TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KON292 |
| Name | Beverage Technology |
| Term | 2023-2024 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
Prof. Dr. OYA BERKAY KARACA
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The objectives of course to be able to provide information about variety, properties, production technologies, storage, service of beverages in accommodation establishments.
Course Content
Drink and Beverage Concepts, Alcoholic and Non-Alcoholic Drinks and Beverages Definition, Characteristics and Classification, General Information on Bars and Bar Staff, Standard Drink Measures, Alcoholic Beverages produced with Fermentation: Beer, Wine and Champagne, Alcoholic Beverages produced with Distillation Method: Rakı, Brandy, Whisky, Vodka, Tequila, Gin, Rum, Liquor, Cocktails, Other Alcoholic Beverages.
Course Precondition
None
Resources
1. İçki Teknolojisi (Prof. Dr. Ahmet AKTAŞ, Arş. Gör. Bahattin ÖZDEMİR, Detay Yayıncılık, Ankara, 213s. 2. Bar ve Kokteyller (Özgür BAKİ, Detay Yayıncılık, Ankara, 194 s.) 3. Bütün Yönleriyle İçki ve Kokteyl Rehberi (Ahmet SAPAZ, İnkilap Kitapevi, İstanbul, 310s.) 4. Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi (Yrd. Doç.Dr. Yaşar YILMAZ, Detay Yayıncılık, Ankara, 214s.)
Notes
Related Articles Unpublished Lecture Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | At the end of the semester, students will be able to; explain concepts and properties of alcoholic and non-alcoholic beverages and make the classification. |
| LO02 | Explain the characteristics and types of bar concept |
| LO03 | Classify the organization of bar and define attributes of bar staff. |
| LO04 | Describe the major types of beverages and service method. |
| LO05 | Explain the production technology and features a variety of drinks. |
| LO06 | Prepare to standard recipes and describe the importance of standard measurements. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts of business administration and the strategic, tactical, and operational dimensions of business management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the basic legal, social and moral rules and related legislation covering the business area. | 3 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends the planning, organization, execution, coordination and control functions of accommodation establishments management. | |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Can use numerical and statistical information to research, think, analyze, establish cause-effect relationships, make decisions and establish strategies. | 4 |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Updates skills by following the innovations and changes in field. | 5 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Can carry out projects and works related to the field within the framework of quality processes, and develops the skills to work independently and in harmony with a team. | 4 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In unforeseen complex situations that may be encountered in relation to hotel management, travel management and other types of touristic businesses, it takes responsibility and finds solutions by examining good examples in other countries and foreign sources. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | As well as being specialized in a certain field of a tourism business, it develops the skills to support other parts of the business and adapt to sudden situations. | 2 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Can obtain information from sources of different characteristics and in foreign languages, and observes social, scientific and ethical values. | |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | In addition to her/his professional development, constantly improves herself/himself by identifying learning needs in scientific, social, cultural and artistic fields in line with her/his interests and abilities. | |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Can communicate correctly and effectively both in written and oral form in Turkish and foreign languages, and can convey information and ideas about the field in a way that others can understand. | |
| PLO12 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Performs health, safety, quality and risk assessments; works by taking measures for laws, professional conditions, ethics, fundamental personal rights and freedoms, privacy of private life, social responsibility and environmental protection. | |
| PLO13 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows national and international external environmental and sectoral conditions at a level that can cope with cyclical fluctuations due to flexible demand conditions in the field of tourism management, uses tools to analyze a tourism business with its internal and external environment, evaluates the findings and decides. | |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Recognizes information systems used in hotel businesses, uses basic information technologies and software related to the field. | |
| PLO15 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates domestic and foreign concepts, ideas and data in the field of tourism management with scientific methods. | 2 |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the socio-economic structure of tourism and its importance for the country and the world within the scope of this structure, and directs the design of the investment phase of a new business to be established in other areas of the tourism and service sector. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Drink and Beverage Concepts | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 2 | Alcoholic and Non-Alcoholic Drinks Beverages Definition, Characteristics and Classification | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 3 | General Information on Bars | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 4 | Properties, Classification and Duties of Bar Staff | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Beyin Fırtınası |
| 5 | Considerations in beverages preparation, Standard Drink Measures, Service Preparation of Beverages | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 6 | Non-Alcoholic Drinks Beverages Definition, Characteristics and Classification (Cold Soft Drinks: Water, soda, mineral water, carbonated drinks, Hot Soft Drinks: Tea varieties, Herbal tea, coffee varieties) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Drink and Beverage Manufacturing Methods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Alcoholic Beverages produced with Fermentation: Beer (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 10 | Alcoholic Beverages produced with Fermentation: Wine and Champagne (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 11 | Alcoholic Beverages produced with Distillation Method: Rakı, Cognac (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 12 | Alcoholic Beverages produced with Distillation Method: Whisky, Vodka (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 13 | Alcoholic Beverages produced with Distillation Method: Rum, Liquor (Description, History, Production Methods, Types,Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 14 | Alcoholic Beverages produced with Distillation Method: Tequila, Gin (Description, History, Production Methods, Types, Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 15 | Alcoholic and Non-Alcoholic Cocktail (Description, History, Production Methods, Types,Famous Brand by Country, Equipment and Cups will be used in the service, Service Procedures, Storage, Current Prices | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası, Örnek Olay |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 10 | 10 |
| Total Workload (Hour) | 67 | ||
| Total Workload / 25 (h) | 2,68 | ||
| ECTS | 3 ECTS | ||