CLM 408 | Course Introduction and Application Information

• Dr.Öğretim Üyesi Betül ÖZTÜRK

The students who succeeded in this course;

• define beverage culture in different civilizations
• classify the diverse beverages,
• differentiate between various types of beverage production methods
• discuss the role of legal and ethical managerial behavior concerning beverage management,
• define consumer trends for beverage consumption within the hospitality industry
• Define hygiene and sanitation rules in the beverage production and service.

• Katsigris C., Thmoas C., “The Bar and The Beverage Book", 4th edn, Wiley, 2007, ISBN-13: 978-0-471-64799-7 R. Phillips, "Alcohol: A History", The University of North Carolina Press, Introduction, 2014, ISBN-978-1-4696-1761-9 P.M. Işın, (2018) Yemeğin Kültürel Tarihi, YKY Publisher, ISBN 978-975-08-4156-9 Hugh Johnson, Jancis Robinson, The World Atlas of Wine, 2013, Octopus Publishing Group ISBN  978-1845336899 Garrett Oliver, Brewmaster’s Table Harper Collin Publisher, 2005 ISBN 9780060005719 Willson, K. C., & Clifford, M. N. (Eds.). (2012). Tea: cultivation to consumption. Springer Science & Business Media. ISBN 978-94-010-5027-2 Sinnott, K. (2010). The art and craft of coffee: an enthusiast's guide to selecting, roasting, and brewing exquisite coffee. Quarto Publishing Group USA. ISBN “978-1-59253-563-7”

• Gately, Iain, “Drink: A Cultural History of Alcohol”, Penguin Books, ISBN 978-1-592-40-303-5
• John Piggott , “Alcoholic Beverages,, Sensory Evaluation and Consumer Research”, Woodhead Publishing Limited, ISBN 978-0-85709-051-5
• Mack P. Holt,  “A Social and Cultural History”, Berg Publishers, ISBN 978-1-84520-165-4
• Standage Tom, “ A history of World in 6 Glasses” Walker Publishing ISBN 978-0-802-71859-4