Typical Elements of Beer and Wines (3 cr)
Code: AL00CC17-3003
General information
Enrollment
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 31.12.2023
Number of ECTS credits allocated
3 op
RDI portion
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Lari-Pekka Ruotsi
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
- Kenttä (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLTIMATLI21S
-
LLPRHOTRA21S
-
LLABTO23-24
-
LLTIMATLI22S
Small groups
- Luennot 1
- Verkkoluento 1
- Kenttä 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
Implementation and methods of teaching
The course is implemented as a hybrid course, so that it mainly includes lecturing in the bar class about 60% of the total number of hours.
Lectures are supplemented with distance studies based on independent and team-learning, which are about 30% of the total number of hours.
10% of the total number of hours is used for study and familiarization visits.
Wine & Food Fair tour include to this course, excluding travel and ticket costs.
Timing and attendance
In contact classes, active presence is desirable, students schedule independent team and distance studies themselves within the resourced times.
Learning material and recommended literature
Online and book material shown by the teacher at the beginning of the course.
Working life cooperation
Wine & Food Fair 2023
Student time use and work load
The course requires about 75 hours of the student's time
Contents
Basics of wine and beer production
Eco wines and microbrewery beer
The process of buying in wine
Promotion of wine and beer
Serving wine and beer
Additional information for students: previous knowledge etc.
No requirements for previous studies
Assessment criteria
Self-evaluation
Tasks to be assessed
Peer-evaluation and self-evaluation in team tasks
Assessment scale
1-5