Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

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Bar Knowledge

Course Code	: TRZM251
Course Type	: Required
Couse Group	: Short Cycle (Associate's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 3
Prt.	: 1
Credit	: 4
Lab	: 0
ECTS	: 5

Objectives of the Course

The aim of this course is to teach students defining basic organisation of bar and beverages that served in bar, history and production.

Course Content

Bar history, bar organisation, soft drinks (tea, coffee), alacoholic drink (beer, wine, gin, vodka, tequila)

Name of Lecturer(s)

Learning Outcomes

1.	Learning the basic knowledge related to bar
2.	recognise soft drinks
3.	Defining low alcoholic drinks, learning history and making
4.	Defining high alcoholic drinks, learning history and making
5.	To learn cocktails

Recommended or Required Reading

1.	Alcoholic drink Technology - Prof. Dr. Ahmet Aktaş
2.	Food and Beverage Service - Prof. Dr. Mehmet Sarıışık
3.	Management of Food and Beverage Service - Asst. Prof. Nilgün Sanalan Bilici - Prof. Dr. Gökalp Nuri Selçuk

Weekly Detailed Course Contents

Week 1 - Theoretical

Bar definition, Historical Development and Concepts

Week 2 - Theoretical

Bar Organization; Bar Specifications and Bar Stock, Technical Equipment and vehicles used in the bar

Week 3 - Theoretical

Bar Structure in Hospitality Industry; Employees of the Staff at the Bar Ranking and Job Descriptions

Week 4 - Theoretical

Bar Types; Preliminary at the Bar (mise en place at the bar); Rules Bar

Week 5 - Theoretical

Soft Drinks (Tea, Coffee etc.)

Week 6 - Theoretical

Beer Production, Beer History, Beer Types

Week 7 - Theoretical

Wine Production, Wine Contents, History of Wine, Wine Types

Week 8 - Intermediate Exam

Mid-term exam

Week 9 - Theoretical

Gin and Vodka Production; Variety, Service

Week 10 - Theoretical

Rakı, Tequila and Rum Production; Variety, Service

Week 11 - Theoretical

Rakı, Tequila and Rum Production; Variety, Service

Week 12 - Theoretical

Whiskey and Brandy Production; Variety, Service

Week 13 - Theoretical

Production of Liquor; Variety, Service

Week 14 - Theoretical

Cocktails

Week 15 - Theoretical

General Evaluation

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	3	56
Lecture - Practice	14	1	1	28
Project	4	1	4	20
Midterm Examination	1	9	1	10
Final Examination	1	9	1	10
TOTAL WORKLOAD (hours)				124

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10	PÇ-11
OÇ-1	5
OÇ-2
OÇ-3
OÇ-4
OÇ-5

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