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A public  house,  informally  known  as  a pub,  is  a drinking 
establishment licensed  to  serve alcoholic  drinks for 
consumption on  the  premises in  countries  and  regions 
of British influence 
Although the terms often have different connotations, there is little 
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[ only hotels could serve alcohol on Sundays.
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.
The History Of Pub
• 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 tabernaen which the traveler
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
• These alehouses formed meeting houses for the locals to meet
and gossip and arrange mutual help within their
The History Of Pub
• A traveler 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.
• 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 breweries began to appear
in the late 17th century. By the end of
the century almost all beer was brewed
The History Of Pub
• 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
• 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
The History Of Pub
• 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.[13]  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
Licensing laws
• From the middle of the 19th century restrictions were placed on the opening
hours of licensed premises in the UK. However licensing was gradually
liberalised after the 1960s,.
• The Wine and Beerhouse Act 1869 reintroduced the stricter controls of the
previous century. The sale of beers, wines or spirits required a licence for
the premises from the local magistratesby the landlord under threat of
forfeiting his licence. Licences were only granted, transferred or renewed
at special Licensing Sessions courts, and were limited to respectable
individuals. Often these were ex-servicemen or ex-policemen; retiring to
run a pub was popular amongst military officers at the end of their service.
Licence conditions varied widely, according to local practice. They would
specify permitted hours, which might require Sunday closing, or
conversely permit all-night opening near a market. Typically they might
require opening throughout the permitted hours, and the provision of food
or lavatories. Once obtained, licences were jealously protected by the
licensees (always individuals expected to be generally present, not a
remote owner or company), and even "Occasional Licences" to serve
drinks at temporary premises such as fêtes would usually be granted only
to existing licensees. Objections might be made by the police, rival
landlords or anyone else on the grounds of infractions such as serving
drunks, disorderly or dirty premises, or ignoring permitted hours.

Licensing laws
• Detailed records were kept on licensing, giving the Public House, its
address, owner, licensee and misdemeanours of the licensees for periods
often going back for hundreds of years. Many of these records survive
and can be viewed, for example, at the London Metropolitan
Archives centre.
• These culminated in the Defence of the Realm A of August 1914, which, along
with the introduction of rationing and the censorship of the press for
wartime purposes, also restricted the opening hours of public houses to
12noon–2.30pm and 6.30pm–9.30pm. Opening for the full licensed hours was
compulsory, and closing time was equally firmly enforced by the police; a
landlord might lose his licence for infractions. There was a special
case established under the State Management  where the brewery and
licensed premises were bought and run by the state until 1973, most
notably in the Carlisle District. During the 20th century elsewhere, both
the licensing laws and enforcement were progressively relaxed, and there
were differences between parishes; in the 1960s, at closing time
in Kensington at 10.30 pm, drinkers would rush over the parish boundary
to be in good time for "Last Orders" in Knightsbridge before 11 pm, a
practice observed in many pubs adjoining licensing area boundaries.
Some Scottish and Welsh parishes remained officially "dry" on Sundays
(although often this merely required knocking at the back door of the
pub). These restricted opening hours led to the tradition of lock-ins

Licensing laws
• However, closing times were increasingly disregarded in the country pubs. In England
and Wales by 2000 pubs could legally open from 11am (12 noon on Sundays)
through to 11pm (10.30pm on Sundays). That year was also the first to allow
continuous opening for 36 hours from 11am on New Year's Eve to 11pm on New
Year's Day. In addition, many cities had by-laws to allow some pubs to extend
opening hours to midnight or 1am, whilst nightclubs had long been granted late
licences to serve alcohol into the morning. Pubs in the immediate vicinity of
London's Smithfield market,Billingsgate fish market and Covent Garden fruit and
flower market were permitted to stay open 24 hours a day since Victorian era times to
provide a service to the shift working employees of the markets.
• Scotland's and Northern Ireland's licensing laws have long been more flexible, allowing
local authorities to set pub opening and closing times. In Scotland, this stemmed out
of a late repeal of the wartime licensing laws, which stayed in force until 1976.
• The Licensing Act 2003, which came into force on November 24, 2005, aimed to
consolidate the many laws into a single act. This now allows pubs in England
and Wales to apply to the local authority for opening hours of their choice. Supporters
at the time argued that it would end the concentration of violence around half past 11,
when people had to leave the pub, making policing easier. In practice, alcohol-related
hospital admissions rose following the change in the law, with alcohol involved in
207,800 admissions in 2006/7.[Critics claimed that these laws will lead to '24-hour
drinking'. By the day before the law came into force, 60,326 establishments had
applied for longer hours, and 1,121 had applied for a licence to sell alcohol 24 hours
a day. However, nine months after the act many pubs had not changed their hours,
although there is a growing tendency for some to be open longer at the weekend but
rarely beyond 1:00 am.


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The saloon
• By the end of the 18th century a new room in the
pub was established: the saloon.
• Beer establishments had always provided
entertainment of some sort — singing, gaming or
a sport.
• Balls Pond Road in Islington was named after an
establishment run by a Mr. Ball that had a pond at
the rear filled with ducks, where drinkers could,
for a certain fee, go out and take a potshot at
shooting the fowl.
• More common, however, was a card room or
a billiards room. The saloon was a room where for
an admission fee or a higher price of drinks,
singing, dancing, drama or comedy was performed
and drinks would be served at the table
. From this came the popular music hall form of
entertainment—a show consisting of a variety of
 A most famous London saloon was the Grecian
Saloon in The Eagle, City Road, which is still famous
these days because of an English nursery rhyme:
"Up and down the City Road / In and out The Eagle /
The public bar
• By the 20th century, the saloon, or lounge bar,
had settled into a middle-class room — carpets
on the floor, cushions on the seats, and a penny
or two on the prices, while the public bar, or
tap room, remained working class with bare
boards, sometimes with sawdust to absorb the
spitting and spillages, hard bench seats, and
cheap beer.

• Later, the public bars gradually improved until

sometimes almost the only difference was in
the prices, so that customers could choose
between economy and exclusivity). During the
blurring of the class divisions in the 1960s and
1970s, the distinction between the saloon and
the public bar was often seen as archaic, and
was frequently abolished, usually by the
removal of the dividing wall or partition itself.)
are the same throughout the premises, and
many pubs now comprise one large room.
However, the modern importance of dining in
pubs encourages some establishments to
The snug
• the "snug", also sometimes called
the Smoke room, was typically a small,
very private room with access to the
bar that had a frosted glass external
window, set above head height.
• A higher price was paid for beer in the
snug and nobody could look in and see
the drinkers. It was not only the well
off visitors who would use these
rooms, the snug was for patrons who
preferred not to be seen in the public
• Ladies would often enjoy a private drink
in the snug in a time when it was
frowned upon for ladies to be in a pub.
The counter
• It was the public house that first introduced
the concept of the bar counter being used to
serve the beer. Until that time beer
establishments used to bring the beer out to
the table or benches.
• A bar might be provided for the manager to do
his paperwork whilst keeping an eye on his
customers, but the casks of ale were kept in
a separate taproom.
• When the first public houses were built, the
main room was the public room with a large
serving bar copied from the gin houses, the
idea being to serve the maximum amount of
people in the shortest possible time. It
became known as the public bar.
British Beer
• Most pubs belong to a br ewer y (a company
w hich makes beer) but sell many dif fer ent
kinds of beer, some on tap (fr om a big
container under the bar) and some in bottles.
T he most popular kind of British beer is
bitter, w hich is dar k and ser ved at r oom
temper atur e (not hot, not cold). British beer
is br ewed fr om malt and hops.
• Mor e popular today though is la ger, w hich is
lighter in colour and ser ved cold. Guinness, a
ver y dar k, cr eamy kind of beer called a stout,
is made in Ir eland and is popular all over
• In the West of England, cider made fr om apples,
is ver y popular. Like wine, it is described as
O f

• T bs
Tied houses
• After the development of the large
London Porter breweries in the 18th century,
• the trend grew for pubs to become tied houses which
could only sell beer from one brewery (a pub not tied
in this way was called a Free house).
• The usual arrangement for a tied house was that the
pub was owned by the brewery but rented out to a
private individual (landlord) who ran it as a separate
business (even though contracted to buy the beer
from the brewery).
• Another very common arrangement was (and is) for the
landlord to own the premises
(whether freehold or leasehold) independently of the
brewer, but then to take a mortgage loan from a
brewery, either to finance the purchase of the pub
initially, or to refurbish it, and be required as a term
of the loan to observe the solus tie.
Companies and chains
• Organisations such as Wetherspoons, the Eerie
Pub Company and O'Neill's, were formed in the
UK since changes in legislation in the 1980s
necessitated the break-up of many larger tied
estates. A PubCo is a company involved in the
retailing but not the manufacture of
beverages, while a Pub chain may be run
either by a PubCo or by a brewery. If the
owning company is not a brewery, then the
pub is technically a 'free house', however
limited the manager is in his/her beer-buying
• Pubs within a chain will usually have items in
common, such as fittings, promotions,
ambience and range of food and drink on offer.
A pub chain will position itself in the
marketplace for a target audience. One
company may run several pub chains aimed at
different segments of the market. Pubs for use
in a chain are bought and sold in large units,
often from regional breweries which are then
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
include sports bars, rock pubs, biker p
ubs, 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
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 .
• 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
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
Pub music
• While many pubs play piped pop
music , the pub is often a venue
for live song and live music
• n English popular culture , the
" traditional "  pub songs typified
by the Cockney  " knees up " mostly
come from the classics of
the music hall , along with
numbers from film , the stage and
other forms of popular music .
• The tradition is continued in the
UK by acts such as Chas &
Dave and a Tribute to Chas and
Dave called Gertcha , many of
whose works are in a 'pub song'
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Bar Tools & Equipment
• Behind the bar you need a lot of equipment,
sometimes more than you think, especially if
you want to be perceived as a professional.
• Most bars will have the basic equipment, such
as shakers and bottle openers, but depending
on where you work, they may not provide all
the things that make your job easier. 
• Aside from the most common items there is a
whole list of other tools and things that are
useful behind the bar. .
• Now this list is what you as a bartender should
bring to work, not the things that should be
naturally supplied by the restaurant / bar. The
key reason for all of this stuff is that it will
make your life easier and it will help increase
your income, believe it or not. A lot of the

This is the absolute basic list of items you need behind the bar

 Boston Shaker: Plainly obvious bar tool, but at one place I

worked they only had two, so your own personal shaker will ensure
you always have one. Faster service, better tips.
Hawthorne Strainer: Still the best way to strain a drink.
Buy a good one, otherwise you'll end up with a broken slinky.
Bar Spoon: Great for stirring, scooping, layering and rapping
the knuckles of garnish buffet deviants while they try to feast on
the garnish tray.
 Muddler: A modern bar professional always has a
muddler. It's a great way to make unique drinks and extract
great flavours from fruit and herbs. If you work in a rougher
bar, get a PUG Muddler to keep the miscreants under control.
 Citrus Zester: Martini with a lemon twist? No problem,
and it’s faster than using a knife.
 Fruit Press: One handed style. A very hygienic
approach to squeezing fruit. Also it maximizes the
amount of juice you get out of a lemon or lime. Plus the
citrus juice won't irritate all those little cuts on your
This is the absolute basic list of items you need behind the bar
• Mesh Tea Strainer: This is a great way to polish drinks to make
them look great (i.e. removal of raspberry seeds, pulp, etc.).
Also, great for filtering out wine crystals, for those who don't
appreciate them.
Knife: A good sharp knife helps make great garnishes. Also, if
you have to cut three cases of limes for a Friday night, it will
save your wrist. The cutting position can be awkward and put a
lot of pressure on your wrist, leading to a repetitive strain injury.
If you use a dull knife, you have to exert more pressure, leading
to injury.
Bottle Opener: Obvious, but a good one will help save your
wrist and palms. Bar blades are good if you do high volume
Ice Scoop: Pick a decent sized one, not a 6oz scoop. Get
something like a 12oz or 16oz scoop that is cylindrical in nature,
not square, it will help funnel ice into the glass, not around it.
Stick with a good metal scoop, not cheap plastic. And don't get
a cheap ass stamped scoop, they cut your hands, spend the
extra $5 and get a good ice scoop.
Wine Key (Cork Screw): Again obvious, but in so many bars
I've seen people without one. I've watched 4 servers share a
• Spirit Measure: A good jigger is nice to have, makes your
boss happy and give the customer a good drink. I like to
free pour, but sometimes a jigger is handy.
Pour Spouts: A few extra are always handy for when a
liqueur bottle gets the pour spout stuck and you don't
have time to mess with it.
Funnel: Great for getting stuff into bottles, like simple
syrup etc. 
Lighter / Matches: Most establishments are going smoke
free, but lighters and matches are still useful for lighting
candles and flaming orange peels.
Can Opener: You need one of those old style punch
openers to get at the pineapple juice, coconut cream and
apple juice.
Pens: You need three of them. One to keep, one to lend,
one to give away.
In part two I'll take a look at some of the items that aren't
so common, like a first aid kit, reading glasses, business
cards, soap and breath mints. In total there are an
additional 27 items that come in handy and can make you
Budget IN

RS .
• Premises (Full Restauarant)
• Interior Designing
• Labour Cost (Per month)
• Electricity (Per month)
• Food & Alcohol (per month)
Yearly Budget IN RS.

• Capital invested
• LabourCost
• Electricity
• Food & Alcohol
• Taxes To Government
• There are 8 partners and they formed
a joint venture organisation name
and each have invested Rs. 5000000
the total of which comes upto
• And they take loan of 4 crorefrom
bank against property with 18%
interest per annum

Break Even Point
• We assume that the all weekends at the pub
will go full and all holidays and festival
day which goes too around 32 days in yr
we expect 100% reservation of the pub.
And minimum of 60% of bussiness on
normal weekdays after 6months.
• The first 6 months we expect our bussines
to reach around 70% on weekends and
40% on public holidays
• After rocovering the money of all the 8
partners and paying back all the loans
and including all the expenses such as
labor electricity and food expenses the
organization will start making the profit

A Shakir.kokar, Harshel khosla, Nitesh Lalla, Saniya Mankar, Khatija
Mansuri, Rizwan Mamtule, Pracheta Kshirsagar

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