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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
  • LLPRHOTRA22S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 22S Lappeenranta
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor'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
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLABTO23H
    Täydentävä osaaminen (AMK) 2023, Liiketoimintayksikkö
  • LLPRHOTRA21S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 20S Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
  • LLPRHOTRA20S
    Hotelli- 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.