EV 193 - Winery Operations Management

Credits: 3
A multi-dimensional course on winery management and operations. Course includes, but not limited to, annual planning and budgets, labor relations, supervision and leadership, workplace health and safety issues, supply and product control, and best management practices for energy use. Disposal of liquid and solid winery waste will also be covered, as well as storage and distribution systems.
Course Outcomes:

Analyze and compare various winery management practices.
Solve winery management problems.
Create an annual plan of winery operations.
Develop a budget for winery operations.
Analyze a winery marketing plan and how successfully it fits into a winery’s operating parameters.
Explain the nature of successful personnel management and management’s responsibilities to its employees.
Develop efficiencies for the optimal integrated functioning of production and sales entities within the winery.
Discuss compliance issues regarding state and federal laws.

Course Topics:

The annual cycle of winemaking
Basic tasks required for winemaking
Winery equipment and supplies
Annual plan for winery management
Budgets and planning
Budget development
Marketing plan
Labor management
Health and safety issues
Employee handbooks
Immigration Law
Record keeping
The legal structure of businesses
Legal compliance
Design and layout of winery areas
Current issues in winery management
Winery and wine compliance regarding state and federal laws

LEC Credits: 3
LEC hours per week: 3
Prerequisite(s): Grade of C or higher in EV 107 and AMATH 105 or higher.
Course Attribute(s): Work-Based
OEE Permitted: No
Grading Basis: Graded
Instructor/Department Consent Required: No Consent
CIP Code: 01.1004
Default Section Size/Cap: 35
Quarter(s) offered:

Spring