Where science meets sip: New lab boosts beverage management education

When Washington State University Dining Services decided post-COVID-19 to close the door of the Cyber Café in the Center for Undergraduate Education, another one opened when they offered the space to the School of Hospitality Business Management (SHBM).

Given the convenient location near Todd Hall and the popularity of the beverage management class and program, retired Professor Bob Harrington, SHBM director at that time, ran with the opportunity to create a beverage lab for instruction, research, and events.

"The rationale was to provide a great sensory learning environment for students and use the space to connect with industry experts, house pop-up type events or student projects, and conduct food and beverage studies to enhance our understanding of dining experiences," Harrington said.

Over the next three years, he collaborated with a team of faculty and staff to design the space, and on Jan. 9, 2025, class was held in the beverage lab for the first time.

Incorporating experiential learning

Yet to be officially named, the beverage lab looks like a combination of a modern tasting room and a chemistry lab. Glass beakers and decanting equipment juxtapose against elegant stemware and large, flat-screen TVs. Two large coolers hold more than 600 bottles of wine that professors source and purchase for teaching and events. All the furnishings and demonstration areas, including the cameras, are adjustable to give instructors maximum teaching flexibility. The room's neutral color palette cuts down on external factors that may influence taste perception.

Jessica Murray ('22 PhD), assistant professor of hospitality, led the design of the lab and teaches the beverage management class. She manages the lab with the help of undergraduate teaching assistants (TAs).

"The lab allows us to really show students some of the more technical aspects of the beverage industry that were not possible in a standard classroom. We could serve wine and other beverages but couldn't demonstrate decanting or science," Murray said. "Being able to teach, clean, organize, and store all the glassware in one space has made a huge difference, and I've noticed students are more willing to speak up and share their thoughts and impressions since we started offering smaller class and lab sections in the space."

Beverage education and lab equip WSU students with valuable skills

It tracks that wine and beverage majors would love Murray's class and the new beverage lab, but students from other majors love it just as much. Some report they are learning valuable skills that transfer to diverse business settings.

TA Meggie Kistler ('25) is aiming for a managerial role at a high-end restaurant. She took the beverage management class on the Pullman campus and studied abroad in Italy with Murray a couple of years ago.

"The equivalent class I took in Italy focused specifically on Italian wines, and I wanted to gain better understanding of other beverages outside of wine," she said. "I knew Dr. Murray was just the right person to learn from."

Jacob Halverson ('25), a finance major, took the class to explore his personal preferences in wine, spirits, and beer. He says the class is helping him gain confidence in social and professional settings.

Noah Dooley ('26), who is planning to go to medical school, took the class in the fall semester and decided to be a TA for Murray's spring class to feed his interests in food and beverage science.

"This class has been a challenge for me, as the content is far outside my wheelhouse," he says. "I get to be part of a team in this new space where Dr. Murray is able to guide students in what feels like a tasting journey."

In recent decades, the industry has shifted beyond being service-based to becoming more experience-based, Murray says. Teaching students in a space that accurately reflects what they will encounter in industry is vital.

"I want students to understand the purpose of the equipment and how to use it to build a fantastic experience for their guests," Murray said. "I want them to have the knowledge and experience to confidently step into their careers. If their experience in this class helps them with etiquette or to close a deal during lunch/dinner meetings, no matter what industry they work in, then I'll have done my job."