Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
183318004106BAR SERVICEElective242
Level of Course Unit
Short Cycle
Objectives of the Course
"This course helps students to ensure non-alcoholic beverages at the bar, the bar is to facilitate service of alcoholic beverages, to prepare cocktails, the bar served food to prepare, and the new cocktail bar to make the closing process will provide prescriptions for the adequacy of design "
Name of Lecturer(s)
Öğr.Gör. Uğur PARLAK
Learning Outcomes
11-Guests for the prepared hot drinks to be served by using methods and techniques to ensure appropriate service
22- Prepared using methods and techniques appropriate service and cold drinks will be served in guests.
33-Bar service techniques and methods are provided by the environment to prepare high-alcohol drinks
44- Bar service techniques and methods are provided by the environment to prepare low-alcoholic drinks
55- Bar snacks according to the methods of technical and service environment, service is provided to appoint
66- Bar atmosphere digestive liqueurs and beverages provided by the service, technical and service procedures to appoint
77-"Cocktail Non-alcoholic cocktails prepared by the preparation techniques can provide
88-Accordance with the concept of Business, to set standards for food service drinks with guests in line with expectations
99-"Guests in line with demand to meet the demands and snack food, fruit and desserts ensure service
1010- Bar stocks a request form for the elimination of shortcomings identified to edit
1111-Bar according to the concept, the new cocktail recipes to enhance the diversity and meet the expectations of guests to prepare and deliver Taste me
1212- Photograph the prepared cocktail recipes to create operating standards
1313- Business interests and in line with customer satisfaction and best price to determine the cost to remove
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
"A variety of hot beverages TYPES AND PREPARATION OF COLD DRINKS PREPARATION OF HIGH-ALCOHOLIC drinks snack service Liquors and beverages in the digestive PREPARATION OF ALCOHOLIC AND NON-ALCOHOLIC COCKTAILS A. Establish standards for EDİLCEK FOODS DRINKS WITH SERVICE Snacks and Fruit Service DAILY SALES REPORTS CLOSING AND CLEANING ARRANGEMENT AND BAR PREPARING A NEW COCKTAIL PRESCRIPTION AND COST CALCULATIONS AND PRICING"
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1"""To prepare hot drinks / have something prepared To prepare cold drinks / have something prepared "
2"""To prepare hot drinks / have something prepared To prepare cold drinks / have something prepared "
3"""Snacks to have service Make digestive liqueurs and drinks service"
4ensure the preparation of non-alcoholic cocktails
5ensure the preparation of non-alcoholic cocktails
6"Ensure the preparation of alcoholic cocktails "
7Ensure the preparation of alcoholic cocktails
8Establish standards for foods to be served with drinks
9Snacks, fruit and desserts to be served
10"Edit the form Request a Product "
11"""To prepare a new recipe for a cocktail / Taste me to present Photo of the prepared cocktail recipes"
12Cash to close
13Bar cleaning and stocking do / make
14Cocktail recipe to remove the cost / price
Recommended or Required Reading
Yrd.Doç.Dr.Alptekin sökmen , Yiyecek içecek hizmetleri yönetimi ,detay yayıncılık ,2006.Ankara
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination14242
Final Examination13030
TOTAL WORKLOAD (hours)72
Contribution of Learning Outcomes to Programme Outcomes
PO
1		PO
2		PO
3		PO
4		PO
5		PO
6		PO
7		PO
8		PO
9		PO
10		PO
11		PO
12		PO
13
LO15            
LO24            
LO34            
LO44            
LO54            
LO64            
LO75            
LO84            
LO94            
LO105            
LO114            
LO124            
LO134            
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr