Beverages and Bar WorkLaajuus (5 cr)
Code: AL00CN06
Credits
5 op
Teaching language
- English
Objective
Student knows:
- characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
- tools, equipment and machinery needed in beverages’ and bar service
- purchasing and storing of beverages and other raw materials needed in licenced restaurants
- serving of alcoholic and non-alcoholic beverages
- preparation and serving of different types of cocktails for different purposes
- pricing of beverages and cocktails
- how to plan beverages list and a cocktail list
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 14.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Marja Antikainen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLABTO23-24EComplementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
-
LLPREX23KH
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
- Info 1
- Luennot 1
- Tentti 1
- Harjoitukset 1
Learning outcomes
Student knows:
- characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
- tools, equipment and machinery needed in beverages’ and bar service
- purchasing and storing of beverages and other raw materials needed in licenced restaurants
- serving of alcoholic and non-alcoholic beverages
- preparation and serving of different types of cocktails for different purposes
- pricing of beverages and cocktails
- how to plan beverages list and a cocktail list
Implementation and methods of teaching
Lectures, tastings and bar work.
Tasks and assignments.
Timing and attendance
During weeks 36-49.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Learning material and recommended literature
Materials available in Moodle.
Alternative completion methods
None.
Working life cooperation
-
Exam retakes
Possible to re-sit the exam.
Assignments must be completed by the given deadlines.
Learning environment
Gastrobar Saimaa
Student time use and work load
Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.
Contents
Characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
Tools, equipment and machinery needed in beverages’ and bar service
Purchasing and storing of beverages and other raw materials needed in licenced restaurants
Serving of alcoholic and non-alcoholic beverages
Preparation and serving of different types of cocktails for different purposes
Pricing of beverages and cocktails
How to plan beverages list and a cocktail list
Additional information for students: previous knowledge etc.
No prerequisites. Only students of Business and Hospitality Management can participate.
Max. 40 students can participate. Students are accepted in the order of enrollment. HOMA22 and HOTRA22 students are given priority. Exchange students of T&H may participate, if there are vacant places.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Assessment criteria
Active participation, assignments, exam.
Assessment scale
1-5
Failed (0)
Failed exam, failed assignments or being present less than 50 % of the classes held.
Enrollment
21.11.2022 - 15.01.2023
Timing
23.01.2023 - 28.04.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
15 - 40
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Marja Antikainen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX23KH
-
LLABTO23H
-
LLPRHOTRA21S
-
LLPRHOMA21S
-
LLPRHOTRA20S
Small groups
- Info 1
- Luennot 1
- Harjoitukset 1
- Tentti 1
Learning outcomes
Student knows:
- characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
- tools, equipment and machinery needed in beverages’ and bar service
- purchasing and storing of beverages and other raw materials needed in licenced restaurants
- serving of alcoholic and non-alcoholic beverages
- preparation and serving of different types of cocktails for different purposes
- pricing of beverages and cocktails
- how to plan beverages list and a cocktail list
Implementation and methods of teaching
Lectures, tastings and bar work.
Tasks and assignments.
Timing and attendance
During weeks 4-17.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Learning material and recommended literature
Materials available in Moodle.
Alternative completion methods
None.
Working life cooperation
-
Exam retakes
Possible to re-sit the exam.
Assignments must be completed by the given deadlines.
Learning environment
Gastrobar Saimaa
Student time use and work load
Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.
Contents
Characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
Tools, equipment and machinery needed in beverages’ and bar service
Purchasing and storing of beverages and other raw materials needed in licenced restaurants
Serving of alcoholic and non-alcoholic beverages
Preparation and serving of different types of cocktails for different purposes
Pricing of beverages and cocktails
How to plan beverages list and a cocktail list
Additional information for students: previous knowledge etc.
No prerequisites.
Max. 40 students can participate. Students are accepted in the order of enrollment. HOMA and HOTRA students are given priority. Exchange students of T&H can participate, if there are vacant places.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Assessment criteria
Active participation, assignments, exam.
Assessment scale
1-5
Failed (0)
Failed exam, failed assignments or being present less than 50 % of the classes held.