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Typical Elements of Beer and Wines (3 cr)

Code: AL00CC17-3001

General information


Enrollment

16.11.2020 - 10.01.2021

Timing

04.01.2021 - 09.04.2021

Number of ECTS credits allocated

3 op

Virtual portion

1 op

Mode of delivery

67 % Contact teaching, 33 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages

  • Finnish

Seats

12 - 30

Degree programmes

  • Bachelor's Degree Programme in Hotel and Restaurant Management

Teachers

  • Lari-Pekka Ruotsi

Scheduling groups

  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)

Groups

  • HOTRA18R
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S18, ravintolan liikkeenjohto, Lappeenranta
  • HOTRA18H
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S18, hotellin liikkeenjohto, Lappeenranta
  • HOTRA19R
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S19, ravintolan liikkeenjohto, Lappeenranta
  • HOTRA19H
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus S19, hotellin liikkeenjohto, Lappeenranta
  • LLPRHOTRA20S

Small groups

  • Luennot 1
  • Verkkoluento 1

Learning outcomes

Deepen wine and beer knowledge of what was learned in the course Beverage Law and Beverage Awareness.

- Get acquainted with the construction, acquisition and storage of a selection of wines and beers that are functional and suitable for the business idea.
- Familiarize yourself with beverage pricing practices and the preparation of a beverage list.
- Learn to create a progressive drink list and price it on the principle of revenue management
- Learn to recognize the properties of beer and wine organoleptically and describe them to customers.
- Learn to interpret product descriptions and labels on wine and beer bottles and to narrate the knowledge of beer and wine into a better-selling form

Assessment scale

1-5