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[HCM236] In serving the wine, the bottle must never touch the ------------
Glass

[HCM236] Alcoholic beverages can be classified into --------------
3

[HCM236] Wine is an integral part of a fine dining experience in a -----------
Restaurant

[HCM236] The role of beverage manager spans many activities from strategic to -----------
Tactical

[HCM236] Beverage menus can be grouped into -------------
4

[HCM236] The beverages can be categorised into ------------ beverages
Alcoholic and non-alcoholic

[HCM236] Juice is a liquid naturally contained in fruit or vegetable tissue
Juices

[HCM236] --------------- is a drink artificially prepared and of an agreeable flavour
Beverage

[HCM236] ---------------- is a distilled wine and contains about 40–60% ethyl alcohol by volume
Brandy

[HCM236] Which of the following should be served between the temperature of 12.5 ºC – 15.5 ºC
Beer