TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Define the concepts of beverage technology and bar management. 2) Recognize the bar personnel, can explain the necessary requirements and responsibilities of bar personnel. 3) Know the methods of beverage service and its implementation. 4) Have the knowledge on how to produce beverage, its storage and feature. 5) Acknowledge bar management topics and their implementation.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	This course aims to raise the student's level of knowledge, analysis and synthesis skills in beverage technology and bar management through hands on practice.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction to the Beverage Technology & Bar Management and Basic Principles 2nd Week General Information on Beverage with & without Alcohol 3rd Week Alcohol and Beverage Production Techniques 4th Week Beverages Produced Through Fermentation 5th Week Beverages Produced Through Distillation 6th Week Wine Production, It's Type and Service 7th Week Cocktail Production, Presentation and Types. 8th Week Mid-term 9th Week General Information on Bar and It's Presentation 10th Week Bar Management and Techniques 11th Week Duties and Characteristic of Bar Personnel 12th Week Glasses Used in Bars and Their Cleaning 13th Week Utensils Used in Bars and Their Cleaning 14th Week Stock Control in Bars
RECOMENDED OR REQUIRED READING	1. Aktaş, Ahmet ve Özdemir Bahattin (2005), İçki Teknolojisi, Ankara: Detay Yayıncılık. 2. Özgür, Baki, (2006), Bar ve Kokteyller, Ankara: Detay Yayıncılık 3. Doç.Dr. Alptekin Sökmen, (2009), Konaklama ve yiyecek içeçecek işletmelerinde servis tekniği ve uygulamaları, Detay yayıncılık, Ankara,. 4. Yrd.Doç.Dr. Yaşar YILMAZ, (2008), Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve yönetimi, , Detay Yayıncılık, Ankara, 5. Gülal Mihrinur, (1996), Bar Yönetimi ve Restoran Operasyonları, Aydın
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Project,Presentation,Practice,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Quiz 1 10 Project 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 1 20 20 Individual or group work Preparation for Final exam 1 40 40 Course hours 14 3 42 Preparation for Midterm exam 1 25 25 Laboratory (including preparation) Final exam 1 1 1 Homework Project 1 20 20 Quiz 1 1 1 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No