History of Taverns and Beverages

Study Notes

This industry encompasses establishments primarily offering beverages, sometimes food and entertainment.
Bars, pubs, and taverns are examples of such establishments.
The term "bar" is a synecdoche for the entire drinking establishment.
Bars, sometimes called pubs or taverns, serve alcoholic drinks.

The concept of bars can be traced back to the Sumerians (4000 BC).
Sumerians were known for their advanced civilization, encompassing trade, agriculture, and craftsmanship.
In ancient Egypt, a papyrus warned against getting drunk in taverns.
Taverns in ancient Greece (1100 BC) included Lesches (serving fine food and beverages) and Taverns (for the poor).
Romans traveled for trade, religion, pleasure, relaxation, and political reasons throughout Europe; taverns were common.
In the era between 476 AD and 1300 AD, travel diminished, and the church provided food and shelter.
During the Renaissance (1350-1600 AD), travel and trade increased.
In early modern times, in the 1600-1800 AD, stagecoaches were the primary mode of transportation and post houses appeared alongside routes, similar to modern gasoline stations for changing tired horses.
During the Industrial Era (1800 AD), taverns became permanent fixtures.
In the 1850s, taverns transformed into large-scale hotels with more public use.
Prohibition Law (1920) made alcoholic beverages illegal in the US.
Speakeasies, bootleggers, and rumrunners emerged to serve illegal liquors.
The 21st Amendment (1933) repealed the Prohibition Law.

Beverage-Only Bar: Offers beverages only, with snacks.
Bar/Entertainment Combination: Offers drinks, plus entertainment (dancing, music, live performances).
Food and Beverage Combination: Provides food and beverages.
Coffee Shops/Coffee Houses/Cafés: Specialize in coffee and serve as meeting places, often for business.
Tea Houses/Tea Rooms: Small rooms or restaurants focusing on beverages and light meals, often with a relaxed atmosphere, sometimes catering to women. Specifically for interaction.

Taverns: Places for socializing and drinking alcoholic beverages, often with food.
Public Houses/Pubs: Drinking establishments where patrons consume alcoholic beverages on-premises.
Brew Pubs/Micro Breweries: Pubs or restaurants that brew their beer in the establishments.
Night Clubs/Clubs: Entertainment venues for drinking, dancing, and socializing mainly after dark.
Internet Cafés/Cyber Cafés: Public places for computer use and internet access.
Beer Gardens: Open-air areas for consuming alcohol.

Various departments and roles are listed in a hierarchical order from upper management (General Manager) to junior-level employees (trainees). They handle tasks ranging from reservations to banquet management and bar operations.

Beverage services provided on airlines, cruise ships, and rail travel accommodate passengers.

Cost plus pricing considers cost, and return on investment.
Market-orientated pricing adjusts to market conditions and customer demand.
Fixed markup pricing sets a set amount of charge added to the cost (BYOB and corkage charges).

Maintaining stock levels uses a formula (M= W(T+L)+S) to determine maximum stock, considering average usage, review period, lead time, and safety stock.

Purchasing involves using multiple vendors, evaluating cost, and analyzing purchases to determine appropriate stock levels.

The concept of safe drinking involves small amounts of alcohol, various initiatives to control consumption.
Those involved in serving alcohol should be aware of restrictions and promote responsible drinking.

Alcohol affects judgment, self-control, and nerve function, and the stages of intoxication, a gradual progression.

Alcoholic strength is usually measured in terms of percentage by volume (ABV).
Various measurement scales exist, with OIML used in Europe and the American scale in the United States (e.g., 0° to 200°).

Often organized based on the order alcohol and beverages are consumed. For example, aperitifs, cocktails, wines, beers, and digestifs.
Wine lists are also organized by grape type or place of origin (e.g., geographical locales).
Additional aspects include drinks type, and quantity per serving.

Wine information lists include details like bin number, name, origin, quality indicators, shipper, varietal, vintage, alcoholic strength, price, and descriptive notes.