HOE48 Beverages

University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
zima 2013
Rozsah
2/2. 5 kr. Doporučované ukončení: zk. Jiná možná ukončení: z.
Vyučující
Ing. Vladimíra Mrázová, Ph.D. (přednášející)
Ing. Vladimíra Mrázová, Ph.D. (cvičící)
Garance
Ing. Pavla Burešová, Ph.D.
Katedra hotelnictví – University College Prague – Vysoká škola mezinárodních vztahů a Vysoká škola hotelová a ekonomická s.r.o.
Kontaktní osoba: Ing. Vladimíra Mrázová, Ph.D.
Omezení zápisu do předmětu
Předmět je nabízen i studentům mimo mateřské obory.
Mateřské obory/plány
Cíle předmětu
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.
Osnova
  • 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 …
Literatura
    povinná literatura
  • Gasnier, V. Drinks. 512 p. ISBN 9780756613235
  • Kevin Sinnott. 2010. Coffee. ISBN 1592535631
  • Michael Jackson. 2007. Beer, 288 p. ISBN 0756631556
Výukové metody
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
Vyučovací jazyk
Angličtina
Navazující předměty
Další komentáře
Poznámka k ukončení předmětu: z | zk
Předmět je dovoleno ukončit i mimo zkouškové období.
Předmět je zařazen také v obdobích léto 2014, léto 2015, léto 2016, léto 2017, léto 2018, zima 2019, zima 2020, zima 2021, zima 2022, zima 2023, zima 2024.