| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
|
| Mode of Delivery |
The mode of delivery of this course is Face to face |
| Prerequisites |
This course is not a prerequisite or co-requisite. |
| Courses Recomended |
After taking this course / credit TRZ464 Restaurant Management course students are also advised to take. |
| Recommended Reading List |
Bolsman, H. Eric; Lexiskon der Ber, Hugo Matthaes Drukkerei und Verlag, Stutgard, 1999.Katsigris, Costas ve Porter, Marry. The Bar and Beverage Book. John Willey & Sons, NewYork. 1991. |
| Assessment methods and criteria |
2 Midterm Exams and 1 Final Exam |
| Work Placement |
This course is not suitable for. |
| Catalog Content |
Definition of the bar; Historical Development and Concepts, Organization of the Bar; Technical Features of the Bar and Bar Stock, Technical Equipment and Tools Used in the Bar; Building Bars in Accommodation Businesses; Ranking and Job Descriptions of Bar Staff; Bar Types; Preparation at the Bar (Mise en place at the bar); Rules at the Bar; Beer Production; Beer Ingredients; History of Beer; Beer Types and Beer Service; Production of Wine, Ingredients of Wine; History of Wine; Types of Wine and Service of Wine; Wine Production and Wine Grape Varieties in Turkey; Production of Gin and Vodka; Types, Service, Mixtures Prepared with Gin and Vodka; Raki, Tequila and Rum p |
Anadolu Info Package 
Turkish 
English