Short Title:Wine & Beverage Studies 2
Full Title:Wine & Beverage Studies 2
Module Code:WINE H2004
 
Credits: 5
Field of Study:Travel, tourism and leisure
Module Delivered in 2 programme(s)
Reviewed By:Christine Nangle
Module Author:BRIAN J MURPHY
Module Description:The aim of this module is to build on Wine and Beverage Studies 1 and further develop the learner’s knowledge and understanding of wine and beverage studies by enhancing their knowledge of control issues and product knowledge essential to the development of competent management skills
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Demonstrate an understanding of the ethics involved in the wine and beverage sector, the problems associated with alcohol and potential remedies to these problems.
LO2 Demonstrate an understanding of licensed retail management techniques in terms of purchase, delivery, storage, stock control
LO3 Demonstrate thorough knowledge of key new world wines, sparkling and fortified wine products
LO4 Demonstrate an understanding of the cocktail market and the basic practical skills associated with cocktail making
LO5 Using appropriate systematic tasting techniques describe the characteristics and develop professional tasting notes on identified spirits and wines
LO6 Explain the coffee and tisanes industry and demonstrate knowledge of current products/brands and service methods.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Students will demonstrate practical skills in the areas of cellar operations, basic cocktail procedures,and drinks service techniques 3,4,6 30.00 n/a
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6 70.00 End-of-Semester

TU Dublin – Tallaght Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture No Description 2.00 Every Week 2.00
Lab No Description 2.00 Every Week 2.00
Independent Learning Time No Description 3.00 Every Week 3.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 4.00
This module has no Part Time workload.
 

Module Resources

Required Book Resources
  • Lillicrap, DR & Cousins, J.A, 2014, Food and Beverage Service, 10th Edition Ed., Hodder & Stoughton
Recommended Book Resources
  • Murphy, J. 2014, Principles and Practices of Bar and Beverage Management: The Drinks Handbook, 1st Edition Ed., Godfellow Oxford
  • Robinson J. 2014, The Oxford Companion to Wine, 4th Edition Ed., Oxford University Press
  • Jonson, H. & Robinson, J. 2013, The World Atlas of Wine, 7th Edition Ed., Octopus Publishing
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_HHOTM_B Bachelor of Arts (Honours) International Hospitality & Tourism Management 4 Mandatory
TA_HHOTM_D_X Bachelor of Arts (Ordinary) International Hospitality and Tourism Management 4 Mandatory