KCRPNAK Beverage Science

School of Business Administration in Karvina
Winter 2013
Extent and Intensity
2/1/0. 2 credit(s). Type of Completion: z (credit).
Teacher(s)
Mgr. Alexandr Burda (lecturer)
Ing. Jiří Poláček (lecturer)
Ing. Pavlína Šmachová (lecturer)
Mgr. Alexandr Burda (seminar tutor)
Ing. Jiří Poláček (seminar tutor)
Ing. Pavlína Šmachová (seminar tutor)
Guaranteed by
Ing. Jiří Poláček
Department of Tourism and Leisure Activities – School of Business Administration in Karvina
Prerequisites
None.
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
An introduction to the drinking culture, range of beverages at the sales centers, restaurants, tavern, pub, bar. It is the intention of the course to familiarize students with the rules for creating structures beverage menu, pricing policy, economic and marketing aspects of the sale. Practical exercises are aimed at treating and pouring beer, service of soft drinks and wines, coffee preparation and basics of preparing mixed drinks.
Syllabus
  • 1. Classify of beverages, list of drinks
    2. Soft drinks, malt production
    3. Production of beer, history, types
    4. Beer economy
    5. Production of natural wine, history, viniculture in the World
    6 Wine Law, variety and signs in the Czech Republic
    7 Classification of wines according to the technological process
    8. Wine in modern gastronomy
    9. Spirits and their classification, production of alcohol, liqueurs and spirits division and service
    10. Bar and bar inventory, classification of mixed drinks and technique of preparation
    11. Hot drinks, tea, cocoa, chocolate
    12. Coffee and coffee drinks
    13. Trends in beverage science, personality of beverage manager
Literature
    required literature
  • MIKŠOVIC, A. Bar mixologie historie management. CONSOFF, s.r.o., 2009. ISBN 978-80-254-3983-8. info
  • TOBIAS PEHLE A KOL. Lexikon aperitivy a digestivy. Rebo Productions, 2006. ISBN 80-7234-505-2. info
  • FIALKOVÁ, B. Enologie a odborná degustace. Praha: VŠH, 2005. ISBN 80-86578-53-4. info
  • MIKŠOVIC, A. Bar provoz a produkt. Olomouc: Sdružení PDN, 1999. ISBN 80-238-3789-3. info
  • CALLEC, Ch. Encyklopedie vína. Čestlice: Rebo Productions, 1999. ISBN 80-7021-421-X. info
  • SALAČ, M. Stolničení. Praha: Fortuna, 1996. ISBN 80-7168-333-7. info
    recommended literature
  • THORN, J. Káva - příručka pro labužníky. Praha: Fortuna Print. ISBN 80-86144-64-X. info
  • METZ, R., GRUNER H., KESSLER, T. Restaurace a host. nakl. Evropa Sobotáles, 2008. ISBN 978-80-86706-18-4. info
  • VEČERKOVÁ, H., KISS, J. Abeceda piva. Edice ČsT, 2007. ISBN 987-80-85005-86-8. info
  • Pehle, T. Lexikon aperitivy a digestivy. Rebo Produktion, 2006. ISBN 80-7234-505-2. info
  • Kelblová, M. Lexikon nápojů. Grada Publishing, 2006. ISBN 80-247-1463-9. info
  • GASNIER, V. Nápoje. Bratislava Slovart, 2006. ISBN 80-7209-839-X. info
  • ŠEVČÍK, L., DVOŘÁK, I. Sommelierství - umění podávat víno. Praha: Grada Publishing, 2002. ISBN 80-247-0188-X. info
  • DUFEK, O. Čaj mnoha chutí (historie, příprava, recepty, občerstvení podávaná k čaji). Praha, 2001. ISBN 80-85936-32-1. info
  • ASČR. Sommelier, povolání budoucnosti. Praha: Triangl, 2001. ISBN 80-903079-1-6. info
  • VERHOF, B. Encyklopedie piva. Čestlice: Rebo Productions, 1999. ISBN 80-7234-012-3. info
  • ŠEVČÍK, L. Hledání pravdy o víně - Bílá vína. Praha: Grada Publishing, 1999. ISBN 80-7169-754-0. info
  • ŠEVČÍK, L. Hledání pravdy o víně - Červená vína. Praha: Grada Publishing, 1999. ISBN 80-7169-840-7. info
  • ŠEVČÍK, L. Hledání pravdy o víně - Šumivá vína a brandy. Praha: Grada Publishing, 1999. ISBN 80-7169-702-8. info
  • VÍTKOVÁ, M. Kultura stolování. Hradec Králové: Univerzita Hradec Králové, 1999. ISBN 80-7041-579-7. info
Teaching methods
Lecturing
Lecture with a video analysis
Seminar classes
Students' self-study
Assessment methods
Credit
Language of instruction
Czech
Further comments (probably available only in Czech)
The course can also be completed outside the examination period.
Teacher's information
Successful completion of the theory of production, service and gastronomic rules served non-alcoholic and alcoholic hot and cold beverages, 70% attendance in seminars.
The course is also listed under the following terms Winter 2008, Winter 2009, Winter 2010, Winter 2011, Winter 2012.
  • Enrolment Statistics (recent)
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