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AKNOWLEDGEMENT

I would like to take this as an opportunity to

thank god for her blessings and our guide
Mrs. ------ mam, D.Y. Patil college of Arts,
Science and Commerce, Mumbai for her
immense support, encouragement and
giving valuable suggestion to our project.
Prof. Usha mam was not only helping us out
in selecting this topic, but also providing her
invaluable input through the duration of
this project. Prof. Usha mam was a real
source of motivation and inspiration during
the course of the project.

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Introduction

A public house, informally known as a pub, is a drinking-establishment licensed

to serve alcoholic drinksfor consumption on the premises in countries and regions
of British influence.[1][2] Although the terms are increasingly used to refer to the
same thing, there is a definitive difference between pubs, bars, inns,taverns and
lounges where alcohol is served commercially. A pub that offers lodging may be
called an inn or (more recently) hotel in the UK. Today, many pubs in the UK,
Canada and Australia with the word "inn" or "hotel" in their name no longer offer
accommodation, or in some cases have never done so. Some pubs bear the name of
"hotel" because they are in countries where stringent anti-drinking laws were once
in force. In Scotland until 1976,[3] only hotels could serve alcohol on Sundays. In
Wales an 1881 Act applied the same law until 1961 when local polls could lift such
a ban in a district and in 1996 the last ban was lifted in Dwyfor. The need for such
polls was removed by the Welsh Assembly in 2003.

There are approximately 53,500.public houses in the United Kingdom. In many

places, especially in villages, a pub can be the focal point of the community, so
there is concern that more pubs are closing down than new ones opening.[7]

The history of pubs can be traced back to Roman taverns,[8] through the Saxon

alehouse, to the development of the modern tied house system - a period of huge
growth in the number of drinking-establishments.

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OVERVIEW

There are approximately 53,500[9] public houses in the United Kingdom; a

number that declines every year, so that nearly half of the smaller villages no
longer have a local pub.[10] In many places, especially in villages, a pub can be the
focal point of the community. The writings of Samuel Pepys describe the pub as
the heart of England.Public houses are socially and culturally different from places
such as cafés, bars, bierkellers andbrewpubs.

Pubs are social places based on the sale and consumption of alcoholic beverages,
and most public houses offer a range of beers, wines, spirits, alcopops and soft
drinks. Many pubs are controlled by breweries, so beer is often better value than
wines and spirits, while soft drinks can be almost as expensive. Beer served in a
pub may be cask ale or keg beer. All pubs also have a range of non-alcoholic
beverages available. Traditionally the windows of town pubs are of smoked or
frosted glass so that the clientèle is obscured from the street. In the last twenty
years in the UK and other countries there has been a move away from frosted glass
towards clear glass, a trend that fits in with brighter interior décors.

The owner, tenant or manager (licensee) of a public house is known as the publican
or landlord. Each pub generally has "locals" or regulars; people who drink there
regularly. The pub that people visit most often is called their local. In many cases,
this will be the pub nearest to their home, but some people choose their local for
other reasons: proximity to work, a venue for their friends, the availability of a
particular cask ale, non-smoking or formerly as a place to smoke freely, or maybe
a darts team or pool table.

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Until the 1970s most of the larger public houses also featured an off-sales counter
or attached shop for the sales of beers, wines and spirits for home consumption. In
the 1970s the newly built supermarkets and high street chain stores or off-
licences undercut the pub prices to such a degree that within ten years all but a
handful of pubs had closed their off-sale counters. A society with a particular
interest in British beers, alesand the preservation of the integrity of the public
house is Campaign for Real Ale.

The inhabitants of Great Britain have been drinking ale since the Bronze

Age, but it was with the arrival of the Romans and the establishment of the Roman
road network that the first Inns called tabernae,[8] in which the traveller could
obtain refreshment, began to appear. After the departure of Roman authority and
the fall of the Romano-British kingdoms, the Anglo-Saxons established alehouses
that grew out of domestic dwellings. The Saxon alewife would put a green bush up
on a pole to let people know her brew was ready.[12] These alehouses formed
meeting houses for the locals to meet and gossip and arrange mutual help within
their communities. Here lies the beginnings of the modern pub. They became so
commonplace that in 965 King Edgar decreed that there should be no more than
one alehouse per village.

A traveller in the early Middle Ages could obtain overnight accommodation

in monasteries, but later a demand for hostelries grew with the popularity
of pilgrimages and travel. The Hostellers of London were granted guild status in
1446 and in 1514 the guild became the Worshipful Company of Innholders.[13]

Traditional English ale was made solely from fermented malt. The practice of

adding hops to produce beer was introduced from the Netherlands in the early 15th
century. Alehouses would each brew their own distinctive ale, but independent
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breweries began to appear in the late 17th century. By the end of the century
almost all beer was brewed by commercial breweries.

The 18th century saw a huge growth in the number of drinking

establishments, primarily due to the introduction of gin. Gin was brought to
England by the Dutch after the Glorious Revolution of 1688 and started to become
very popular after the government created a market for grain that was unfit to be
used in brewing by allowing unlicensed gin production, whilst imposing a
heavy duty on all imported spirits. As thousands of gin-shops sprang up all over
England, brewers fought back by increasing the number of alehouses. By 1740 the
production of gin had increased to six times that of beer and because of its
cheapness it became popular with the poor, leading to the so-called Gin Craze.
Over half of the 15,000 drinking establishments in London were gin-shops.

The drunkenness and lawlessness created by gin was seen to lead to

ruination and degradation of the working classes. The distinction was illustrated
by William Hogarth in his engravings Beer Street and Gin Lane.[14] The Gin
Act (1736) imposed high taxes on retailers but led to riots in the streets. The
prohibitive duty was gradually reduced and finally abolished in 1742. The 1751
Gin Act however was more successful. It forced distillers to sell only to licensed
retailers and brought gin-shops under the jurisdiction of local magistrates.

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Types of pubs

Theme pubs

Pubs that cater for a niche audience, such as sports fans or people of certain
nationalities are known as theme pubs. Examples of theme pubs
include sports bars, rock pubs, biker pubs, Goth pubs, strip pubs, and Irish pubs
(see below).

In Canada the majority of theme pubs are referred to as bars, such as 'biker bar',
'sports bar', 'gay bar', 'strip bar', etc. Pubs centred on dance floors featuring DJ's or
less often, live music, are usually referred to as 'dance clubs'.

Country pub

A "country pub" by tradition is a rural public house. However, the

distinctive culture surrounding country pubs, that of functioning as a social centre
for a village and countryside community, has been changing over the last thirty or
so years. In the past, many rural pubs provided opportunities for country folk to
meet and exchange (often local) news, while others - especially those away from
village centres - existed for the general purpose, before the advent of motor
transport, of serving travellers as coaching inns.[30]

In more recent years, however, many country pubs have either closed down,
or have been converted to establishments more intent on providing seating
facilities for the consumption of food, than that of the local community meeting
and convivially drinking.[31]

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Brewery tap
A brewery tap is the nearest outlet for a brewery's beers. This is usually a
room or bar in the brewery itself, though the name may be applied to the nearest
pub. The term is not applied to a brewpub which brews and sells its beer on the
same premises.

Signs
In 1393 King Richard II compelled landlords to erect signs outside their
premises. The legislation stated "Whosoever shall brew ale in the town with
intention of selling it must hang out a sign, otherwise he shall forfeit his ale." This
was in order to make them easily visible to passing inspectors, borough ale tasters,
who would decide the quality of the ale they provided. William Shakespeare's
father, John Shakespeare was one such inspector.

LOCATION

The Pub is situated in the Bandra (west) near Pali hill.

Apple Pub is located at the corner of Bandra near PAli Hill. Aproximately
four blocks from Bandra Staiton and within walking distance of the city's business
district. This is one of the most outstanding places for a pub in Bandra as it is
strategically located to attract the middle-class and upper middle-class working
public during lunch and after quitting time.

The building itself is one of the oldest still standing in Bandra and has an old
world style to it. Presently the establishment can seat 96 customers. Apple has
secured the purchase of the adjacent storefront for its expansion, and with
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renovation, will have room for the brewery and another 24 persons. The current
facilities, including two large bars and fireplace, kitchen, and plenty of room for
darts, pool, and other amusements make this an excellent attraction.

Products Offered:-

Apple pub offers a wide variety of spirits. St. Brendan's and other liquors.
In addition the Pub offers domestic and other imported beers by the bottles and a
full bar for mixed drinks. In the back the pub has a small kitchen that offers a
limited menu of such things as sandwiches, fish and chips, etc. On special
occasions the pub offers traditional favorites such as Irish stew, leek and potato
soup, and corned beef and cabbage.

Once the brewery begins production, we will concentrate on ale production

including wheat beers, stouts, and porters as these include the more traditional
types of Apple brews. We intend to initially start with five different types of beer,
eventually increasing to ten. All brews will have a different brand name.
Games and sports
Music
Food.

Sourcing

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The Pub purchases large quantities of alcohol from local and regional distributors
including Kitsap Distributors and Darian Beverages. the inventories of food come
from Globas Fusion Restaurant in Bandra. Apple’s receives discounts when certain
volumes are purchased. The pub seeks to maintain good relations with its
distributors in order to insure high-quality products are delivered on time.Apple’s
markup prices from that of wholesale generally runs between 15-20% depending
on the drink or meal. Junkboxes, pool tables, and other amusements between are
leased and serviced by the leasing company under existing contracts.

The new brewery equipment to be installed in March of 2003 will come from Key
West Brewery Equipment. Much of this equipment will be secondhand, but all of it
will be personally selected by our new brewmaster. Storage, kegging and bottling
of our in-house brews will be done personally.

STATUTORY PROCEDURE

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The knowledge of government procedures and legal aspects of the industry are as
important as the technical know how of the project.

However, in general the following formalities are to be observed

It is important to establish relations with the police as you are 1 building, 2
opening an establishment that serves liquor.

 Meet with council or who ever looks after building regulations in your bars
region to get your venues plans approved.
 Apply for all licences your bar requires for & liquor licensing.

 Proper provision should be made for ventilation.

 You must have approval of your liquor licence & opening hours.
 Finalise any licences your bar/ nightclub may require.

PLANNING LAYOUT

The machinery layout can influence erection cost, operating and maintenance cost,
safety and convenience. The following point may be used as guidelines for
planning the layout.

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You bar should have standards in place for every aspect of operation. This will
include ordering systems, stock par levels though to bartender service standards

Bring in electrical people to hook up all Lighting & music systems.

Bring in IT people to hook up Till & computer systems. They also apply stock
control systems & install all bar systems

Plan when your Bar/ Nightclub will open. Also plan when you will have your VIP
opening party, soft opening & actual open to the public.

SELECTION OF EQUIPMENT

 While selecting the equipment it is necessary to consider the ultimate

production goal from the sales point of view which will also be the deciding
factor for the size of dessert shop.
 It is necessary to calculate the ratio of various type of product, the volume,
the size, and the profitability of the product which are desired to be
produced.
 Cheaper equipment may ultimately prove to be more expensive on account
of maintenance cost & breakdown.
 Only essential equipment should be installed in the beginning.
 Equipment should be selected with study, long lasting , require minimum
maintenance and be operated with minimum power requirement.
 There are a number of other equipment which could be added as an when
necessity arises such as dough sheeter for making puff pastery, wire cut or
depositor cookie machine.freezer.
ELECTRICITY

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It is essential that local Electricity Board is contacted regarding the approximate

cost of wiring. Cable laying charges. And deposit to be paid to the Electricity
Board. The cost of power consumption varies from place to place and should be
ascertained from the Electricity Board.

 Keys to Success
To succeed APPLE must:

 Implement a successful advertisement and marketing campaign to inform the

existing clientele and the public of our new image.
 Purchase new brewery equipment.
 Retain the services of a reputable brewmaster.
 Build brand image and brand equity through marketing.

TOTAL SPACE REQUIRED FOR THE PUB

 Floor of the entire premises should be at one level in order to facilitate

movements of trollies or tables mounted wheels.
 Musical systems should be placed with a center of attraction.
 Wash basin should be provided for workers to wash their hands before
starting work or after visit the toilet.

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 Raw material malt, hops,yeast, cleaning agents store finished goods store
should be so situated that these could be kept locked without any
interference in normal production work.
 Air-condition should be installed for proper vantillation.
 Glass wares and crockeries should be well stored to avoid breakage.

WORKING CAPITAL

Facilities should be sold against cash and credit. In this way the turnover will be
faster and the requirement of working capital could be considerably reduced.
However, it will be advisable to make arrangement for working capital for a period
of six month.

Before starting pub, it is necessary to survey the market for product in the area in
order to decide the size and scope of the project. For a large project it is advisable
to hire the services of marketing agencies who are well equipped to undertake such
studies. However for small scale pub the following point should be studied :

 The population, food habits and purchasing capacity of the people.

 Availability of raw material such as glassware’s, crockery, raw food etc. if
raw material is to brought from distant places, it will add to the cost factor.
 Transport and communication facility.
 Availability of power and fuel.
 Number of existing pub and their performance
 Availability of local labour force.

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PLAN LAYOUT OF A SMALL PUB

 STORE
 BAR COUNTER
 LOOS
 BRANDED DRAFT BEER FRIDGE
 BAR TOOL
 SPEED RACK,SINGLE RAIL
 STAINLESS STILL CARTS
 BEER DISPENSER
 PROOFING CABINET
 MUSIC SYSTEM
 MIKES
 LIGHTS AND SPECIAL EFFECTS
 DEEP FREEZER

Work Table 10’ x 3 ½

Work Bench 6’ x 3’

MENU AND RATES

APPLE PUB

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Sandwiches, Panninis & Snacks

Homemade Soup Of The Day  /Rs.530

With Brown Soda Bread
 
Atlantic Seafood Chowder  Rs.430
Fresh Local Sea fish & Shellfish in a Creamy Herb &
Vegetable Broth
 
Butternut Squash & Lobster Soup  Rs.250
Lighter then a Bisque with the Smooth Flavours of Coconut Cream & Fresh
Coriander
 
Loaded Potato Skins Rs.340
Filled With Creamy Mash, Scallions & Bacon, Topped with Grilled Mature
Cheddar
 
Neil's Pannini Special Rs.600
Hot griddled ciabatta bread with a filling of tuna mayonnaise, beef tomato slices &
Melted buffalo mozzarella
 
Home cooked Ham & Cheddar Cheese
Toasties Rs540
Sliced tomatoes & diced onions optional
 

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Prawn & Avocado Salad Rs 500

Served in a crisp pastry basket with mixed greens & Dolan's special cocktail sauce
 
Shannon Smoked Salmon  Rs 450
Served With a Smoked Bacon & Thyme Potato Salad, Mini Capers, Red Onions 
& A Creamy Lemon Dressing
 
Dolans House Salad Rs.710
Mixed Salad Leaves Tossed with Croutons, Sun dried
Tomatoes, Cucumbers, 
Scallions & Parmesan in a Creamy Lemon Dressing
With Fresh Marinated Anchovies
With Char-Grilled Chicken & bacon
 
Freshly Prepared Sandwiches with Choice of Fillings Rs.600
Ham, Chicken, Cheese, Tuna, Salad
 
Chicken B.L.T.  Rs.470
Triple Decker Toasted Sandwich with Crisp Bacon, Lettuce & Plum Tomatoes 
with Fries & Salad

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