Hannah Angelica J. Geaga | HRIM 173 [Beverage Management II] HWX Class
Posted on December 11, 2025
During my first few years into the HRIM course, in all honesty, I didn’t have any career related to beverages or the alcohol industry in my list of career options. The industry just looked far too intimidating for me. It was like I was required to be an expert right off the bat just to enter it. This was further reinforced during the previous Beverage Management class when we were just learning the basics. There was just so much information to remember that it felt too out of reach. Thankfully, however, the workshop with Möet Hennessey helped to dispel those worries. It allowed us to be immersed in the industry much better than a classroom setting by having industry professionals share their experiences and insights to us students.
Upon first arriving at the Zuellig building, I was struck with awe by the sheer size of the lobby; the ceiling looked taller than ten of me combined. Knowing the MH office was in such a place made it feel prestigious; it gave off the impression of being way up there. But after getting up to the office, the room turned out to be much smaller than expected. It made it feel more humble, welcoming, and intimate as a setting.
Our class also wasn’t alone; we were joined by the students from the other Beverage Management class. Sharing the space with more than just the twenty students I was expecting from my class made the room even livelier because there were even more fellow students present to experience the workshop.
The first part of the program included resource persons of the MH office to serve as keynote speakers regarding career progression. To be honest, it was a bit difficult to understand some of the words due to their accents, but they were able to share their own experiences regarding their careers in the industry. Being able to hear these stories coming from real people in the room with us made the “out-of-reach” world of the industry suddenly feel more tangible. It became much more approachable because it highlighted that people from different backgrounds will be able to find a place in the industry.
The next part of the program featured a lecture about responsible drinking. For the most part, the details about the negative effects of excessive alcohol, drinking and driving, and drinking while pregnant were recapping what we have been taught back in high school. The lecturer must have realized this because they prepared a quiz at the end of the lecture with prizes to incentivize students to pay attention and participate in the lecture. And despite the lecture itself not introducing anything new, what I did appreciate was the corporate social responsibility behind it. Even if the brand’s main products are alcoholic beverages, they do not encourage excessive consumption just for the sake of sales; instead valuing the health and safety of their customers.
The last part of the program was a mixology workshop which started with our own professor demonstrating two cocktails chosen by our class. The demonstration itself was also interactive because our professor asked recap questions based on what had been discussed in class which encouraged recitation rather than the segment being a purely one-sided discussion. We also got to learn about basic bar equipment used in making cocktails. This was useful especially since the later part of the workshop was for students to try and make their own cocktails. Initially, most of us were hesitant to volunteer first, but after a few solo volunteers, more students began to line up in groups to participate in the workshop aspect. We weren’t just limited to the two that were demonstrated either; students were allowed to create and experiment with their own recipes based on the available ingredients at the bar. That ability to play around emphasized the creative aspect of mixology rather than it being a strict recipe to follow. As someone who came in without much knowledge about cocktails, along with some others, this helped ease the worry about possibly making mistakes. What helped even more was the fact that our professor stayed by the demo area ready to give guides and suggestions for students who did not fully have an idea on what to make, helping to build an atmosphere of fun and interaction among the students.
Overall, what I took away from this experience was that the industry is a lot more fun and approachable than what I initially thought before coming in. The workshop showed that you don’t need an expert background to build your way into making beverages your career. They look out for and encourage the health and safety of consumers which humanize the brand a lot more than just being a name and a product. And lastly, it showed the fun and creative aspect of the industry making it much more approachable.
The author is a student of the BS Hotel, Restaurant and Institution Management program.