At the end of this course, the students; 1) Defines the concepts of beverage technology and bar management. 2) Recognize the bar personnel, can explain the necessary requirements and responsibilities of bar personnel. 3) Knows the methods of beverage service and its implementation. 4) Can have the knowledge on how to produce beverage, its storage and feature. 5) Acknowledges 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
Midterm
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,Practice
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
30
Assignment
1
10
Practice
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
Individual or group work
Preparation for Final exam
1
50
50
Course hours
14
3
42
Preparation for Midterm exam
1
50
50
Laboratory (including preparation)
Final exam
1
1
1
Homework
Total Workload
144
Total Workload / 30
4,8
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
