[major=BBA_HM | course_id=RES213 | syllabus_id=13215 | semester=5 | combo=HM_COM2.1; HM_COM5 | title=Wines, Beers, Spirits 1]
Course ID: RES213
Title EN: Wines, Beers, Spirits 1
Title VI: Nghiệp vụ pha chế đồ uống 1
Credits: 3.0
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.
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
Course type: traditional
Decision: 932/QĐ-ĐHFPT dated 08/22/2025
Approved date: 2025-08-22
CLO1: Develop general knowledge on the origins and development of the beverage industry.
[1] category=Class participation and preparation; type=on-going; weight=10.0; duration=During all course; question_type=; grading_guide=; completion_criteria=; clos=>0
[2] category=Group assignment; type=on-going; weight=25.0; duration=Present on session 29,30; question_type=; grading_guide=Based on topics of studied units; completion_criteria=; clos=>0
[3] category=Group practice; type=on-going; weight=15.0; duration=- Session 27, 28; question_type=; grading_guide=Based on the practical learning sessions of the course.; completion_criteria=; clos=>0
[4] category=Individual practice; type=on-going; weight=20.0; duration=-Session 9,10,11
- Session 24,25,26; question_type=; grading_guide=Based on the practical learning sessions of the course.; completion_criteria=; clos=>0
[5] category=Quizzes; type=on-going; weight=10.0; duration=- Session 9
- Session 24; question_type=; grading_guide=Quizzes will test for knowledge of subjects in the chapter assigned for that day.; completion_criteria=; clos=>0
[6] category=Final exam; type=Final exam; weight=20.0; duration=60'; question_type=; grading_guide=The questions/ exercises will cover the lectures, class discussions, activities, exercises, and textbook.; completion_criteria=; clos=4
[1] desc=The Bar & Beverage Book; author=Costas, K., & Chris, T.; publisher=John Wiley & Sons Publisher; edition=5th edition; isbn=9780470248454; main=True; online=True; note=Wiley - Vital Source
Session 1: -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
Topic: Offline; Teaching type: LO1, LO1.1, LO1.2; LO: IT
ITU: Textbook, Slides
Materials: RES213
Tasks: Guidance on AI activities, teaching methods, and assessment strategies: https://drive.google.com/drive/folders/1e4Z-_xtyWw8sQ5qY5pAL2Rd9vRVCAf9m?usp=sharing
Download: Read PowerPoint slides and the textbook before the lecture

Session 2: 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
Topic: Offline; Teaching type: LO1, LO1.1, LO1.2; LO: IT
ITU: Textbook, Slides
Materials: RES213
Download: Read powerpoint slides and textbook before lecture

Session 3: 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
Topic: Offline; Teaching type: LO1, LO1.1, LO1.2; LO: 
ITU: Textbook, Slides
Materials: RES212
Download: Read powerpoint slides and textbook before lecture

Session 4: 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
Topic: Offline; Teaching type: LO1, LO1.1, LO1.2; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
CLO10: Develop ability to work quietly; with cooperation; patience, carefulness, cleanliness and aesthetic values.
Session 1: Chapter 2: Responsible Alcohol service
- Alcohol and human health
- Alcohol and nutrition
- Alcoholism and other drinking problems
- Legal considerations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2, LO2.1, LO2.2; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: Chapter 2: Responsible Alcohol service
- Alcohol and human health
- Alcohol and nutrition
- Alcoholism and other drinking problems
- Legal considerations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2, LO2.1, LO2.2; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: 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
Topic: Offline; Teaching type: LO3, LO3.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: 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
Topic: Offline; Teaching type: LO3, LO3.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
CLO2: Indicate the effects of alcohol in the human body, both positive and negative, from health claims to the latest hangover research.
Session 1: 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
Topic: Offline; Teaching type: LO3, LO3.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: 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
Topic: Offline; Teaching type: LO3, LO3.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Chapter 4: Bar equipment
- Underbar and backbar equipment
- Bar tools and small equipment
- Glassware
- General equipment guidelines
Topic: Offline; Teaching type: LO4, LO4.1, LO4.2, LO4.3; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 4: Bar equipment
- Underbar and backbar equipment
- Bar tools and small equipment
- Glassware
- General equipment guidelines
Topic: Offline; Teaching type: LO4, LO4.1, LO4.2, LO4.3; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
CLO3: Develop an overall concept and tailor it to meet the needs and desires of a particular clientele.
Session 1: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
Topic: Offline; Teaching type: LO4, LO9, LO10,; LO: 
ITU: Textbook, Slides
Download: Practice

Session 2: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
Topic: Offline; Teaching type: LO4, LO9, LO10,; LO: 
ITU: Textbook, Slides
Download: Practice

Session 3: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
Topic: Offline; Teaching type: LO4, LO9, LO10,; LO: 
ITU: Textbook, Slides
Download: Practice

Session 4: Practical 1
- Hygienic handling of bar surfaces, equipment, tools and glassware.
- Tools, glassware and equipment specifications and correct uses.
Topic: Offline; Teaching type: LO4, LO9, LO10,; LO: 
ITU: Textbook, Slides
Download: Practice
CLO4: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses
Session 1: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses

Session 2: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses

Session 3: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses

Session 4: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses
CLO5: Distinguish between fermented and distilled beverages and identify them on your shelves.
Session 1: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses

Session 2: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1, LO2, LO3, LO4; LO: 
ITU: 
Download: - Quiz 1: Chapter 1,2,3,4
- Individual practice 1: Identify and distinguish types of glassware, mixing tools and equipment specifications and uses

Session 3: 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
Topic: Offline; Teaching type: LO5, LO5.1, LO5.2, LO5.4, LO5.5; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: 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
Topic: Offline; Teaching type: LO5, LO5.1, LO5.2, LO5.4, LO5.5; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
CLO6: Classify wines according to type and recognize some of their distinguishing characteristics.
Session 1: 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
Topic: Offline; Teaching type: LO5, LO5.1, LO5.2, LO5.4, LO5.5; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: 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
Topic: Offline; Teaching type: LO5, LO5.1, LO5.2, LO5.4, LO5.5; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
Topic: Offline; Teaching type: LO5.2, LO5.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 4: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
Topic: Offline; Teaching type: LO5.2, LO5.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice
CLO7: Prepare and pratice opening techniques of wine bottle and wine service techniques.
Session 1: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
Topic: Offline; Teaching type: LO5.2, LO5.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 2: Practical 2
- Used accurate measures and appropriate glassware and garnish for drinks
- Prepare and practice spirists service techniques.
Topic: Offline; Teaching type: LO5.2, LO5.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 3: Chapter 6: Wine Appreciation
- A brief history of wine
- Types of wine
- The grapes
- How wines are made
- How wines are named
Topic: Offline; Teaching type: LO6, LO6.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 6: Wine Appreciation
- A brief history of wine
- Types of wine
- The grapes
- How wines are made
- How wines are named
Topic: Offline; Teaching type: LO6, LO6.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
CLO8: Outline the origins of beer and the market trends affecting today’s brewing industry.
Session 1: Chapter 7: Wine Sales and service
- Tasting wines
- The role of the server
- Serving wines
- Wine storage
Topic: Offline; Teaching type: LO7, LO7.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: Chapter 7: Wine Sales and service
- Tasting wines
- The role of the server
- Serving wines
- Wine storage
Topic: Offline; Teaching type: LO7, LO7.1; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
Topic: Offline; Teaching type: LO6, LO7, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 4: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
Topic: Offline; Teaching type: LO6, LO7, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice
CLO9: 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.
Session 1: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
Topic: Offline; Teaching type: LO6, LO7, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 2: Practical 3
- Interpreted relevant information on wine labels and terminologies.
- Prepare and pratice opening techniques of wine bottle and wine service techniques.
Topic: Offline; Teaching type: LO6, LO7, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 3: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
Topic: Offline; Teaching type: LO8, LO8.1, LO8.2, LO8.3, LO8.4; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
Topic: Offline; Teaching type: LO8, LO8.1, LO8.2, LO8.3, LO8.4; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture
Session 1: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
Topic: Offline; Teaching type: LO8, LO8.1, LO8.2, LO8.3, LO8.4; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: Chapter 8: Beer
- A brief history of beer
- Types of beer
- Selling beer
- Storing beerS
- Serving beer
Topic: Offline; Teaching type: LO8, LO8.1, LO8.2, LO8.3, LO8.4; LO: 
ITU: Textbook, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Practical 4
- Prepare and pratice beer service techniques.
Topic: Offline; Teaching type: LO8.1, LO8.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 4: Practical 4
- Prepare and pratice beer service techniques.
Topic: Offline; Teaching type: LO8.1, LO8.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice
Session 1: Practical 4
- Prepare and pratice beer service techniques.
Topic: Offline; Teaching type: LO8.1, LO8.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 2: Practical 4
- Prepare and pratice beer service techniques.
Topic: Offline; Teaching type: LO8.1, LO8.3, LO9, LO10; LO: 
ITU: Textbook, Slides
Download: Practice

Session 3: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.

Session 4: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.
Session 1: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.

Session 2: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.

Session 3: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.

Session 4: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: LO5, LO6, LO7, LO8, LO8.1, LO8.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 5,6,7,8- Individual practice 2: Present relevant information on wine labels and terminologies. & prepare and pratice opening techniques of wine bottle and wine service techniques.
Session 1: Group practice
Topic: Offline; Teaching type: LO5.2, LO5.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Prepare and practice spirists service techniques.

Session 2: Group practice
Topic: Offline; Teaching type: LO5.2, LO5.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Prepare and practice spirists service techniques.

Session 3: Group practice
Topic: Offline; Teaching type: LO5.2, LO5.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Prepare and practice spirists service techniques.

Session 4: Group practice
Topic: Offline; Teaching type: LO5.2, LO5.3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/Prepare and practice spirists service techniques.
Session 1: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: ; LO: 
ITU: Group assignment implementation
Including: Presentation + Report + a practical video (optional)
Presentation:
For the 30-minute presentation, you are required to showcase all of your key points mentioned in your report in front of your classmates and lecturer with slides, a practical video and reports about your group project.
Report:
To accomplish this group, you need to:
• Conduct a particular alcoholic beverage (spirits, wine, beer…)
• Prepare and discuss information of the chosen alcoholic beverage: the brief history of the beverage, the development of the bar and beverage industry in Vietnam, different types of the beverage and appropriate matches with food, storage and equipment requirements of common types of the beverage, how to serve the beverage…
• Have a group proposal (This is the mission done at group assignment)
• Writing a final report
• Reporting the whole group project at the end of semester
Include the following sections in your report:
PARTS OF FORMAL REPORTS
1. Preliminary Section
Title Page
Table of Contents
2. Body
Introduction
Analysis
Conclusions & Recommendations
3. Supplementary Section
Appendix (If any)
Reference List
Based on chapter 3,5,6,7,8 of The Bar & Beverage Book textbook

Session 2: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: ; LO: 
ITU: Group assignment implementation
Including: Presentation + Report + a practical video (optional)
Presentation:
For the 30-minute presentation, you are required to showcase all of your key points mentioned in your report in front of your classmates and lecturer with slides, a practical video and reports about your group project.
Report:
To accomplish this group, you need to:
• Conduct a particular alcoholic beverage (spirits, wine, beer…)
• Prepare and discuss information of the chosen alcoholic beverage: the brief history of the beverage, the development of the bar and beverage industry in Vietnam, different types of the beverage and appropriate matches with food, storage and equipment requirements of common types of the beverage, how to serve the beverage…
• Have a group proposal (This is the mission done at group assignment)
• Writing a final report
• Reporting the whole group project at the end of semester
Include the following sections in your report:
PARTS OF FORMAL REPORTS
1. Preliminary Section
Title Page
Table of Contents
2. Body
Introduction
Analysis
Conclusions & Recommendations
3. Supplementary Section
Appendix (If any)
Reference List
Based on chapter 3,5,6,7,8 of The Bar & Beverage Book textbook

Session 3: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: ; LO: 
ITU: 

Session 4: GROUP PRESENTATION AND REPORT SUBMISSION
Topic: Offline; Teaching type: ; LO: 
ITU: