Jacob-Guggenheim, Liza <br/><br/>
Competency-based learning guide in beverage management / 
Liza Jacob-Guggenheim, Mary Anne Ramos-Tumanan. 
 - Second edition. 
 - Quezon City :  C & E Publishing, Inc.,  2020. 
 - xiv, 190 pages :  color illustrations ;  26 cm 
<br/><br/> Includes appendices. 
<br/><br/>Includes bibliographical references. 
<br/><br/>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). 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>9789719812050 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcoholic beverages<br/>Alcoholic beverages--Philippines<br/>Beverages
<br/><br/><label>LC Class. No.: </label>TX951   / J15 2020