BEVERAGE TECHNOLOGY AND PUB MANAGEMENT

TUSE260

Course Code: TUSE260
Semester: -
Theory+Practice: 3 + 0
ECTS: 5

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Defines the concepts of beverage technology and bar management.
Recognize the bar personnel, can explain the necessary requirements and responsibilities of bar personnel.
Knows the methods of beverage service and its implementation.
Can have the knowledge on how to produce beverage, its storage and feature.
Acknowledges bar management topics and their implementation.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

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
1^st Week	Introduction to the Beverage Technology & Bar Management and Basic Principles
2^nd Week	General Information on Beverage with & without Alcohol
3^rd Week	Alcohol and Beverage Production Techniques
4^th Week	Beverages Produced Through Fermentation
5^th Week	Beverages Produced Through Distillation
6^th Week	Wine Production, It's Type and Service
7^th Week	Cocktail Production, Presentation and Types.
8^th Week	Midterm
9^th Week	General Information on Bar and It's Presentation
10^th Week	Bar Management and Techniques
11^th Week	Duties and Characteristic of Bar Personnel
12^th Week	Glasses Used in Bars and Their Cleaning
13^th Week	Utensils Used in Bars and Their Cleaning
14^th Week	Stock Control in Bars

Recommended 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 Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work
Preparation for Final exam	1	55	55
Course hours	15	3	45
Preparation for Midterm exam	1	50	50
Laboratory (including preparation)
Final exam	1	1	1
Homework
Total Work Load			152
Total Work Load / 30 (h)			5.06
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1	X	X	X	X	X
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11			X	X
K12
K13