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Turkish

Restaurant and Bar Services

Tourism and Hotel Management

Vocational School of Kartepe Tourism
Short Cycle (Associate's Degree)
Course Unit Title Course Unit Code Type of Course Unit Level of Course Unit Year of Study Semester ECTS Credits
Restaurant and Bar Services TOP207 Compulsory Associate degree 2 Fall 2

Name of Lecturer(s)

Associate Prof. Dr. Ömür ALYAKUT

Learning Outcomes of the Course Unit

1) Recognize and classify the beverages business.
2) Recognizes and classifies alcoholic and nonalcoholic beverages.
3) Comprehend basic knowledge of beverage service.
4) Recognize and use of beverage service equipment.
5) Prepares and serves a variety of cocktails.

Program Competencies-Learning Outcomes Relation

  Program Competencies
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17
Learning Outcomes
1 No relation High High High High High High High High High High High High High High High High
2 Middle High High High High High High Middle Middle High High High Middle Middle High High High
3 High High Middle High High High High High Middle Middle High High High High High High High
4 High High Middle High High High Middle High High Middle High High High High High Middle High
5 Middle High Middle High High High Middle High High Middle High High High High High Middle High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

Drink structure and functioning of enterprises, beverages, construction techniques, service techniques and equipment, drink and drink-making practices

Weekly Schedule

1) Beverage Companies Classicifation and beverage companies
2) Beverage Companies Organizational Structure Employee Personnel Duties and Responsibilities
3) Bar and Bar Types Bar and Bar Concept Terms Bar Types
4) Bar Sets Şeykır (Coctail Shaker) Mixing Glass Beater-mixer Bar Spoon Other
5) General Information on Alcohol and beverages Alcohol and History Proof of the alcohol drinks Classification of beverages
6) Alcoholic Beverages and Services Classification and service of alcoholic beverages The drinks and service made yeast I. Wines a- Wine Making Techniques b-Types of Wine c-Wine and Food Selection d- Wine Service & Supplies
7) To leaven drinks II. Beer a- Beer Production Techniques b- Beer and Food Selection c-Beer Service & Supplies Distilling the Spirits A.The spirits to rest I.Whiskey a-Construction Techniques b- Whisky Service & Supplies
8) Midterm examination/Assessment
9) Distilling the Spirits II.Cognac a- Cognac Production Techniques b-a-Service & Supplies III-Rom Rom Production Techniques b-Rom Services and Supplies
10) Rest break been done I- Raki a-Raki Production Techniques b-Raki and Food Selection c- Service and Supplies II-B-Cin Cin Cin a-Service & Supplies
11) A-Vodka a- Vodka Production Techniques b-vodka Service & Supplies IV-Liquors a-Liquor Production Techniques b- vodka Types of Liquor c- Liquor Service and Supplies
12) Soft Drinks and Services I-Cold Drinks Soft Drinks and Services and Service- b-cola sodas and service water and service b-c-d-Mineral water Fruit Juices-Syrups and service / Tonic and service e-Other Cold Drinks and Service
13) II-Hot drinks and service a-Tea - Tea Varieties and service b-Coffee-Coffee Types and Service Production and Service d-c-Orchid Fruit teas and other hot drinks and service e-service
14) Cocktail Preparation and Applications
15) Preparation and applications of non-alcoholic beverages
16) Final examination

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Drill and Practice
5) Group Study


Assessment Methods and Criteria

Contribution of Quiz to Course Grade

40%

Contribution of Final Examination to Course Grade

60%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required