Wines, Beers, Spirits 2 (RES222)
Vietnamese title: Wines, Beers, Spirits 2
Credits: 3
Prerequisites: RES213

Description:
-Objective: To provides the basic knowledge about the berverage industry as well as the knowledge of the world beverage culture in operating the Restaurant - Bar.
-Description: This course is the continued part of RES213. This course focus on the beverage service of the Hospitality Industry including spirits, wines, beers and mixology beverages. Topics include purchasing, resource control, beverage storage and issuing, bar stocks and sales control, bar customer care, safety and security, managing bar wastage, the law and sale of liquor.
-Teaching method: lecture, discussion, demonstration, roleplay, project based learning, group work
- Facility and equipment requirement : Depending on the training condition of each campus, the course will be implemented in school lab designed up to 4-5* hotel standard, real hotel or other places, which fully met with requirements.

Learning outcomes:
Manage and correctly arrange sanitation standards and routines for the bar setup.
Present basic knowledge about tea and coffee beverages
Outline the history of Mixology.
Explain the Stirring, Shaking, Blending, and Building methods of drink mixing.
Identify and outline the types of jobs in the beverage industry.
Identify the functions and relations of the purchase order, the invoice, and the credit memo.
Identify the needs of targeting a clientele.
Create and use a workable business plan for a bar.
Develop a sense of good discipline, a sense of responsibility, and a sense of serious work in the assigned work as well as with colleagues.
Develop ability to work quietly; with cooperation; patience, carefulness, cleanliness and aesthetic values.

Student tasks:
- Class attendance is strongly encouraged. Attend at least 80% of class hours in order to be accepted to the final examination
- Actively participate in class activities
- Fulfill tasks given by instructor after class
- Use their own laptop in class only for learning purpose
- Read the textbook in advance
- Access the course website (http://flm.fpt.edu.vn) for up-to-date information and material of the course, for online supports from teachers and other students and for practicing and assessment.

Tools:
Internet access

Materials:
description: The Bar & Beverage Book
author: Costas, K., & Chris, T.
publisher: John Wiley & Sons Publisher
published_date: 2012
edition: 5th edition
isbn: 9780470248454
note: Wiley - Vital Source

Assessments:
category: Class participation and preparation
type: on-going
weight: 10.0
duration: During all course
no_question: Each student shoud make at least 1 individual presentation, case analysis during the course in front of the class. Topics will be varied based on the topics in the textbook.
category: Group assignment
type: on-going
weight: 25.0
duration: Present on session 29,30
question_type: All Los
no_question: Four or five students per group.
Groups and groups ideas are determined on the third session of the course. Work will be break down into stages and examined during the course. Final work to be submitted prior to the presentation of the topic.
knowledge_and_skill: Minimum length of the group assignment should be 10 pages, excluding appendices
grading_guide: Based on topics of studied units
note: Group presentation in class room
category: Group practice
type: on-going
weight: 15.0
duration: - Session 27, 28
question_type: All Los
no_question: Four or five students per group. Competency is to be demonstrated by effectively preparing and serving beverage in accordance with the performance criteria and the range listed within the practical learning sessions.
grading_guide: Based on the practical learning sessions of the course.
note: Bar study room
category: Individual practice
type: on-going
weight: 20.0
duration: -Session 10,11,12
- Session 21,22,23
question_type: LO2,3,8,9
no_question: Each student must be assessed through practical demonstration in a simulated workplace environment where beverage ingredients and equipment are provided. Competency is to be demonstrated by effectively preparing and serving beverage in accordance with the performance criteria and the range listed within the practical learning sessions.
knowledge_and_skill: 2 practical assessments
grading_guide: Based on the practical learning sessions of the course.
note: Bar study room
category: Quizzes
type: on-going
weight: 10.0
duration: - Session 10
- Session 21
question_type: LO1-3
no_question: Multiple choice, exercises or essay questions
knowledge_and_skill: Appx. 15
grading_guide: Quizzes will test for knowledge of subjects in the chapter assigned for that day.
note: Class room
category: Final exam
type: Final exam
weight: 20.0
duration: 60'
question_type: All Los
no_question: Multiple choice . Other types of questions may be included.
knowledge_and_skill: 50
grading_guide: The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.
note: Exam room

Schedule:
session: -Course Overview
-Introduction to AI Integration into the Course
-Chapter 9: Sanitation and Bar setup
- Sanitation & liquor supplies
- Mixes
- Garnishes and condiments
- Service accessories
materials: RES222
session: Chapter 9: Sanitation and Bar setup
- Sanitation & liquor supplies
- Mixes
- Garnishes and condiments
- Service accessories
materials: RES222
session: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
session: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
session: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
session: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
session: Practical 1
- Access to relevant tools, equipment/utensils and glassware.
- Define and use glassware & garnitures required for different types of cocktails .
-Practice appropriate mixing methods and procedures are applied based on international standards
session: Practical 1
- Access to relevant tools, equipment/utensils and glassware.
- Define and use glassware & garnitures required for different types of cocktails .
-Practice appropriate mixing methods and procedures are applied based on international standards
session: Practical 1
- Access to relevant tools, equipment/utensils and glassware.
- Define and use glassware & garnitures required for different types of cocktails .
-Practice appropriate mixing methods and procedures are applied based on international standards
session: Practical 1
- Access to relevant tools, equipment/utensils and glassware.
- Define and use glassware & garnitures required for different types of cocktails .
-Practice appropriate mixing methods and procedures are applied based on international standards
session: Chapter 11: Mixology (part two)
- The martini-manhattan family
- Sours and sweet-and-sour cocktails
- Shooters and shots
- Tropical drinks
- Cream drinks
- Blended and frozen drinks
- Developing drink menus and specialty drinks
session: Chapter 11: Mixology (part two)
- The martini-manhattan family
- Sours and sweet-and-sour cocktails
- Shooters and shots
- Tropical drinks
- Cream drinks
- Blended and frozen drinks
- Developing drink menus and specialty drinks
session: Chapter 11: Mixology (part two)
- The martini-manhattan family
- Sours and sweet-and-sour cocktails
- Shooters and shots
- Tropical drinks
- Cream drinks
- Blended and frozen drinks
- Developing drink menus and specialty drinks
session: Chapter 11: Mixology (part two)
- The martini-manhattan family
- Sours and sweet-and-sour cocktails
- Shooters and shots
- Tropical drinks
- Cream drinks
- Blended and frozen drinks
- Developing drink menus and specialty drinks
session: Practical 2
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Stirring and Shaking method of drink mixing.
- Prepare and perform Stirring and Shaking skills on mixing different (in quantity) international cocktail.
session: Practical 2
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Stirring and Shaking method of drink mixing.
- Prepare and perform Stirring and Shaking skills on mixing different (in quantity) international cocktail.
session: Practical 2
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Stirring and Shaking method of drink mixing.
- Prepare and perform Stirring and Shaking skills on mixing different (in quantity) international cocktail.
session: Practical 2
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Stirring and Shaking method of drink mixing.
- Prepare and perform Stirring and Shaking skills on mixing different (in quantity) international cocktail.
session: Quiz 1 & Individual practice 1
session: Quiz 1 & Individual practice 1
session: Quiz 1 & Individual practice 1
session: Quiz 1 & Individual practice 1
session: Quiz 1 & Individual practice 1
session: Quiz 1 & Individual practice 1
session: Chapter 12: Employee Management
- Staff positions
- Hiring, scheduling and training the staff
- Labor and employment laws
- Payroll taxes, benefits, and perquisites
session: Chapter 12: Employee Management
- Staff positions
- Hiring, scheduling and training the staff
- Labor and employment laws
- Payroll taxes, benefits, and perquisites
session: Chapter 13: Purchasing, Receiving, Storage, And Inventory
- Purchasing is planning
- Placing & Receiving the liquor order
- Storage & Issuing liquor
- Inventory & Purchasing bar supplies
session: Chapter 13: Purchasing, Receiving, Storage, And Inventory
- Purchasing is planning
- Placing & Receiving the liquor order
- Storage & Issuing liquor
- Inventory & Purchasing bar supplies
session: Practical 3
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Building method of drink mixing.
- Prepare and perform Building skills on mixing different (in quantity) international cocktail.
session: Practical 3
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Building method of drink mixing.
- Prepare and perform Building skills on mixing different (in quantity) international cocktail.
session: Practical 3
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Building method of drink mixing.
- Prepare and perform Building skills on mixing different (in quantity) international cocktail.
session: Practical 3
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Building method of drink mixing.
- Prepare and perform Building skills on mixing different (in quantity) international cocktail.
session: Chapter 14: Planning For Profit
- Managing the numbers
- A pre-opening budget
- The control phase
- Pricing for profit
- Establishing product controls, beverage controls & cash controls
session: Chapter 14: Planning For Profit
- Managing the numbers
- A pre-opening budget
- The control phase
- Pricing for profit
- Establishing product controls, beverage controls & cash controls
session: Chapter 15: Managing Your Bar Business
- Creating a business plan
- Marketing a bar business
- Pricing as a promotional tool
- Protecting and expanding your concept
session: Chapter 15: Managing Your Bar Business
- Creating a business plan
- Marketing a bar business
- Pricing as a promotional tool
- Protecting and expanding your concept
session: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
session: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
session: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
session: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
session: Quiz 2 & Individual practice 2
session: Quiz 2 & Individual practice 2
session: Quiz 2 & Individual practice 2
session: Quiz 2 & Individual practice 2
session: Quiz 2 & Individual practice 2
session: Quiz 2 & Individual practice 2
session: Chapter 16: Tea and Coffee Beverages
- A brief history of tea and coffee
- Manufacture of Tea
- Types (Market forms) of Tea
- Processing of Coffee
- Preparation of Coffee Beverage
session: Chapter 16: Tea and Coffee Beverages
- A brief history of tea and coffee
- Manufacture of Tea
- Types (Market forms) of Tea
- Processing of Coffee
- Preparation of Coffee Beverage
session: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
session: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
session: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
session: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
session: Group practice
session: Group practice
session: Group practice
session: Group practice
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION
session: GROUP PRESENTATION AND REPORT SUBMISSION