HOE48 Beverages

University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
winter 2013
Extent and Intensity
2/2. 5 credit(s). Recommended Type of Completion: zk (examination). Other types of completion: z (credit).
Teacher(s)
Ing. Vladimíra Mrázová, Ph.D. (lecturer)
Ing. Vladimíra Mrázová, Ph.D. (seminar tutor)
Guaranteed by
Ing. Pavla Burešová, Ph.D.
Katedra hotelnictví – University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Contact Person: Ing. Vladimíra Mrázová, Ph.D.
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)
It explains the most important parts as procedures during production of traditional beverages in our country and compares them with the situation in some other countries - France, Italy, China, Sveden... Students can knowledge of beverage – current situation and perspectives, individual elements affecting quality, production from the marketing point of view, purchases and storing and their sources of production.The great attention is paid to the tasting procedure – sensory analysis, point systems – and serving beverages.
Syllabus
  • 1. Importance of beverages from the gastronomic view, cathegorisation 2. Beverages from the view of Nutrition 3. Drink water, mineral waters, nonalcoholic drinks, tasting, offer - tasting 4. Tea, cofee and other hot drinks - cathegories, offer. Production, tasting, evaluation, offer, serving - casting of different cathegories, practising 5. World production of beer, cathegories, production, materials. Visiting to brewery 6. Wine, winegrowing, winemaking, styles and varieties 7. Enogastronomy, winetasting, rules, awarding 8. Specification of serving of different beverages, decantation, service inventory , illustrations with sommelier 9. Bar: development, authority and character of barman, technics, bar equipment, bar working, goods, technologies - visiting to bar 10. Spirits – history, development, types, application in gastronomy 11. Liquers - history, development, types, application in gastronomy 12. Creation of beverages list, spetial offer 13. Trends, long drinks, short drinks …
Literature
    required literature
  • Gasnier, V. Drinks. 512 p. ISBN 9780756613235
  • Kevin Sinnott. 2010. Coffee. ISBN 1592535631
  • Michael Jackson. 2007. Beer, 288 p. ISBN 0756631556
Teaching methods (in Czech)
Theory of beverages and Application of theory in practice Knowledge of all cathegories of beverages , history, quality Capability and proposal of beverages lists in restaurants, bars, hotels, catering and gastronomy Application in practice, serving, offer and sale of beverages Tasting possibility and Knowledge of differences as for the quality Basic knowledge of Barman, bartender and barkeeper profession adn career
Assessment methods
Theory of beverages and Application of theory in practice Knowledge of all cathegories of beverages , history, quality Capability and proposal of beverages lists in restaurants, bars, hotels, catering and gastronomy Application in practice, serving, offer and sale of beverages Tasting possibility and Knowledge of differences as for the quality Basic knowledge of Barman, bartender and barkeeper profession adn career
Language of instruction
English
Follow-Up Courses
Further comments (probably available only in Czech)
Information on completion of the course: z | zk
The course can also be completed outside the examination period.
The course is also listed under the following terms Summer 2014, summer 2015, summer 2016, summer 2017, summer 2018, winter 2019, winter 2020, winter 2021, winter 2022, winter 2023.
  • Enrolment Statistics (winter 2013, recent)
  • Permalink: https://is.ucp.cz/course/ucp/winter2013/HOE48