TABLE OF CONTENTS

WEEK 1
1.0
1.1

Introduction
Beverage History

2.1
2.2

Various personnel in the Bar area

Types of Bar Operation

WEEK 2

WEEK 3
3.1
3.2

Bar Layout
Components of a bar

WEEK 4
4.1

Personnel and Environmental Hygiene.

WEEK 5
5.2
WEEK 6
6.1

5.1
Causes of Accidents, which can occur in bars, public Callers and Storage area
The correct reporting procedures for Bars and Stores
Simple First aid procedures for minor accidents

WEEK 7
7.1
WEEK 8
8.1
8.2

Characteristics of Alcoholic and Non-Alcoholic beverages commonly available

Non-Alcoholic beverages found instill rooms

Recognize substandard products.

WEEK 9
9.1
WEEK 10
10.1
10.2

Requirements and purchasing factors and means of acquiring alcoholic beverages.

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

WEEK 11
11.1
11.2

How alcoholic contents of beverages are measured. Explain fermentation,

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

12.1
12.2

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

WEEK 12

WEEK 13
13.1
13.2
13.3

What are the Laws relating to the sales and supply of drinks?
Permitting hours for sales drinks
Illegalities concerned with the sales of drink

WEEK 14
14.1
14.2

Right of entry to people with authority to enter and inspect the premises
Licenses responsibility and customers own responsibility

WEEK 15
15.1
15.2

Bar keepers liability to the customer

The various types of licenses for operating a bar

WEEK 1
1.0
INTRODUCTION
Explain the history of, and the development of bar operation and wine service.
1.1 Beverage History
People 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

RESPONSIBILITIES
Explain 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) and
4.
Catering bar.
Each one has its own distinctive operating problems, but all are similar in some

ways.
The Stand Up Bar
Due 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 Ends
There 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 BAR
The 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 BARMAN
He/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 Bartending
Bars are designed for efficiency and service. Two things must be kept in mind:
1.
They must be attractive and appealing to the guests, and
2.
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 BARS
The 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 its
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 cloth
f)
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)

Ventilation
Adequate 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)

Floors
Bar 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)

Walls
Walls 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 maintenance
Cleaning: clean with hot detergent water and dry. This will probably be done
monthly, but frequency will depend on circumstances.

i)

Ceiling
Ceiling must be free from cracks and flaking. They should not be able to harbor
dirt.

j)

Doors and Windows

Doors and windows should fit correctly inside and out so as to admit maximum
light.
Hygiene of bar equipment
Bar equipment should be designed that it can be:
a)
Cleaned easily
b)
Readily inspected to see that it is clean
Failure 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 Bar
Even 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 contaminated
The 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 someones 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 work
You 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. Dont 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 look
Long 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 Infection
Report 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. Dont break the law (see below) or put other peoples health at risk, just because
you dont want to admit to feeling ill.
k)

ii)

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.
Legal requirement
Under 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 bartenders first responsibility is controlling the beverage flow. There are
three basic systems:
1. The measured shot glass;
2.
Metered bottles, and
3. 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 bartenders 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 1 oz for a specific drink, and the meters are
preset at 1 oz, they have problems in account in for other oz.
The Electronic Dispensing System
The 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 bartenders 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.
2.
3.
4.

Information storage for inventory control.

Detailed sales analysis with automatic price lookup.
Automatic tax calculations, and
Capability of automatic price change for special promotion of happy hour
periods.

Controlling the Bar

Bartenders 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 bartenders 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 bartenders responsibility to protect other guests and the owners
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 customers 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 insensibility
With 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 diabeticsthose 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 notes
The 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 position
him 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 Sugar
2 Black coffee
3 Spirit or liqueur
4 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-cream
These 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 waters
2. Natural spring waters or mineral waters
3. Squashes
4. Juices
5. 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 water
APPOLLINARIS
CONTREX
PERKIER
ROYAL FARRIS
SAN PELLEGRINO
SPA
SPA MONOPOLE
VICHY CELESTINES
VITTEL
VOLVIC
Naturally sparkling
Still
Naturally sparkling or in fruit flavours
Naturally sparkling
Carbonated
Still, naturally sparkling or in fruit flavours
Still or sparkling
Naturally sparkling
Naturally sparkling
Still
Different varieties of spring water
ASHBOURE
Still or sparkling
BADOIT
Slightly sparkling
BUXTON
Still or carbonated
EVIAN
Still
HIGHLAND
Still or carbonated
SPRING
MALVERN
Still or carbonated

Germany
France
France
Norway
Italy
Belgium
Belgium
France
France
France
England
France
England
France
Scotland
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 Selters
So named because of their saline constituents, these being in the main sulphate of magnesia or sulphate of
soda. Some examples are:
Cheltenham
Montmirail
Leamington-Spa

Seidlitz
These 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:
Forges
Passy
Saint Nectaire
Vittel
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 juice
The main types of juices held in stock in the dispense bar are:
Bottled or canned
Orange juice
Pineapple 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.
Fresh
Orange juice
Grapefruit juice lemon juice
It 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.
MATERIAL
The 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.
MANPOWER
In 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 establishment'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 Recipes
Standard 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 establishments, 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 Brands
The 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 done

Control 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 managements 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.
Receiving
Responsibility 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.
Storing
Once 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 doesnt 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.
Issuing
The 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
Date: June 1
ITEM SIZE
Old Crow

ABC

Order N 1

QUALITY
Quart 5 Cases

PRICE
EXTENSION
N60.00
N300.00
Total
N300.00
Authorized 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 2
Daily Receiving Schedule
ITEM
QUANTITY COUNT
PRICE
CONDITION
TIME
Old Crow
5 cases
12 quarts
N60.00
Okay
1 PM
Authorized Signature: ..
Once the Old Crow is in the store room, it is recorded on an inventory card
Inventory Control Card
ITEM IN
Old Crow
60 quarts

DATE OUT
June 1

ON HAND
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 4
REQUISITION REQUEST
Location: Front Bar Date: June 2
ITEM
SIZE
TIME
QUANTITY
Old Crow
Quart
5 Cases
Bartenders Signature ..
Store room attendants 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 and
2) 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

10.2

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.

TYPES OF ALCOHOLIC BEVERAGE WINE

Wine 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, its 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 liquidizer

Champagne Cocktails: Such as 'Bucks Fizz' which has the addition of orange juice
Cobblers: Wine and spirit based, served with straws and decorated with fruit
Collins: Hot weather drinks, spirit based, served with plenty of ice
Coolers: 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 brewers 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 produces 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
32
2.
Brandy
26 30
3.
Martini
16
4.
Liqueur
26 (or varies according to bottle size)
5.
Sherry
16
6.
Dubonnet 16
7.
Pimms
14
8.
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

Fermentation
The 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.
Distillation
Distillation 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 212 0F (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.

12.1

WEEK 12
How do alcoholic beverages can affect human metabolism and behaviours?

White grapes
COUNTRIES
World Wide

Where grown
WINES
Chardonnay

Loire, California
And South Africa
(Known as Steen)

Chenin Blanc

Alsace, Germany,

Gewrztraminer

New Zealand, USA

fruit
Worldwide

Muscat

`
Alsace northern ltaly,
Germany, USA
appley and soft

GENERAL CHARACTERISTICS OF THE WINE

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.
Variety of styles: bone-dry, medium-sweet, intensively
sweet or sparkling wines, all with fairly high acidity
making the wines very refreshing. Aroma Association
tends to be apples.
One distinctively spicy, with aromas like rose petals,
grapefruits and tropical fruits such as lychees.
One of the most pungent grapes, making wines that

and tropical fruits such as lychees. Wines are aromatic

and perfumed and are occasionally off-dry.
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).
Pinot Blanc/
Dry, natural, fresh and fruity wines with the
weissburgunder
best having
Spicy

honeyed aromas.
Alsace, ltaly, USA,
Pinot
wines, often high
Gris/pinot
low in acidity. Wines are crisp and
spicy in Alsace
elsewhere, with a hint of honey.

and

Generally full-bodies spicy white

in alcohol and
Neutral in ltaly and aromatic and
and
Also used to make golden sweet

wines.
Alsace, Germany
voluptuous, always
Australia New
potential. Aromas
Zealand, souths

Riesling

Range of wines from the to the

well perfumed, with good ageing
tend towards apricots and peaches.

Germany
Africa
styles.

makes the greatest Riesling in all

Piercing acidity and flours ranging

from green

apple and lime to honeyed peaches,

to story
and slate-like.
Worldwide

Sauvignon Blanc

Mainly Bordeaux Semillon and

gain
Austrailia, but also worldwide
Worldwide
medoc.New

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?
lemony, waxy dry whites; when oaked they can
flours of custard, nits and honey.

Cabernet

principal grape of Bordeaux, especially in the

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,
wines.
Loire, savoie,
indicating
Switzerland and
USA
France

Gamay

The grape of Beaujolais, making light and juicy

Characteristic pear drop aroma association
wine made using maceration carbonique method.
makes lighter wine in the Loire valley in central
And in Switzerland and savoie.known as Napa

Gamay
Southern
France and
Rhone, Spain,
Australia, USA
Worldwide
France.

Italy

Grenache/
Garnacha
Merlot

Nebbiolo

In California.
makes strong, fruity but pale wines and fruity rose
wines. Important as part of blends, e.g.chateauneuf
du-pape in the Rhone and i Riaoja in Spain.
characteristics of ripe strawberries, raspberries.
principal grape of saint-Emilio and pomerol in
Aromas tend toward plums and damsons. The wines
Are low in harsh tannins and can be light and juicy,
Smooth and plumy or intensely blackcurrant
one of ltalysbest 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
raspberries;

Shiraz/Syrah

Warm, Spicy, peppery wines with aromas of

French Syrah tends to be smoky, herby and packed
With red fruit (raspberries, blackberries or

blackcurrants),
Italy Argentina
and
USA
12.2

Sangiovese

principal grape of chianti.Also known as Brunello

moreluno.mouth-watering.

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.
PHYSIOLOGY
Basics 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 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
drinkers 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 underproduction 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 UNDERSTAND
Tolerance: 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 Control
The 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/100ml
Therapeutic index about 3.5
Death due to respiratory depression or inhaled vomit
Many 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.

Hangover
Could 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 behavior
Loss of inhibitions
Criminal behavior
Driving accidents

Harmful effects
Chronic consumption
Liver cirrhosis scarring of liver
Usually fatal if drinking is not stopped. 5 year Survival rate if drinking is not stopped: 3548%, if drinking is stopped: 63-77%.
Cancer
Mouth, throat and liver cancers
May augment other carcinogens like tobacco smoke

Healthy liver
Cirrhotic liver
Reproduction
Alcohol 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 identified
a)
Having previous children
b)
Being black
c)
Having a high score an on alcohol screening test
d)
High percent of heavy drinking days
e)
Occasional high levels do more damage than chronic intoxication
f)
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 ALCOHOL

Explain 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 Alcohol

The 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 sold

The 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 to

It 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.

14.1

WEEK 14
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 protection 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 LAWS
State 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 property, 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; however, it is extremely costly.

LOCAL LAWS
Local 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 Keepers liability to the Customer

1.
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 License

In 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 License
Where 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
magistrates 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.