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IOWA STATE UNIVERSITY
Department of Apparel, Events, and Hospitality Management
HspM 383(1A&B) Introduction to Wine, Beer & Spirits
Spring Semester - Thursdays 2017
Course Syllabus
Instructor:
Stewart L. Burger, M.S.
Lecturer, Hospitality Management
04 MacKay Hall, 2302 Osborn Drive
Iowa State University
Ames, IA 50011-1078
Office Hours:
Room 04, MacKay Hall - As requested by appointment
Room 117, MacKay Hall - Tuesday & Thursday, 3:10-3:40 PM
Contact Information:
Telephone: 515-294-0361
E-mail: [email protected]
Class Twitter.com/UncorkedISU
Teaching Assistants:
Nathaniel J. Byro Landscape Architecture [email protected]
Matthew S. Hefti Accounting & Marketing [email protected]
Aaron M. Jacobson Chemistry [email protected]
Kendra L. Koch Architecture [email protected]
Tai L. Le Hospitality Management [email protected]
Rafael R. Miranda Aerospace Engineering [email protected]
Course Location, Dates and Time:
Catherine J. MacKay Auditorium
Room 117, MacKay Hall
Thursdays, 3:40 to 5:30 PM
January 09, 2017 – May 05, 2017
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Course Description:
HspM 383. Introduction to Wine, Beer and Spirits. (2-0) Cr. 2. F.S. Prereq: Must be at
least 21 years old. Introduction to history and methods of production for a variety of wine,
beer, spirits and other beverages. Beverage tasting and sensory analysis; product
knowledge; service techniques; sales; and alcohol service related to the hospitality industry.
Hospitality Management Vision:
Hospitality Management will lead Iowa and the world in education, scholarship, and
engagement to prepare innovative global citizens for the hospitality field.
Hospitality Management Mission:
We create, share, and apply knowledge to provide hospitality consumers with products,
services, and experiences to enhance overall well-being.
Learning Outcomes:
All graduates from the CHS and AESHM Department should be able to demonstrate the
general learning outcomes of communication; self-assessment and self-reflection; critical
thinking; and ethics, diversity and social responsibility. These learning outcomes were
formulated to encompass the Hospitality Management program’s outcomes of
professional written communication; best practices in meeting customers’ expectations;
and professional certification. The complete HM undergraduate program’s learning
outcomes can be found at http://www.aeshm.hs.iastate.edu/about/outcomes/hm/.
Based upon these learning outcomes along with regular class attendance; full class
participation; and the successful completion of course readings, materials, activities and
assignments; you will be able by the completion of this course:
identify and explain how the history of wine, distilled, and brewed beverages has
impacted today’s beverage and hospitality industry.
explain, compare and differentiate the methods used in the production of wine, beer,
and spirits.
identify, interpret and implement ethical and safe alcohol handling, storage, sales,
service and control methods used in the hospitality and beverage industry.
define, utilize and apply terms common to the beverage industry.
acquire through sensory analysis broad product knowledge which includes the
physical attributes of sight, smell, taste, and mouth feel in order to be able to identify,
compare, contrast and evaluate product attributes and flaws.
recognize, identify and explain the attributes that contribute to consumer appreciation
of fine wine, distilled spirits and brewed beverages served in the hospitality and
beverage industry.
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Required Materials:
Kevin Zraly’s Windows On the World
Complete Wine Course ©
Revised & Updated Edition by Kevin Zraly
October 2016, 360 pages
Sterling Publishing Company Inc., New York, NY 10000
$27.95 new and $21.00 used
Wine Aroma Wheel © http://winearomawheel.com
$4.00 new
Dr. A. C. Noble, University of California-Davis
Box 72239, Davis, CA 95616
Top Hat © www.tophat.com
$17 semester, $25 annual, and $50 five year access options
Tophatmonocle Corp.
2 Carlton St. Suite 600
Toronto, ON
M5B 1J3 Canada
Printed Text Bibliography:
A to Z of Whisky, Gavin D. Smith
About Wine, J. Patrick Henderson & Dellie Rex
Alexis Lichine’s Encyclopedia of Wines & Spirits, Alexis Lichine
American Journal of Enology & Viticulture, Modification of a Standardized System of
Wine Aroma Terminology, A. C. Noble
Beginner’s Guide to Understanding Wine, Michael Schuster
Bordeaux: The Guide to Bordeaux Wine, Concseil Interprofessionnel du Vin Bordeaux
California Wine Country, Erika Lenkert and Matthew Poole
Concepts in Wine Technology, Yair Margalit, Ph.D.
Discovering Wine, Joanna Simon
Distilled Spirits, unpublished guide by the Brown-Forman Corporation
Encyclopedia of Wines & Spirits, Alexis Lichine
Exploring Wines, Steven Kolpan, Brian H. Smith, and Michael A. Weiss
Food and Wine Pairing: A Sensory Experience, Robert J. Harrington
Grossman’s Guide to Wines, Spirits, and Beers, Harriet Lembeck
Introductory Nutrition, Helen Andrews Guthrie
Managing Bar and Beverage Operations, Lendal Kotschevar and Mary Tanke
Massee’s Wine Handbook, William Massee
Scotland and Its Whiskies, Michael Jackson
Study Guide: Beverage Specialist, Society of Wine Educators
Study Guide: Certified Specialist of Wine, Society of Wine Educators
The Bar & Beverage Book, Costas Katsigris & Chris Thomas
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The Beverage Managers Guide to Wines, Beers, and Spirits, Schmid & Lalganes
The Classic Whiskey Handbook, Ian Wisniewski
The Complete Beverage Dictionary, Robert and Kathleen Lipinski
The Food Lover’s Guide to Wine, Karen Page with Andrew Dornenburg
The Hospitality Managers Guide to Wines, Beers & Sprits, Albert W. A. Schmid
The New France, Complete Guide to Cotemporary French Wine, Andrew Jefford
The New World Guide to Beer, Michael Jackson
The Oxford Companion to Wine, Janis Robinson
The Wine Bible, Karen MacNeil
Wine and Beverage Standards, Donald Bell
Why You Like The Wines You Like , Tim Hanni
Wine Lover’s Companion, Ron and Sharon Tyler Herbst
*Digital & internet sources listed &/or linked via Blackboard
Course Schedule & Assignments
Lecture & Date: Topics: Assignments due:
Lecture #1
Thursday,
January 12, 2017
Introductions, class organization,
syllabus review & use of Blackboard.
Assignments & examinations
Overview of textbook
Course overview
Introduction to wine tasting
Obtain text book, aroma
wheel & Top Hat app from
University Book Store
Read Introduction to book
pages viii-xxiii prior to class.
Review Blackboard Week #1
Lecture #2
Thursday,
January 19, 2017
Fermentation & alcohol
Digestion & effects on the body
Wine production
Wine storage & service
Text pages: 04 & 06-53
Review Blackboard Class &
Tasting Notes #2
Your will need a Top Hat app
activated on a “smart device”
Lecture #3
Thursday,
January 26, 2017
White grapes of the world
White wines of France
Text pages: 02 & 58-69 &
72- 81 Review Blackboard Class &
Tasting Notes #3
Lecture #4
Thursday,
February 02, 2017
White wines of California, New York,
Pacific-Northwest & USA
Cooperage & wood aging
Text pages 86-123
Review Blackboard Class &
Tasting Notes #4
Lecture #5
Thursday,
February 09, 2017
White wines of Germany, Austria &
Italy
Text pages 128-137, 270-272
& 220
Review Blackboard Class &
Tasting Notes #5
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Lectures 1-5
Exam e-site: opens
Thursday, February 09
at 6:00 PM and closes
on Monday, February 13 at
11:59 PM*
Examination I
On-line via Blackboard*
50 questions/100 points
50 minutes timed and access limited
See exam e-site for additional details
See the Assessment & Exam
Section in Blackboard for
this access portal.
Lecture #6
Thursday,
February 16, 2017
World rosés
Red grapes of the world
Red wines of Burgundy & the Rhône
French wines samples: I
Text pages 03, 05, &
142-157
Review Blackboard Class
Notes Week #6
Lecture #7
Thursday,
February 23, 2017
Red wines of the Loire Valley &
Bordeaux
Golden wines of Sauternes & Barsac
French wines samples: II
Text pages 162-177, 69-71
Review Blackboard Class &
Tasting Notes #7
Lecture #8
Thursday,
March 02, 2017
Red wines and grapes of California
Text pages 182-193
Review Blackboard Class &
Tasting Notes-Week #8
Lecture #9
Thursday,
March 09, 2017
Red wines of Spain & Italy Text pages 199-221
Review Blackboard Class &
Tasting Notes #9
Lecture #10
Thursday,
March 23, 2017
Wines of World: Hungary, Greece,
Australia, New Zealand, South
Africa, Canada, Chile & Argentina
Text pages 247-269 &
273-279
Review Blackboard Class &
Tasting Notes #10
Lecture #11
Thursday,
March 30, 2017
Champagne, sherry & port
Aperitifs & fortified wine
Text pages 227-241
Review Blackboard Class &
Tasting Notes-Week #11
Lecture #12
Thursday,
April 06, 2017
Brewed Beverages: Beers & Ales
Beer dispensing & service
Low & non-alcohol beverages
Review Blackboard Class &
Tasting Notes #12
Lectures #6-12
Exam e-site: opens
Thursday, April 06
at 6:00 PM and closes
on Monday, April 10 at
11:59 PM*
Examination II
On-line via Blackboard*
60 questions/120 points
60 minutes timed and access limited
See exam e-site for additional details
See the Assessment & Exam
Section in Blackboard for
this access portal.
Lecture #13
Thursday,
April 13, 2017
Distillation
Distilled brown spirits
Review Blackboard Class &
Tasting Notes #13
Lecture #14
Thursday,
April 20, 2017
Distilled clear spirits
Review Blackboard Class &
Tasting Notes #14
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Lecture #15
Thursday,
April 27, 2017
Matching beer, wine and food
Cognac & brandy
Liqueurs & cordials
Text pages 282-288
Complete course
evaluation, review
Blackboard Class & Tasting
Notes #15
Lecture #15
11:59 PM, Friday,
April 28, 2017
Final deadline for all gradebook
changes, updates, credits, late
submissions & beseeching.
All requests must be in
writing & received on or
before this date in order to
receive consideration.
Lectures 1-15
Exam e-site: opens
Sunday, April 30
at 12:01 AM and closes
Tuesday, May 02, 2016 at
11:59 PM*
Final Examination
On-line via Blackboard*
75 questions/150 points
75 min. timed and access limited
See exam e-site for additional details
See the Assessment & Exam
Section in Blackboard for the
access portal.
Week # 16
2:15 PM, Thursday,
May 04, 2016
Final Week:
Final week “meeting” of our class.
Invitation only for HspM 383 1A, 1B,
2A 2B, & L; not required nor is a
R.S.V.P. expected but all are invited to
attend this final class meeting.
Room 117,
MacKay Hall
Date: Optional (extra credit)
plus+ one required: Details:
Week #11
LeBaron 1210,
Monday,
March 27, 2017
7:00 - 8:30 PM
Optional program on distillation with
product sampling by Murphy Quint,
Director of Sales & Distribution, &
Kolin Brighton, Head Distiller of the
Cedar Ridge Vineyards Winery &
Distillery, Swisher, IA.
LeBaron 1210
See Blackboard for details. 25 extra credit points
Week #12
Complete by 11:59 PM on/or
before Monday,
April 03, 2017
Visit one (1) winery, brewery, distillery
or show. Complete and post assignment
on Blackboard.
40 points required.
See Blackboard e-site for details Park Farms Winery
Week #14
Complete by 11:59 PM
on/or before Monday,
April 17, 2017
The ServSafe Alcohol Primary Exam
On-line ServSafe AlcoholTM
25 extra credit points +$30 fee.
See Blackboard e-site for details.
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1. Beverage samples: This course is an educational class designed to increase your
product knowledge of wine, beer and spirits. One of this course’s objectives is for you
to become knowledgeable of the physical attributes of alcoholic beverages; you will be
graded on your ability to do so. In order to receive the maximum educational benefit
from the samples provided; print, bring and complete each weekly tasting sheet in class.
The point of the class is not to consume alcohol per se. The consumption of alcohol is
not a requirement of this course. If you would prefer not to taste or consume the
samples provided you may request alternate assignments. If you have any specific food
and/or beverage allergies, intolerances, or other restrictions that limit you participation,
please see me so appropriate alternatives can be arranged. Persons who do not
participate in the beverage sampling are expected to stay the full class period and are to
analyze the weekly samples utilizing those senses that do not involve consumption.
The samples provided are for sampling purposes only and will be
limited to a total of two (2) standard servings of beverage alcohol. The
average person’s liver can break down one (1) standard drink of
alcohol per hour. The BAC (blood alcohol content) of individuals,
however, can vary greatly based on their gender; age; body type and
mass; body fat; emotion; medication; foods eaten or not; carbonation of beverages; and rate of alcohol consumption. Since impairment begins with the first
drink you may want to limit certain actives directly following class when you choose
to consume alcohol.
Students are not required to swallow samples and may also swirl, evaluate and spit in the
cups provided for this purpose. All unconsumed samples are to be disposed of as
directed and not shared with others. All beverage spills need to be cleaned up promptly
so as not to stain or damage these facilities. No alcoholic beverages are to be brought
into or removed from this classroom. Failure to follow course, university or state
alcohol polices can and will be considered justification for receiving a failing grade and
removal from this course. See the ISU policies at http://policy.iastate.edu/policy/alcohol/
2. Attendance, field trips and classroom participation: Each student in the class is
important and valuable. To succeed in this course, you need to attend and be engaged.
It is expected that you be on time, all unnecessary peripheral electronics off, refraining
from side conversations and be ready to fully participate. Attendance will be taken on a
random bases; you are expected to stay for the full class period; arriving late or leaving
early is disruptive to the class and you will lose credit for doing so. If this is not
possible, please see me in advance for special accommodations. Since each section of
this course is full, students may not attend other class sections in which they are not
registered. There is one (1) required self-selected fieldtrip and one (1) optional evening
program. More information, times and dates are listed in this syllabus and detailed in
Blackboard.
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3. Quizzes & tasting sheets: Quizzes covering the reading, tastings or other assignments
will be given. Your tasting notes will also be periodically collected and/or graded. In
order to receive full credit you must fully complete your tasting notes on the tasting sheet
provided on Blackboard. If you are late, leave early or missed class for any reason these
in class activities cannot be made up. Optional extra credit assignments need to be
utilized to make-up for all missed classroom activities.
4. Examinations: Examinations I, II and the final will be given on-line via Blackboard’s
examination e-site. The dates, times along with detailed instructions and rules
associated for each examination have been posted; read and familiarize yourself with
this information. Please notify me prior to these examinations of an illness or
uncontrollable extenuating circumstances that will force you to miss taking them during
their scheduled examination periods. If you encounter any technical or Blackboard
problems that prevent you from completing an exam as scheduled contact me in writing
for directions. Missed examinations cannot be made up without written prior
notification and approval. It is the University’s policy that graduating students take
final examinations.
5. Top Hat: We will be using the Top Hat (www.tophat.com) classroom response system
in class to facilitate classroom discussion on assigned readings, lectures and beverage
samples. You will be able to submit answers to in-class questions using smartphones
tablets, laptops, or through text message. Credit will not be given due to late class
arrival, early class departure; click-n-runs; field trips; missed or not attended classes; or
a forgotten or nonfunctioning device. Missed quizzes cannot be made up; optional extra
credit assignments need to be utilized to make-up for missed quizzes. Earned credit will
be posted weekly in your Blackboard gradebook. Errors or omissions need to be
reported within one (1) week of their posting in order to receive reconsideration of the
posting.
You can visit the Top Hat Overview within the Top Hat Success Center
www.support.tophat.com/hc/en-us/articles/200019034-Top-Hat-Overview-Getting-Started which
outlines how you will register for a Top Hat account, as well as providing a brief
overview to get you up and running on this system.
Top Hat access requires a paid subscription. As an enrolled Iowa State student you are
eligible to receive the discounted rate of $17 for semester, $25 for annual and $50 for
five year access. If you have a clicker from the old vendor and wish to take advantage
of the $25 buy-back program, you must do this BEFORE purchasing your Top Hat
license. Discounts cannot be given if you purchase the license at full price and later
want to use the $25 discount code.
An email invitation will be sent to you by email, but if don’t receive this email, you can
register by simply visiting our course website. Please note the course join code
is: app.tophat.com/e/ 997130
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Should you require assistance with Top Hat at any time, please contact their Support
Team directly by way of e-mail ([email protected]), the in app support button, or by
calling 1-888-663-5491. You may also contact the IT Solution Center at 515-294-4000
or [email protected] for on-campus assistance. Additional information on the use of
Top Hat app can be found on the ISU web page https://www.it.iastate.edu/services/tophat.
Spring 2016
History & Evolution – Australia Today
with product sampling by Mark Davidson,
Global Education Director, Wine Australia
(past program speaker)
6. Guests & classroom seating: Over 90 products will be sampled in this course. To
facilitate sampling, the classroom will be divided into sub groups. Seating in this class
is self-assigned by row and done after the first weeks of class. You may not attend
other class sections in which you are not registered. Weekly class lectures & tastings
are limited to only students currently registered in this course. You are expected to sit
in your self-assigned row each week. Non-enrolled persons are not allowed to attend
this class. Class members with unapproved guests will be asked to leave class along
with their guest; will receive a failing grade for that day’s activities; may receive a
failing grade for this course; and may be referred to the Dean of Students Office and
ISU Police for appropriate disciplinary and legal action.
7. Special accommodations and support services: Please address special
accommodations or needs with me at the beginning of the semester or as soon as you
become aware of them. Those seeking accommodations based on disabilities should
complete a Student Academic Accommodation Notification from the Student
Disability Resources (SDR) http://www.dso.iastate.edu/dr/, located in Room 1076,
Student Services Building. Their telephone number is 515-294-7220 and e-mail is
[email protected]. Your accommodation notification should be
presented at least two (2) weeks before the accommodation is needed. Retroactive
requests for accommodations cannot be honored.
8. Religious accommodation: If any academic requirement of the course conflicts with a
religious doctrine, practice or observance, you may request reasonable accommodation.
Your request should be in writing and presented at least two (2) weeks before the
accommodation is needed. As your instructor, I may seek assistance from the Dean of
Students Office and the Office of Equal Opportunity and Compliance when needed.
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9. Personal electronic devices: Cell phones, iPods, iPads, laptops, tablets, laser pointers,
etc. are all designed to be personal electronic devices. If at any point during this
semester your use of these devices interferes with the ability of others to learn or my
ability to teach, your use of these devices during class will be restricted. Class
members not adhering to this policy will be asked to leave class and will receive a
failing grade for that day’s activities; may receive a failing grade for this course; and
may be referred to the Dean of Students Office for disciplinary action.
10. Classroom environment: As a University faculty member I am committed to
providing a professional learning environment that is fair and responsible; supports;
nurtures; rewards your ability, performance and learning; and is free of
discriminatory, inappropriate and disrespectful conduct. Disruptive behaviors or
actions that negatively impact on others’ ability to learn or my ability to teach
cannot be tolerated.
If you observe others who are creating an inappropriate learning environment, please
bring this to my attention. Persons judged to be negatively impacting others ability to
learn will be referred to the Dean of Students Office and ISU Police for appropriate
disciplinary and legal action. If you believe that I, as your instructor, have in some
way exhibited behaviors that are inconsistent with this policy, please bring it to my
attention. If you do not believe your concerns have been appropriately addressed,
please contact the chair of our department.
11. Violence free university: Violence, threats or implied threats of violence, and
intimidation (verbal or physical acts intended to frighten or coerce) impede the goal of
providing a safe environment and cannot be tolerated. For more information, refer to
http://www.policy.iastate.edu/policy/violence
12. Emergency response: In an emergency situation, follow emergency response guide at
http://www.ehs.iastate.edu/sites/default/files/uploads/publications/posters/EmergencyPoster.pdf
For more information, refer to http://www.policy.iastate.edu/policy/emergencynotification.
13. Harassment and discrimination: Iowa State University strives to maintain our
campus as a place of work and study for faculty, staff, and students that is free of all
forms of prohibited discrimination and harassment based upon race, ethnicity, sex
(including sexual assault), pregnancy, color, religion, national origin, physical or
mental disability, age, marital status, sexual orientation, gender identity, genetic
information, or status as a U.S. veteran. If you have concerns about such behavior
contact me as your instructor, Student Assistance at 515-294-1020 or email dso-
[email protected], or the Office of Equal Opportunity and Compliance at 515-294-7612.
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14. Academic work: All written assignments and assessments are to be submitted
through the appropriate Blackboard portal; late submissions will not be accepted or
given credit after the submission due date. For complete details of each assignment
and assessment including submission deadlines see Blackboard. Earned credit will
be posted weekly in your Blackboard gradebook. Errors or omissions need to be
reported within one (1) week of their posting in order to receive reconsideration of
the posting. The closing deadline to request any consideration of Blackboard course
gradebook changes, late submissions, updates, additional or missing credits or
general beseeching is 11:59 PM, Friday, April 28, 2017. Requests received after this
date will not be considered.
All the academic work must comply with the University’s policies on academic
honesty. Some examples of academic misconduct are:
Attempting to use unauthorized information while taking an exam or quiz
Submitting as one's own work, themes, reports, drawings, laboratory notes,
computer programs or other products prepared by others
Reusing or re-submitting one's own work multiple times as an original assignment
Knowingly assisting other persons in obtaining unearned credit, access, samples,
copies, materials, and information
Plagiarism: A link to understanding, the consequences of, and best practices for
avoiding is available at: http://instr.iastate.libguides.com/content.php?pid=10314.
Your work (assignments, assessments, quizzes, examinations, etc.) is to be original,
correctly cited, without distracting errors in usage or convention, and done on an
individual basis. All work is to be submitted in .doc, .docx, .ppt, .pptx, .odt, .txt, .rtf,
.pdf, or .html file format, less than 10 MB, and will be checked for plagiarism using
SafeAssign. If you have any questions or need additional clarification of this
policy please see me. Persons not following this policy may receive a failing grade
on their work and this course. This class will follow Iowa State University’s policy
on academic dishonesty. Anyone suspected of academic dishonesty will be reported
to the Dean of Students Office. http://www .dso.iastate.edu/ja/academic/misconduct.html
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15. Course fee: There will be a $100 course fee that covers all the beverage samples, food
and supplies utilized in this course. This fee is assessed to all students registered in
this course. It cannot be refunded or prorated once assessed. A detailed sample
schedule and budget for this course are posted on Blackboard and updated in class
each week.
16. Dead week: This class follows the Iowa State University Dead Week policy as
noted in section 10.6.4 of the Faculty Handbook; see the following for complete
policy details: http://www.provost.iastate.edu/resources/faculty-handbook
17. Assessment and grading: Your work in this course will be assessed by a combination
of methods. They include a final examination, two semester examinations; two on-line
quizzes; 14-15 in-class quizzes; 4-5 graded tasting reports; attendance: a field trip and
report; and an optional certification examination. The following is the estimated and
approximate number of points available within this course. The final grade for this
course is not curved nor rounded upward once extra credit is added.*
Your course grade will be based on the percentage of the total required points (divisor).*
Total points earned/Total required points = %
Examination #1 (lectures 1-5) 100 points
Examination #2 (lectures 6-12) 120 points
Final Examination (lectures 1-15) 150 points
Required one (1) field trip & report 40 points
Other: assignments, quizzes, tasting notes, attendance, etc... + 200 points
Estimated total required points* + 600 points
+ Other extra credit points TBD + 60 points
B+ 89-87% C+ 79-77% D+ 69-67% F < 59%
A > 94% B 86-84% C 76-74% D 66-64% P > 60%
A- 93-90% B- 83-80% C- 73-70% D- 63-60%
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18. Course related questions, issues and problems: If at any time during this semester
you have any course related questions, issues or problems, please discuss them with
me as soon as they develop. If not satisfied, please contact your advisor to address
the situation. Your advisor will suggest possible courses of action.
For more information:
http://catalog.iastate.edu/academiclife/#appealofacademicgrievances
You may also have any course related problems addressed directly by emailing
On behalf on my teaching assistants and myself we are looking forward to having you
in class and hope you find this course rewarding.
Again thank you for enrolling in HspM 383,
Stewart Stewart L. Burger, M.S.
Lecturer, Hospitality Management
Apparel, Events, & Hospitality Management
Iowa State University
Ames, IA 50011-1121
Consider the environment before printing
Updated 1/10/2017
HspM383springthurs(1A&B)2017