Diploma
|
|
Enology
|
AAS , Diploma
|
IV. Learning Outcomes
1. College-Wide Outcomes
| College-Wide Outcomes/Competencies |
Students will be able to: |
| Utilize appropriate technology |
Demonstrate knowledge and operational skills I software used for marketing wine |
| Work as a team member to achieve shared goals |
Demonstrate working knowledge of the wine customer and service culture |
| Discuss/compare characteristics of diverse cultures and environments |
Demonstrate an understanding of customer service in international settings |
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
|
Expected Outcome
|
MnTC
Goal Area
|
|
Through lectures, facilitated discussions, quizzes and written assignments the student will:
· Gain an introductory overview of the service culture.
· Gain an introductory overview of positive verbal communication.
· Gain an understanding of nonverbal communication in customer service.
· Gain knowledge of listening to the customer.
· Gain an introductory overview of customer service and behavior.
· Gain an understanding of handling difficult customer encounters.
· Gain an understanding of customer service in a diverse world.
· Gain an understanding of customer service via technology.
· Gain an understanding of encouraging customer loyalty.
· Gain knowledge of tasting room configuration.
|
|
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
|
Service culture
Positive verbal communication
Nonverbal communication in customer service
Listening to the customer
Overview of customer service and behavior
Handling difficult customer encounters
Customer service in a diverse world
Customer service via technology
Encouraging customer loyalty
Tasting room configuration
|