HOE48 Beverages

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
léto 2017
Rozsah
2/2. 5 kr. Ukončení: zk.
Vyučující
Ing. Jiří Zelený, Ph.D. (přednášející)
Garance
Ing. Jiří Zelený, Ph.D.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
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 and skills: students have advanced theoretical knowledge concerning beverages, their production and business. They are able to serve the beverages properly, taste the beverages and evaluate the commercial potential of beverages. They are familiar with beverage equipment and they know how to use it.
Osnova
  • 1. Introduction, definitions of beverages, beverages history; techniques of beverages tasting
  • 2. Categorization of beverages, beverage business, marketing, factors affecting price of beverages; service of beverages
  • 3. Wine - history, definition, grape varieties, viticulture; white wine tasting
  • 4. Wine - winemaking of white, rosé, red, sparkling and fortified wine; red wine tasting
  • 5. Wine - bottling, maturing, marketing and business, enogastronomy; sparkling and fortified wines tasting
  • 6. Spirits - rum, tequila, mezcal, sotol (history, production, business, service); rums and tequilas tasting
  • 7. Spirits - vodka, gin (history, production, business, service); vodkas and gins tasting
  • 8. Spirits - cognac, brandy, whisk(e)y (history, production, business, service); cognac and whisk(e)y tasting
  • 9. Liqueurs (classification, history, production, producers, trade, serving); liqueurs tasting
  • 10. Beer - history, definition, production, ingredients for production; Czech beers tasting
  • 11. Beer - beer categorization according to extract of hopped wort, according to used ingredients, according to country of origin; foreign beers tasting
  • 12. Soft drinks - coffee and tea; coffees and teas tasting
  • 13. Soft drinks - water, juices and other soft drinks; water, juices and sodas tasting
Literatura
    povinná literatura
  • Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: understanding style and quality. 2nd rev. ed. London: Wine, 2012, 278 s. ISBN 978-1-905819-15-7. info
  • Wine & Spirit Education Trust a Wine & Spirit Education Trust. Wines and spirits: looking behind the label. London: Wine & Spirit Education Trust, 2005, 103 s. ISBN 978-0-9517936-8-8. info
    doporučená literatura
  • SCHMID, Albert W. A. a John Peter LALOGANES. The Beverage Manager's Guide to Wines, Beers and Spirits. 3rd edition. Prentice Hall, 2012, 360 s. ISBN 978-0-13-270672-8. info
  • SMALL, Robert W. Beverage Basics: Understanding and Appreciating Wine, Beer, and Spirits. 1st edition. Wiley, 2011, 468 s. ISBN 978-0-470-13883-0. info
Výukové metody
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
Metody hodnocení
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 70 %.
4. Passing a final oral exam of the course.
Vyučovací jazyk
Angličtina
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Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích zima 2013, léto 2014, léto 2015, léto 2016, léto 2018, zima 2019, zima 2020, zima 2021, zima 2022, zima 2023.