Beverages and Bar WorkLaajuus (5 op)
Tunnus: AL00CN06
Laajuus
5 op
Opetuskieli
- englanti
Osaamistavoitteet
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
Ilmoittautumisaika
15.05.2023 - 01.09.2023
Ajoitus
04.09.2023 - 14.12.2023
Opintopistemäärä
5 op
Toteutustapa
Lähiopetus
Yksikkö
Liiketoiminta (LAB)
Toimipiste
Lappeenrannan kampus
Opetuskielet
- Englanti
Koulutus
- Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
- Marja Antikainen
Opetusryhmät
- Info 1 (Koko: 0. Avoin AMK: 0.)
- Luennot 1 (Koko: 0. Avoin AMK: 0.)
- Tentti 1 (Koko: 0. Avoin AMK: 0.)
- Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
-
LLPRHOTRA22SHotelli- ja ravintola-alan liikkeenjohdon koulutus 22S Lappeenranta
-
LLABTO23-24EComplementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
-
LLPREX23KHSaapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
- Info 1
- Luennot 1
- Tentti 1
- Harjoitukset 1
Osaamistavoitteet
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
Toteutustapa ja opetusmenetelmät
Lectures, tastings and bar work.
Tasks and assignments.
Ajoitus ja läsnäolo
During weeks 36-49.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Oppimateriaali ja suositeltava kirjallisuus
Materials available in Moodle.
Toteutuksen valinnaiset suoritustavat
None.
Työelämäyhteistyö
-
Uusintamahdollisuudet
Possible to re-sit the exam.
Assignments must be completed by the given deadlines.
Oppimisympäristö
Gastrobar Saimaa
Opiskelijan ajankäyttö ja kuormitus
Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.
Sisältö
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
Lisätietoja opiskelijalle: mm. edeltävä osaaminen
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.
Arviointimenetelmät
Active participation, assignments, exam.
Arviointiasteikko
1-5
Hylätty (0)
Failed exam, failed assignments or being present less than 50 % of the classes held.
Ilmoittautumisaika
21.11.2022 - 15.01.2023
Ajoitus
23.01.2023 - 28.04.2023
Opintopistemäärä
5 op
Toteutustapa
Lähiopetus
Yksikkö
Liiketoiminta (LAB)
Toimipiste
Lappeenrannan kampus
Opetuskielet
- Englanti
Paikat
15 - 40
Koulutus
- Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
- Marja Antikainen
Opetusryhmät
- Info 1 (Koko: 0. Avoin AMK: 0.)
- Luennot 1 (Koko: 0. Avoin AMK: 0.)
- Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
- Tentti 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
-
LLPREX23KHSaapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
-
LLABTO23HTäydentävä osaaminen (AMK) 2023, Liiketoimintayksikkö
-
LLPRHOTRA21SHotelli- ja ravintola-alan liikkeenjohdon koulutus 20S Lappeenranta
-
LLPRHOMA21SBachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
-
LLPRHOTRA20SHotelli- ja ravintola-alan liikkeenjohdon koulutus 20S Lappeenranta
Pienryhmät
- Info 1
- Luennot 1
- Harjoitukset 1
- Tentti 1
Osaamistavoitteet
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
Toteutustapa ja opetusmenetelmät
Lectures, tastings and bar work.
Tasks and assignments.
Ajoitus ja läsnäolo
During weeks 4-17.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.
Oppimateriaali ja suositeltava kirjallisuus
Materials available in Moodle.
Toteutuksen valinnaiset suoritustavat
None.
Työelämäyhteistyö
-
Uusintamahdollisuudet
Possible to re-sit the exam.
Assignments must be completed by the given deadlines.
Oppimisympäristö
Gastrobar Saimaa
Opiskelijan ajankäyttö ja kuormitus
Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.
Sisältö
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
Lisätietoja opiskelijalle: mm. edeltävä osaaminen
No prerequisites. Only students of Business and Hospitality Management can participate.
Max. 40 students can participate. Students are accepted in the order of enrollment. HOMA21 and HOTRA21 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.
Arviointimenetelmät
Active participation, assignments, exam.
Arviointiasteikko
1-5
Hylätty (0)
Failed exam, failed assignments or being present less than 50 % of the classes held.