COURSE UNIT TITLE

: BEVERAGE MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

The course aims to enable the students to understand the details of beverage technology and presentation as well as beverage management processes in hospitality establishments.

Learning Outcomes of the Course Unit

1   History, production methods, styles, storage and service principles of beer
2   History, vineyard management, production methods, styles, storage and service principles of wine
3   History, production methods, styles, storage and service principles of distilled and fortified beverages
4   Beverage management in F&B operations, bar organisation, bar styles, employees and production processes
5   Learning stock management, cost control and social responsibility principles in beverage management

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1. Introduction to beverages, non-alcoholic beverages
2 2. Beer - history and production
3 3. Beer styles, beers of the world, production methods, sensory features
4 4. Beer storage and service conditions, food pairings
5 5. Wine - history and production process, genetic features of the grape and vine, vineyard management
6 6. Main grape varieties, wines of the world, sweet and sparkling wines
7 7. Wine assessment, storage and service conditions, food pairings
8 8. Fortified beverages and brandy - history, production processes, storage and service conditions
9 9. Whisky, tequila, rum and liqueurs - history, production processes, storage and service conditions
10 10. Bar - history, types and organisation
11 11. Stock management and cost control principles in bar
12 12. Bar equipment
13 13. Job and food safety in bar
14 14. Social responsibility in beverage service
15 Final Exam
16 Final Exam

Recomended or Required Reading

Yıldız, Ö. (2017), Içki Üretimi ve Sunumu, Detay Yayıncılık, Ankara

Planned Learning Activities and Teaching Methods

Lectures and case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam encompasses the subjects covered in lectures as well as weekly assignments (40%)
2. Final Exam: The exam encompasses all the subjects covered throughout the semester, as well as in-class discussions, applications and case studies (60%)

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Wednesday: 10.00 - 16.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 15 15
Preparation for final exam 1 25 25
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 126

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15555
LO.25555
LO.355555
LO.45555
LO.55555

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

Copyright 2015 DEÜ. BİD

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