UNIVERSITY PARK, Pa. — The Penn State School of Hospitality Management has launched a new Beer and Wine Industry Management minor program, a dynamic 18-credit minor designed to prepare students for leadership in the beverage industry.
The minor blends science, service and strategy — offering students a comprehensive look at exploring the craft, culture and commerce of the specialty beverage industry.
Open for enrollment in the fall 2026 semester, this minor is available to all degree- and non-degree seeking undergraduate students at Penn State University Park. Students under the legal drinking age of 21 may enroll in the minor; however, several classes in the curriculum require that students be 21 years old or older to register for those specific classes.
“Beer and wine are central elements in human cultures spanning across the globe," said Donna Quadri-Felitti, Marvin Ashner Endowed Director of the Penn State School of Hospitality Management. “Global interest in the specialty beverage industry continues to grow, and it requires professionals who understand how to responsibly manage alcoholic beverages while advancing business in these regulated markets. Students enrolled in the Beer and Wine Industry Management minor program will obtain a firm grasp in these topics, and companies will find these students as excellent candidates for employment.”
Students pursuing the minor will gain expertise in fermentation, production and service; insight into global beverage markets and cultural trends; and skills for careers in hospitality, retail, distribution and entrepreneurship.
They will also delve into fermentation science and beverage operations; marketing and international commerce; cultural and economic impact of the specialty beverage industry; and career pathways in beer and wine industries.
“With the evolution of the beverage space that includes wine, beer and spirits, our industry needs a well-trained workforce to ensure we are well positioned to meet the needs of our guests and customers and to further the positive impacts of our operations on the tourism and agricultural sectors to which we belong,” said Mario Mazza, vice president and general manager at Robert Mazza Inc., which began in 1972 with a single vineyard in the Lake Erie American Viticultural Area and today includes numerous and award-winning wines, spirts and beers distributing to national and international markets. “This program will help ensure that we can more readily tap into the talent pool from this school.”
Through coursework in the Beer and Wine Industry Management minor program, students will learn to:
- Identify responsible use, consumption and management of alcoholic beverages
- Articulate the legal, ethical, historical and societal impacts of wine and beer production, sale and consumption nationally and globally
- Evaluate the organizational and operational stakeholders within the regulated beverage industry and how they collaborate effectively
- Interpret, assess and respond to current alcohol industry trends, including sustainability, health and business impacts of these trends on wine, beer and related industries
- Adapt to change and develop the ability for complex problem solving and decision-making
- Develop a strong service orientation as it relates to the sales, marketing, production and consumption of wine, beer and related products
Questions about the minor can be emailed to Quadri-Felitti. Students who are interested in enrolling in the Beer and Wine Industry Management minor should speak with their academic adviser.