Competency-based learning guide in beverage management / Liza Jacob-Guggenheim, Mary Anne Ramos-Tumanan.
Material type: TextLanguage: English Publication details: Quezon City : C & E Publishing, Inc., 2020.Edition: Second editionDescription: xiv, 190 pages : color illustrations ; 26 cmContent type:- text
- unmediated
- volume
- 9789719812050 (pbk.)
- TX951 J15 2020
Item type | Current library | Collection | Call number | Materials specified | URL | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|---|---|
Books | Ladislao N. Diwa Memorial Library Filipiniana Section | Non-fiction | F RUS TX951 J15 2020 (Browse shelf(Opens below)) | Link to resource | c1 | Room use only | 79026 | 00081580 | ||
Books | Ladislao N. Diwa Memorial Library Filipiniana Section | Non-fiction | FIL TX951 J15 2020 (Browse shelf(Opens below)) | Link to resource | c2 | Available | 79027 | 00081581 | ||
Books | Ladislao N. Diwa Memorial Library Filipiniana Section | Non-fiction | FIL TX951 J15 2020 (Browse shelf(Opens below)) | Link to resource | c3 | Available | 79028 | 00081582 | ||
Books | Ladislao N. Diwa Memorial Library Filipiniana Section | Non-fiction | FIL TX951 J15 2020 (Browse shelf(Opens below)) | Link to resource | c4 | Available | 79029 | 00081583 |
Browsing Ladislao N. Diwa Memorial Library shelves, Shelving location: Filipiniana Section, Collection: Non-fiction Close shelf browser (Hides shelf browser)
FIL TX928 C19 2013 Learn and practice hotel house keeping / | FIL TX943 B16 2019 Fundamentals in food service operations / | FIL TX943 B16 2019 Fundamentals in food service operations / | FIL TX951 J15 2020 Competency-based learning guide in beverage management / | FIL TX951 J15 2020 Competency-based learning guide in beverage management / | FIL TX951 J15 2020 Competency-based learning guide in beverage management / | FIL TX951 R63 2008 Bar and beverage service / |
Includes appendices.
Includes bibliographical references.
The senses and wine evaluation -- Sensory evaluation of table wines: white, red, and rose -- Sensory evaluation of champagne and sparkling wines -- Sensory evaluation of fortified wines: sherry, port, and madeira -- Sensory evaluation of aromatized wines: vermouth, bitter, and anise -- Sensory evaluation of Philippine wines and spirits: basi, tapuy, tuba, and lambanog -- Sensory evaluation of brown distilled spirits: brandy, whisky, and rum -- Sensory evaluation of white distilled spirits: gin, vodka, and tequila -- Sensory evaluation of liqueurs -- Sensory evaluation of beers and ales -- 11A. Sensory evaluation of non-alcoholic beverages: coffee -- 11B. Sensory evaluation of non-alcoholic beverages: tea -- 11C. Sensory evaluation of non-alcoholic beverages: carbonated beverages (soft drinks).
"This Competency-Based Learning Guide in Beverage Management (Second Edition) presents the details of a competency standard which specifies the knowledge, skills, and attitudes necessary to satisfy the requirements in the workplace. The curriculum model also utilizes the framework implemented by the Technical Education and Skills Development Authority (TESDA) to meet the needs of Beverage Management students as part of their training in Hotel and Restaurant Management."--Back cover.
Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79026 PNR PHP 795.00 copy 1 2020-11-467 2021-1-0061
Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79027 PNR PHP 795.00 copy 2 2020-11-467 2021-1-0061
Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79028 PNR PHP 795.00 copy 3 2020-11-467 2021-1-0061
Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79029 PNR PHP 795.00 copy 4 2020-11-467 2021-1-0061