TABLE OF CONTENTS WEEK 1

1.0              Introduction1.1              Beverage History

 WEEK 2

2.1              Various personnel in the Bar area2.2              Types of Bar Operation

 WEEK 3

3.1       Bar Layout3.2       Components of a bar

 WEEK 4

4.1       Personnel and Environmental Hygiene. WEEK 5

5.1       Causes of Accidents, which can occur in bars, public Callers and Storage area5.2       The correct reporting procedures for Bars and Stores

 WEEK 6

6.1       Simple First aid procedures for minor accidents WEEK 7

7.1       Characteristics of Alcoholic and Non-Alcoholic beverages commonly available WEEK 8

8.1       Non-Alcoholic beverages found instill rooms8.2       Recognize substandard products.

 WEEK 9

9.1       Requirements and purchasing factors and means of acquiring alcoholic beverages. WEEK 10

10.1     What is alcohol?10.2     Explain the basic alcoholic beverages e.g. wine, spirit etc

 WEEK 11

11.1     How alcoholic contents of beverages are measured. Explain fermentation, distillation

11.2     Process of making alcoholic beverages e.g. fermentation, distillation etc WEEK 12

12.1     Write the different types of wines and countries in which they are produced12.2     Explain the effect alcoholic beverages have on human metabolism and behavior.

 WEEK 13

13.1     What are the Laws relating to the sales and supply of drinks?13.2     Permitting hours for sales drinks13.3     Illegalities concerned with the sales of drink

 

WEEK 1414.1     Right of entry to people with authority to enter and inspect the premises14.2     Licenses responsibility and customers own responsibility

 WEEK 15

15.1     Bar keeper’s liability to the customer15.2     The various types of licenses for operating a bar

WEEK 1 

1.0              INTRODUCTIONExplain the history of, and the development of bar operation and wine service.

 1.1     Beverage HistoryPeople have drunk alcoholic beverage since the beginning of time.  No one really knows how fermentation was discovered but it is thought that berries fermented by being left out in the sun, and people ate them and like the feeling of euphoria that they produced. The Babylonians and Assyrians are known to have fermented honey, commonly referred to as “Mead Making”.  The mead was stored in clay pots, which guaranteed them an annual supply of portable beverage.  Once people start something, others always try to improve on it.   The Egyptians added the juice of dates to produce liqueur of a higher alcoholic content.  Other fruit juices were experimented with, including pomegranates.  What they were really producing was a heavy sweet wine.  The alcoholic content was high enough to preserve it, but for long-term storage they also used sealed clay pots. Graces were cultivated before 6000 B> C. and the fruit that was not eaten was crushed into juice.   People did not know about wild yeast spore, nor did they understand what happened to grape juice if it was left open to the air.  The sweet liquid would suddenly start to bubble (ferment).  And the taste would change.  Strange things would happen to people when they drank it.  Wine was born through ignorance, but perfected with experience and knowledge. The Palestinians used palms dates, and pomegranates for non-alcoholic beverage which eventually converted to wine.  The cultivation of many types of fruits for food led to over-abundance.  These surplus fruits were converted to ferment beverage for easy storage and transportation.  Throughout populated areas of the world, people independently started creating alcoholic beverage.  The South American Indians converted “cassava” through fermentation to “paiwari.” During the Middle Age, the production of wine became an honourable profession, and the title of “vintner” brat of our language.  Also, during this period, people started producing alcoholic beverage for trade and profit rather than for their own consumption. During the Renaissance, the church became the prim producer of Alcoholic beverage in the form of beer and ale, wine and cordials.  The process of distillation is credited to the hardworking monks, who found that they could make a higher proof alcohol for medicinal purpose. The sixteenth century was an age of distilled spirits both in home production and for trade. Serving spirits first became an accepted practice in the home and was a sign of hospitality.  Early travelers were accommodated at church properties; and eventually inns became places to refresh ones self not only with food and wine, but also with shops and ale house were started.   They provided owners with a livelihood and the public with place to meet and enjoy leisure house.  Modern bars, and cocktail lounges started late in the nineteenth century and became an accepted part of society in the early part of the twentieth century.

WEEK 2 

2.1       RESPONSIBILITIESExplain the various personnel in the bar area.

 Barman·                  He /she is responsible for the required profit margins are achieved for bar

area.·                  He/she determines portion size in relation to selling price.·                  He/she holds regulars meetings with the staff under him.·                  He/she prepares duty roster in the beer area.·                  He/she compiles new wine list according to availability of stock, current

trends and customer needs.·                  He/she ensures that quantity is responsible for the service of management.·                  He/she ensures that quantity in relation to the price paid is maintained.

 Sommelier.·                     The sommelier is responsible for the services of all alcoholic drinks during

the services of meals.·                     The sommelier must be a sales person.·                     This employee should have a thorough knowledge of all drink to be saved,

of the licensing laws. Cocktail bar staff.·                     The person who works on the cocktails bar must be responsible, well

versed in the skills of sharking and stirring cocktails.·                     Should have a though knowledge of all alcoholic and non-alcoholic drinks,

the ingredient s necessary for the making of cocktails and of the licensing laws. Cleaners·                     Responsible for cleaning and keeping the bar area clean before service, and

after.·                     Responsible for washing all dirty glasses.

 Describe various types of bars, for example, public bar, dispense bar, cocktail bar, lounge bar etc. 2.2       TYPES OF BAR OPERATIONS

There are four basic types of bar operations.  They are:1.                  Stand-up (public bar)2.                  Service, (Dispense bar)3.                  Cocktail, (lounge) and4.                  Catering bar.

Each one has its own distinctive operating problems, but all are similar in some ways.  

The Stand Up BarDue to the high turnover of customer during busy periods, this is the most exacting station for a bartender.  The working space is confined, and the bartender is constantly in front of the public.  The bartender not only has to be accurate in mixing drinks and cashing, but also must be some hat of a showman in displaying skill to the ever-present

audience.  Due to the limited amount of working space behind the bar, the bartender must at all time be neat and orderly.  The bartender is in personal contact with customers at all times and therefore much has a friendly, engaging personality and the ability to get along with the public.The location of the bar, as to the area of the country and the type of clientele, will influence the types of drinks in most demand.The bartender, in most cases, he is on his own.  He must not only be responsible for the dispensing of drinks, cashiering, and normal operations, but also must control the bar and its patrons. Straight-line Bar with Closed EndsThere are many designs for bars, but basically there are three categories.   The largest number would fall under the category of straight line with closed ends.   This type of bar can project into the room or be recessed.  The advantage of this type is that the bartender never has to turn his or her back to the customer and always in control of the room.  There is no regulation as to size; however, many industrial people believe that one bartender to a maximum of every ten lineal feet in a high speed bar is most efficient in service. THE SERVICE BARThe service bar is found in hotels or large restaurant.  It is a behind scenes operation, and there is on contact between the customer and the bartender.  It is generally used to serve dining room patrons, with waitresses or waiters placing the orders at the service bar and serving the guests.The services bar sells a larger quantity of wine than any other bar, and the bartender must be more familiar with its storage and care.  Most service bars tend to much smaller inventory than front-of-house bar, and the bartender makes a much smaller variety of mixed drinks.  They work with speed.  The service bar is generally a straight line bar; compact, but set up similarly to the front bar.  It is usually small, confining, and in many cases located in a hot, unpleasant area, the service bartender will not have a bank nor be responsible for the handling of the cash.  The waiter or waitress take the guest order on a guest cheek and hand the cheek to the service bartender for filling.

 THE COCKTAIL LOUNGE

The cocktail lounge is the most prized job for a bartender.  The pace is slower, customers generally stay for a longer period of time, and may cases there is or music some form of entertainment.  The bar is more spacious and generally accommodates more than one bartender.  Physically, the bar is larger and broken down into two or more stations, with a bartender responsible for each station.

Aisles must be adequate so that guests and waiters may get to the lounge.  Space must be allotted for entertainment, and where needed, a dance floor must be provided,

 DISPENSE BARMANHe/she is responsible for the allocation of bar stock for various functions, the setting up of the bars.He/she is responsible for the organization of the bar staff, control of stock and cash during service and for stock-taking when a function is completed.He/she is responsible for the restocking of the banqueting dispense bar. THE CATERING BAR

Catering bars are found in hotel, catering houses, and large restaurants.  They can be either portable or in a fixed place.  The bar is open only for a specific group of people for a set period of time and can be operated on a cash-per-drink basis or paid for with a single check.   Experienced bartenders prefer working in a catering bar because of the short house and the opportunity of making a high salary in tips.It takes an experienced bartender to operate a catering bar.  He or she must be a high-speed, organized worker.  The bartender must set up the bar completely prior to opening it and be responsible for stocking it with beverage, equipment, glassware, ice, and all supplies needed to operate it.  After the function is completed, the bartender must take inventory the remaining stock, cash out, or, in the case of a single check bar, make out the guest check.  The bartender is also responsible for cleaning the bar and securing the beverage inventory either by locking it in a cabinet or returning it to the beverage stock room. Bars and BartendingBars are designed for efficiency and service.  Two things must be kept in mind:1.                  They must be attractive and appealing to the guests, and2.                  They must also return a profit to the owners. Controls should be built in for the protection of the guest, the owner, and the employee.  Whatever type of bar the bartender is assigned to, he or she must be professional in work and attitude.  Tips are an attracting aspect but should not influence the handling of individual guests.

WEEK 3 

3.1       IDENTIFY A BAR LAYOUT AND THE VARIOUS COMPONENTS In most operations, the bar is the largest single profit center and the one with the greatest percentage of return, 

 Yet the facilities provided to serve the beverages often receive less attention than other areas and functions. Decor and ambience bring the customer through the door. A successful bar design is the result of providing appropriate equipment and layout based on a specific space and operating style. Good bar design is measured by function and ergonomic efficiency, not size or quantity of equipment. Following are some common errors in bar design and tips on how to avoid them: The first error in bar design and layout is often a failure to prioritize real equipment needs. Often a bar contains so much mixing and refrigeration equipment that there is no place for adequate liquor or glass storage. Establish and rank the equipment so that you can allocate space for items you really need. Too many bar layouts are based on form and symmetry, not function. A successful bar should be planned to maximize the bartender's productivity and minimize the movement necessary to perform common tasks. Equipment layouts should be the most ergonomically available for bartenders and servers, even if it creates an asymmetrical plan. The configuration of each work station should be consistent - the flow, the relationship of the glass to the ice chest, the beer tower and soda gun - all should be in the same location. POS/register stations are often located far away from the mix and pickup areas, every drink poured or mixed requires entering into a transaction. Each mix station should have direct access to a point-of-sale system. If the server is ringing up the sale, then the POS system should also be part of the server's assigned pickup area.

 Another problem is designing a bar using a generic layout from a catalog or another facility that doesn't reflect each operation's special circumstances. Each bar needs to be designed to fit its own function. A bar layout for a stadium should be different than one designed for a lobby bar in a hotel even if they are the same size. In a high-volume or service bar, frequently poured liquor should be located in front of the bartender. Designs should avoid having the bartender turn away from the customer or server. In hotel or restaurant bars, liquor may become a display element and the mixing of drinks is part of the show so back-bar liquor displays are more acceptable. Providing too much of the wrong equipment is another mistake. A concession or sports bar doesn't need a glass froster, ice-cream chest or wine-bottle cooler. A hotel or restaurant bar needs more clean-and-soiled-glass storage than work boards or sinks. Glass storage is particularly critical since many areas no longer permit overhead glass racks. Often an aisle is too wide between the front and back bar. A number of restaurant-chain operators and consultants believe that the optimum dimension from the front of the speed rail to the back bar is 30 inches. This provides just enough room to open 23-inch-wide doors on the back-bar cooler, but reduces one step each time the bartender accesses the rear counter. On a busy night, the bartender saves more than a mile of wasted travel and can pour five-tQ-1O more drinks per hour. In the area of maintenance, sometimes construction details make the bar difficult to clean. Many bar operators don't put the emphasis on sanitation as they do in kitchens. When a bar closes at 2 a.m., it's hard to act staff motivated to clean and sanitize a bar. Design the bar with continuous modular or fabricated counters without cracks or gaps. Provide hard, clean, able finishes behind the work stations. Conceal under-the-bar plumbing, cord sets, and soda/beer lines so they don't accumulate soil and add to the cleaning burden. Glass washers need regular maintenance, but often they don't receive the same attention that a regular dishwasher receives. If you have a small bar with low volume, or aren't going to maintain the glass washer, use a three-compartment sink, power brush, and a chemical sanitizer. You will save a lot of money and accomplish the same objective. Providing duplicate or unnecessary sinks is another mistake. Many municipalities don't require hand sinks in bars, particularly if no food is prepared. Even when a hand sink is required, some areas allow a utility sink behind a blender station to be used as a hand sink if soap and paper towels are provided. In many areas of the country you can eliminate a three-compartment sink if you have a National Sanitation Foundation-approved glass washer, particularly if there is access to a pot sink or dishwasher in a nearby kitchen for backup. Always check with the local health department before you eliminate either a hand-or three-compartment utility sink. Bars without the adequate storage areas are problematic. Few designers create the needed space at the pick-up station for storing napkins, stirrers, or POS equipment. Often, space for these items is added after a facility is opened, using draped tables or hastily thrown together millwork. Counter and storage space for these functions should be planned as an integral part of the bar's design. Popular Wine Brands

Sutter Home, Kendall-Jackson, Kenwood Vinyards, Robert Mondavi, Korbel, Mariposa, St. Francis, Pine Ridge, Barefoot, Glenn Ellen, J Lohr, Beringer, Gallo, Smith & Hook, Chateau Ste Michelle, Columia Crest, Blackstone, Artesa, Byron, Buehler, Turning Leaf. Labels For the vast majority of wines-- as with any other consumer product-- you have to have an attractive package to get noticed. Unlike many other products, however, wineries have the advantage of being able to apply almost unlimited creativity in their package and labeling design.  The wine label, then, can play a huge role in the success or the failure of a wine, regardless of its quality. Go into any wine shop and scan the racks and you will see everything from the minimalist approach to the outrageously flamboyant in label design. This is far more the case in the U.S. than in Europe and most of the other New World wine producing countries. A big difference between Europe and the U.S. is that most Europeans have a long and intimate history with wine. They buy wines based on the region, not so much the grape variety. In the U.S., we buy on grape variety such as Chardonnay and Merlot. And while European wine labels traditionally provide a lot of information about where the grapes come from and who made the wine, American wineries tend to focus on the name of the grapes in the wine. Since most Europeans buy their wine based on region and producer, there hasn't been much need to put a lot of effort into coming up with flashy labels. In the U.S. however, loud and showy style packaging is almost a must to get noticed on the rack. In some of the larger wine stores you can find just about any theme you can dream up on a wine label. Some go for high art, others for cartoons, and animals of all sorts. Some wineries have opted for a retro-look in an effort to instill the notion of sophistication, and others have gone with the basic black and white label with a fancy script font to resemble the classic wines of Europe.  

 Wineries know full well that many people buy wine simply on how appealing the label is. This is especially done to compensate for their lack of wine knowledge. That is why wineries invest so much time and expense in producing something that is so eye-catching. Before you begin to add wine to your parties, you may want to learn about your choices. There are several different kinds of wine out there; it can most definitely lead to uncertainty. The way that wines are named can also be confusing. Hopefully this information will provide for a better understanding of the huge array of wine.Sometimes wines are named for the area in which they are produced. (i.e. - Champagne, Pouilly Fuisse), others are named for the grapes from which they are made (i.e. - Chardonnay, Merlot.) Some are named for distant, better known production areas which produce wines that are least slightly similar (i.e. - Chablis, Burgundy or Champagne produced in the United States) and finally, there are wines that have 'made up' brand names applied to them (i.e. - Mateus, Blue Nun.) The decision to name a wine in a certain way is influenced by local laws or traditions and also marketing forces. Regional Wines: In countries (mostly European) that have a long history of wine production, regulations have been developed that require certain varieties of grapes, viviculture practices and winemaking to be applied to wines from individual regions. These laws are based on centuries of experience with different grapes and methods and a resulting knowledge of what works best for that particular location. Most of the better French, Italian and Portuguese wines fall into this category. Examples of a few Regional names include: Bordeaux, Chablis, Chianti, Burgundy, Beaujolais, and Champagne. Varietal Wines: These wines are named for the grape variety from which they are produced; almost every country now allows wines to be labeled this way although knowledge of local laws is beneficial because variations do exist. In California, only 75% of a particular grape is required for a wine to be labeled with that varietal name. In France, a wine designated with a grape varietal name must contain 100% of that particular variety. In general, 'new world' countries are more likely to label their better and best wines with varietal names while 'old world' countries use varietal naming to name their every day table wines. Some examples of varietal names are: Chardonnay, Riesling, Cabernet Sauvignon, and Merlot. Pinos Gris and Sangiovese. Generic Wines: This particular category of wines is more common in the United States than in most other countries and is almost non-existent in European countries. These are wines that have no content or origin requirements that are named for distant and famous wine producing regions. If an American winery produced a sparkling wine, it was labeled as

’Champagne’ even though true Champagne can only be produced in the Champagne region of France. Similarly, if a wine was white and dry, it might be labeled 'Chablis' even though it bore little resemblance to a true French Chablis. Some examples of generic names include: Chablis, Burgundy, Champagne, Sherry and Port. In the United States and any other countries that allow generic naming, consumers become easily confused and often fail to appreciate the true quality of the real regions whose names are used to market inexpensive and inferior wines.  PHYSICAL MAKEUP OF BARSThe physical makeup of all bars are similar and are broken down into two separate areas, the front and back bar. The front is the working area, with the actual bar and it’s underneath working surface. The top of the bar is used to serve guests and give them a place to set their drinks. The under bar is the bartender's work area and must be designed for maximum efficiency and sanitary control. The modern under-bar work area is made of stainless steel, and has a three-compartment sink with drain boards. It has a well, or speed rack, for storage of bar liquor bottles, ice bin, and glass storage area. It has a dispensing unit for mixes and, if draught beer is served, a dispenser unit for it. The back bar is a storage unit. The top serves as storage area for liquor bottles, glasses, and the cash register. The unit itself may be refrigerated for the storage of beer and white wines. It also has a locked cabinet for dry storage of red wines and extra bar inventory and paper supplies. In many cases, an ice machine is also included in the unit. The aisle between the front and back bar should be no smaller than three feet wide, with no obstruction projecting into it. Duck boards or rubber matting should be on the floor for the bartender's safety.The term "wet bar" applies to a bar that has sewer and water lines hooked up to the front bar. Portable bars in most cases would be classified as "dry sink bars" and no washing of glasses would be done at them. Portable bars also do not generally have a full back bar but just a storage surface for glasses and bottles.

WEEK 4: 4.1       Personal and environmental Hygiene in the bar area is vital. Explain.

 Personal hygiene is necessary in the bar for the following reasons:

a)                  Keep yourself clean and fresh.  The body excretes moisture constantly through sweet glands located all over it.  A daily bath or shaves and a good deodorant are the best protection.

b)                  Pay special attention to your hands.  You depend on them for most tasks.  Your customers judge the hygiene standard of the pub from the state of your hands.  You finger nails should be clean and nearly trimmed.  Nail vanish is best avoided.

c)                  Wash your hands thoroughly and often, and always before touching any equipment or drink.

d)                  Use plenty of hot water and soap, rinse your hands, and then dry them well.e)                  Use the paper towels, roller towel or hot air drier provided never a glass or

drying cup clothf)                   Do not wash glasses or drinks and food equipment in wash hand basins, and

do not use food sinks for hand washing.g)                  If you feel a sneeze coming, or you need to cough, turn away from any

drink.  Hold a disposable tissue paper over your nose and mouth, and wash your hands afterwards.

h)                  Control any impulse to licks your fingers, bite your nails, or touch your nose, mouth or hair.

i)                    Never smoke or spit in the bar, or any room where food is prepared, stored or served.

 Neglect in the care and cleaning of any part of the premises and equipment could lead to risk of food infection.  Bar hygiene is of very great importance to:a)                  Those who work in the bar, because clean working conditions are more

agreeable to work in than dirty conditions.b)                  The owners, because customers increase when the public knows that the

kitchen is clean and neat.c)                  The customer – no one would like to drink in a dirty bar. Cleaning Materials and Equipment

           To maintain a hygienic working environment a wide range of materials and equipment is needed.  These are some of the items which need to be budgeted for, ordered, stored and issued:

            Brooms            Mops            Brushes           Sponges            Cloths              Scrubbing machine            Dusters            Wet suction cleaner            Dustpans          Dry suction cleaner            Fry spray         Scouring powder            Soap                Washing powder 

Bar Premises 

            a)         VentilationAdequate ventilation must be provided so that stale air is extracted.  Windows used for ventilation should be screened to prevent entry of dust, insects and

birds.  Good ventilation facilitates the evaporation of sweat from the body, which keeps one cool.

            b)         Lighting              Good lighting is necessary so that people working in the bar do not strain their

eyes.  Natural lighting is preferable to artificial lighting.  Good lighting is also necessary to enable staff see into corners so that the bar can be properly cleared.

 a)                  Plumbing

Adequate supplies of hot and cold water must be available for keeping the bar clean, for cleaning equipment and for staff use.  For certain cleaning hot water is essential, and the mains of heating water must be capable of meeting the requirements of the establishment.There must be hand-washing and drying facilities and suitable provision of toilets, which must not be in direct contact with the bar.Hand-washing facilities must be available with a suitable means of drying the hands, for example, hot air or paper towels. 

b)                  FloorsBar floors have to withstand a considerable amount of wear and tear, therefore they must be:c)      Capable of being easily cleaned;d)      Smooth, but not slippery;e)      even;f)       without cracks or open joints;g)      Impervious (non-absorbent).Thorough cleaning is essential: floors are swept, washed with hot detergent water and their dried.  This can be done by machine or by hand, and should be carried out at least once a day.  As a safety precaution, suitable warning signs should be used to alert staff of the floor is wet.  

h)                  WallsWalls should be strong, smooth, impervious, washable and light in colour.  The floor should be rounded for ease of cleaning.  Tiling is the best wall surface because it is easily cleaned and requires little further maintenanceCleaning: clean with hot detergent water and dry.  This will probably be done monthly, but frequency will depend on circumstances.  

i)                    CeilingCeiling must be free from cracks and flaking.  They should not be able to harbor dirt. 

j)                    Doors and WindowsDoors and windows should fit correctly inside and out so as to admit maximum light. Hygiene of bar equipmentBar equipment should be designed that it can be:a)      Cleaned easilyb)      Readily inspected to see that it is cleanFailure to maintain equipment and utensils hygienically and in good repair may cause food poisoning.  Material used in the construction of equipment must be:a)    Hard so that it does not absorb particles

b)    Smooth to as to be easily cleaned;c)    Resistant to dust;d)    Resistant to chipping.

 HYGIENE, SAFETY AND SECURITY IN THE BAR

Hygiene in the BarEven if your bar or pub does not serve food, it must meet the legal requirement for food premises.  This is because drinks are regard as food so is ice.  Like food, drinks become unsafe if they are contaminated.  Ways this can happen include:·         Someone sneezes over a tray of drinks.·         Hands are not washed properly after removing the empties.·         In a busy service period, glasses are not properly washed.·         Glasses are refilled when customers order another drink bacteria from customers’

mouths and hand spread on to beer dispense nozzles or spirits measures, and from there to other glasses and drinks.

 How drinks and food can become contaminatedThe examples above show how harmful bacteria can contaminate drinks and in a similar way, food.  There are many varieties of bacteria, but they fall into two groups:·         Those carried by people all the examples above are of this type.·         Those mostly found on food. Bacteria are also found in dust and dirt.  They live on, and get spread by, unsafe to consume when:·         Dirt, dust, piece of broken glass or china or any other non-food objects have got

into them-known as physical contamination.·         Cleaning substance or agents get into them-known as chemical contamination. Most people carry Staphylococcus aureus bacteria in their nose and mouth.  Each time the nose or mouth is touched, or someone’s sneezes, bacteria are transferred to glasses, drink, food, etc.Salmonella is found in raw meats, chicken and turkey, clostridium perfingens in the soil on unwashed vegetables and sometimes raw meat.  The bacteria are killed by through cooking.  The problems occur when bacteria are transferred from raw food to food which has already been cooked (for example, by using the same knife to prepare both types).   If that food is not kept sufficiently cold or sufficiently hot, the bacteria grow in numbers and can cause serious food poisoning. What you wear at workYou spend long hours on your feet.  Wear comfortable shoes that will not slip, and which protect your feet from dropping objects.  Wash your feet every day, and keep your nail trimmed.  Change socks daily.  If you change into a uniform at work, leave your outdoor clothing and footwear in the place provided for this purpose.  Don’t take it with you into the bar or cellar.

           If you wear own cloths at work, choose a combination that is comfortable, practical and safe.  Avoid loose fitting clothes, accessories and jewelry which might get caught on thing.  What you wear should suit the style of your work-place, and give the right impression to customers. How you lookLong flowing hair is not suitable behind the bar, in the cellar or kitchen.  It might get trapped, for example, in the door of the drinks cooling cabinet.  Strands of hair are likely

to fall into drinks and food.  There is usually a rule that long hair must be tied back, and that anyone preparing food should keep their hair covered.  You will find that you hair (and this applies to beards and moustaches too) absorbs smoke and food smells.  Daily washing will keep it clean and free from smells. Report Illness and InfectionReport any illness or infection as soon as possible.  Your manager will make the judgment of whether it is safe for you to serve behind the bar, or whether or not you can work with food.  Don’t break the law (see below) or put other people’s health at risk, just because you don’t want to admit to feeling ill. k)                  Covering cuts, grazes and wounds:

Cover cuts, grazes, open sores and wound with a water proof dressing.  Dressing for kitchen staff (from the first aid box) are often coloured blued, so that if they do drop off the will be easily spotted.  If the wound or sore is infected, or you think it might be, report this to your manager. 

ii)          Legal requirementUnder the food safety (General Food Hygiene Regulations 1995) you must tell your manager if:·                     You know or suspect you are suffering from, or may be a carrier,

of any diseases likely to be transmitted through food.·                     You have an infected wound, a skin infection, sores, diarrhea or

any similar medical conditions such as stomach upset or vomiting.  Until you have been cleared of the condition, you will not be permitted to handle drinks or food, or work in any capacity where you might put at risk the safety of the food.  Your employer has a responsibility to ensure person working in the bar, restaurant and kitchen.

·                     Maintains a high degree of personal cleanliness.·                     Wears suitable, clean and, where appropriate,

protective clothing The regulations also require the provisos of adequate hand washing and toilet facilities, and somewhere here to change into uniform and store personal and work clothing.  Check list when to wash your hands:·                     When coming on duty.·                     After a break or visit to the toilet.·                     After handling food·                     After handling waste·                     After handling clearing materials·                     After smoking

 THE CONTROL OF BEVERAGE FLOW           Control means regulating and accounting for the flow of beverage and monies. 

Obviously, the bartender’s first responsibility is controlling the beverage flow.  There are three basic systems:1.      The measured shot glass;2.      Metered bottles, and3.      The electronic dispending system.

 The Manual System of Measured Drinks

The manual system of measured drinks (using a shot glass) is the most accurate and costs very little to put into operation.  Is major advantage is that customers accept it.  Experienced bartenders fight the system, saying it slows down the operation and that they can be just as accurate when free pouring.  Nothing can be further from the truth.  A well-trained bartender can be just as fast with a shot glass as in free pouring.  Without an accurately measured drink, the customer and the owner are both being cheated.  No two drinks will ever be the same, and the number of drinks obtained from a bottle will vary with each bartender unless they are properly measure.

 The Metered Bottle System

Locked meters are placed on the individual bottles in the store room, and then the bottle is issued to the bar.  Each time a drink is poured from the bottle it measures out an exact amount of beverage, and the meter records it.  The meter can be preset to measure any amount the owner desires to be utilized in the bar.  At the beginning of a bartender’s shift, all meters are read, and at the end of a shift they are also read.  The difference between the two is the amount of beverage used during the shift.  A direct ration can be established between the amount of cash receipts on the cash register and the amount of beverage dispensed by meter readings.

 It is an excellent control system, but it also has its disadvantage.  Customer acceptance, for some unexplained reason, has been poor; and bartenders feel than the once without meters.  The other major object on by bartenders is that if they need 1½  oz for a specific drink, and the meters are preset at 1 oz, they have problems in account in for other ½ oz. The Electronic Dispensing SystemThe third, and newest, system is the electronic dispensing system which may be tied into the cash register or may be self-contained with its own micro-computer or data processing system.   It is only recommended for high volume bars that need a sophisticated control system.  Surprisingly enough, most bartenders accept it and may prefer it to any other system.  It speeds up service, produces accurately measured drinks, and takes much less work on the bartender’s part.   The biggest resistance to the system is from the customer, and justifiably so, as the human element and pride have been taken out of the process.  The disadvantage in the system, other than the cost, is that not all of the inventory of call beverages can be placed in the system.  Therefore, only selected fast-selling liquor is controlled, and another type of control system must be utilized for the other items in stock.

 The Cashiering Process

The second area of control is the cashiering process.  There are many systems, from the simplest cash box to the electronic register.  Obviously, the cash box offers little or no control, and is merely a storage container for monies.  Or a highly sophisticated one that furnishes a detailed sales analysis at any given time.  A reasonably prices machine should have the ability to print on a running tape each transaction, with a subtotal and total key.  It may also produce a guest receipt for the customer.  If it is used at a multiple station bar, it should have more than one cash drawer, with individual identification keys for each bartender.  Another types of register is the recheck machine that print on a pre-numbered guest check.  For lounge operation, this type of machine is a must.  The cocktail waitress fills out her own check.  The bartender makes the drinks and prices them on the machine, thus recording the transaction.  The cocktail waitress has the responsibility of collecting from the guest and paying the bartender.

 The newest development in cash registers is the electronic register.  It is the most costly of all systems but is capable of performing many functions.  If it is used in conjunction with the electronic dispensary system, it is the ideal control.  The combination unit can have a recheck capability, and before can offer the following added control features:

1.      Information storage for inventory control.2.      Detailed sales analysis with automatic price lookup.3.      Automatic tax calculations, and4.      Capability of automatic price change for special promotion of “happy hour”

periods. 

Controlling the BarBartenders must know the technical aspect of the trade, but even more importantly, they must serve guests in a manner that creates an atmosphere of cordiality.  They also must show restraint when dealing with the public.  They must have the ability to say “no” when customers want more drinks than they have the ability to pay for handle.  Bartenders must be aware all law governing the sale of alcoholic beverage, especially those dealing with minors.  They must know how to handle drunken customers and how to stop disturbances. Handling a guest who had had too much to drink can be bartender’s most difficult job. The drunken customer may cause a scene, make other guest uncomfortable, ruin the atmosphere, cause physical harm to other guest, or damage property.  It must be remembered that the person who has had too much to drink is neither reasonable nor rational.  The bar becomes liable for his or her actions, and it is the bartender’s responsibility to protect other guests and the owner’s property.  In no instance should the bartender resort to physical force or be verbally abusive to a guest.  When management is on the premises, the bartender should notify them and let them solve the problem.  If the bartender must handle it alone, he or she should be firm and insist that the person leave the premises.  If the guest is too drunk to drive, the bartender should arrange for another driver.  When the bartender cannot handle the problem, the police should be called in.  A good bartender should be able to control the bar and its guests.  He or she should also be able to refuse service to the inebriated customer.  The bartender must be a good listener, but never offer advice.  A good bartender anticipates a customer’s needs, but never forces additional sales.  At all times, he or she must be in complete control of the bar.

WEEK 5 

5.1       Discuss the causes of accident which can occur in bar area.One of your responsibilities to yourself, your work colleagues and the cur in bar customer is to be aware of 'hazards' that may arise due to either you or others not taking enough care when carrying out your various tasks as required in the work environment. Should an accident occur you should immediately call a qualified first aider and until this assistance reaches you remain calm giving any help that you can, e.g. keeping the patient warm. A detailed record should be kept of all accidents, however minor they may initially appear. Those involved, including witnesses, should sign the 'accident book' to show they agree with the report made out. Many accidents occur through carelessness or through lack of thought, e.g.: Not having the correct protective clothing such as an apron f Not wearing sensible shoes, Delay in clearing spillages or picking up items of equipment that have fallen on the floor. Not being aware of customer's bags placed on the floor * Items of equipment not stored correctly. Broken glass or china not wrapped up sufficiently before being placed in the fain. Forgetting to unplug electrical appliances prior to cleaning v« Putting ashtray debris into rubbish bins containing paper (a fire hazard). Forgetting to switch off and unplug an appliance after use, or at the end of the 'service'. Not being observant with table lamps or lit candles on a buffet v*9 Overfilling coffee pots, soup tureens, glasses and the like Using cups, glasses, soup bowls, etc, for storing cleaning agents. Stacking trays incorrectly, Trays carrying a mix of equipment, such as tableware, china and glass Carpet edges turned up. Mi Faulty wheels on trolleys or castors on sideboards v^» Being unaware of customers' walking sticks and crutches. Lack of adequate space for the 'safe' service of food and drink due to bad planning. Lack of knowledge in carrying out certain tasks, ie opening a bottle of sparkling wine. You must consider your work method and sequence of events in everything that you do for the safety of all.

WEEK 6 

6.1       Describe the simple first aid procedure for minor accident; explain cuts, burns, etc.Cuts, scratches, pricks and minor stab wounds are best dealt with by allowing them to bleed for a short while as this helps to cleanse the wound. The surrounding skin should be washed with soap and water and the bleeding controlled by local pressure if necessary. Any dirt or foreign matter (glass, metal, etc.) should be removed only if it can be done neatly and completely. If the foreign matter is deeply embedded, it is best left for removal by a doctor as it enables the location and the depth of the wound to be assessed. Cuts in the palm of the hand can be frightening. A large dressing or pad should be placed over the cut in the palm of the hand and the patient's fingers folded over it and the whole lot bound firmly in place. The arm should be raised and supported. Bums and scalds. Burns are caused by dry heat, such as by fire or by touching hot objects. Scalds are caused by moist heat such as steam and hot liquids. Burns can also be caused by contact with corrosive chemicals (acids and alkalis). In these circumstances, it is imperative to dilute the chemical quickly by flushing the wound with plenty of running water. Burns caused by dry or moist heat should be treated by covering or, if a small area, by placing under running water in order to alleviate pain. For serious burns and scalds the casualty must be removed to hospital with all speed possible. A burn or scald is an injury to the skin and as the skin keeps moisture in the body, it is important that a badly burned or scalded person is given plenty to drink in order to replace the fluid loss of the body.Bruises. Bruises are usually the result of a blow or a fall which causes bleeding in the soft tissues just under the skin. Often a lump forms which is tender, the injury is usually painful and often makes the casualty feel sick. After checking to ensure there is no fracture or concussion (if in doubt refer to a doctor), the damaged part should be rested and a cold compress applied. This will help to reduce the swelling and relieve the pain. Fractures. This term is applied to bones which are cracked or broken, and can be caused by a blow or a fall directly or indirectly causing a bone to break or to crack. It can also be caused, but more rarely, by muscular contraction. Fractures are classified as closed, open or complicated. A closed fracture is when the bone but not the skin is broken whilst an open fracture is when the bone protrudes through the skin. A complicated fracture which may be either closed or open is when it causes injury to another part of the body such as the lungs or a major artery. With a complicated fracture priority of treatment over the break must be given to the damaged part. Swelling, bruising, deformity of a limb as well as pain in the area of the injury are all indications of a fracture. When in doubt, such an injury must always be treated as a fracture. The casualty should not be moved, unless his life in in danger (encroaching fire, falling masonery, etc.) before immobilising the limb or area of suspected fracture. The injured limb can be immobilized by strapping to a splint, or in the case of a leg if no splint is available, to the uninjured one. The strapping should never be over the actual break and care should be taken that the knots are tied on the sound side of the limb. A fractured rib should not be strapped as the immobilizing of the rib cage will immobilize the lungs and pneumonia is likely to result. All victims of a fracture or a suspected fracture must be taken to hospital and if a vehicle other than an ambulance is used, careful driving ensuring a smooth ride is essential in order not to aggravate the break and cause further discomfort to the injured person. Shock. Shock, which must not be confused with simple fainting, fear or emotion, is a state of physical collapse which can be dangerous and sometimes fatal. Even after a minor injury there

can be some degree of shock whilst after a more serious injury or accident the degree of shock can be very great. A person suffering from shock will appear pale, his skin will be moist and cold to touch, his breathing shallow and his pulse fast and weak. A victim of shock should be comforted and reassured, laid flat on his back with his legs raised above the level of his head, tight clothing around his neck, chest and waist should be loosened. He should be kept warm by covering with a coat or blanket and not by artificial heat or massage, nor should he be given anything to eat or drink. If there is bleeding it should receive attention. A person suffering from shock should not be left alone and medical assistance should be obtained- promptly. Unconsciousness or insensibilityWith all cases of unconsciousness, the victim should be laid flat on his back. If there is a likelihood of the airway being obstructed, he should be placed in the coma position. A person who has been unconscious should never be allowed to go home, to his doctor's or to hospital alone. He must always be accompanied until medical advice and or treatment has been given. Insensibility is due to an upset of the working of the brain and it can result in one of the following: Fainting (syncope) is when the victim collapses. The treatment is to lay him flat on his back with his legs raised above the level of his head. In most cases recovery is almost immediate.Concussion is a shaking up of the brain and providing that there is no head injury, the casualty usually recovers quickly often with a feeling of nausea. The treatment is to place the casualty in the coma position and to loosen any tight clothing. His breathing should be watched and should it cease artificial ventilation should be given. Head injury. It is important that persons suffering from any kind of head injury should be hospitalized for at least twenty-four hours of observation, as even a minor injury to the head could be dangerous. With a head injury, artificial ventilation and cardiac massage might need to be applied. Stroke (apoplexy) is caused by blood vessels in the brain getting blocked. The victim's face becomes flushed and congested, his speech difficult and his breathing deep and noisy. He may lose the use of his limbs on one side of his body. The treatment is to lay the patient down with his head turned to one side and his head and shoulders supported, clothing loosened around his neck, chest and waist, any saliva and mucus wiped from round his mouth and nose. Care must be taken to ensure that his airway is kept open. Medical aid must be sent for immediately.Hysteria (psycho-neurosis) is a form of pretending and often takes place in front of an audience. A simple way to diagnose this state is to lift the victim's arm over his face and allow it to drop; if the person is genuinely unconscious the arm will fall on his face. If, on the other hand, it is an attack of hysteria, the victim's sense of self-preservation will not allow the arm to fall on to his face. The treatment is to reassure and gently but firmly advise medical treatment. Epilepsy. Usually an epileptic falls to the ground in a faint, lies rigid then has a fit. The treatment is to prevent the epileptic from hurting himself. This is done by removing his denture if possible and restraining his movements rather than restricting them. It is not unusual for a brief recovery to be followed by another fit. Note: many epileptics carry a card or tablets with them. Diabetes. There are two types of diabetics—those with a surplus of sugar and those with a deficiency. The treatment in either case is to give sugar or sweetened tea immediately. Whilst this will improve the latter it will not in any way worsen the former. If unconscious, the patient must be transported to hospital as quickly as possible. 

Drugs. The immediate treatment for an overdose of drugs or poison is to make the victim vomit and then to remove him to hospital quickly. Any empty bottles or cartons found near the casualty should be sent to the hospital with the casualty as this will enable the doctors to identify the drug or poison and administer the appropriate treatment. General notesThe coma position. Patients are laid in this position to prevent the tongue falling back into the throat and obstructing the air passage. It also permits any fluids (vomit, saliva, etc.) to drain from the mouth. To place the patient in the coma position, he is laid on his side with his underneath arm slightly extended behind

Coma positionhim and his lower leg slightly bent. His top leg should be bent at the knee and placed in front of him in a position of nearly 90 degrees to his body, whilst his top arm should be placed likewise (see diagram). His head should be inclined slightly backwards with his mouth open. When turning a casualty into the coma position care should be taken to protect his head and face from being banged, or grazed on the ground. Artificial ventilation (the 'Kiss of Life'}. The air that we inhale contains 21 per cent of oxygen whereas the air that we exhale contains 17 per cent (only 4 per cent less than that breathed in). This means that the air we breathe out contains enough oxygen (17 per cent) for another person to inhale and to continue living. Because of this, resuscitation by means of artificial ventilation is possible. In administering the 'Kiss of Life' it is essential to ensure that the casualty's air passage is not blocked. This is done by pressing the top of the head backwards, thus extending the neck, and at the same time pushing his jaw upwards and forwards. This causes the tongue to move forward and in this position it will not block the air passage through the throat (see diagram). With

 The position of the head for giving the Kiss of Life.The hand pressing the head backwards pinch the nostrils and with the hand holding the jaw forward, open his mouth; take a deep breath and place your mouth firmly around that of the casualty So that a seal is formed. Blow gently but firmly into the casualty filling his lungs. Start with three quick puffs in order to saturate the blood with oxygen, then continue to breathe into the casualty at the rate of 12-15 cycles per minute. With each breath look at the casualty's chest and notice if it rises and falls with each inhalation and pause. If it does, it means that you are

succeeding in applying artificial ventilation to the casualty. If the chest does not rise and fall it could be because there is not a proper seal around the mouth, or more likely that there is an obstruction in the air passage. If the latter, it must be removed. Should there be difficulty in forming a seal around the patient's mouth, the alternative method (mouth-to-nose) is to place your mouth over his nose and form a seal. With the hand holding his jaw, press his lips shut and, still keeping his neck extended, blow through his nose and continue as in the mouth-to-mouth method. Giving artificial ventilation can be tiring to the unpractised and a common fault is to let the head slip forward thus causing the tongue to block the airway. Hence the importance of continually watching the rise and fall of his chest. It may be necessary to continue giving this form of resuscitation for up to half an hour or more. Once the patient starts breathing of his own accord it may be advisable for a short while to continue helping him by regulating your blowing to coincide with his breathing. When satisfied that the patient is managing to breathe unaided, place him in the coma position and observe closely in case his breathing ceases again in which case resuscitation must be restarted.

 Cardiac massage (heart compression]. This is only used when the casualty's heart has stopped beating. If after oxygenating the casualty's blood by giving three quick puffs (see artificial ventilation) there is no improvement in his colour, the carotid pulse, which is situated either side of the neck under the jaw, should be checked. Alternatively, the ear can be placed at the lower end of the chest of the casualty to listen for the heart-beat. In either if there is no response, an attempt to re-start the heart case must be made. Lay the casualty flat on his back on a firm surface, either on the floor or a table, and strike the chest sharply over the lower end of the breastbone. This blow might be sufficient to start the heart beating again. Check for heart-beat as before. If the heart has not re-started, the heel of the hand should be placed over the lower end of the breastbone, the palm of the other hand placed on top and with fingers off the chest rock forward keeping the arms straight. This action which should be repeated once per second, will depress the breastbone sufficiently (4-5 cm) to squeeze the heart causing the blood to circulate. After every six cycles, the lungs should be ventilated (see artificial ventilation) and the carotid pulse checked. Once the heart re-starts beating, the massage should cease but the artificial ventilation continued until the patient is breathing unaided. Cardiac massage should not be practiced on a person whose heart is still beating. Note: when applying cardiac massage, the pressure should be applied in a steady and firm manner as opposed to an erratic and violent one.

WEEK 7 

7.1       CHARACTERISTICS OF ALCOHOLIC BEVERAGES·         It is made from fruits, grains, flower petals, grapes, etc·         It contains ethanol containing carbon, hydrogen and oxygen·         It undergoes crush·         It is produced naturally by the interaction of yeast and sugar·         It is capable of intoxication·         It undergoes fermentation, distillation, proof·         They come in different colours red, black, brown, purple, light green, light purple·         It undergoes aging when some chemical changes occur·         It undergoes storage in storage casks, pots or containers·         It undergoes racking

 CHARACTERISTICS OF NON-ALCOHOLIC·         It is sweet·         It does not intoxicate·         It is refreshing·         It is medicinal·         It is natural·         It can be mixed with alcoholic beverages to form an appetizing drink·         Should be drunk well chilled·         It is served either in tumblers or goblets·         What are the types of alcoholic and non alcoholic beverages commonly available?

 Alcoholic beverages·            Beer ·            Spirit·            Rum·            Fito·            Burukutu·            Wines·            Jin ·            Whisky·            Brandy·            Sherry

  Non alcoholic beverages·            Tea·            Coffee·            Tonic·            Bitter lemon ·            Pepsi·            Coca-cola·            Squashes·            Juices·            Natural spring water·            Aerate water/mineral water·            Zoborodo·            Ginger drink·            Holiks·            Cocktails·            Fanta

WEEK 8 

8.1       What are the non-alcoholic beverages found in still room?1    Sugar2    Black coffee3    Spirit or liqueur4    Double cream

 

Different catering outlets may put a different name to a speciality coffee containing the same Jiqueur or spirit. For example:

Other beverages may also be offered from the stillroom such as cocoa, drinking chocolate, 'Horlicks', 'Ovaltine' and 'Bovril', and these should be readily available. They should be prepared and served according to the maker's instructions.If milk shakes are requested, then the following basic ingredients are required:·                     Chilled milk·                     Syrups (flavouring)·                     Ice-creamThese would normally be served with a straw in a tall glass after making in a mixer or blender.Non-alcoholic dispense bar beverages may be classified into five main groups:1. Aerated waters2. Natural spring waters or  mineral waters3. Squashes4. Juices5. Syrups

 These beverages are charged or aerated with carbonic gas. Artificial aerated waters are by rar the most common. The flavourings found in different aerated waters are imparted from various essences.

Some examples of these aerated waters are as follows:*    Soda -water: colourless and tasteless*    Tonic water: colourless and quinine flavoured

» Dry ginger: golden straw coloured with a ginger flavour » Bitter lemon: pale cloudy coloured with a sharp lemon flavour Other flavoured waters which come under this heading are:

*  'Fizzy' lemonades« Orange» Ginger beer*  Coca-cola, etc

The EU has divided bottled water into two main types: mineral water and spring water. Mineral water has a mineral content (which is strictly controlled), while spring water has fewer regulations, apart from those concerning hygiene. Water can be still, naturally sparkling or carbonated during bottling.

Bottle sizes for mineral and spring waters vary considerably from 1.5 litres to 200 mil-lilitres. Some brand names sell in both plastic and glass bottles, whilst other brands prefer either plastic or glass bottles depending on market and the size of container preferred by that market. Different varieties of mineral waterAPPOLLINARIS

CONTREXPERKIERROYAL FARRISSAN PELLEGRINOSPASPA MONOPOLE

VICHY CELESTINESVITTELVOLVIC

Naturally sparkling                                                      GermanyStill                                                                              FranceNaturally sparkling or in fruit flavours                        FranceNaturally sparkling                                                      NorwayCarbonated                                                                  ItalyStill, naturally sparkling or in fruit flavours                 Belgium

Still or sparkling                                                           BelgiumNaturally sparkling                                                      FranceNaturally sparkling                                                      France

Still                                                                              France Different varieties of spring waterASHBOURE Still or sparkling EnglandBADOIT Slightly sparkling FranceBUXTON Still or carbonated EnglandEVIAN Still FranceHIGHLAND SPRING

Still or carbonated Scotland

MALVERN Still or carbonated England

 Natural spring waters are obtained from natural springs in the ground, the waters themselves being impregnated with the natural minerals found in the soil and sometimes naturally charged with an aerating gas. The value of these mineral waters, as they are sometimes termed, has long been recognized by the medical profession.Where natural spring waters are found, there is usually what is termed a Spa, where the waters may be drunk or bathed in according to the cures they are supposed to effect. Many of the best known mineral waters are bottled at the springs.The mineral waters are usually classified according to their chemical properties which are as follows.These are the most numerous of all the mineral waters. It is said they help treatment of gout and rheumatism. Some examples are:

Perrier Malvern Vichy Evian                           Saint-Galmier Aix-les-bains Aix-la-chapelle SeltersSo named because of their saline constituents, these being in the main sulphate of magnesia or sulphate of soda. Some examples are:

CheltenhamMontmirailLeamington-Spa

SeidlitzThese mineral waters are of two kinds, being either carbonated or sulphated. It is recognized that they act as a stimulant and a tonic. Some examples are:

ForgesPassySaint NectaireVittel

These are rich in Lithia salts. Some examples are:Baden-Baden Carlsbad Saint Marco Salvator waters. These waters are impregnated with hydrogen. Some examples are:

These waters are recognized to be much less highly mineralized than other natural spring waters, and are mainly alkaline. They may be taken between meals or at meal time, either alone or mixed with light wine or spirits.Squashes may be served on their own, mixed with spirits or cocktails, or used as the base rbr such drinks as fruit cups. They are indispensable in the bar and an adequate stock should always be held. Examples are:Orange lemon grapefruit lime juiceThe main types of juices held in stock in the dispense bar are:Bottled or cannedOrange juicePineapple juice Grapefruit juice Tomato juice

These are normally purchased in small bottles termed 'babies' which contain 11.36 centiliters (4 fl oz). They may also be obtained canned.Profit is not a dirty word! It is basic to any business, but it requires planning. Beverage control is the beverage industry's means of profit planning. We must control the five NTs of business (machinery, money, material, manpower, and methods) if we are to be successful.

FreshOrange juiceGrapefruit juice » lemon juiceIt is often necessary to keep a small stock of these juices, made from fresh fruits. The) would be used for cocktails and for mixing with spirits.The main use of these concentrated, sweet, fruit flavourings is as a base for cocktails, fruit cups or mixed with soda water as a long drink. The main ones used are:Grenadine (pomegranate)Cassis (blackcurrant)dtronelle (lemon)gomme (white sugar syrup)framboise (raspberry)Cense (cherry) Organ (almond)Syrups are also available as 'flavoring agents' for cold milk drinks such as milk shakes.

The function of the wine list is similar to that of the menu and is a selling aid. Careful thought is needed in its planning, design, layout, colour and overall appearance to ensure it complements the establishment's style and profitability. MATERIALThe flow of material or merchandise (beverage) must be controlled from purchase to dispensing. Before a commodity can be purchased, a need for it must be established. It is management's responsibility to decide the type of beverage to be used, from whom it is to be purchased, and in what quantity. In a large operation, management may turn this responsibility over to a food and beverage manager or purchasing steward. In no case, however, should this be delegated to the employee operating the bar. One of the cardinal rules in any beverage operation is that all work and responsibility within the beverage department must be divided to reduce the opportunity for theft. MANPOWERIn controlling manpower, we are concerned with selecting, training, and scheduling beverage employees. In the hiring process, job descriptions (see job description table in this chapter) and a training program must be provided to familiarize new employees with the establishment's standards. References must be checked and new employees bonded. Before new employees are allowed to be on their own, they should work with seasoned employees to get accustomed to the methods and responsibilities of the job. In scheduling employees, peak periods must "be taken into consideration and job analysis used for upgrading employee efficiency. METHOD

It is management's responsibility to establish systems and standards of operation to control methods. Standards are built into the system to ensure that the customer is always receiving a perfect drink at a fair price, and ownership is receiving a fair return of its investment. Employees must be made aware of the standards, and management must enforce them. To control any operation, the following standards should be set up for the bar:

Standard drink list (menu) with fixed prices, Standard recipes, Standard pricing policy, Standard brands, and Standard Drink List

To establish a standard drink list, the type of bar and its clientele should be taken into consideration. In a tavern, with little or no food business, it would be foolish to stock a large inventory of vintage wines; and conversely, if in a high-priced cocktail lounge, the less expensive brands would not be carried. Management must predetermine the types of clientele it is going to cater to, the types of beverages that customers are accustomed to drinking, and in what quantity. The bartender should be prepared to make almost any drink, but the inventory should be in accordance with the establish-ment's needs. Unless there is a delivery problem, no beverage establishment should inventory more than a thirty-day supply of merchandise, with the exception of vintage wines. It costs money to warehouse, or inventory, merchandise that doesn't turn over, and there is no return on capital invested in unused merchandise. Inventory also ties up space and presents an opportunity for breakage or theft. A rule of thumb is that inventory on the shelf costs a minimum of 1 percent a month. One should keep in mind that nothing is a "good buy" unless there is an established need for it.

 Standard RecipesStandard recipes are established so that every drink is uniform. The customer can be assured of consistency in taste, amount of alcohol, and method of preparation. Standard recipes are written only after experimenting with formulas and taste testing by selected customers. Does

the customer require a 1-, IVi-, or 2-ounce drink? A customer survey should be conducted before standard recipes are established.Once the recipes have been established, the bartender must be trained in using them. The bartender should also be given some latitude in satisfying customers' wishes. The bar should be flexible enough to accommodate the customer who wants a 10-to-l Martini or no garnish in an Old Fashioned. Chapter 16 includes standard drink recipes which are used in a national hotel chain. The chain found customer acceptance was high; but even more important, customers were assured of the same high-quality drink at all chain locations across the United States.

 Standard Pricing

Standard pricing means charging every customer the same price, with no discount to favored guests. This is simple to accomplish; however, a standard markup must be established first to ensure a reasonable profit. This must be decided by management, put into effect, and reviewed periodically as costs increase.There   is   no   industry-wide   standard   percentage   of mark-up. The individual bar owner must establish a formula based on a desired percentage of return on investment. For example: a full quart contains 32 ounces. If a bottle of Scotch cost $6.40, it would then cost $.20 per ounce. In a IVz-ounce Scotch Highball, the beverage cost would be $.30. There are other costs involved: the club soda, bartender's salary, overhead, etc. Taking a fixed amount for these surrounding costs (in this example, $.05 per drink), the total cost can be set at $.35 for the Scotch Highball. Next, the percentage of beverage cost that is desired must be predetermined. For a beverage cost of 25 percent, multiply the $.35 by 400 percent, and the drink price would be $1.40.Generally, for pricing and inventory control, beverages are divided into four categories: 1) wines, 2) beers, 3) distilled spirits, and 4) nonalcoholic beverages. In many estab-lishments, wine and beer have a lower percentage of markup then the distilled spirits, and nonalcoholic beverages higher.Based on the percentage of each category sold, management should establish an overall beverage cost percentage. The day of estimating cost, and just charging what the traffic will bear, has ended. Today, all the tools of modern management must be utilized and the actual cost for overhead, salaries, etc., known. The operation must be programmed for success, not left to chance. It is important that management establish a price for every product to be sold and not deviate from it.

 Standard BrandsThe case for using standard brands is strong. It is one of the best methods that I know for controlling inventory and at the same time providing customers with a choice of quality. If the operator has selected Seagram Seven Crown for the bar whiskey, and the patrons become accustomed to Manhattans being made with it, they are not going to be receptive to the management replacing it with a whiskey of lesser quality because it was on sale this month. Recipes are designed to please customers and produce a profit. Without standard brands, there can be no standard recipes.There are many distillers, wineries, and brewers that want business. It is up to management to make the selection. Certainly, owners can't afford to have every brand that is available on the market represented at their bars. The brands and variety of spirits that are regularly called for by patrons should be carried on inventory in the amount that will turn over once a month. Standard Methods of Operation

Standard methods of operation is a systematic approach to managing a beverage facility. Planning is the key to a successful operation. Standard operating procedures are the means of obtaining continuity of quality and service within the establishment.

Employees must be trained in the how and why of the bar's operation. Guidelines must be set up so the individual employee always performs to established standards. Policies concerning hours of operation, credit, and merchandising should be enforced by management's representative, the bartender, uniformly to all customers at all times.

WEEK 9 

 9.1      Explain how Purchasing and acquiring of alcoholic beverages is doneControl of purchasing therefore becomes a major factor in beverage management.  Costs are analyzed on a regular basis with the use of a profit and loss statement or monthly operating report.  It is management’s responsibility to determine what brands are to be used, the number of varieties to be stocked, and the quantity to be carried on inventory.   Customer preference, availability of supply, and monthly turnover must be taken into consideration.In selecting wholesalers (non-monopoly states), management will take into consideration the product line, credit terms, delivery schedules, and prices, when not regulated by the state.  Friendship with salesperson should not be the main factor in selecting the wholesaler:  Once the brand and the wholesaler have been selected, the weekly ordering of beverage is accomplished by checking inventory and anticipating needs for the ordering period. ReceivingResponsibility in the beverage department should be divided.  The person doing the purchasing should not do the receiving.  The person doing the receiving should have the same accountability as the purchaser. Purchase order should be checked against the bill of lading, condition of the merchandise verified, and an actual account taken.  At no time should the beverage be out of sight or control of the person receiving it.

  StoringOnce the beverage is received, it should be placed on inventory and security locked in the storage area.  There are two approaches to valuation at his point.  The traditional one is inventory at cost, the never approach is inventory at sales value.  There are advantages to both systems.  The first gives a true value of cost, but doesn’t reflect replacement value of sales value as does the second system.  There are many inventory systems including bin cards, monthly verification counts, and running inventory.  Some are based on numerical count, other on an evaluation.  The beverage should always be stored in a safe location under lock and key, and no one other than the beverage steward should have access to them. IssuingThe issuing process may be controlled in several ways.  The head bartender should requisition replacement needs at the beginning of each shift with the return of empty bottle.  Standard issuing hours should be established and all requisitions must be time and date stamped.  A requisition should be signed by the beverage manager or head bartender./  The bartender estimates that during the period of a month the bar will use five cases of quarts.The purchasing steward places an order with the ABC wholesale house for five cases of Old Crow to be delivered on June 1, at a price of N5.00 per quart, or N60 per case.   The steward issues a purchase order for the ABC, Company with a copy for the receiving room and a copy is retained in the office

 

Example 1            Company                                 ABC                            Order N 1            Date: June 1            ITEM SIZE                 QUALITY                  PRICE            EXTENSION            Old Crow                     Quart 5 Cases              N60.00                        N300.00                                                                                    Total                N300.00Authorized Signature ………………………………………………………..

 When the ABC Company delivers the five cases of Old Crow on June 1, the receiving clerk checks the bill of lading against the purchase order.  If they agree, the clerk signs for the five cases enter them on a daily receiving sheet and locks them in the storage room.          

 Example 2Daily Receiving ScheduleITEM              QUANTITY    COUNT          PRICE            CONDITION              TIMEOld Crow         5 cases             12 quarts          N60.00            Okay                           1 PMAuthorized Signature: ………………………………………………………………….. Once the Old Crow is in the store room, it is recorded on an inventory card

 Inventory Control Card

ITEM IN                                 DATE  OUT                ON HANDOld Crow         60 quarts             June 1                       60 quarts

 It will remain in the store room until it is requisitioned by the bartender for use at bar.   The bartender returns empty bottle for full ones, along with a requisition request.

 Example 4REQUISITION REQUESTLocation: Front Bar   Date: June 2ITEM              SIZE                TIME              QUANTITYOld Crow         Quart                                       5 CasesBartender’s Signature …………………………………………………..

Store room attendant’s signature ……………………………………… Once the beverage (in this case the Old Crow) reaches the bar, control is established in dispensing it by standard drink recipes, use of measured shots, or present, dispending units.  No matter what measuring system issued, a standard measured drink position is the basis of any bar control system. Any system of control will only be as good as the employees involved in it.  Management must concern itself with the selection of qualified personnel for the store room area. The sale of the beverage must be accounted for; this is done by two methods:

1)      Use of a cash register that has a [printed tape and2)      A visual inventory, made by the bartender at the end of his or her shift.

 If there is control over the flow of beverage from purchasing to accounting there is less chance of theft, and a profit will generated.

WEEK 10 

10.1     WHAT IS AN ALCOHOLIC BEVERAGE?Literally, any potable liquid containing from 1/2 to 751/2 percent ethyl alcohol by volume is an alcoholic beverage. However, for the purpose of taxation, the Federal and State Government have set certain definite standards as to what constitutes an alcoholic beverage. Whereas beers containing as little as 2 percent alcohols by volume are taxable, certain upwards of 40 percent alcohol, are not taxed because they are not considered alcoholic beverages. 

10.2     TYPES OF ALCOHOLIC BEVERAGE WINEWine is the most natural article in the world.  It can be made from fruits, grains, flowers petals and other substances but we shall concern ourselves here with wine made from grapes.Wine is the product of the alcoholic fermentation of fresh or dried grapes or the juice of fresh grapes.  Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gather grapes.  The fermentation takes place in the district of origin according to local traditional and practice. Wine is a living thing, it is conceived, born, matures and sometimes fall ill, grains old and not strong decrepit and dives.  This is why wine is referred to as natural and this is also why each wine has its own story, its own character and a particular movement when it should be drink.The process of moving wine can be absurdly enjoyed.  If bunches of grapes are put in a bowl, the weight of the top grape will break the skins of the bottom grapes and on a short time, the resultant juice will strict to ferment into wine, ones the grape is out the atmosphere will act on it.  This is just to show the simplicity of the process wine enormously enhance the pleasure of this table.  This is because there are meals that sose with certain needs, it’s a tradition by wine is taken slowly.  It has to be so since wine must be sipped, it cannot be quaffed.  There should be no long pause between sips so that the bouquet can linger on the palate and the wine can spread its beneficent warmth through every vein and nerve cell. Wines are mildly alcoholic and possess a gentile stimulating action upon the stomach nerves and other internal organs.  It aids the digestive processes since it prevents hurried eating the chief value of wine is its spicily (appetizing taste and smell) its combined attraction of colour and savour (Hauou & Taste) which enhance our appreciation of food.

 COCKTAILS

The origin of the cocktail is claimed by England, Mexico, America and France. There are many stories but no one knows the authenticity of any. However, it was in the United States that cocktails first gained major popularity. At this stage, the cocktail was as much a pre-mixed stimulant mixture for taking on sporting occasions as it was a bar drink. Universal interest in cocktails came in the 1920s when prohibition in the USA changed everyone's drinking habits. The term cocktail is now recognized to mean all mixed drinks. A cocktail is normally a short drink of 31/2 - 4 fluid ounces - anything larger being called a 'mixed drink' or 'long drink'.

 TYPES OF COCKTAIL

Included under the heading 'cocktails' come those drinks known as:

Blended drinks: Using a liquidizerChampagne Cocktails: Such as 'Bucks Fizz' which has the addition of orange juiceCobblers: Wine and spirit based, served with straws and decorated with fruitCollins: Hot weather drinks, spirit based, served with plenty of iceCoolers: Almost identical to the Collins but usually containing the peel of the fruit cut into a spiral; spirit or wine based.

 MAKING COCKTAIL

A true cocktail is made by one of two methods: shaking or stirring. Such a beverage ordered by a customer has two or more ingredients in its makeup. The art of making a good cocktail is to blend all the ingredients together by shaking or stirring so that upon tasting no one ingredient is predominant. A rule of thumb to determine whether a cocktail should be shaken or stirred is that if it contains a fruit juice as one of the ingredients then it should be shaken, whilst if the ingredients are wine based and clear then it should be stirred.

 BITTERS

Bitters are used either as aperitifs or for flavouring mixed drinks and cocktails. The most popular varieties are as follows:

                 Amer Picon:                  A very black and bitter French aperitif. Grenadine or Cassis is

often added to make the flavour more acceptable. Traditionalists add water in a proportion 2:1.

 Angostura bitters:      Takes its name from a town in Bolivia. However, it is no longer

produced there but in Trinidad. Brownish red in colour, it is used in the preparation of pink gin and the occasional cocktail and may be regarded as mainly a flavouring agent.

 Byrrh:                         (Pronounced beer.) This is a style of bitters made in France near

the Spanish border. It has a base of red wine and is flavoured with quinine and herbs and fortified with brandy.

 Campari:                    A pink, bittersweet Italian aperitif that has a slight flavour of

orange peel and quinine. Serve in an 18.93cl (6%fl oz) Paris goblet or Highball glass. Use one measure on ice and garnish with a slice of lemon. Top up according to the customer's requirements with soda or water (iced).

 Fernet Branca:           The Italian version of Amer Picon. Best served diluted with water or

soda. Good for hangovers! Underberg:                 A German bitter which looks like and almost tastes like

iodine. It may be taken as a pick-me-up with soda. Other Bitters:             Orange and peach bitters are used principally as cocktail

ingredients. Other well-known bitters are Amora Montenegro, Radis, Unicum, Abbots, Peychaud, Boonekamp and Welling. Many are used to cure that 'morning after the night before' feeling. Cassis or Grenadine is sometimes added to make the drink more palatable.

 BEER

Beer in one form or another is an alcoholic beverage found in all bars and areas dispense alcoholic beverages They are fermented drinks, deriving their alcoholic content from conversion of malt sugars into alcohol by brewer’s yeast.The alcoholic content of beer varies according to type, usually bervveen3.5-10°/o alcohol by volume.

 BEER TYPES

Draught beer in cans These draft-flow beers have an internal patented system which pro-duces a pub-style, smooth creamy head when poured from the can. A range of beers are available in this format.Bitter Pale, amber-coloured beer served on draft. May be sold as light bitter, ordinary bitter or best bitter.

 Mild Can be light or dark depending of the colour of the malt used in the brewing. Generally sold on draft and has a sweeter and more complex flavour than bitter.Burton Strong, dark, draft beer. This beer is also popular in winter when it is mulled or spiced and offered as a winter warmer.

Old ales Brown, sweet and strong. Can also be mulled or spiced.Strong ales Colour varies between pale and brown and taste between dry and sweet. Alcoholic content also varies.Barley wine traditionally all-malt ale. This beer is sweet and strong and sold in small bottles or nips (originally 1/3 of a pint now 190ml). Stout Made from scorched, very dark malt and generously flavored with hops. Has a smooth malty flavor and creamy consistency. Sold on-draft or in bottles and traditionally not chilled.Porter Brewed from charred malt, highly flavored and aromatic. Gets its name from it popularity with market porters working in Dublin and London.Lager The name comes from the German 'lagern' (to store). The yeast ferment at the bottom of the vessel and the beer is stored at low temperatures for up to six months, some for longer. Sold on-draft or in a bottle.

 LIQUEURS

Liqueurs are defined as sweetened and flavored spirits. They should not be confused with liqueur spirits, which may be whiskies or brandies of great age and quality. For instance, a brandy liqueur is a liqueur with brandy as a basic ingredient, while a liqueur brandy may be defined as a brandy of great age and excellence.

 Production

Liqueurs are made by two basic methods:1       Heat or infusion method: best when herbs, peels, roots etc., are being used, as heat

can extract their oils, flavours and aromas.2       Cold or maceration method: best when soft fruits are used to provide the flavours

and aromas. 

The heat method uses a pot still for distillation purposes while the cold method allows the soft fruit to soak in brandy in oak casks over a long period of time.For all liqueurs a spirit base is necessary and this may be brandy, rum or a neutral spirit. Many flavouring ingredients are used to make liqueurs, and these include:

 SPIRIT

Spirit is a portable alcoholic beverage obtained from the distillation of a liquid containing alcohol. It makes little difference whether original liquid contains a small or a large amount of alcohol. Once the principles of distillation are applied, nearly all of the alcohol may be separated from the liquid. In this process, however, it is inevitable that certain other matters will also be separated and it is these congeners that give the several spirit distinct characteristics usually the spirit have been matured in wood and the congeners, or impurities, have fully developed.

WEEK 11 

11.1     DESCRIBE HOW ALCOHOLIC CONTENT CAN BE MEASURED? Glasses

As a guide to everyday service it should be noted that the following wines are served in the following types of glasses. Bordeaux, Burgundy, Loire and most other wine areas 18.93 centiliter (6|oz) Paris goblet. Hock (brown bottle): long brown stemmed Hock glass.Moselle (green bottle): long green stemmed Moselle glass.Note   Many establishments now use a long clear stemmed glass for both wines.Champagne: tulip-shaped glass.

 Measures

Since the 1st August 1966 it has been law that a bar must have on show a notice stating the size of measure or optic used and these must be Custom and Excise stamped or sealed. These measures or optics may be what are termed: '4 Out' measure or optic or in a multiple of any one quantity, such as a 'double' or   'treble'.   This law relates to the sale of '6 Out' measure or optic    gin, rum, whisky and vodka only.The above law is one of the requirements of the Weights and Measure Act,-1963. The terms mean: '3 Out' of one gill or quarter of a pint (14.20 cl). '6 Out' of one gill or quarter of a pint (14.20 cl).One obtains approximately 6 glasses of wine from one bottle of wine and 3 glasses of wine from one half bottles. A bottle of wine itself holds 263/2fl. 

 Measures per bottle

The following is a guide as to how many measures, for control purposes, one obtains from the following bottles of:1.      Spirits                    322.      Brandy                   26 – 303.      Martini                   164.      Liqueur      26 (or varies according to bottle size)5.      Sherry                    166.      Dubonnet   167.      Pimms                    148.      Campari     20

oz. (75 centilitres), and there are 6 bottles to 1 gallon (4.546 litres) of wine.'3 Out': 1| fluid oz or 4.735 cl: 16 to a bottle. '4Out': ILfluidOZOT 3.551 cl: 21 to abottle.‘5Out’:   fl\\\d 01 ot 1 SA\ cU 26 to a bottk.'6 Out': 5/6 fluid oz or 2.367 cl: 32 to a bottle. New laws will have to be introduced to revise the l/6th of a gill measure now in use. The possible replacement may be the 2.5 centilitre measure which would give 30 measures from the (75 centilitre)"2'6fTluid oz. spirit bottle .This measure is therefore only slightly larger than the existing one. Home manufactured spirits are already bottled in 75 centilitres and this bottle size is therefore likely to remain. The wine bottle content will possibly also remain as it is at present as it now comes in 70-75 centilitre bottles. Packaging may differ being reduced from cases of 1 dozen to cases of 10 for all wines and spirits. For beer the 25 centilitre and 50 centilitre measures would possibly replace the i and 1 pint measure.

 Wine measures in restaurants

Legislation is now effective on the term 'carafe' under the Weights and Measures (Safe of U me)Otdler,   10*74.   Mo.   S75.   Ttve   Ofdler   dlQCfe^c,   tA\aX hoteliers and restauranteurs must state the capacity measure contained in a carafe unless the wine is being sold by the glass or in a bottle with a cork or other recognized closure.This means that wine lists should now state in either imperial or metric measure the quantity that is contained in the 'house carafe'.From January 1 1977, legislation became effective under the Sale of Wine and British Wine Order, 1976. After this date and to conform with the new Department of Trade regulations, if a restau-ranteur serves unbottled wine they must serve it in a measured carafe.The carafes must be in multiples of 25 cl or 10 fluid ounces and it is anticipated will eventually be 25, 50, 75, and 100 cl as on the continent. The carafe, to gain a government stamp, must drain every drop at an angle of 120 degrees and contain the marked quantity.However caterers will be under no obligation to serve wine at the table in a marked carafe. They must only measure the wine into a marked vessel before decanting.The Order also states that the trade must display notices, and incorporate in wine lists, the specific quantities offered and at what prices.Wine may still be served by the glass, in any quantities, with the provision that once a quantity has been specified it must be measured in a government stamped vessel.

 Prices

Prices of all drinks for sale in any bar «M indicated clearly. A price must be displayed few-each different quantity shown, unless prices are in exact proportion to the quantity already priced. For example if one pint of lager is priced at 56p then 28p. Should, however, the half-pint of lager be sold at 30p then this later price must be displayed.

 The wine list

The function of the wine list is similar to that of the menu and should be regarded by both management and the food and beverage service operator as a 'selling aid'. Therefore careful thought must be given to its planning, design, layout, colour, and overall appearance for presentation purposes. 

Something which catches the eye will cause the individual to look at it further, whereas if the wine list is drab it will possibly cause the loss of many sales. Simply speaking the contents are listed in the order in which they may be consumed, namely:1.       Cocktails;2.        Aperitifs; 3.       Cups;4.       Wines;5.       Liqueurs;6.       Fortified wine - such as sherry, port, Madeira, Marsala, Malaga;7.       Spirits - such as brandy,  gin,  whisky,  rum, vodka;8.       Beers, minerals and squashes;9.       Cigars. The wines are listed area by area, with the white wines of one area first and followed by the red wines of that area. In all wine lists sparkling wines, and therefore the Champagnes, are listed first. It is most important that in all wine lists the prices are clearly shown. The sommelier should have a good knowledge of all the wines available and their main characteristics. The sommelier should also have an extensive knowledge of which wines are most suitable to offer with certain foods.

 11.2     PROCESSES OF MAKING ALCOHOLIC BEVERAGE

FermentationThe dictionary defines fermentation as a chemical change brought about by a catalytic agent (yeast), which converts sugar into ethylic alcohol and carbon dioxide .gas.In the case of gram, the starch must be converted to Sugar before fermentation begins. Yeast is a living plant or plant organism found both in its natural state (wild yeast spores) and cultivated. Sugar comes from many sources grams (cereals), sugar cane, fruits, vegetables, plant and trees. Only under the right conditions and temperature (59 to 681) (15 to 20C) and with the addition of yeast will the non alcoholic juice be converted to liquid with an alcoholic content through the process of fermentation. People have conquered science and technology to the extent that the process of fermentation can be controlled and a uniform product achieved. DistillationDistillation is defined by the dictionary as the volatilization, or evaporation and subsequent condensation, of a liquid, utilizing heat to separate or purify a substance. The heat must be controlled so that it is possible to separate alcohol and water. This is relatively easy since water vapourises at 2120F (1000C) and alcohol at 1760F (800C). Essentially, the process consists of taking a liquid with a small percentage of alcohol, and reducing the water content to raise the percentage of alcohol.

WEEK 1212.1     How do alcoholic beverages can affect human metabolism and behaviours?

 White  grapes             Where grown              COUNTRIES               WINES                        GENERAL CHARACTERISTICS OF THE WINEWorld Wide                 Chardonnay                   The white grape of Burgundy, Champagne and the

new world. Aromas associated with chardonnay include ripe melon and fresh pineapple. The fruity, with oaky new world wines tend to be buttery and syrupy, with tropical fruits and richness. In Burgundy, gives wines that have a sharp, steely acidity that may also be countered by the richness of oak. Also one of the three grapes for Champagne.

Loire, California          Chenin Blanc               Variety of styles: bone-dry, medium-sweet, intensively And South Africa                                            sweet or sparkling wines, all with fairly high acidity    (Known as Steen)                                            making the wines very refreshing. Aroma Association

                                                                             tends to be apples.Alsace, Germany,        Gewürztraminer          One distinctively spicy, with aromas like rose petals,                                                                        grapefruits and tropical fruits such as lychees.

New Zealand, USA                                          One of the most pungent grapes, making wines that fruit

                                                                        and tropical fruits such as lychees. Wines are aromatic                                                                        and perfumed and are occasionally off-dry.Worldwide       Muscat             ltaly                 Dry and mainly sweet, perfumed wines, Smelling and

                                                                          testing and tasting of grapes and Raisins and made in                                                                         Styles from pale, light and floral to Golden, sweet and `                                                                       Orangey, or brown, rich and tracely.often fortified                                                                         (as in French vins doux).

Alsace northern ltaly,       Pinot Blanc/                   Dry, natural, fresh and fruity wines with the Germany, USA                 weissburgunder             best having appley and soft                                                                             Spicy and honeyed aromas.Alsace, ltaly, USA,                       Pinot                  Generally full-bodies spicy white wines, often high                     Gris/pinot                                              in alcohol and low in acidity. Wines are crisp and                                                                              Neutral in ltaly and aromatic and spicy in Alsace                                                                                                and elsewhere, with a hint of honey.                                                                              Also used to make golden sweet wines.Alsace, Germany              Riesling                        Range of wines from the to the voluptuous, alwaysAustralia New                                                       well perfumed, with good ageing potential. AromasZealand, souths                                                    tend towards apricots and peaches.

Germany Africa                                                                   makes the greatest Riesling in all styles.                                                                              Piercing acidity and flours ranging from green

                                                                               apple and lime to honeyed peaches, to story

                                                                        and slate-like.     Worldwide                        Sauvignon Blanc            Common aromas association with Gooseberries,                                                                              the wines Are green, tangy, freehand pungent.                                                                              When made with oak, it can be a different wine:                                                                             tropical fruit in the California Examples, while the                                                                              Bordeaux classic wines, often Become more Nutty                                                                              and creamy with age. May called Blanc Fume?Mainly Bordeaux  Semillon and                                lemony, waxy dry whites; when oaked they can gainAustrailia, but also worldwide                                  flours of custard, nits and honey.         Worldwide                        Cabernet                      principal grape of Bordeaux, especially in the medoc.New

Sauvignon                                world wines deliver big wines with upfront blackcurrant

fruit Bordeaux wines need time to mature. Generally benefits from Being blended, eg.with merlot, cabernet franc, syrah, temprani

  Beaujolais,                        Gamay                         The grape of Beaujolais, making light and juicy wines.Loire, savoie,                                                        Characteristic pear drop aroma association indicating Switzerland and                                                    wine made using maceration carbonique method.USA                                                                     makes lighter wine in the Loire valley in central France                                                                             And in Switzerland and savoie.known as Napa Gamay                                                                              In California.Southern               Grenache/                                makes strong, fruity but pale wines and fruity roseFrance and            Garnacha                                 wines. Important as part of blends, e.g.chateauneufRhone, Spain,                                                       du-pape in the Rhone and i Riaoja in Spain.Australia, USA                                                     characteristics of ripe strawberries, raspberries.Worldwide                        Merlot                            principal grape of saint-Emilio and pomerol in France.                                                                             Aromas tend toward plums and damsons. The wines                                                                             Are low in harsh tannins and can be light and juicy,                                                                             Smooth and plumy or intensely blackcurrantItaly                      Nebbiolo                                  one of ltaly’sbest red grapes, used in Barolo and                                                                              Barbaresco.fruity and perfumed wines with a mixture                                                                             Of tastes and flavours of black cherry and sloes, tar and

Roses. Aromas association tends toward prunes.                                                                             Traditionally tough and tannic when young, with good                                                                             Plummy flavours as they develop.

Worldwide                        Shiraz/Syrah                   Warm, Spicy, peppery wines with aromas of raspberries;                                                                             French Syrah tends to be smoky, herby and packed                                                                              With red fruit (raspberries, blackberries or blackcurrants),Italy Argentina      Sangiovese                               principal grape of chianti.Also known as Brunello and           USA                                                                     moreluno.mouth-watering. 12.2          Biological Impacts of Alcohol Use:

Ethyl alcohol or ethanol, known commonly as alcohol, is the same whether the beverage is wine, beer, or hard liquor. Beverage alcohol is a drug that depresses the central nervous system, like barbiturates, sedatives, and anesthetics. Alcohol is not a stimulant. There is no question that the person who drinks alcohol seems stimulated. Speech becomes free and animated, social inhibitions may be forgotten, and the drinker can begin to act and feel more emotional. But these effects are misleading; the "stimulation" occurs only because alcohol affects those portions of the brain that control judgment. "Being stimulated" by alcohol actually amounts to a depression of self-control. A principal effect of alcohol is to slow down brain activity, and depending on what, how much, and how fast a person drinks, the result is slurred speech, hazy thinking, slowed reaction time, dulled hearing, impaired vision, weakened muscles and fogged memory. Certainly not a stimulating experience!Alcohol is also classified as a food because it contains calories. The average drink has about the same calorie count as a large potato but, unlike a potato or any other food, alcohol has no nutritional value. The calories are empty. PHYSIOLOGYBasics of alcohol metabolism:Alcohol is not digested like other foods. Instead of being converted and transported to cells and tissues, it avoids the normal digestive process and goes directly to the blood stream. About 20 percent of the alcohol is absorbed directly into the blood through the stomach walls and 80 percent is absorbed into the bloodstream through the small intestine. Alcohol dilutes itself in the water volume of the body in order to travel through the system. Those vital organs, like the brain, that contain a lot of water and need an ample blood supply are particularly vulnerable to the effects of alcohol. Alcohol's dilution in the body does cut its effect somewhat. There one important biological difference between men and women comes into play: Muscle tissue contains more water than fat tissue, so men -- who have more muscle and less fat on the average than women -- can have about 10 percent more water in their bodies. If a lean man and a lean woman of equal weight consume the same amount of liquor, the woman is more adversely affected for this and other reasons.  The initial impact of alcohol:The brain, liver, heart, pancreas, lungs, kidneys, and every other organ and tissue system are infiltrated by alcohol within minutes after it passes into the blood stream. The strength of the drink will have a significant effect on absorption rates, with higher concentrations of alcohol resulting in more rapid absorption. Pure alcohol is generally absorbed faster than diluted alcohols, which are, in turn, absorbed faster than wine or beer.

Alcohol taken in concentrated amounts can irritate the stomach lining to the extent that it produces a sticky mucous which delays absorption. The pylorus valve which connects the stomach and small intestine may go into spasm in the presence of concentrated alcohol, trapping the alcohol in the stomach instead of passing it on to the small intestine where it would be more rapidly absorbed into the blood stream. The drinker who downs several straight shots in an effort to get a quick high may actually experience a delayed effect. Finally, the temperature of the beverage affects its absorption, with warm alcohol being absorbed more rapidly than cold alcohol. Measurement of effect by blood alcohol level (BAL):The drinker's blood alcohol level rises as a factor of the relationship among the amount of alcohol consumed, body size and proportion of body fat, the amount of food in the stomach, and what is mixed with the alcohol. The BAL rises more rapidly in those who drink on an empty stomach. Water and fruit juices slow the absorption process, while carbon dioxide speeds it up. The carbon dioxide in champagne and carbonated mixers such as Cola, and soda water rushes through the stomach and intestinal walls into the blood stream, carrying alcohol with it and creating a rapid rise in BAL. A 0.08 BAL, for example, indicates approximately 8 parts alcohol to 10,000 parts other blood components. When a person drinks more alcohol than his or her body can eliminate, alcohol accumulates in the blood stream and the BAL rises.Elimination of alcohol from a healthy adult body occurs at an average rate of approximately ½ to 3/4 ounce per hour, the equivalent of 1 ounce of 100-proof whiskey, one large beer, or about 3 to 4 ounces of wine. When blood alcohol concentrations reach very high levels, the brain's control over the respiratory system may be paralyzed. A .30 BAL is the minimum level at which death can occur; at .40 the drinker may lapse into a coma. At .50 BAL, respiratory functions and heartbeat slow drastically, and at .60 most drinkers are dead. BODY SYSTEMS AND EFFECTS The Liver:Located in the upper-right side of the abdomen, the liver is the body's largest glandular organ. Its complex functions are associated with dozens of processes of body chemistry and metabolism. It produces the bile that helps digest fatty foods; it manufactures heparin, an anticoagulant, it stores and releases sugar. The liver also produces antibodies that help ward off disease, and it cleanses the body of poisons, including alcohol. With small amounts of alcohol, this cleansing can happen effectively. When the amount of alcohol is high, imbalances are created which can lead to hypoglycemia (low blood sugar), hyperuricemia (as in arthritis or gout), fatty liver (which may lead to hepatitis or cirrhosis), and hyperglycemia (build-up of fats sent to the bloodstream; which leads to heart problems). The Central Nervous System:The central nervous system (CNS) includes the brain, the spinal cord, and the nerves originating from it. Sensory impulses are transmitted to the CNS and motor impulses pass from it. When alcohol acts on the CNS, intoxication occurs, affecting emotional and sensory function, judgment, memory and learning ability. Smell and taste are dulled. The ability to withstand pain increases as the BAL rises. Different parts of the brain seem to be affected by alcohol at different rates, creating alternate periods of restlessness and stupor. Long-term effects of alcohol on the central nervous system include tolerance, dependency, and irreversible damage. Changes in

tolerance for alcohol, and the alcoholic drinker's dependency on alcohol, demonstrate that changes occur in the brain. With each drinking episode, central nervous system functions deteriorate in a predictable sequence, beginning with intellectual functioning, followed by disturbances in sensory and motor control. Last affected are the automatic biological functions, such as breathing and heart action.The brain is the organ that is most affected by alcohol, and proves that it is being damaged through the drinker's behavior changes and emotional distress. Three noticeable effects of alcohol injury to the brain: memory loss, confusion, and augmentation. (Augmentation is a physiological response to alcohol which results in hyper-alertness to normal situations, perceiving light as brighter or sounds as louder than usual, or the drinker’s becoming extremely sad or angry for no apparent reason.) The drinker's rapid mood swings and emotional and behavioral instability can be brought under control by stopping drinking.Blackouts, or loss of memory for a period during drinking, are a physical effect of alcohol on the brain. They occur as alcohol cuts off the supply of oxygen to the brain. Lack of oxygen supply to the brain can kill tens of thousands of brain cells every time a person becomes intoxicated. Another effect of alcohol on the brain is the "learned behavior syndrome"; when a behavior is learned under the influence of alcohol, the drinker sometimes must re-learn that behavior after stopping drinking.  The Blood:One effect of drinking alcohol is "blood-sludging" where the red blood cells clump together causing the small blood vessels to plug up, starve the tissues of oxygen, and cause cell death. This cell death is most serious, and often unrecognized, in the brain. With this increased pressure, capillaries break; create red eyes in the morning, or the red, blotchy skin seen on the heavy drinker's face. Blood vessels can also break in the stomach and esophagus leading to hemorrhage, even death. Other effects of alcohol on the blood include: anemia; sedation of the bone marrow (which reduces the red and white blood count, and weakens the bone structure); lowered resistance to infection; and a decrease in the ability to fight off infections. The Gastrointestinal Tract:The stomach, the small and large intestines, and the pancreas are each affected by alcohol. Alcohol increases acid in the stomach. That can result in gastritis or stomach or intestinal ulcers. The pancreas produces insulin which is necessary to regulate the amount of sugar in the blood. Drinking causes a steep rise in the blood sugar; the pancreas responds by producing insulin which causes a fast drop in blood sugar and the symptom of low blood sugar or hypoglycemia. 70-90% of alcoholics suffer to some degree from the disorder of hypoglycemia, chronic low blood sugar, as a long term effect of their drinking. Symptoms of hypoglycemia can include dizziness, headaches, lack of ability to concentrate, depression, anxiety, light-headedness, tremors, cold sweats, heart palpitations, loss of coordination, and upset stomach. In time, the drinker's overworked pancreas may stop producing insulin and diabetes can result. Conversely, a person with a family history of diabetes may be more vulnerable to problems with alcohol. The Muscles:Alcohol reduces blood flow to the muscles, including the heart, causing muscle weakness and deterioration. One outcome is cardiomyopathy (sluggish heart) which is common in

alcoholics. Another outcome, arrhythmia (irregular heartbeat), or "holiday heart, “is often treated in emergency wards after several days of party drinking. Muscle aches are a common symptom of excessive-drinking "hangovers." The Endocrine System:This system controls the body's hormones and includes the pineal, pituitary, thyroid, and adrenal glands, and the ovaries or testes. Alcohol sedates these glands, resulting in under-production of hormones; effects include increased susceptibility to allergies. Alcohol can effect sexual functioning in various ways. In low doses, it lowers inhibitions and may make a person feel sexier; but in higher doses, it can decrease sexual functioning: in men, by decreasing the frequency of erections, decreasing the maintenance of erections, decreasing penile size during erection, and increasing the amount of time between erections, in women by interfering with normal processes of sexual stimulation, and blocking orgasmic response. With chronic and prolonged use of alcohol in men, there is shrinkage of sex glands and an increase of the "female hormone" estrogen. This produces secondary sexual characteristics, such as enlarged breasts and a decrease in body hair. Prolonged use of alcohol can cause infertility in both men and women.  TERMS TO UNDERSTANDTolerance: As people drink, their tolerance for alcohol may increase. They might seem to be able to "handle" alcohol better and need more to achieve the same effect as before. The liver does not become more tolerant, and is damaged over the course of time, leading to poor liver function and a noticeable decrease in tolerance, or "reverse-tolerance". A heavy drinker's reverse-tolerance is a sign of late-stage alcoholism.Withdrawal: The effects of alcohol on the body account for the sick, uncomfortable, shaky feelings following a period of drinking. Withdrawal symptoms vary in intensity according to the amount and prolonged frequency of drinking. Loss of ControlThe primary defining symptom of alcoholism is Loss of Control, the inability to stop drinking once started.This means that return to social drinking not possible and people MUST never consume any alcohol again, i.e., total abstinence. Against: epidemiological studies show that most people can return to social drinking.Alcoholics can moderate their own consumption in laboratory studies For: priming looks like loss of control, but it is seen in non alcoholics and laboratory animals. Adverse effects:Acute effects: Poisoning. Estimated ED50: 150 mg/100 ml and LD50 500 mg/100mlTherapeutic index about 3.5 Death due to respiratory depression or inhaled vomitMany people pass out before they reach the lethal dose, but this will not happen if drinking is fast. Inexperienced drinkers and young people most vulnerable. Also protected by vomiting. 

 HangoverCould be due to dehydration, low blood sugar or irritation of digestive system.Most effects are acute withdrawal from alcohol – rebound excitability of the nervous system. Can be serious for people with epilepsy, heart disease and diabetes. 

Hangover

 Alcohol-induced behaviorLoss of inhibitionsCriminal behaviorDriving accidents 

 Harmful effectsChronic consumption Liver cirrhosis – scarring of liverUsually fatal if drinking is not stopped. 5 year Survival rate if drinking is not stopped: 35-48%, if drinking is stopped: 63-77%. CancerMouth, throat and liver cancersMay augment other carcinogens like tobacco smoke 

                                Healthy liver                                Cirrhotic liver ReproductionAlcohol is a teratogen, it causes birth defects.Fetal Alcohol Syndrome (FAS) or Fetal Alcohol Effects (FAE), or Alcohol-Related Birth Defects (ARBD)Symptoms include retardation, poor coordination, loss of muscle tone, low birth weight, slow growth, malformation of internal organs and peculiar facial characteristics….. 

Small eyes, drooping eyelids, misshapen mouth. 

Not all children born to mothers who drank heavily during pregnancy have FAS.Other factors have been identifieda)      Having previous childrenb)      Being blackc)      Having a high score an on alcohol screening testd)      High percent of heavy drinking dayse)      Occasional high levels do more damage than chronic intoxicationf)       CNS and consequent behavioral and intellectual disruptions due to heavy drinking

during the first trimester when CNS developing. Alcohol interferes with cell division and migration to the cortex which has 4 layers rather that 6 layers.

g)      Growth affected during the 2nd and 3rd trimester h)      There is no safe time or amount for drinking during pregnancy. Much damage can

be done before a woman may know she is pregnant.i)        When alcohol consumption is plotted against relative risk of stroke, the result is a

“J” curve.j)        Moderate drinkers (1-2 drinks/day) have less risk than abstainers.k)      This effect is more noticeable in older people who have a relatively greater risk of

stroke than young people and less risk of alcohol-related accidental deaths.l)        This may, however, be because healthier people are more likely to drink than

abstainers.

 WEEK 13 

13.1     THE LAW OF SERVING ALCOHOLExplain the various types of Licenses for operating a bar.Decision on what times the bar is open, who can be served alcohol and in what circumstance, together with the measure of alcoholic drink sold, must all take account of the law 

a.       Controls over the sale of AlcoholThe sale of alcoholic drinks it tightly controlled by law.  To sell alcohol, your pub or bar must have a license.  This is issued to the person or people who manage the bar it is specific to the premises and to the publican (and the wife, husband or partner).Before a new owner or manager can take over existing premises, the licensing Committee (licensing board) has to be satisfied that the applicant(s) has the experience, knowledge and background necessary to run the pub satisfactorily.For a new pub, bar, hotel or restaurant, the suitability of the premises (fire precautions, provision of toilets, etc), will also be considered, and the likely effect on the local community of the sale of alcohol from the proposed outlet.  People living in the area, other license premises, other business, the police and five authorities will be told of the application.  If there are objections, the license may be refused.  Licenses have to be renewed, usually every three years.  Adverse reports on how the business has been conducted, in particular from the police, can lead to a refusal to renew.  This means that the pub can no longer sell alcohol.

 13.2   When alcohol can be soldThe time which apply to most pubs and bars, permitted hours, are 11 am to 11 pm on week days and 12 noon to 10.30 pm on Sundays.  Good Friday hours are the same as a Sunday.  Christmas Day has the shortest hours.  In Scotland, Sunday, hours are 12.30 pm to 2.30 pm and 6.30 pm to 11 pm. Opening hours can be extended for special occasions, for example, for a wedding reception.  Regular extensions can be obtained, e.g. when there are meals and live entertainment, or when a music and dancing or an entertainment extension, and later than 11 pm for the rest of the week. Permitted hours can be modified to allow on-licensed premises to open earlier, but not before 10 am.  The licensing committee can require the pub or particular bars in it to close for all or part of the afternoon.   This may be for particular days of the week, or times of the year. Pubs and bars do not have to be open throughout the permitted hours.  Many of those in smaller places have kept the practice, once a requirement, of closing after the lunch session and not opening until 6 or 7 pm.  At weekends they may be open all day, whereas some pubs in the mainly – business areas of large town cities do not open at all on Saturdays and Sundays. Licensed hotels and guesthouses can sell alcohol to residents at any time.  For practical reasons, hotel bars, usually keep to similar opening time as those of pubs.  After hours, drinks can be obtained from room service or properties or manager may be willing to keep the bar open as late as guests required. 

13.3     Who Alcohol cannot be sold toIt is against the law to sell alcohol to anyone under the age of 18.  However, in restaurants and areas of the pub aside for eating food, 16 and 17 years old can be sold beer, cider or Perry provided they also have a meal.

The law on underage drinking is strictly.  Many publicans insist that young people who they do not know produce proof of their age.  National and local schemes have been set up that proof-age identity cards are readily available to those who qualify.The law also makes it illegal to serve a customer who is drunk.  Sometimes it is not easy to recognize when a customer is drunk.  And your manager when you think a customer is drunk, or is getting towards that state.  The license has the right to refuse to serve anyone, so it is more difficult for the customer to argue.  Customers who create problems can be banned.

WEEK 1414.1     FEDERAL LAWS

The federal government exercises control over the alcoholic beverage industry in two major areas:

1.              Protection of tax revenues.2.              Protection of the public from adulterated or mishandled goods.

 The beverage industry must also comply with all laws that govern all businesses. The federal government exercises its authority through-.

1.      The Food and Drug Administration of the United States Department of Agriculture.2.      The   Alcohol   and Tobacco   Division   of the Treasury Department.3.      The Federal Trade Commission. The Department of Agriculture and the Federal Trade Commission are mainly concerned with consumer protection, whereas, the Treasury Department is concerned with the pro-tection of tax monies to which the federal government is entitled. The Alcohol and Tobacco Tax Division (ATTD) issues licenses to producers, approves labeling and advertising, and supervises trade practices. Both divisions employ inspectors who may enter the premises at any time for inspection to ensure that federal laws are not being broken.Before any licensee may sell any alcoholic beverage, he or she must possess a tax stamp issued by the federal government. Tax stamps are not a license to do business, and a state license is required before any beverage may be sold in the state.

 STATE LAWSState laws and controls vary. There are three major types of state options:

Monopoly states: these states control the sale of distilled spirits and certain kinds of wine through the operation of their own state liquor stores. In many cases they would be called "dry states," in that there were no open bars dispensing mixed drinks up until 1978. North Carolina is an example of this type of state control. Control states: these states control the sale of all alcoholic beverages distributed in their territories. They may have open bars, as in Pennsylvania, or be dry states.Open license states: private business makes both on-premise and off-premise sales of alcoholic beverages to all types of consumers. Each state sets its own licensing policy, and they differ widely. An example of an open license state is New York.

 The Dram Shop Act

One law that will be found in all states, in some form or another, prohibits the sale of alcoholic beverages to intoxicated persons. Illegal sales to intoxicated persons may prove very costly to the licensee involved. The law states that if an intoxicated person injures another person or damages prop-erty, then the licensee who furnished him with any part of the beverage consumed, may be held liable to the injured party in the same degree as the intoxicated person. In some states this law is referred to as the Dram Shop Act. Dram shop insurance may be purchased to cover the establishment; how-ever, it is extremely costly.

 

LOCAL LAWSLocal government controls the issuing of licenses, location of bars, and hours of operation. Again, rules and regulations vary widely, and the operation should become familiar with local ABC laws. Most communities restrict the number of licenses issued, according to population. They also control location, in that they may prohibit a business being located within 300 feet of a church or school. They also have discretion of to whom they issue a license. Many state and local governments prohibit the issuing of licenses to known criminals (those who have been convicted of a felony), non-U.S. citizens, and nonresidents of the state.

WEEK 15 

15.1            Bar Keeper’s liability to the Customer1.      It is illegal to refill or reuse a liquor bottle. All empty bottles must be

broken and the label destroyed.2.      There must be a federal tax stamp on the bottle at all times.3.      It is illegal to offer for sale alcohol purchased in a state other than

the one in which it is being sold, unless state tax has been paid on it in the sales state.

4.      It is illegal to water or dilute alcoholic beverages in their original containers.5.      In some states, it is illegal to make or sell premixed drinks.6.      Alcoholic beverage licenses must be on public display at all times.7.      In most states, it is illegal to have gambling on the premises.8.      Substitution of one brand for another when a customer has

specifically requested one is illegal, unless the customer is informed of the substitution.

9.      In many states, all alcoholic beverages must be paid for in cash on receipt of the beverage, with credit not to be extended.

10.    Many states have posted wholesale prices and do not allow special sales prices or giveaways.

11.    It is illegal to serve minors; the age varies from 18 to 21 years of age.

         Bartenders should become familiar with all laws governing the bars in which they are employed. Ignorance of the law is no excuse for breaking it.

  15.2     Types of License

The type of license held determine who is served alcohol, whether this is all types of alcohol drink or certain types only, when and where customers can drink the alcohol. a)      On License

In Nigeria pubs, many bar and the larger hotels have an on-license.  This allows the sale of intoxicating liquor to customers who drink it on the premises, or take it elsewhere (for example, buying bottles of larger to drink back home).  When there are reasons for doing so (e.g. an important local market), the license will allow alcohol to be sold at earlier or later times than the standard ones. 

b)      Public House License and Hotel LicenseIn Scotland, these are the equivalent of the non license.  They allow sale of liquor for drinking on and off the premises.  The hotel license is available to hotels with four or more letting rooms in towns and cities, and two or more in country areas. 

c)      Restaurant LicenseWhere the main business is serving food, a restaurant license is required to sell alcohol.  It can only be served as a ancillary to table meal (i.e. with the meal, before the meal or directly after).  Restaurants that only serve takeaway food cannot have this sort of license.  In Nigeria restaurant license only allows drinks to be served at the table.  Restaurant which serve drinks in a bar area before customers go to the table (or after their meal) must have a public house license.

 d)      Off License

Customers wanting alcohol to drink at home or someplace other than licensed premises, can buy canned or bottled drinks from a pub, or go to a supermarket or shop

which has an off-license.  This licenses the shop proprietor or manager to sell alcohol for drinking off the premises.  Off-sale purchased from a pub must be taken off the premises within the drinking up time. 

e)      Clubs                 Night clubs and places which offer entertainment as well as alcoholic drinks are

licensed clubs that is, operating to make a profit for the owners.  They require a license in the same way that a pub does, but the license will specify opening times, such as 0 pm to 2 am, Tuesday to Sunday, there may also be conditions, for example, that the club is for member only.

                        Clubs owned by and operated for the benefit of their members are registered clubs.  They are not regarded as licensed premises but they do have to be registered with the magistrate’s court.  The rules they follow, including opening hours and what members pay for drinks (anything over the actual cost of the drink is regarded as a contribution to the up keep of the club, are those agreed by the members.