[major=BBA_HM | course_id=RES222 | syllabus_id=13216 | semester=7 | combo=HM_COM2.1; HM_COM5 | title=Wines, Beers, Spirits 2]
Course ID: RES222
Title EN: Wines, Beers, Spirits 2
Title VI: Wines, Beers, Spirits 2
Credits: 3.0
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.
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: Manage and correctly arrange sanitation standards and routines for the bar setup.
[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=All Los; 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=All Los; 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 10,11,12
- Session 21,22,23; question_type=LO2,3,8,9; 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 10
- Session 21; question_type=LO1-3; 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=All Los; 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 9: Sanitation and Bar setup
- Sanitation & liquor supplies
- Mixes
- Garnishes and condiments
- Service accessories
Topic: Offline; Teaching type: LO1; LO: 
ITU: Text book, Slides
Materials: RES222
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: Chapter 9: Sanitation and Bar setup
- Sanitation & liquor supplies
- Mixes
- Garnishes and condiments
- Service accessories
Topic: Offline; Teaching type: LO1; LO: 
ITU: Text book, Slides
Materials: RES222
Download: Read powerpoint slides and textbook before lecture

Session 3: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture
CLO10: Present basic knowledge about tea and coffee beverages
Session 1: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: Chapter 10: Mixology (part one)
- A brief history of mixology
- About mixed drinks
- Drink families
- Coffee drinks and hot libations
- Group Assignment Guideline
Topic: Offline; Teaching type: LO2; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: 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
Topic: Offline; Teaching type: LO2,3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

Session 4: 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
Topic: Offline; Teaching type: LO2,3,8,9; LO: 
ITU: Text book, Slides
Download: Practice
CLO2: Outline the history of Mixology.
Session 1: 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
Topic: Offline; Teaching type: LO2,3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

Session 2: 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
Topic: Offline; Teaching type: LO2,3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

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

Session 4: 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
Topic: Offline; Teaching type: LO3; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture
CLO3: Explain the Stirring, Shaking, Blending, and Building methods of drink mixing.
Session 1: 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
Topic: Offline; Teaching type: LO3; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

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

Session 3: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

Session 4: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: Text book, Slides
Download: Practice
CLO4: Identify and outline the types of jobs in the beverage industry.
Session 1: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

Session 2: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: Text book, Slides
Download: Practice

Session 3: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.

Session 4: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.
CLO5: Identify the functions and relations of the purchase order, the invoice, and the credit memo.
Session 1: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.

Session 2: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.

Session 3: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.

Session 4: Quiz 1 & Individual practice 1
Topic: Offline; Teaching type: LO1,2,3; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 1: Chapter 9,10,11- Individual practice 1: Explain and perform the Stirring, Shaking and Building methods of drink mixing.
CLO6: Identify the needs of targeting a clientele.
Session 1: Chapter 12: Employee Management
- Staff positions
- Hiring, scheduling and training the staff
- Labor and employment laws
- Payroll taxes, benefits, and perquisites
Topic: Offline; Teaching type: LO4; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: Chapter 12: Employee Management
- Staff positions
- Hiring, scheduling and training the staff
- Labor and employment laws
- Payroll taxes, benefits, and perquisites
Topic: Offline; Teaching type: LO4; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Chapter 13: Purchasing, Receiving, Storage, And Inventory
- Purchasing is planning
- Placing & Receiving the liquor order
- Storage & Issuing liquor
- Inventory & Purchasing bar supplies
Topic: Offline; Teaching type: LO5; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 13: Purchasing, Receiving, Storage, And Inventory
- Purchasing is planning
- Placing & Receiving the liquor order
- Storage & Issuing liquor
- Inventory & Purchasing bar supplies
Topic: Offline; Teaching type: LO5; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture
CLO7: Create and use a workable business plan for a bar.
Session 1: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: 
Download: Practice

Session 2: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: 
Download: Practice

Session 3: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: 
Download: Practice

Session 4: 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.
Topic: Offline; Teaching type: LO3,8,9; LO: 
ITU: 
Download: Practice
CLO8: 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: 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
Topic: Offline; Teaching type: LO6; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 2: 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
Topic: Offline; Teaching type: LO6; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 3: Chapter 15: Managing Your Bar Business
- Creating a business plan
- Marketing a bar business
- Pricing as a promotional tool
- Protecting and expanding your concept
Topic: Offline; Teaching type: LO7; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: Chapter 15: Managing Your Bar Business
- Creating a business plan
- Marketing a bar business
- Pricing as a promotional tool
- Protecting and expanding your concept
Topic: Offline; Teaching type: LO7; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture
CLO9: Develop ability to work quietly; with cooperation; patience, carefulness, cleanliness and aesthetic values.
Session 1: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
Topic: Offline; Teaching type: LO3, LO8,LO9; LO: 
ITU: 
Download: Practice

Session 2: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
Topic: Offline; Teaching type: LO3, LO8,LO9; LO: 
ITU: 
Download: Practice

Session 3: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
Topic: Offline; Teaching type: LO3, LO8,LO9; LO: 
ITU: 
Download: Practice

Session 4: Practical 4
- Access to relevant tools, equipment/utensils and glassware.
- Practice the Blending method on mixing different (in quantity) international cocktail.
Topic: Offline; Teaching type: LO3, LO8,LO9; LO: 
ITU: 
Download: Practice
Session 1: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.

Session 2: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.

Session 3: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.

Session 4: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.
Session 1: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.

Session 2: Quiz 2 & Individual practice 2
Topic: Offline; Teaching type: ; LO: 
ITU: Text book, Slides
Download: https://flm.fpt.edu.vn/gui/role/student/- Quiz 2: chapter 12,13,14,15- Individual practice 2: Present and perform Stirring/Shaking/Building method for a cocktail in a prescribed timeframe.

Session 3: 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
Topic: Offline; Teaching type: LO10; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture

Session 4: 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
Topic: Offline; Teaching type: LO10; LO: 
ITU: Text book, Slides
Download: Read powerpoint slides and textbook before lecture
Session 1: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
Topic: Offline; Teaching type: LO8,9,10; LO: 
ITU: Text book, Slides
Download: Practice

Session 2: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
Topic: Offline; Teaching type: LO8,9,10; LO: 
ITU: Text book, Slides
Download: Practice

Session 3: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
Topic: Offline; Teaching type: LO8,9,10; LO: 
ITU: Text book, Slides
Download: Practice

Session 4: Practical 5
- Access to relevant tools, equipment/utensils and glassware.
- Prepare and pratice coffee and tea service techniques.
Topic: Offline; Teaching type: LO8,9,10; LO: 
ITU: Text book, Slides
Download: Practice
Session 1: Group practice
Topic: Offline; Teaching type: ; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Group disscuss and choose a blended cocktail- Present and perform the chosen cocktail in a prescribed timeframe.

Session 2: Group practice
Topic: Offline; Teaching type: ; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Group disscuss and choose a blended cocktail- Present and perform the chosen cocktail in a prescribed timeframe.

Session 3: Group practice
Topic: Offline; Teaching type: ; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Group disscuss and choose a blended cocktail- Present and perform the chosen cocktail in a prescribed timeframe.

Session 4: Group practice
Topic: Offline; Teaching type: ; LO: 
ITU: 
Download: https://flm.fpt.edu.vn/gui/role/student/- Group disscuss and choose a blended cocktail- Present and perform the chosen cocktail in a prescribed timeframe.
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 Mixology beverage (the Stirring, Shaking, Blending, and Building methods of drink mixing)
• Prepare and discuss information of the chosen alcoholic beverage: the brief history of Mixology, the physical layout of a bar and beverage operation regarding efficiency, cleanliness, and effective design, new drink recipes and create standardized recipe sheets for them, basic procedures of inventory management, purchasing, receiving, and storage 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 10,11,13 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 Mixology beverage (the Stirring, Shaking, Blending, and Building methods of drink mixing)
• Prepare and discuss information of the chosen alcoholic beverage: the brief history of Mixology, the physical layout of a bar and beverage operation regarding efficiency, cleanliness, and effective design, new drink recipes and create standardized recipe sheets for them, basic procedures of inventory management, purchasing, receiving, and storage 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 10,11,13 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: