Competency-based learning guide in beverage management / Liza Jacob Guggenheim and Mary Anne Ramos-Tumaman

Module one The senses and wine evaluation -- Module two Tables wines- red, white and rose -- Module three Sparkling wines and champagne -- Module four Fortified wines- sherry, port and, madeira -- Module five Aromatized wines- vermouth, bitter, and anise -- Module six Philippines distilled spirit and wines- basi, tapuy, tuba, and lambanog -- Module seven Brown distilled spirits- brandy, whisky and rum -- Module eight White distilled spirits- gin, vodka, and tequila -- Module nine Liqueurs -- Module ten Beers and ales -- Module eleven A Non-alcoholic beverages- coffee -- Module eleven B Non-alcoholic beverages- tea -- Module eleven C Non-alcoholic beverages- soft drinks

English