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Beverages and Bar Work (5 cr)

Code: AL00CN06-3002

General information

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
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOMA22S
    Bachelor'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.