Tribhuvan University
Faculty of Management
Office of the Dean
Bachelor of Hotel Management (BHM)
Course Description
:This course includes the knowledge and skill of alcoholic beverages such as spirits (Whisky, Vodka, Rum, Brandy, Gin, and other spirits and liqueurs.) This course also covers the bar setup and mixology.
Course Objective
:Credits: 3 Lecture Hours: 48 This course aims to make students able to understand both the theoretical knowledge and practical skills of alcoholic beverage such as spirits, liqueurs, and mixed drinks. This course also imparts the knowledge and skills of bar operations in food and beverage service areas of hotel and catering industry. Course Description This course includes the knowledge and skill of alcoholic beverages such as spirits (Whisky, Vodka, Rum, Brandy, Gin, and other spirits and liqueurs.) This course also covers the bar setup and mixology.
Course Contents:
Lecture hours show the approximate classroom time allocated to each unit.
Unit 1. Alcoholic Beverages & Proof
- Introduction, distillation and its types, History and definition of spirits, international understanding and measurement of alcoholic strength. Proof:
- Definition, Types of proof, Standard calculation of proof.
Unit 2. Whisky
- Introduction, Manufacturing process, Types on the basis of Malt, Aging, and Region, Popular brands, Service of Whiskey.
Unit 3. Vodka
- Introduction, Manufacturing process, Types on the basis of Flavored and Neutral, Popular brands, Service of vodka.
Unit 4. Rum
- Introduction, Manufacturing process, Types on the basis of Colour, Popular brands, Service of Rum.
Unit 5. Brandy
- Introduction, Manufacturing process, Types on the basis of Grapes: Cognac, Armagnac, and Pomace, Fruits: Applejack and Marpha, Popular brands Service of Brandy
Unit 6. Gin
- Introduction, Gin flavorings method, Types, Popular brands, Service of Gin.
Unit 7. Tequila & Mezcal
- Introduction, Manufacturing process, Types, Popular Brands, Mezcal, Service of Tequila.
Unit 8. Liqueurs
- Introduction, Manufacturing process, Flavouring agents, Sweetening agents, Colouring agents, Popular brands.
Unit 9. Bar and its Setup
- Introduction, Types, Planning process, Preliminary consideration, Parts of the bar, Bar equipment, Bar furn iture, Bar design and Layout designing, Bar tasks, Blood alcohol concertation (BAC), Responsible alcohol service (RAS).
Unit 10. Mixology & Cocktails
- Introduction, Cocktail and Mocktail, Measuring, Mixing methods, Cocktails:
- Component, Principle of making cocktail, Popular cocktails and mocktail recipes.
Unit 11. Alcoholic Beverage in Nepal
- History, Traditional beverage in Nepal: Thon, Aaila, Tongba, Rules and regulations about alcoholic beverage in Nepal
- Demonstration + Practical 24 LHs
- Cocktails Spirits based – 3 each, and 5 Mocktails.
- Silver service of four-course Chinese menus 3 Nos
- Silver service of four-course Thai menus 3 Nos
- Breakfast (Buffet) service 1 No
- State Banquet service 1 No
Suggested Readings:
Singaravelavan, R. (2011), Food and Beverage Service. New Delhi: Oxford University PressPublication. Andrew, S. (2012), Food and Beverage Service Management, New Delhi: Tata McGraw Hill. George, B. & Chattergee (2009), Food and Beverage Service Management; Jaico PublishingHouse. Katsigris, C. & Porter, M. (1991), The Bar and Beverage Book; John Wikey & Sons