Wines, Beers, Spirits 1 (RES213)
Vietnamese title: Nghiệp vụ pha chế đồ uống 1
Credits: 3
Prerequisites: FBM201

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: A study of 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:
Develop general knowledge on the origins and development of the beverage industry.
Develop ability to work quietly; with cooperation; patience, carefulness, cleanliness and aesthetic values.
Indicate the effects of alcohol in the human body, both positive and negative, from health claims to the latest hangover research.
Develop an overall concept and tailor it to meet the needs and desires of a particular clientele.
Identify and distinguish types of glassware, mixing tools and equipment specifications and uses
Distinguish between fermented and distilled beverages and identify them on your shelves.
Classify wines according to type and recognize some of their distinguishing characteristics.
Prepare and pratice opening techniques of wine bottle and wine service techniques.
Outline the origins of beer and the market trends affecting today’s brewing industry.
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.

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
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
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 9,10,11
- Session 24,25,26
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 9
- Session 24
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'
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 1: The Beverage industry, Past and Present
- Wine and religion
- A brief history of beer
- Distilled spirits in brief
- Today’s beverage service industry
- The tavern: pleasures and politics
- Difference between making products and serving guests
learning_outcomes: IT
materials: RES213
session: Orientation and Chapter 1: The Beverage industry, Past and Present
- Wine and religion
- A brief history of beer
- Distilled spirits in brief
- Today’s beverage service industry
- The tavern: pleasures and politics
- Difference between making products and serving guests
learning_outcomes: IT
materials: RES213
session: Orientation and Chapter 1: The Beverage industry, Past and Present
- Wine and religion
- A brief history of beer
- Distilled spirits in brief
- Today’s beverage service industry
- The tavern: pleasures and politics
- Difference between making products and serving guests
materials: RES212
session: Orientation and Chapter 1: The Beverage industry, Past and Present
- Wine and religion
- A brief history of beer
- Distilled spirits in brief
- Today’s beverage service industry
- The tavern: pleasures and politics
- Difference between making products and serving guests
session: Chapter 2: Responsible Alcohol service
- Alcohol and human health
- Alcohol and nutrition
- Alcoholism and other drinking problems
- Legal considerations
- Group Assignment Guideline
session: Chapter 2: Responsible Alcohol service
- Alcohol and human health
- Alcohol and nutrition
- Alcoholism and other drinking problems
- Legal considerations
- Group Assignment Guideline
session: Chapter 3: Creating And Maintaining A Bar Business
- Targeting your clientele
- Location and market feasibility
- Atmosphere and décor
- Layout and design
- The bar: size, shape, placement
- Working with a designer or consultant
session: Chapter 3: Creating And Maintaining A Bar Business
- Targeting your clientele
- Location and market feasibility
- Atmosphere and décor
- Layout and design
- The bar: size, shape, placement
- Working with a designer or consultant
session: Chapter 3: Creating And Maintaining A Bar Business
- Targeting your clientele
- Location and market feasibility
- Atmosphere and décor
- Layout and design
- The bar: size, shape, placement
- Working with a designer or consultant
session: Chapter 3: Creating And Maintaining A Bar Business
- Targeting your clientele
- Location and market feasibility
- Atmosphere and décor
- Layout and design
- The bar: size, shape, placement
- Working with a designer or consultant
session: Chapter 4: Bar equipment
- Underbar and backbar equipment
- Bar tools and small equipment
- Glassware
- General equipment guidelines
session: Chapter 4: Bar equipment
- Underbar and backbar equipment
- Bar tools and small equipment
- Glassware
- General equipment guidelines
session: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
session: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
session: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
session: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
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 5: Spirits
- Types of alcoholic beverages
- Selecting spirits for the bar
- How spirits are made
- Brown goods: whiskey and scotch
- White goods: vodka, gin, rum, and tequila
- Liqueurs, cordials, and more
session: Chapter 5: Spirits
- Types of alcoholic beverages
- Selecting spirits for the bar
- How spirits are made
- Brown goods: whiskey and scotch
- White goods: vodka, gin, rum, and tequila
- Liqueurs, cordials, and more
session: Chapter 5: Spirits
- Types of alcoholic beverages
- Selecting spirits for the bar
- How spirits are made
- Brown goods: whiskey and scotch
- White goods: vodka, gin, rum, and tequila
- Liqueurs, cordials, and more
session: Chapter 5: Spirits
- Types of alcoholic beverages
- Selecting spirits for the bar
- How spirits are made
- Brown goods: whiskey and scotch
- White goods: vodka, gin, rum, and tequila
- Liqueurs, cordials, and more
session: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
session: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
session: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
session: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
session: Chapter 6: Wine Appreciation
- A brief history of wine
- Types of wine
- The grapes
- How wines are made
- How wines are named
session: Chapter 6: Wine Appreciation
- A brief history of wine
- Types of wine
- The grapes
- How wines are made
- How wines are named
session: Chapter 7: Wine Sales and service
- Tasting wines
- The role of the server
- Serving wines
- Wine storage
session: Chapter 7: Wine Sales and service
- Tasting wines
- The role of the server
- Serving wines
- Wine storage
session: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
session: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
session: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
session: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
session: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
session: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
session: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
session: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
session: Practical 4
- Prepare and pratice beer service techniques.
session: Practical 4
- Prepare and pratice beer service techniques.
session: Practical 4
- Prepare and pratice beer service techniques.
session: Practical 4
- Prepare and pratice beer service techniques.
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: 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