MODULE IV

COCKTAILS AND MIXOLOGY

What we have for you?

 Define what is cocktail and other terms

 Discuss the development of cocktail;
 Enumerate and discuss the ingredients of mixing cocktails; and
 Enumerate and discuss the different methods and techniques in mixing cocktails.

TIME DURATION: 20 Hours

INTRODUCTION

The course will cover free pouring techniques, building, muddling shaking and straining
as well as learning how to make some of the most iconic and popular cocktail of all
time- giving you the techniques you need to feel confident behind the bar.

What will you learn?

Again after this lecture you have been expecting to be ready to gain knowledge,
understanding and skills that will enable you for the future.
You will be able to:
 Define what is cocktail and other terms
 Identify the different classifications of alcoholic and non-alcoholic ingredients used
in making cocktails including flavored syrups and other forms
What you already know?
Before we start, let’s assess how much you already know about the topics that are
presented in this chapter, kindly answer this pre-test.
 PRETEST

Name;____________________________________________Score;___________
Year and section;____________________________________Date:___________

Instruction: Encircle the letter that best corresponds to your answer.

1. A well iced mix drink made up of base liquor, juices, coloring, flavouring and other
Ingredients
a Cocktail
b. Mock tail
c. Flavouring ingredients
d. After Dinner
2. A strong drinks that are mixed with a combination of spirits, liqueurs and non-
alcoholic mixers
a Tequila Sun Rise
b. Mock tail
c. Flavouring ingredients
d. Shooters
3. It only contains alcoholic ingredient. Example; a shot of tequila.
a Tequila Sun Rise
b. Mock tail
c. Shots
d. Shooters
4. It provides flavor, color, smell texture and drink.
a Juices
b. Mock tail
c. Shots
d. Shooters
5. Uses provide color flavor and aroma.
a Juices
b. Mock tail
c. Shots
d. Syrups
6. It is use to add appeal to the drink
a Fruits
b. Fruits and garnishes
c. Shots
d. Syrups
7. Inedible part of the drink that adds appeal to the drink.
a Decorations
b. Fruits and garnishes
c. Shots
d. Syrups
8. Must be blended balance that creates a unique and distinctive flavor of a cocktail.
a Flavor
b. Fruits and garnishes
c. Shots
d. Syrups
9.The aroma of drink must be inviting, or very inviting
a Flavor
b. Aroma
c. Shots
d. Syrups
10. The proper use of a glass and the right garnish that makes the drink more
attractive
a Flavor
b. Aroma
c. Shots
d. Appearance
11. There must be a nice and long lasting after taste of the drink more satisfied.
a After Taste
b. Aroma
c. Shots
d. Appearance
12. There must be enough kick of the base liquor not too strong or too weak.
a After Taste
b. Aroma
c. Shots
d. Alcohol strength for cocktails.
13. An example of White Spirits
a Gin
b. Brandy
c. whiskey
d. Tanduay
14. An example of Brown Spirits
a Vodka
b. Tequila
c. whiskey
d. Lambanog
15. A person or a bartender who is an expert in creating and developing and
concocting drinks
a Mixologist
b. Barista
c. whiskey
d. Lambanog
16. Is the art of science of creating, developing, and concocting drinks.
a Mixologist
b. Barista
c. whiskey
d. Mixology
17. Is adding a layer of liquor or liqueur on top of a drink
a Floating and layering
b. Barista
c. whiskey
d. Mixology
18. The method of crushing to extract the flavour and aroma in fruit slices and
some herbs
a Muddling
b. layering
c. Cocktail
d. Mixology
19. Fill the glass with ice.
a Build
b. layering
c. Stir
d. Shaken
20.Is used of ingredients are cloudy or opaque ingredients
a Build
b. layering
c. Stir
d. Shaken
 As part of procedures for determining your prior knowledge on the topic
presented in this module, I want you to answer the self-rating form below with honesty.
Your honesty is the key to success in achieving the intended learning outcomes of this
module for you.

No. 2 Behind the Scene

Instruction:

1. Read any question to the left box.

2. Place check on the box appropriate for each question to indicate your
knowledge.
No Can I… Before the After the
. presentatio presentation
n of the of the topic
topic
YES NO YES NO
1. Fill shaker with ice ?
2. Fill up mixing glass with and add the
ingredients ?
3. Fill the glass with ice ?
4. Enumerate at least 3 classification of white
spirits and brown spirits ?
5. Enumerate at least 3 types of flavor
ingredients?
6. Differentiate base liquors and spirits ?
7. Define the meaning of “Mixology”?
8. Give the meaning of the term “Shaken” in
cocktail mixing methods?
9. Make at least 3 Mock tails?
10 Flair bottles?
 You've finally done it, you've already completed the first two tasks. I would like
you to focus on what you have done and learned in your recent activity before you
begin, as this is the key to going forward. You can do this by completing each of the
following clauses

The above activities have made me remember

______________________________________________________________________
________________________________________________________________
It made me think about it and realize that
______________________________________________________________________
________________________________________________________________
Therefore, I commit myself to
______________________________________________________________________
________________________________________________________________

So you're able to hear more about cocktail preparation and mixing and non-alcoholic
mixtures. Just a small reminder, please pay attention to every detail presented on the
following pages that you are about to unfold, because you need to prepare yourself for
more activities that are aligned to further assess your knowledge and skills gained in
this module.
I Definition

1. Cocktail – a well iced mix drink made up base liquor, juices, coloring, flavouring
and other ingredients.
2. Shooters – Shooters are short, strong drinks that are mixed with combination of
spirits, liqueurs and non-alcoholic mixers
3. Shots- it only contains alcoholic ingredients. Example a shot of tequila.

II. Types of Cocktails

1. Pre-dinner drinks is type of cocktail drink usually dry and used as an aperitif or
accompaniment to appetizer food. Usually served in a small quantity.
2. Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass. It also uses more juices or mixers. It is
usually used as a beverage during the meal.
3. After dinner drink-is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also serve in a small quantity of food.

III Basic Cocktail ingredients

1. Ice; use of ice- to chill to dilute , to fill up the glass , serve as beater.
Quantity of Ice;
Shaker; half full of ice
Tall Glass; fill up the glass
Cocktail glass; chill the glass properly
2. Juices : uses; it provides flavour, color smell, texture to drinks.
3. Dairy products; milk cream, chocolate, eggs, used to provide flavour.
4. Carbonated drinks and water; soft drinks, tonic water and soda water.
5. Syrups; flavour and plain; simple syrups and honey.
6. Fruits and garnish ; it is use to add appeal to the drink.

Types of Garnish
1. Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
the rim or in the drinks.
2. Specialized/ elaborate- a combination of fruits slice, fresh or preserve
vegetables herb and decoration place either on the rim or in the drink.
3. Floated – whipped cream floated at the top of the drink.
4. Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
drink and provide
flavour and texture

Specialized Simple
IV.EASY CITRUS COCKTAIL GARNISHES & TECHNIQUES

In Drinks, Citrus

Without citrus fruit an overwhelming numbers of classic cocktail wouldn’t exist. Classic
including the sidecar and brandy crusta rely on sour notes and fresh lemon juice acidity,
whereas menu classics such as the Daiquiri and Margarita would not have been
necessary without any of the slight bitter taste and freshly lemon juice sweetness.

Citrus fruit is an essential aspect of cocktails-adding sour notes, slight sweet ness and

spiciness-generating taste while refreshing drinks.

Why choose the citrus to garnish a concoction or beverages?

Citrus is an aesthetically attractive and super simple way to decorate your drink. It is
normal place to combine a drink garnish with recipes in the drink itself- so it is
understandable why citrus garnishes are so popular and there are so many cocktails
based on tropical fruit. The citrus garnish enhances the product of the cocktail while
providing enhanced aroma and taste.

Cosmopolitan Orange Twist

Expressing the orange oil into a cosmopolitan will add a slight bitterness to the
cranberry tart cocktail, keeping dryness and acidity out. Flaming the orange zest gives
the vivid orange scent a slightly smoky quality.

Lime Variation on a Classic Daiquiri

Putting a swirl of Tahitian lemon on the side of a bottle following a Daiquiri can add
salty, fresh lime peel flavor- enhancing the pleasure of consuming as you boost your
beer.
Citrus Garnish-Types
There will be basic categories of citrus garnishes like slices, plates, and wedges (which
have been pretty self-explanatory) but just don’t worry, for these simple types of citrus
garnishes I apparently can’t go into depth.

Make sure your citrus is new and solid, contributing to better garnish. New citrus will
have bright colour, Taste and firm fruit will make it easier to cut/peel. Holding your citrus
at room temp before garnishing to ensure maximum oil extraction, resulting in better
aromas and flavors

This white layer at the extract’s inside, recognized as the pith, has a good, sour after
taste. Guarantee that perhaps the pith is minimized while garnishing but also bear and
mind that a little pith will enable desserts maintain their form.
V. Mixology

Mixology is the art of science of creating, developing and concocting drinks

Mixologist a person or a bartender who is an expert in creating and developing and

Concocting drinks.

Ingredients Familiarization, Mastery and understanding

One of the basic rule that a mixologist or someone trying to become a mixologist
must able to do is to familiarize and master the ingredients. Familiarizing, mastering and
understanding the characteristics of the ingredients will enable you to properly blend the
flavour, taste, aroma, and color of the ingredients thus creating an excellent taste and
visually appealing concoction. Here are the basic ingredients
And some of the guidelines in familiarizing, mastering and understanding them;

Base liquors- it is the essence of a cocktail. It may make or unmake a cocktail

depending on how you use it properly. The strength of the cocktail you are going to
create as a mixologist must not be too strong or to weak. Weak means he lack of
alcohol. But in the case of guests request then you can determine if he/ she wants I
strong, normal or weak by asking their preference o the alcohol strength of their
cocktail.

Here are the base liquors and guidelines and ideas on their Characteristics;

1. Base liquors; beer

a. Flavour and Smell- light colored and golden colored beer-strong flavour and
smell
b. Alcohol content- 5% to 20% per 12 oz of beer- the problem with beer as a base
liquor is its lack of alcohol

2. Base liquors; Wines

a. Flavour and Smell: white wine red wines
b. Alcohol Content 6% to 14% alcohol per bottle

3. Base liquors; Spirits and Liqueurs

a. White Spirits
b. Flavour and Aroma
c. Alcohol Content
d, Brown Spirits
e. Juices
f. Carbonated drinks
g. Syrups
VI. Recipe and Writing Development

In developing a recipe you may start with writing first the recipe and then you
prepare it. After preparing the recipe you taste and evaluate the finish product using the
following guidelines.

a. Flavor –must be well blended/balanced that create a unique and distinctive

flavour and cocktail.
b. Color- the proper blending of colors that make drink very attractive.
c. Aroma- the aroma of the drink must be inviting or very inviting.

d. Appearance- the proper use of glass and the right garnish that makes the drink
more attractive

e, After Taste- there must be a nice and long lasting after taste of the drink that
makes the drinker crave for more or well satisfied.
f. alcohol strength for cocktails- there must be enough kick of the base liquor not
too strong or too weak. This may also be subject to your guest
preference.

If the drink meet all of these criteria, voila you have now your new drink recipe
ready to enjoy. But if there is something missing in the criteria, then revise the recipe,
continue revising the recipe until you get the right concoction. It is a trial and error by the
way for beginners but for a seasoned mixologist he/ she can make an excellent
concoction in just one preparation. And this requires great knowledge, understanding,
mastery and creativity.
STANDARD CONCOCTION OF COCKTAILS AND LONG DRINKS

COCKTAIL
GLASSWARE METHOD CONCOCTION GARNISH DRINK TYPE
GIN : DRY MARTINI
COCKTAIL
Martini Glass Stir and Strain 30 ml Gin Green Pre-dinner
*chilled 5 ml Dry Vermouth Olives

GIBSON
Martini Glass Stir and Strain 30 ml Gin Cocktail Pre-dinner
*chilled 5 ml Dry Vermouth Onion

TOM COLLINS
Collins Glass Build in 45 ml gin Orange Long Drink
15 ml lemon juice and
15 ml sugar syrup Cherry
Top up with soda

NEGRONI
Rock Glass Stir and Strain 30 ml Gin Lemon Pre-dinner
15 ml Campari Twist
15 ml Sweet Vermouth

GIMLET STRAIGHT
UP
Martini Glass Shake 30 ml gin Lemon, After Dinner
Cocktail Glass 10 ml triple sec Cherry
*chilled 5 ml sugar syrup
30 ml lime juice

PINK LADY
Martini Glass Shake 40 ml gin Cherry Pre-dinner
Cocktail Glass 15 ml grenadine syrup
*chilled 45 ml cream

VODKA : COSMOPOLITAN
Martini Glass Muddle and 2 pcs lime wedge Lime Pre-dinner
*chilled Shake 45 ml vodka wedge
15 ml triple sec
45 ml calamansi/lemon
juice
30 ml cranberry juice
20 ml lime juice

BLACK RUSSIAN
Rock Glass Build in 30 ml vodka Nil After Dinner
Old 15 ml Kahlua
Fashioned
Glass
WHITE RUSSIAN
Rock Glass Build in 30 ml vodka Nil After Dinner
Old 15 ml Kahlua
Fashioned 30 ml Milk
Glass
HARVEY
WALLBANGER
Collins Glass Build in 30 ml Vodka Orange Long Drink
Top up with Orange and
juice cherry
10 ml Galliano

BLOODY MARY
Highball Build in 30 ml Vodka Celery Highball Drink
Glass ½ dash Tobasco stalk
sauce Lemon
2 dashes slice
Worcestershire sauce
Salt and Pepper
Top up with Tomato
Juice

VODKA MARTINI
Martini Glass Stir and Strain 30 ml Vodka Green Pre-dinner
Cocktail Glass 5 ml Dry Vermouth Olives
*chilled

VODKA GIBSON
Martini Glass Stir and Strain 30 ml Vodka Cocktail Pre-dinner
Cocktail Glass 5 ml Dry Vermouth Onion
*chilled

KAMIKAZEE
Martini Glass Shake 30 ml vodka Lemon Pre-dinner
Cocktail Glass 30 ml triple sec
*chilled 15 ml lime juice
10 ml sugar syrup

SCREWDRIVER
Highball Build in 30 ml vodka Orange Highball Drink
Glass Top up with Orange Slice
Juice

RUM : MOJITO
Collins Glass Muddle and 6 pcs mint leaves Mint Long Drink
Build in 3 lime wedge / 30 ml leaves
lime juice
2 tsp white sugar
45 ml white rum
Top up with Soda
 Water

CAIPIRINHA
Rock Glass Muddle and 4 lemon wedge Lemon
Build in 3 tsp sugar slice
45 ml white rum /
Cachaca

CUBA LIBRE
Collins Glass Build in 30 ml dark rum Lime Long Drink
Lime/calamansi Wedge
squeeze
Top up with coke

*CHI CHI
Collins Glass Blend 60 ml vodka Pineapple Frozen Drink
30 ml Coconut Cream Slice and
120 ml Pineapple Cherry
Juice

FROZEN MANGO
DAIQUIRI
Champagne Blend 30 ml rum Slice of Frozen Drink
Glass 15 ml triple sec Mango
All Purpose 15 ml calamansi/lemon and
Glass juice Cherry
15 ml sugar syrup
½ slice ripe mango

DAIQUIRI
Champagne Blend 30 ml light rum Lime Frozen Drink
Glass 15 ml triple sec Wedge
All Purpose 15 ml lime juice
Glass 15 ml lime cordial
15 ml sugar syrup
PINA COLADA
Collins Glass Blend 30 ml light rum Pineapple Frozen Drink
Poco Grande 15 ml Malibu rum Wedge
Glass 60 ml pineapple juice
45 ml coconut cream Orange
30 ml fresh milk and
15 ml sugar syrup Cherry
BACARDI COCKTAIL
Collins Glass Build in 30 ml light rum Lime Long Drink
15 ml grenadine syrup Wedge
15 ml lime juice And
30 ml lime cordial Cherry
Top up lemonade
TEQUILA : TEQUILA SUNRISE
Collins Glass Build in 45 ml tequila Orange Long Drink
15 ml grenadine syrup and
Top up orange juice cherry
MARGARITA
Margarita Blend 30 ml tequila Lime Frozen
Glass 15 ml triple sec Wheel
*rim salt 30 ml lime juice
15 ml lime cordial
30 ml sugar syrup
WHISKY : PERFECT
MANHATTAN
Martini Glass Stir and Strain 30 ml bourbon whiskey Cherry Pre-dinner
*chilled 20 ml dry vermouth
20 ml sweet vermouth
Dash angostura bitters

MANHATTAN
Martini Glass Stir and Strain 30 ml bourbon whiskey Cherry Pre-dinner
*chilled 20 ml sweet vermouth
Dash angostura bitters

WHISKY SOUR
Whisky Sour Shake 30 ml bourbon whiskey Lemon After Dinner
Glass 15 ml sugar syrup Slice and
Rock Glass 15 ml lemon juice Cherry

ROB ROY
Martini Glass Stir and Strain 30 ml Scotch Whisky Cherry After Dinner
Dash Angostura
Bitters
20 ml sweet vermouth

BRANDY : BRANDY
ALEXANDER
Champagne Shake 30 ml Brandy Cherry After Dinner
Glass 15 ml Crème De
Cacao
15 ml Cream

SIDECAR
Martini Glass Shake 30 ml brandy Lemon Pre-dinner
Cocktail Glass 15 ml triple sec Twist Drink
10 ml lemon/lime juice
LIQUEUR : GRASSHOPPER
Cocktail Glass Shake 30 ml Crème de Cherry After Dinner
Menthe Green
30 ml Crème de
Cacao White
 30 ml Cream

GOLDEN CADILLAC
Champagne Shake 30 ml Galliano Cherry After Dinner
Glass 30 ml Crème de
Cacao White
30 ml cream

MOCKTAIL
FOUR SEASONS
Collins Glass Build in 60 ml Pineapple juice Orange
60 ml Orange juice and
60 ml Guyabano juice Cherry
60 ml Mango juice

VIRGIN MARY
Old Build in 2 dash Lemon
Fashioned Calamasi/lemon juice Slice
Glass Dash Worceteshire
*rim salt sauce
Dash Tobacco sauce
Dash Salt and Pepper
Tomato Juice

VIRGIN COLADA
Squall Glass Blend 15 ml Crème de Pineapple
Bananes Wedge
30 ml coconut cream and
90 ml pineapple juice Cherry

SHIRLEY TEMPLE
Collins Glass Build in 15 ml Grenadine Orange
Syrup Slice and
Top up with Sprite/ 7 Cherry
up

SHOOTERS
BLOW JOB
Shot Glass Layering 10 ml grenadine syrup Nil
10 ml blue curacao
10 ml vodka

TEST TUBE BABY

Shot Glass Layering 15 ml kahlua Nil
15 ml tequila
Drop of milk

ORGASM
Shot Glass Layering 15 ml kahlua Nil
15 ml triple sec
FLAIRTENDING
Is just the process of tossing, turning, throwing, holding, capturing bottles, beverages
and different bars. tool(s) while in the process of making mixed drink(s).
TIPS IN FREE-STYLE MIXING
● Bottle must be dry and clean.
● Content should not exceed 1/3 of the bottle
● Be sure that flooring is made of material with rubber matting.
●  Be sure to have enough space for mobility.
● Do not focus your sight on the glaring lights.
● Develop confidence, relax and smile.
● Concentrate on what you are doing.
● When free pouring, makes an imaginary count on the amount of beverage.
●  Use a spill stop for working flair.
● Start with a simple trick or move.
BASIC FLAIRTENDING MOVEMENT
● Grabbing the bottle
● Single flip
● Double flip
● Back spin/ around the world
● Back spin and balancing
● Throwing the bottle 360U
● Sliding the bottle
● Waterfalls
● Combination

Reflection Time!!!
Now that we are done studying this chapter, I want you to go back to your self-
rating on page 60 and accomplish the “after presentation” part and evaluate your level
of improvement to see what you have learned.

The Work Shop

This activity that you are about to take is an objective type designed to assess your
level of understanding on the topics presented in this module.
 CHAPTER III
WORK SHOP

Name;_____________________________________________Score;___________
Year and section;_____________________________________ Date:_______--__

I Discuss the following guidelines in ordering and preparing mixed drinks.

1. Mixology__________________________________________________________

2. Base Liquors
______________________________________________________________________
________________________________________________________________

3. Rules in Garnishing and decorating the Drinks____________________________

4. Cocktail__________________________________________________________

5. Shooters _________________________________________________________

II. Enumerate and discuss briefly the criteria in evaluating a newly develop drink?
_
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
__________________________________________________________
 Post Test
This examination will assess your learning and understanding on the topics that
presented. Please answer this post-test with full honesty.

Name;___________________________________________Score;___________
Year and section;___________________________________ Date:___________

Test I. Multiple Choice Direction: Choose the letter and encircle the correct
answer.

1. A person or a bartender who is an expert in creating and developing and

concocting drinks
a Mixologist
b. Barista
c. whiskey
d. Lambanog
2. Is the art of science of creating, developing, and concocting drinks.
a Mixologist
b. Barista
c. whiskey
d. Mixology
3. Is adding a layer of liquor or liqueur on top of a drink
a Floating and layering
b. Barista
c. whiskey
d. Mixology
4. The method of crushing to extract the flavor and aroma in fruit slices and
some herbs
a Muddling
b. layering
c. Cocktail
d. Mixology
5. Fill the glass with ice.
a Build
b. layering
c. Stir
d. Shaken
6..Is used of ingredients are cloudy or opaque ingredients
a Build
b. layering
c. Stir
d. Shaken
7. A well iced mix drink made up of base liquor, juices, coloring, flavouring and other
Ingredients
a Cocktail
b. Mock tail
c. Flavouring ingredients
d. After Dinner

8. A strong drinks that are mixed with a combination of spirits, liqueurs and non-
alcoholic mixers
a Tequila Sun Rise
b. Mock tail
c. Flavouring ingredients
d. Shooters
9. It only contains alcoholic ingredient. Example; a shot of tequila.
a Tequila Sun Rise
b. Mock tail
c. Shots
d. Shooters
10. It provides flavour, color, smell texture and drink.
a Juices
b. Mock tail
c. Shots
d. Shooters
11. Uses provide color flavor and aroma.
a Juices
b. Mock tail
c. Shots
d. Syrups
12. It is use to add appeal to the drink
a Fruits
b. Fruits and garnishes
c. Shots
d. Syrups
13. Inedible part of the drink that adds appeal to the drink.
a Decorations
b. Fruits and garnishes
c. Shots
d. Syrups
14. Must be blended balance that creates a unique and distinctive flavor of a cocktail.
a Flavor
b. Fruits and garnishes
c. Shots
d. Syrups
15.The aroma of drink must be inviting, or very inviting
a Flavor
b. Aroma
c. Shots
d. Syrups
16. The proper use of a glass and the right garnish that makes the drink more
 attractive
a Flavor
b. Aroma
c. Shots
d. Appearance

17. There must be a nice and long lasting after taste of the drink more satisfied.
a After Taste
b. Aroma
c. Shots
d. Appearance
18.There must be enough kick of the base liquor not too strong or too weak.
a After Taste
b. Aroma
c. Shots
d. Alcohol strength for cocktails.
19. An example of White Spirits
a Gin
b. Brandy
c. whiskey
d. Tanduay
20. An example of Brown Spirits
a Vodka
b. Tequila
c. whiskey
d. Lambanog
REFERENCES
Textbook
Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers Co. ,Inc.
Hayter Roy. (2000) BAR SERVICE Level 1 and 2 . Hospitality Training Foundation and
Thomson Learning 2000.
Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology 2nd Edition. Manila:
Mindshapers Co. ,Inc
Ditan, Joseph Linford (2007) Fundamentals of Food & Beverage Service Operation Philippine
Copyright, 2007
Suggested Readings
TESDA TRAINING REGULATION
COMPETENCY BASED ON LEARNING MATERIAL

GLOSSARY

After dinner drink-is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also serve in a small quantity of
food.
Cocktail – a well iced mix drink made up base liquor, juices, coloring, flavouring
and other ingredients.
Carbonated drinks and water; soft drinks, tonic water and soda water.
Dairy products; milk cream, chocolate, eggs, used to provide flavour.
Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
drink and provide flavour and texture
Floated – whipped cream floated at the top of the drink.
Fruits and garnish ; it is use to add appeal to the drink
Juices : uses; it provides flavour, color smell, texture to drinks.
Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass.
Shooters – Shooters are short, strong drinks that are mixed with combination of
spirits, liqueurs and non-alcoholic mixers
Shots- it only contains alcoholic ingredients. Example a shot of tequila.
Syrups; flavour and plain; simple syrups and honey.
Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
the rim or in the drinks.
Specialized/ elaborate- a combination of fruits slice, fresh or preserve
vegetables herb and decoration place either on the rim or in the drink.

MODULE 5

BEVERAGE COSTING AND PRICING

LESSON I

3.1 Basic conversation

3.2 Costing a shot of a drink
3.3 Recipe Costing
3.4 Pricing

TIME DURATION: 5 Hours

INTRODUCTION

Any business trying to sell a product is likely going to incur costs in order to get that
product sold. However, every business needs to make more money than it spends in
order to survive. That its sales or revenue have to be higher than its cost. Same here in
beverage costing. Knowing this is really important to all of us when we are planning to
put up a bar business, we must know how to spend our capital properly to make your
business profitable. We should know the price of every millilitre of ingredients that we
put on a certain recipe of drinks that we are serving. Proper costing and pricing is the
key to be successful in this kind of business.

After learning this particular topic you might be able to appreciate how profitable the
beverages are. Where you will be able to see the maximum profit it can generate. As a
proof beverage service establishments or bars here in Metro Manila and other parts of
the country to increase its number.

OBJECTIVES:

* Define and differentiate costing and pricing; and

* Do costing and pricing of beverage

Definition of Terms
 Costing is a method for the actual assessment of used in producing a
certain product.
Pricing is the process of determining the value of a product to be sold.
Beverage Costing is the process of determining the actual cost used in
producing a beverage either a shot of a drink or a recipe
Beverage Pricing is the process of determining the amount of actual
value of product to be sold.
Cost refers to the amount or value used in producing a product.
Price refers to the actual amount or of the product to be sold.
Actual Beverage Cost it refers to the actual cost of a beverage either it is
a shot or a recipe.
Beverage Cost Percentage is a cost percentage used to come up with a
selling price.

Here is a sample recipe costing of the cocktail margarita. Shown in the table below, the
exact quantity of the ingredients that is used in preparing this cocktail, the purchase
price which is the bottled price of the ingredients or price of every piece of the
ingredients. The unit conversion which will show you how many jiggers (using a 30ml)
are in a bottle. And then the unit cost shows how much is the price of a certain
ingredient that you are using in preparing this cocktail. Lastly, the extension cost that
shows how much is the cost of the ingredients using a certain quantity needed.

The Gross Recipe Cost is the sum of the extension cost.

The Buffer is the percentage of gross recipe cost. It is added to the gross recipe cost to
come up with the total recipe cost or the actual beverage cost. The buffer margin is
providing some allowance for some spillage that may happen during the preparation of
the cocktail. The industry has a 10% standard for buffer percentage but It depends on
the company or business owners how much buffer percentage they are going to use or
not to use a buffer margin in preparing drinks for their business.

RECIPE: MARGARITA
NO. OF SERVING:1
GLASS: MARGARITA GLASS
QTY UNIT INGREDIENTS PURCHASE UNIT UNIT COST EXTENSION
PRICE CONVERSION (PP/ U COST (UC x
Cvn.) QTY)
1 Jig Tequila P250/ 750ml. 750ml./ 30ml= P250/25= P10 x 1= 10
25 jig 10 per jig
½ jig Triple sec P250/ 750ml 750ml/ 30ml= P250/ 25= P10 x .5= 5
25 jig 10 per jig
1 Jig Lime juice P120/ L 1000ml/ 30ml= P120/ 33= P3.6x 1= 3.6
33 jig 3.6 per jig
½ Jig Lime cordial P60/ L 1000ml/30ml=3 P60/ 33= P1.8 x .5= .9
3 jig 1.8 per jig
1 Jig Sugar syrup P100/L 1000ml/30ml=3 P100/ 33= 3 P3 x 1= 3
3 jig per jig
¼ Jig Lime P15/ pc. 1pc.= 4 slices P15/4= 3.75 P3.75 x .25= .9
per slice
Gross P23.40
Recipe Cost
 Buffer 23.40 x .10=
Margin P2.34
10%
Total 23.40 + 2.34=
Recipe P25.74
Cost

A SAMPLE OF DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

FORMULA:

SELLING PRICE= ACTUAL BEVERAGE COST/ BEVERAGE COST PERCENTAGE

SELLING PRICE= P25.74/ 25% OR P25.74/ .25

= P102.96

A SAMPLE OF FACTOR PRICING METHOD WITH 15% BEVERAGE COST

PERCENTAGE

FORMULA:

SELLING PRICE= ACTUAL BEVERAGE COST X MULTIPLIER FACTOR

MULTIPLIER FACTOR= 100/ BEVERAGE COST %

EXAMPLE: USING THE ACTUAL BEVERAGE COST OF THE RECIPE SHOWN A

ABOVE, FIRST WE WILL COMPUTE THE MULTIPLIER FACTOR AND THEN THE
SELLING PRICE. IN COMPUTING FOR THE MULTIPLIER FACTOR INSTEAD OF
CONVERTING THE BEVERAGE COST PERCENTAGE INTO DECIMAL LIKE IN THE
DIVISION METHOD, WE KEEP IT IN A WHOLE NUMBER.

MULTIPLIER FACTOR= 100/ 15% OR 100/ 15= 6.66

SELLING PRICE= P25.74 x 6.66

= P171.42

*As you can see in the given example above, the lower the cost percentage, the higher
the selling price and the higher the cost percentage, the lower the selling price.

Another sample recipe costing of a cocktail:

RECIPE: GOLDEN CADILLAC

NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS
QTY UNIT INGREDIENTS PURCHA UNIT UNIT COST EXTENSION
SE CONVERSIO (PP/ U Cvn.) COST (UC x
PRICE N QTY)
1 Jig Gallano P1000/ 750ml./ P1000/ 25= P40 x 1= P40
750ml. 30ml.= 25 jig 40 per jig
1 Jig Crème de cacao P800/ 700ml./ P800/ 23= 34 P34 x 1= P34
white 700ml. 30ml.= 23 jig per jig
1 Jig Cream P75/ 250ml./ P75/ 8= 9 per P9 x 1= P9
250ml 30ml.= 8 jig jig
1 Jig Cherry P250/ 1 bottle= 40 P250/ 40= P6.25 x 1=
bottle pcs. 6.25 per P6.25
piece

Gross recipe P89.25

cost
Buffer margin P89.25 x
10% P8.92= P8.92
Total recipe P89.25+ P8.92=
cost P98.17

DIVISION METHOD WITH 30% BEVERAGE COST PERCENTAGE

SELLING PRICE= P98.17/ .30
= P327.23
FACTOR PRICING METHOD WITH 20% BEVERAGE COST PERCENTAGE

SELLING PRICE= 100/ 20% OR 100/ 20= 5

= P98.17 x 5
= P490

Another sample of a recipe costing of a cocktail:

RECIPE: PIÑA COLLADA
NO. OF SERVING: 1
GLASS: POCO GRANDE GLASS
QT UNI INGREDIENT PURCHASE UNIT UNIT EXTENSI
Y T S PRICE CONVERSIO COST ON COST
N (PP/ U (UC x
Cvn.) QTY)
1 Jig Light rum P550/ 750ml. 750ml./ P550/ 25= P22 x 1=
30ml.= 25 jig 22 per jig P22
½ Jig Malibu rum P900/ 750ml. 750ml./ P900/ 25= P36 x .5=
30ml.= 25 jig 36 per jig P18
2 Jig Pineapple P200/ L 1000ml./ P200/ 33= P6 x 2=
juice 30ml.= 33 jig 6 per jig P12
1½ Jig Coconut P120/ L 1000ml./ P120/ 33= P3.6 x
cream 30ml.= 33 jig 3.6 per jig 1.5= P5.4
1 Jig Fresh milk P120/ L 1000ml./ P120/ 33= P3.6 x 1=
30ml.= 33 jig 3.6 per jig P3.6
½ Jig Sugar syrup P100/ L 1000ml./ P100/ 33= P3 x .5=
30ml.= 33 jig 3 per jig P1.5
1 Slice Orange P30/ piece 1 pc= 6 P30/ 6= 5 P5x 1= P5
slices per slice
1 pc Cherry P250/ bottle 1 bottle= 40 P250/ 40= P6.25 x
pcs 6.25 per 1= P6.25
pc.
Gross P73.75
recipe cost
Buffer P73.75 x .
margin 10= P7.37
10%
Total P73.75+
recipe cost P7.37=
P81.12

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

SELLING PRICE= P81.12/ .25
=P324.48
FACTOR PRICING METHOD WITH 20% BEVERAGE COST PERCENTAGE
SELLING PRICE= 100/ 20% OR 100/ 20= 5
= P81.12 x 5
= P405.60
 Now that you already saw the examples and understand how to do the beverage
costing, I assume that you can answer the activities that are prepared for you. This will
help to assess you if you really learn something from our lesson about beverage costing

CHAPTER WORKSHOP

No 4
Name;_________________________________________Score;_______
Year&section;______________________________Date:_____________

ACTIVITY 1.1
PREPARE A RECIPE COSTING AND PRICING.
RECIPE: BACARDI COCKTAIL
NO. OF SERVING: 1

GLASS: COLLINS GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSIO

CONVERSION N COST

1 Jig Light rum P550/ 750ml.

½ Jig Grenadine P250/ 750ml.
½ Jig Lime juice P120/ L
1 Jig Lime cordial P60/ L
1 Jig Lemonade P140/ L
¼ Wedg Lime P15/ pc
e
1 pc Cherry P250/ bottle
GRC
BUFFER
10%
TRC
 LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

ACTIVITY 1.2

PREPARE A RECIPE COSTING AND PRICING.

RECIPE: GIMLET STRAIGHT UP
NO. OF SERVING: 1
GLASS: MARTINI GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSIO

CONVERSION (PP/ U Cvn.) N COST

1 Jig Gin P450/ 750ml.

1/3 Jig Triple sec P250/ 750ml.
1/6 Jig Sugar syrup P100/ L
1 Jig Lime juice P120/ L
¼ Slice Lemon P15/ pc
1 pc Cherry P250/ bottle
GRC
BUFFER
10%
TRC

LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

 FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

ACTIVITY 1.3

PREPARE A RECIPE COSTING AND PRICING.

RECIPE: DAIQUIRI
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS/ ALL PURPOSE GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSIO

CONVERSION (PP/ U Cvn.) N COST

1 Jig Light rum P550/ 750ml.

½ Jig Triple sec P250/ 750ml
½ Jig Lime juice P120/ L
½ Jig Lime cordial P60/ L
½ jig Sugar syrup P100/ L
GRC
BUFFER
10%
TRC

LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

Now that you are done and completed the activities that is given to you, I would like you
to reflect your experiences in doing that activities and the knowledge that it has taught
you. You can do this by completing each clause below.

The activities above taught me……………………………………

It made me realize that ……………………………………………

GLOSSARY
ABV (AKA proof) Short for ‘Alcohol by Volume,” ABV is a standard measure describing
how much alcohol is in a certain liquor.

Bar spoon is a part of working in a bar equipment to use when applying you need
to stir a drink rather than shake it. 
Dirty involves adding something more than the essential ingredients to a drink to make
the flavor or color slightly change.
Dry is very much the opposite of sweetness. It primarily describes the “mouth feel” of a
drink that is lacking sugar.
Jigger is one of the handiest tools for a bartender. Shaped like an hourglass,
Layering commonly recognized as loading is why a bartender combines flavor of
various densities to give a natural texture to the cocktail
Muddle- a special method ( a muddler) is used to muddle a drink and press ingredients
it against side of a container until incorporating liquid ingredients
Cocktails are generally served chilled, although some (e.g., margaritas) may be served
either with or without ice, and this must be specified. Cocktails can be served "frozen",
which is with crushed ice instead of cubes.
Free Pouring- would not use a measuring device like a jigger or calculated pour spout
to make and mix drink. For free pouring of a calculating system. Typically directly from a
bottle with an unspecified pouring spout.
Garnish- after the ingredients, a garnish is applied to a drink to improve the appearance
of a cocktail drinks.
Highball – any alcohol combined with water, placed in a large (often 
called  highball) bottle.
Shake- take a glass of ice, create the recipes, them place it all in a mixer jar and shake.
Pout it all back to its original bottle.

REFERENCES
Textbook
Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers Co. ,Inc.
Hayter Roy. (2000) BAR SERVICE Level 1 and 2 . Hospitality Training Foundation and
Thomson Learning 2000.
Rojo, Lorenzo G. (2012). Bar and Beverage Service with Mixology 2 nd Edition. Manila:
Mindshapers Co. ,Inc
Ditan, Joseph Linford (2007) Fundamentals of Food & Beverage Service Operation
Philippine Copyright, 2007
Suggested Readings
TESDA TRAINING REGULATION
COMPETENCY BASED ON LEARNING MATERIAL

UNIT TITLE: PROVIDING BASIC WINE SERVICE

LESSON I

Structure, history, health benefit, and trends related to wines

4.1 Characteristics of wines
4.2 Different wine types and their styles
4.3 Impact of the wine production techniques on the style and taste of wine
4.4Key structural components of wine:
▪ Alcohol
▪ Tannin
▪ Acid
▪ Sugar
▪ Fruit flavor
4.5 Factors affecting the type and quality of wine
4.6 Label terminologies and presentation
4.7 Wine producing countries and regional variation
4.8 Applicable wine classifications that govern production in the old and new world wine
Countries

TIME DURATION: 5 Hours

Introduction

The students will be introduced to the winemaking, different types and design of
wines produced from international and regional aspects. By a combination of
distinguishing and theory, students will be able to learn how to read the wine labels
correctly from the central wine-producing regions of the world, provide necessary
direction on relevant selection and service, and recognize the principles of wine tasting
and evaluation. Wine is none of the most popular alcoholic beverage. Understanding
correct serving practices and showing a detailed knowledge of the different types of
wine is essential if you want to bring quality and fair service to your customers. Many
variations of wine have been discovered and introduced to the market. Wine is now an
everyday alcoholic beverage enjoyed by many people regardless of their social status
because of its health benefits. The primary reason why the bartender should share the
knowledge of the sommelier is that the current change of lifestyle, fashion, health, and
lifestyle choices are helping to change drinking habits, and being familiar with these
aspects would be a great help in identifying the perfect wine. Wine and its story are
unique. Civilized consumption of this beverage has helped promote its useful
characteristics; people might be drinking less but are looking at a better quality of the
wine.

OBJECTIVES:
After completing this module, you’ll be able to:
● Describe the classification, main stages of production, labeling, and
appellations systems used in winemaking.
● Be able to identify the different characteristics and types of wine.
● Recommend wines to pair with all foods ideally.
● Know how to present the wine professionally.
● Figure the best practice techniques to taste, talk about wines. 
● Be able to pick up a good quality of bottle when shopping for wine.

PRETEST
1.
SELF CHECK 2.3.1

Name;____________________________________________________Score;______
Year and section;___________________________________________ Date:______

Test I. Multiple Choice Direction: Choose the letter and encircle the correct
answer.
1. It is well known for its pale reds and whites. But, sparkling, white and rose wines are
made from here as well.
a. Loire Valley
b. Champagne
c. Bourdoux
d. Alsace
2. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
3. this is a bottle with a higher alcohol level rather than being superior.
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
4. it is the main wine of the vineyard rather than grand wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
5. it is the extra aging but is so all the time marked on bottles (and has no regularly
agreed standards) that it provides minimal / no differentiation
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve

6.It helps to maintain the acidity in the wine

 a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
7. Assists in bringing fruit flavors out of wine, mainly in white wines. But still, if there's
not enough, it can mean a wine's fruit flavors don't get the chance to show their best.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come from either oak or from the grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. The fermentation is a natural by- product of procedure, which adds a sweetness
impact to balance the acids and tannins in the wine.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. It is all about fruit weight.
a. Body
b. Alcohol
c. Acidity
d. Wine
11. the taste equates to a solution of water mixed with a teaspoon of sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside the
bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine

14. Made with the same process as the natural wines, but upon fermentation, aromatics
are added.
 a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. it tells you about the expected wine quality and quality consistency
a. Producer
b. Customer
c. Wine
d. White Wine
16. it tells you the typical aroma, the body, the palate, and if the bottle can aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
17. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
18. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
19. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
20. At a dinner gathering. serve to exceptional guests with ______a before-dinner drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine

What is Wine?
 Wine is the pure and fermented juice of ripe grapes or other fruits. In
fermentation, yeast, which forms course on the grape and is generally added to the
juice, changes the juice's natural sugar into alcohol and carbon dioxide. Fermentation is
ended when the alcohol in the recently formed wine reaches a level, typically above
12.5% by volume, mortal to the yeast. When all the natural grape sugar is changed to
alcohol, wine is called dry, typically over 12.5% by volume. And when a wine has its
residual or unfermented sugar still in solution it is called sweet. The percentage of
residual sugar determines the level of sweetness.
The Aperitif

At a dinner or any service, serve special guests with an aperitif – a before-dinner drink.

There are various options, but a dry or medium-dry cherry or a dry Madeira light in color
and nutty in flavor build a good aperitif. Vermouth is also the most desirable choice. A
light dry white table wine builds a satisfying and outstanding aperitif. among them is
from Alsace "Sylvanar". Cocktails are frequently drunk before a meal but shouldn't be
served if wine is organized with the food, as they dull the palate prior to a meal.

Health Benefits of wine

The wine has gone through countless studies that have found different connections
between improving the quality of life and its consumption. In ancient times, due to the
shortage of water, the wine has become an essential need in life rather than a richness,
so it came to symbolize nourishment and energy. Even within the earliest of times, wine
has proven its worth when it involves maintaining of life. so far, there are still ongoing
research on why wine is appraised as one of the most powerful medicines known to
man.
1. Drinking Wine Supports Longevity of Life
Resveratrol is a polyphenol that will be found in red wines. It is a potent antioxidant that
will be found in grape skin and red grape juice. Antioxidants assist the body fight off free
radicals that can destroy our cells and organs.
2. Drinking Wine Helps Keep Our Hearts Healthy
before then cardiovascular diseases (CVD) have become known, the world's life-
threatening issues.
3. The Nutrients in Wine Can Prevent Alzheimer’s Disease
As People grow, they are always having the fear of losing all their precious memories.
Some believe it’s inevitable, however, there are some ways in which one can prevent it.
One among these methods is by drinking wine.
4. Drinking Wine Can Keep Depression at Bay

Depression has been a common but severe disorder for a few people because it can
influence how you feel, think, and work everyday activities. This may sound opposed, as
most people know that alcohol consumption can intensify depression or anxiety. Despite
that, drinking a glass of wine per week can become a depression-fighting depressant.

5. Drinking Wine Can Give You Healthier Skin

When it appeals to the skin, high levels of antioxidants in wine can inhibit acne-causing
bacteria's expansion and help maintain healthy skin. Antioxidants rejuvenate the skin,
grow skin elasticity, and keep the skin bright and glowing.

6. Drinking Wine Can Help Prevent Obesity

There is a various reason for overweight and obesity. Overweight means an excessive
amount of weight from muscles, bone, fat, and water. Obesity, on the other hand,
means excessive amounts of body fat.

7. Drinking Wine Helps Boost Your Body’s Defenses

Everyday consumption of wine can boost the entire immune system. Ethanol, the
organic constituent of alcohol drinks and wine also helps increase the potency of
vaccinations.

8. Drinking Wine Strengthens the Bones

the researchers have associated moderate wine drinking with improved bone density.
As human age, bones are getting thinner and weaker. New studies show that drinking
wine carefully may help reduce the danger of getting osteoporosis.

9. Wine Can Protect Our Teeth Against Plaque

According to the American Chemical Society's research, wine may help prevent the
dental cavity by inhibiting the expansion of certain bacteria found in oral biofilm. Wine
can hamper the expansion growth of bacteria that can cause cavities
 
10. Drinking Wine Can Improve Our Eye sights

Milind Pande, an ophthalmologist from vision surgery, noted that the resveratrol that
may be found in wine could also help the eyes.
Characteristic of wine

SWEETNESS
it refers to the level of excess sugar left in the wine after its creation. A sweet wine will
have a higher level of extra sugar, while a dry wine will have had all of its sugars
change to alcohol during the fermentation stage.
Once it had been assumed the sweetness just might be discovered on your tongue, we
now know it can be caught all across your mouth.

Sweetness also helps balance the acidity in wine – think of its role in Champagne and
other Sparkling wines with high acidity levels.

ACIDITY
Often confused with alcohol concentration, a wine's acidity gives it intensively – high
acidity wines are usually tart and zesty. They may feel lighter-bodied as they come
across as 'spritzy'. A 'well-balanced' wine is so-called as it has acidity, sweetness, and
tannin in perfect harmony.
TANNIN
A wine high in tannin is often incorrectly labelled as a dry wine because tannin has a
drying effect on the mouth. Usually described as astringent, tannin is the presence of
phenolic compounds that add bitterness to a wine. tannin adds balance and structure
and helps wine last longer. Tannin primarily influences the mouth-feel of wine, creating
different levels of dryness. more than can use it can create an unappealing astringency.
Red wine with adequate levels of tannin usually has good cellaring potential.

ALCOHOL
Alcohol levels will have the most crucial impact on a wine's character, body, and
classification. While the typical wine contains around 11%-13% alcohol by volume
(ABV), it's not uncommon for wines to possess as little as 5.5% or as much as 20%.

BODY
Other factors that can influence the body include alcohol, oak, fruit ripeness, variety,
and region.
The body may be a snapshot of the general impression of a wine. You’ll improve your
skills by listening to where and when it’s present.

Types of Wines

1. Still or natural wines – namely as table wines. it consists of 3 colors – red, white,
and rose.
Red Wine:
1. FULL-BODIED RED WINES (CABERNET SAUVIGNON, SYRAH,
CABERNET FRANC) - have more tannins and are richer in alcohol content.
2. MEDIUM-BODIED RED WINES (MERLOT, BARBERA) - are best
known for being a great accompaniment to almost any food. It has moderate acidity, a
medium amount of tannin and a predominantly fruity aroma resembling red fruits.
3. LIGHT-BODIED RED WINES (PINOT NOIR, GAMAY, BLAUFRÄNKISCH)
-The light-colored reds are made from brighter, thinner skinned grapes and have the
lesser tannins. Still, they can be matched with many foods, like cheese.
White Wine:
1. FULL-BODIED WHITE WINES (OAKED CHARDONNAY, RIBOLLA
GIALLA) - These are typically a wines that had to go through aging in oak barrels and a
second, malolactic, fermentation.
2. LIGHT-BODIED WHITE WINES (SAUVIGNON BLANC, ZELEN,
PINELA, PINOT GRIS, RIESLING ITALICO) - Crisp dry wines are an outstanding
choice for those who enjoy a reach of liveliness on the tongue. These wines are most
drinkable, which means you can simply enjoy them on their own or with a light snack.
Rose Wine
- The middle part between red wine and white wine is called a Rosé wine – your
ideal summer wine. Rosé pairs perfectly with spicier foods, like Thai or Mexican. It's
finest if you serve it chilled to discover its enjoyable fruity flavor.

2. Aromatic wines (Vermouth, Campari, Bonnet) are made the same way as
natural wines, but aromatics are added during fermentation.
3. Fortified wines (VINJAK, PORT, SHERRY, MADEIRA, LATE HARVEST, NOBLE
ROT, STRAW WINE, ICE WINE) - wines are made stronger or fortified by putting more
sugar to their sugar content (as within the case of port wine) or by putting on alcohol to
expand their alcoholic content as within the case of sherries.

4. Sparkling wines (CHAMPAGNE, CAVA, PROSECCO, MÉTHODE CLASSIQUE,

PENINA, SEKT LAMBRUSCO) - considered the king of all beverages. The most
popular ones are Champagnes. They are made sparkling through the second
fermentation inside the bottle.
Matching Wine and Food

FOOD IDEAL WINE ACCOMPANIMENT

RED MEAT RED WINE
LIGHT MEAT OR FISH WHITE WINE
LIGHT MEAT/RED MEAT ROSE WINE
FISH/SHELL FISH WHITE WINE
VEAL WHITE WINE
CHICKEN/PHEASANT RED WINE

Champagne, dry cherry, hock and Moselle are often good accompaniment for the entire
meal.

Rose wines like travel rose, Mateus rose are often drunk with any dish and throughout
the meal.

They have a delightful pink color.

Dessert Wines

If a different wine is going to be served with a dessert like fruits and nuts, it is advisable
to possess a sweet wine, like Sauternes or sometimes a sparkling wine.

Temperatures for wine service

● Red wine – 15.5 – 18 ° C – Younger red wines at room temperature can be ingested

● Proper White Wine Temperatures 62-68 C

● Aperitif Wine the Exact Temperature 40- 45 F

Uses of wine:

· As a complement to a meal

· To enhance the flavor of cooked foods

· To highlight a celebration

· Some serve as medicine

· Ideal for cold weather as it heats the body temperature

Talking About Wine Taste

Many terms that describe wine taste.

1. Sweet – the taste is likened to a solution of water mixed with a teaspoon of sugar.

2. Tart – taste is compared to a solution of lemon juice and water.

3. Bitter – taste is compared to a solution of weak coffee.

4. Salty –The flavor is contrasted with the salt and water emulsions.

Both tastes are sweet, mild, spicy, salty or a sour mixture of those. Lemonade is related

to sweet-tart taste.
Healthy wines are the ones tasteful the same as a solution of sugar. The opposing side
of sweet in wine terminology is dry. Dry means the absence of sweetness

1. Tart wines are those that have a pleasurable degree of sourness which is created by
acids like the tartness of orange juice.

2. Bitterness is a class of wines which make a mouth pucker. It’s made by skin tanning.
Red wines are bitter but sparkling wines have a pleasing taste and are therefore not
typically sour.

After Taste

the fun part of tasting is the "after taste". it has regard to the lingering impression the
wine leaves within the mouth after it's swallowed.

Wine Vintage

The vintage means it is the year when the grapes were harvested for the production of
the wine. There are years when the harvest is useful in some parts of the world, making
an exceptional standard vintage. Wines produced during such vintage are usually a
high-priced wine.

Wine Decantation

Decanting wine requires skill and if one isn't skilled enough to decant, a wine basket
may used for an old wine. Placing a bottle of young wine within the basket isn't
advisable.

Toast with Wine

Whenever an individual is honored with a toast, he never drinks from his glass until all
have consumed.
5 Elements that Indicates if it's Worth Buying

There are 5 pieces of data on a wine label that will help you set on if it is worth its price:

1. Grape Variety (or Appellation): a type of grapes tells you the standard aroma, the
body, the palate, and if the bottle can aging.

Old-world wine-producing countries like France, Spain, and Italy generally specify
appellation instead of grape variety on the label. Appellation is the place of origin. Each
appellation has its own set of rules on grape and production method. For instance, the
Barolo appellation red wine can only made from the Nebbiolo grape.

2. Producer: tells you more about the anticipated wine quality and quality consistency.

In Burgundy, producer is also the best indication of expected quality. Vineyards

categorized as Grand Cru, Premier Cru, and Village grade in Burgundy. Nevertheless,
even quality in Grand Cru vineyard fluctuates widely. To form, secure and make a
delicious lovely bottle, follow the producer!

In Bordeaux, the 1855 Classification perceived as a top-quality ranking (63 producers

were rated Grand Cru Classe). While rational to some degree, there are enough quality
manufacturers such as Vieux Chateau Certan, Smith Haut Lafitte that aren't part of the
categorized but produce excellent wines.

3. Region & vineyard: hints at the expected style, intensity, and flavor. A Bordeaux
everyday red is generally earthier, medium body, and has brighter alcohol than an
everyday Cabernet Sauvignon from Napa Valley.

The region is of particular significance in Burgundy where communes strictly managed

by natural climate and terroir. A burgundy from Gevrey Chambertin is more potent than
from the Vosne Romanee.

Mastery of vineyard matters as various of vineyards can order different prices. The
Italian famed producer Giacosa for instance makes many wines, some estate-grown,
and a few purchased. Its Le Rocche del Falletto 2004 (single vineyard, red label) is
selling at US$600; Its Santo Stefano di Neive 2004 (acquired grape, white label) is
selling at US$190 per bottle. without knowing that the vineyard contrast could end in an
overpriced item.

4. Vintage: or the year the wine produced – reveals the grape quality, the ability to age,
and therefore the best period to drink the wine.

Vintage is essential for climate sensitive regions. Wines from an equivalent producer
can have different retail pricing over different years,

1. Alcohol level: suggested the body and sweetness of a bottle of wine. in

excess of 14% of wines are full-bodied and more tannic. At or above 18%
indicates a fortified wine (such as Port and Sherry).
Note: the sweeter and lighter wines generally have alcoholic level below 11%. Sugar
from grapes transformed into alcohol during the fermentation process.

IMPACT OF THE WINE PRODUCTION TECHNIQUES ON THE STYLE AND TASTE

OF WINE

A winemaker’s touch can be significantly affecting the outcome flavor of the wine. Apart
from regional differences in grapes, some people neutralize the cellar to form a better
wine. Aging wine in oak is probably the foremost well-known wine making technique but
there are more. You’ll encounter these terms subsequent time you visit a winery. You'll
recognize the winemaker's goals and even the wines before you taste them by knowing
about them.

Some of the most vital wine making processes:

1. Harvest date
2. Maceration Time (Skin Contact) and Cold Soaking
3. Fermentation Temperature (Hot and Cold)
4. Punchdowns vs. Pumpovers
5. Oak vs. Steel Tank

1. Harvest Date

The moment when the grapes picked is a pretty big deal. It is probably the most
essential thing a winemaker can do to ensure that they make outstanding wine.
harvesting earlier will produce wines with higher acidity, lower alcohol, and more green
flavors and aromas. Usually, lead to more bitter tannin. getting later in the harvest
season will produce wines with lower acidity, higher alcohol or sweetness, and more
subdued tannin. Some wines when harvested too late must be artificially acidified in
order not to taste flabby or flat. as well, some will have water added to them (called
'watering back') to reduce the completed wine's alcohol concentration. it could be why
many commercial wines have similar ABV levels of 13.5%.

2. Maceration Time (Skin Contact) and cold soaking

Both terms refer to how long the grape skins reach the juice while it turns into wine.
Cold soaking is a procedure that happens before there's alcohol within the mix. By
securing the grapes cold, the grape must be too cold for the yeast to ferment. The cold
soaking theory carefully extracts color and fruit flavors from the skins without removing
bitter tannin. The entire time that grape skins touch a wine is maceration time.

3. Fermentation Temperature (Hot and Cold)

Fermentation temperature is another technique that variations the outcome fruit flavors
and color in a wine. A hot fermentation can rise to 80-100 °F (26-37 °C — nearly hot tub
temperature) as the yeasts metabolize and create alcohol. Warmer fermentations are
used for red wines for increased color and tannin. Cold and cooler fermentations are
typically practiced on white and rosé wines. Landon Sam Keirsey explained that cooler
temperatures (from 42 – 50 °F, 6 – 10 °C ) help preserve white wines' delicate aroma. it
is because aroma compounds are volatile and are more likely to be lost at a higher
temperature where reactions happen faster.
4. Punchdowns vs. Pumpovers

Pumpovers can extract higher amounts of tannin in a wine than punchdowns depending
on the frequency and force. Some pump over systems are wine sprinklers, offering a
gentler extraction and some aggressively stir up the fermentation tank. For larger
fermentation tanks in commercial operations, much needed oxygen comes through a
pumpover device.

5. Oak vs. Steel Tank

Oak aging does relatively than just add a vanilla flavor to wine. Oak increases a wine's
exposure to oxygen while its ages. Oxygen decreases tannin and may help a wine
reach its optimal fruitiness.

KEY STRUCTURAL COMPONENTS OF WINE

The five structural components of wine are: Alcohol, Tannin, Acid, Sugar, and Fruit
flavor. Aside from contributing flavor and structure these components also contribute
quality.

Alcohol - produced during fermentation when yeasts come in contact with the grape
pulp's natural grape sugar. Alcohol has a sweet flavor. High-alcohol wines are full-
bodied with a richer mouth feel.

Tannin - is that the astringency you get once you bite into a grape seed, stem, oak or
skin. It’s present within the wine due to the grapes being crushed; although like acid it
can sometimes be extra. While astringency isn’t, in and of itself, pleasant, it does
provide a necessary component to wine.

Acid - balances alcohol and sweetness and sometimes adds a crisp, refreshing
sensation.

Sugar - comes from ripe grapes and It is mostly converted into alcohol during
fermentation. Any remaining sugar is called “residual sugar”. A wine with high residual
sugar levels generally tastes sweet and has a richer mouthfeel and fuller body, but then
the Wines with no apparent sweetness (or low levels of sugar) are referred to as “dry”.

Fruit – one and the most apparent component of wine. After all wine is made from
grapes (other fruit wines not withstanding). Grapes are ripe and sweet when they are
harvested.
 Evaluation of Wine

The quality of wine is decided through its color, appearance and color. Here are
some guidelines in evaluating wines:

1.    ODOR
There are three colors of wines:

a.    Red – called rouge when may range anywhere

From lilac to dark red and burgundy
b.    White – Named bianc in different terms depending on thewithin the grape
variety the aging process
c.    Pink – called rose, starting Its color rose of pink, salmon to green.

2.    APPEARANCE

The quality is evaluated by looking through to the light into the wine. A fantastic wine re
presents light, and sparkles too. It is clear of particles that float.At the other hand, a dull
wine has floating particles and appears slightly cloudy. A cloudy wine does not reflect
light.
3.    BODY OF THE WINE

Throughout the body of wine, one can measure its “wateriness”. The body is typically
measured by twirling it around the glass and seeing how long it takes to bring down the
wine that rises on the glass.
·         1. Full bodied wine is strong, heavy and not watery. The wines also forced an entry
legs as they come down and sides of the glass.
·         2. Light bodied wines aren’t heavy. These wines don’t cling to the sides of the glass
when twirled around.

Label terminologies and presentation

Wine labels are essential information sources for consumers since they tell the wine-
producing country's type and origin has its laws about what must be included on its wine
labels. The label is often the only resource a buyer has for assessing the wine before
purchasing. Certain information is ordinarily contained in the wine label, such as the
country of origin, quality, type of wine, vintage, and often the grape variety or blend of
alcoholic degrees, producer, and bottlers or importer.
1. Country and region
almost all wine labels will display the product's country of origin, either at the top or the
bottom of the label. It may be because the producer has chosen to indicate if the wine
region instead this country isn't obvious.

2. Name and/or producer

Similarly, on the front of most bottles, the wine producer's name will be displayed, too.

3. Variety of grape
the bottle clearly states the type of grape used in production. Of course, this will
indicate the tasting notes and depth of the wine depending on the grape. perhaps the
producer used a combined of more than one grape if your bottle doesn't display the
grape. In this case, look for the appellation.

4. Vintage or non-vintage
Look out for the year this is called the 'vintage', the wine was produced on the wine
label. If it's not immediately apparent on the front label, take a look at the bottle's neck
or the reverse side. This year specify the year in which the grapes were picked.
Vintages vary from year to year.

5. Alcohol level
The Alcohol by Volume (ABV) level is useful to know. White wines a little lower than red
wines hover around 13.5 percent on average. You'll usually find the percentage in a
subtle print at the bottom of the front or back label. Legally, they don't have to be more
precise than 0.5 percent one way or another.

6. Sulfites
By the law, winemakers must tell you if sulfites were used to exceed 10 mg/liter. Most
producers use sulfites and the other put a lot. But they don't tell you how much. it can be
an matter for people with sulfate allergies.

7. Sweetness almost all red wines are dry. it only means that the sugar in the grape juice
has been completely turned into alcohol leaving levels of residual sugar that are too low
for professional tasters to recognize. This minimum level detection is around 4 grams
per liter. White wines are also dry but some are mouth-watering off-dry or sweeter.

Wine brand Conditions that would not ensure accuracy

Civilized marketing within the past decades has to Continue with highly appealing and

luxury wine label
below are wine words that look fantastic but do not provide any guarantee of quality:

1. Superior - relate as a bottle with a much better alcohol level rather than being
superior.
2. Grand Vin - refer to the top wine of the vineyard instead of grand wine.

3. Reserve - it is referred to as extra aging but is so frequently marked on bottles (and

has no regularly agreed standards) that it gives minimal / no differentiation.

4. Cuvee - may imply a higher-priced line of a winery, but it is a price guarantee more
than a quality guarantee.

Example 1: Reading an Old World Wine Label

Example 2: Reading a Burgundy Wine Label

How do you present wine to the guest?

Presentation
1. Always show the bottle on the right of the person who ordered the wine. ...
2. Pour roughly about 30ml of wine into the host's glass, await approval. ...
3. After all, guests have been served, put the bottle to the host's right with the label
facing them. ...
4. focus on the table and refill glasses as needed.

THE 5 FAMOUS WINE REGIONIN FRANCE

Bordeaux

The area of this place on the Gironde estuary has made it well-known since it gives
easy access to the Atlantic. transporting to Belgium, Britain, and the Netherlands were
accessible. Most vineyards located around the city along Garonne and Dordogne
Rivers. They cover more than 100 squares Km of land.

The wine from here is dark red. The Left Bank wines are Cabernet Sauvignon
combinedwith Merlot. When tage, smoke, tobacco leaf, tar, leather, truffle, and earthy
flavors and aromas restore fruit flavors.

The Right Bank wines are Merlot-based. They have more decadent flavors and fruit
scents with the taste of vanilla, cassis, plum, and dark cherry

Burgundy

It extended from Auxerre and Chablis in the North to Beaujolais and Macon in the south.
The most high-priced wines come from Cote de Beaune and Cote de Nuits. The rich,
flavorsome whites made from Chardonnay while, ethereal red is from Pinot Noir.

Winemaking in this area began in the 1300s, and it started with the monks. The word
"Burgundian" exist to mean the high-quality taste of wines and excellent wine area.

Champagne

When people imagine a wine from this area, they instantly picture sparkling white and
rose wines ideal for a party. Well, that's accurate no other place that produces it apart
from this place. The rest are sparkling wines.

There are firm practices in place, and they must follow. There are firm actions in place,
and they must follow. These rules and regulations have made this area very popular.
The finest wines in this region

Loire Valley

Lesser quantities of high-quality wines are manufacture in this place. Loire Valley is
well-knownfor its light-colored reds, and whites. Although sparkling, white, and rose
wines are produce from here as well.

This valley is unique because it’s the second-largest sparkling wine manufacturer. Loire
Valley produces Sauvignon Blanc, and it’s famous for its herbal flavors. It also
produces Chenin Blanc, which is very versatile and has flavors that range from dry to
sparkling too sweet.

Winemaking in Loire Valley began within the 1st Century B.C. The region has a
continental climate which improves the growth and maturing of grapes.

Alsace

Alsace creates fantastic white wines that are equally the same as German Rieslings.
Gewurztraminer and Sylvaner do well on the steep hillsides in this area. The wines from
here are entirely fermented and are a little drier when compared to the German
counterparts.

Applicable wine classification that govern production in the old and new world
wine countries
Old World Wine Regions
The definition of Old World wine originated and developed for centuries, comes down to
the areas where modern wine making traditions first originated. The philosophy of the
Old World wine making style is enormously different from that of the New World. The
Old World style has relationship between tradition and terroir. Terroir is an essential
aspect of Old World winemaking it has to do with the land's specific standard that the
grapes were grown on. Terroir has more to do with Old World winemaking because of
its significance with these kinds of wines. Terroir matters less with New World wines
because you can own the same sort of wine from two different places.
Old World Wine Characteristics:
● Lighter body
● Lower alcohol
● Higher acidity
● Less fruity, more mineral flavors
New World Wine Regions
New world wines are often made in a more highly extracted and oak-influenced style it
refers from other countries to jump start their own to those countries and winemakers
that borrowed traditions. New World wine can be much more unforeseeable than Old
World wines due to the winemaking process's experimental nature. Because there has
not been an established set of rules regarding the winemaking procedures in these
regions, the winemakers tend to have more privilege to experiment with their products.
New World Wine Characteristics:
● Fuller body
● Higher alcohol
● Lower acidity
● Pronounced fruit flavors
 POSTTEST

Name;____________________________________________________Score;______
Year and section;___________________________________________ Date:_______

Test I. Multiple Choice Direction: Choose the letter and encircle the correct
answer.

1. Ask them anything about the quality and consistency of the wine you purchase.
a. Producer
b. Customer
c. Wine
d. White Wine
2. Say your usual scent, your body, your tastes or even if the bottles can aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
3. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
4. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
5. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
6. Serve special guests at a dinner party with _____a before dinner drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine
7. A high ____ wines are often tart and zesty, and may feel lighter-bodied as they come
across as ‘spritzy’.
a. Bitterness
 b. Sweetness
c. Acidity
d. Tannin

8. Come either from oak or grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness

9. produced during fermentation when yeasts come in contact with the natural grape
sugar in the grape pulp.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. Is al about fruit weight.
a. Body
b. Alcohol
c. Acidity
d. Wine
11. Healthy taste is comparable to a liquid solution combined with a teaspoon of sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside the
bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine
14.Produced in the same way as natural wines but flavorings were introduced through
out fermentation.
a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. Is well-known for its pale reds and whites. However, sparkling, white, and rose
 wines are create
Here as well.
a. Loire Valley
b. Champagne
c. Bordeaux
d. Alsace

16. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
17. Describes a bottle with a higher amount of alcohol, rather than superior
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
18. Indicates the vineyard 's primary wine and not the huge wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
19. it is referred to as extra aging but is so frequently marked on bottles (and has no
regularly agreed standards) that it gives minimal / no differentiation.
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
20.Helps also to balance wine acidity think of its role in Champagne and
other Sparkling wines with
high acidity levels.
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
 CHAPTER 5 WORKSHOP
NO 4
Name;____________________________________________________Score;____
Year and section;___________________________________________ Date:____

1. Indicate the serving temperature of the following wine.

a. Red Wine
________________________________________________________________
________________________________________________________________
__________________________________
b. White Wine
________________________________________________________________
________________________________________________________________
__________________________________
c. Sparkling Wine
________________________________________________________________
________________________________________________________________
_______________________________
2. Enumerate the step in wine list presentation and order taking
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
__________________________
3. Enumerate the steps in serving and pouring the wine.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________
4. Name the five famous wine regions in France.
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
 ________________________________________________________________
______

Suggested Readings and Websites:

TESDA TRAINING REGULATION COMPETENCY BASED ON LEARNING
MATERIAL.

GLOSSARY:

Acidity – define as the fresh, tart and sour attributes of the wine.

Alcohol - a colourless volatile flammable liquid that’s produced by the natural
fermentation of sugars.
Aperitif - an alcoholic drink taken before a meal to stimulate the appetite.
Body - is all about fruit weight.
Champagne - a white sparkling wine related to celebration and consider as a symbol of
luxury.
Cocktail - an alcoholic beverage consisting of a spirit or several spirits mixed with other
ingredients, like fruit juice, lemonade, or cream.
Cuvee - may imply a higher price line of a winery, but it is a price guarantee more than
a quality guarantee.
Decanting wine - wine applies to old wines for the aim of eliminating sediments that
have accumulated inside the bottle
Fortified wine - wines are made stronger or fortified by adding sugar to their sugar
content
Grand Vin - It is a label used to say that the particular wine was made from specific
vineyards.
Sparkling wine - is a wine with significant levels of CO2 (carbon dioxide) in it, making it
fizzy.
Still wine – A type of table wine that is absent of any carbon dioxide which makes it still
not a bubbly, sparkling or fizzy.
Sweetness - comes from natural grape sugars leftover after the fermentation has
stopped.
Temperature – an estimate of the warmth or coldness of an object or substance
regarding some common value. 
Wine - is the pure and naturally fermented juice of ripe grapes or other fruits.

REFERENCES
Textbook Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers
Co. ,Inc. Hayter Roy. (2000) BAR SERVICE Level 1 and 2 . Hospitality Training
Foundation and Thomson Learning 2000. Rojo, Lorenzo G. (2012). Bar and Beverage
Service with Mixology 2nd Edition. Manila: Mindshapers Co. ,Inc Ditan, Joseph Linford
(2007) Fundamentals of Food & Beverage Service Operation Philippine Copyright, 2007