11/7/2016 -- PSU's Craft Beverage Business Management, Course Start

In this course, students look at specific aspects of craft-beverage operations and the supply-chain.

(100% Online; 5-Weeks)

In this second course in our Business of Craft Beverage series, students look at specific aspects of craft beverage businesses from an operations and supply-chain perspective. From employee management, to the 3-tier distribution system, and sustainability implementation, they align their operations with their missions. Participants are introduced to brewery, cidery, meadery, and distillery production and operations, as well as the interface between production and tasting room or restaurant. All students create a three-year operating plan for their concept and further develop their business plans by adding capital investments to the variable costs previously covered to end up with a simplified Profit and Loss Statement.





Content Highlights:

Operations planning, inventory, and forecasting
Fixed and variable costs
Profit and Loss Statements
Appropriate capacity for their business
Determining ROI for improvement projects
How to implement a basic quality control program
Strategy for purchasing and storing materials and managing packaging
The interactions of pub, food, and direct sales




Prerequisites: BB401: Basic Business for Craft Beverages





Technical Requirements:

Reliable internet
Microsoft Excel and a basic understanding of how to use it
Adobe Acrobat Reader
Ability to view YouTube and Vimeo videos