Information Package / Course Catalogue - Adnan Menderes University

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

Person Responsible for Information Package

Prof. Atila YÜKSEL

Prof. Berrin GÜZEL

Ins. Okan Umut ŞİMŞEK

Lec. Elvan KESER

Lec. Fulya MÜRTEZA

Lec. Ozan GÜNGÖR

Bar Services Management

Course Code	: REM222
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 1
Credit	: 2
Lab	: 0
ECTS	: 8

Objectives of the Course

The aim of this course is to teach the basic organization of the bar and the drinks to be served in the bar, its history and production.

Course Content

History of the bar, Bar organization, Soft drinks (Tea, Coffee, etc.), Alcoholic drinks (Beer, Wine, Gin, Vodka, Tequila etc.)

Name of Lecturer(s)

Learning Outcomes

1.	Obtain basic information about the bar
2.	To recognize soft drinks
3.	To define low alcoholic beverages, to learn the history and making
4.	To identify high alcoholic beverages, to learn the history and making
5.	To learn cocktails

Recommended or Required Reading

1.	İçki Teknolojisi - Prof. Dr. Ahmet Aktaş

Weekly Detailed Course Contents

Week 1 - Theoretical

Barın tanımı; Tarihsel Gelişimi ve Kavramlar

Week 2 - Theoretical

Organization of the Bar; Bar Technical Specifications and Bar Stock, Technical Equipment and Tools Used in the Bar

Week 3 - Theoretical

Bar Structures in Hospitality Industry; Bar Staffing and Job Descriptions

Week 4 - Theoretical

Bar Types; Bar Preparation (Barise mise en place); Rules at the Bar

Week 5 - Theoretical

Non-Alcoholic Beverages (Tea, Coffee, etc.)

Week 6 - Theoretical

Beer Production, Beer History, Beer Types

Week 7 - Theoretical

Wine Production, Ingredients of Wine; History of Wine; Wine Types

Week 8 - Theoretical

Production of Gin and Vodka; Types, Service

Week 9 - Intermediate Exam

ara sınav

Week 10 - Theoretical

Production of Raki, Tequila and Rum; Types, Service

Week 11 - Theoretical

Production of Raki, Tequila and Rum; Types, Service

Week 12 - Theoretical

Production of Whiskey and Brandy; Types, Service

Week 13 - Theoretical

Production of Liquor; Types, Service

Week 14 - Theoretical

cocktails

Week 15 - Theoretical

cocktails

Week 16 - Final Exam

finals

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	3	2	70
Lecture - Practice	14	5	1	84
Assignment	14	1	1	28
Midterm Examination	1	8	1	9
Final Examination	1	9	1	10
TOTAL WORKLOAD (hours)				201

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	PÇ-12	PÇ-13	PÇ-14	PÇ-15	PÇ-16
OÇ-1	1	1	3	4	1			2	1	2	4	4	1	5	1	2
OÇ-2	1	1	3	4	1			2	1	2	4	4	1	5	1	2
OÇ-3	1	1	3	4	1			2	1	2	4	4	1	5	1	2
OÇ-4	1	1	3	4	1			2	1	2	4	4	1	5	1	2
OÇ-5	1	1	3	4	1			2	1	2	4	4	1	5	1	2