HOE48 Beverages

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
summer 2018
Extent and Intensity
2/2/0. 3 credit(s). Recommended Type of Completion: z (credit). Other types of completion: zk (examination).
Teacher(s)
Ing. Jiří Zelený, Ph.D. (lecturer)
Ing. Jiří Zelený, Ph.D. (seminar tutor)
Guaranteed by
Ing. Jiří Zelený, Ph.D.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Course Enrolment Limitations
The course is also offered to the students of the fields other than those the course is directly associated with.
fields of study / plans the course is directly associated with
Course objectives (in Czech)
The objective of this subject is to adopt advanced theoretical and practical knowledge and skills related to beverages. Definitions of beverages, categorization, specifics of different beverages, their production, use, storage and service. Attention is paid to beverage business in Czech Republic and in the world. Theoretical explanation is accompanied by practical beverage tasting, discussion, individual work of students, practicing of beverage service and excursions.
Knowledge: Student has advanced knowledge of beverage gastronomy, beverage production, beverage trade.
Abilities: The student is able to serve beverages properly, taste and evaluate their quality and business potential, knows the inventory associated with serving beverages and can use it.
Skills: Students can orient themselves in the area of beverage gastronomy in the production and business sphere.
Syllabus (in Czech)
  • 1. Water, non-alcoholic beverages, types and properties for use.
  • 2. Tea - composition, categorization, serving.
  • 3. Coffee - Introduction and Coffee Origin, Coffee Types.
  • 4. Beer - composition, production, categorization of beers.
  • 5. Wine - development of viticulture, vinification, types and styles of wine.
  • 6. Enogastronomy, wine, sensory assessment and perception of individual wine categories.
  • 7. Bar - development, personality of bartender, work technique, bar equipment, bar operation.
  • 8. Enogastronomy, wine, sensory assessment and perception of individual categories of wines.
  • 9. Vodka and gin - development, types, applications in gastronomy.
  • 10. Rum and tequila - development, types, applications in gastronomy.
  • 11. Whisk(e)y - development, types, applications in gastronomy.
  • 12. Cognac and Brandy - development, types, applications in gastronomy.
  • 13. Liqueurs - development, types, applications in gastronomy.
Literature
    required literature
  • Wine & Spirit Education Trust and Wine & Spirit Education Trust. Wines and spirits: understanding style and quality. 2nd rev. ed. London: Wine, 2012, 278 pp. ISBN 978-1-905819-15-7. info
  • Wine & Spirit Education Trust and Wine & Spirit Education Trust. Wines and spirits: looking behind the label. London: Wine & Spirit Education Trust, 2005, 103 pp. ISBN 978-0-9517936-8-8. info
    recommended literature
  • SCHMID, Albert W. A. and John Peter LALOGANES. The Beverage Manager's Guide to Wines, Beers and Spirits. 3rd edition. Prentice Hall, 2012, 360 pp. ISBN 978-0-13-270672-8. info
  • SMALL, Robert W. Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits. 1st edition. Wiley, 2011, 468 pp. ISBN 978-0-470-13883-0. info
Teaching methods (in Czech)
1. Theoretical explanation
2. Individual work of students - processing and presentation of chosen beverages and producers by using scientific literature, scientific journals and EBSCO database (history, characteristics, production, sensory characteristics)
3. Blind tasting
4. Discussion and comparison of results with lecturer
5. Practice of beverage service
6. Excursion
Assessment methods (in Czech)
Exam requirements:
1. Attendance at least 80 % at class exercises
2. Processing and presentation of selected group beverages and producers, participation during classes (degustation, presentation of results, discussion, beverage service practicing, excursion attendance)
3. Final credit test with success rate at least 80 %.
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
Information on completion of the course: z
The course can also be completed outside the examination period.
The course is also listed under the following terms winter 2013, Summer 2014, summer 2015, summer 2016, summer 2017, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023, winter 2024.
  • Enrolment Statistics (summer 2018, recent)
  • Permalink: https://is.ucp.cz/course/ucp/summer2018/HOE48