COURSE UNIT TITLE

: BAR MANAGEMENT AND BEVERAGE TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 4011 BAR MANAGEMENT AND BEVERAGE TECHNOLOGY COMPULSORY 3 0 0 5

Offered By

Tourism and Hotel Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

INSTRUCTOR NIL SONUÇ

Offered to

Tourism and Hotel Management

Course Objective

General Bar Management information, creating a bar atmosphere, staff, service and equipments. Preparation and service of alcoholic and non-alcoholic beverages and food at the bar. The students will learn the theoretical and application information and will be able to develop more creative usage ideas about all equipment and the personnel working styles, the features of the menus, the rules of hygiene and security, the calculation of the costs and control of the bar.

Learning Outcomes of the Course Unit

1   To be able to prepare and serve alcoholic and non-alcoholic beverages.
2   To be able to prepare and serve the food at the bar.
3   To be able to use the equipment at the bar.
4   To know and apply the hygiene rules and standarts.
5   To be able to calculate the cost of the food and beverage sold at the bar.
6   To be able to know the management functions of a bar and mamaging the staff at the bar.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Basic Concepts, The History of the Beverage and Bar
2 The Relationship of Culture and Beverage
3 The Types of Bars and Characteristics
4 Unit of Measurement for Beverages
5 Basic Equipment Used at the Bar
6 Hygiene and Security at the Bar, The Types of Non-Alcoholic Beverages
7 Midterm Exam
8 Midterm Exam
9 The Service of Non-Alcoholic Beverages
10 The Types of Alcoholic Beverages, The Service of Alcoholic Beverages, Suitable Food
11 Cocktails, Types, Preparation, Service
12 The Service of Food at the Bars, Types, Service Techniques
13 The Preparation and Usage of Standart Recipes
14 Bar Organisation and Job Descriptions , Public Relations at the Bar, The Beverage Costs (Fixed, Variable and General Production Expenses)
15 Final Exam
16 Final Exam

Recomended or Required Reading

Managing Bar and Beverage Operations, Lendal H. Kotschevar, Mary L. Tanke
Principles and Practices of Bar and Beverage Management, James Murphy ISBN: 978-1-908999-36-8
Içki Teknolojisi, Ahmet AKTAŞ, Bahattin ÖZDEMIRDetay Yayıncılık, Ankara, 2012, 232 sf.
Altı Bardakta Dünya Tarihi, Tom Standage. (A History of the World in Six Glasses)
Mr. Boston Official Bartenders Guide, Anthony Giglio.

Planned Learning Activities and Teaching Methods

Theoretical Course in the class.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Participation to course, course material reading.

Language of Instruction

English

Course Policies and Rules

Course telling in the class, presentations and speaking about the case studies.

Contact Details for the Lecturer(s)

nil.sonuc@deu.edu.tr

Office Hours

To be announced

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for midterm exam 1 15 15
Preparation for final exam 1 18 18
Preparations before/after weekly lectures 12 4 48
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 121

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55
LO.6

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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