ALCOHOLIC BEVERAGE SERVING PROCEDURES

© ™ Fazlea Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com
PAGE 1Alcoholic Beverages Serving Procedure
CHAPTER - 01
INTRODUCTION
1.1 Alcohol
Drinking alcohol plays an important social role in many cultures. Most countries have laws
regulating the production, sale, and consumption of alcoholic beverages some countries ban
such activities entirely. However, alcoholic drinks are legal in most parts of the world. The
global alcoholic drink industry exceeded $1 trillion in 2014.
Alcohol is one of the most widely used recreational drugs in the world. For instance, in 2015,
among Americans, 89% of adults had consumed alcohol at some point, 70% had drunk it in
the last year, and 56% in the last month Alcoholic drinks are typically divided into three
classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by
volume. Alcoholic beverages must not be self-served.
Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least
as early as the Neolithic period (cir. 10,000 BC). Many nonhuman animals also consume
alcohol when given the opportunity and affected in much the same way as humans, although
humans are the only species known to produce alcoholic drinks intentionally.

1.2 Alcoholic Beverage
An alcoholic drink, or alcoholic beverage, is a drink that contains a substantial amount of
ethanol (informally called alcohol), a depressant which in low doses causes euphoria, reduced
anxiety, and sociability and in higher doses causes intoxication (drunkenness), stupor and
unconsciousness. Long-term use can lead to alcohol abuse, physical dependence, and
alcoholism.
A drink or beverage is a liquid intended for human consumption. In addition to their basic
function of satisfying thirst, drinks play important roles in human culture. Common types of
drinks include plain water, milk, juices, coffee, tea, and soft drinks. In addition, alcoholic
drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of
human culture and development for 8,000 years.
Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer
and wine, but are made with less than .5 percent alcohol by volume. The category includes
drinks that have undergone an alcohol removal process such as non-alcoholic beers and de-
alcoholized wines.

Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type
of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a
slight characteristic odor. Its chemical formula is C2H6O, which can be written also
as CH3−CH2−OH or C 2H5−OH (an ethyl group linked to a hydroxyl group), and is often
abbreviated as EtOH.
Ethanol is mostly produced by the fermentation of sugars by yeasts or
by petrochemical processes. It is an addictive psychoactive drug (indeed one of the oldest and
most common recreational drugs), causing a characteristic intoxication ("drunkenness")
and neurotoxicity when consumed in sufficient quantities. It is widely used as a solvent,
as fuel, and as a feedstock for synthesis of other chemicals, as well as in many other minor
uses.

1.3 Alcohol Measurement
The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by
volume (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as
proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees
Fahrenheit (e.g. 80 proof = 40% ABV). Degrees proof were formerly used in the United
Kingdom, where 100 degrees proof was equivalent to 57.1% ABV. Historically, this was the
most dilute spirit that would sustain the combustion of gunpowder.
Ordinary distillation cannot produce alcohol of more than 95.6% ABV (191.2 proof) because
at that point alcohol is a zeotrope with water. A spirit which contains a very high level of
alcohol and does not contain any added flavoring is commonly called a neutral spirit.
Generally, any distilled alcoholic beverage of 170 US proof or higher is considered to be a
neutral spirit.
Typical ABV ranges
Beers Typically 5% (range is from 3–15%)
Wines Typically 13.5% (range is from 8%–17%)
Fortified wines 15–22%
Spirits Typically 30%-40% (range is from 15% to, in some rare cases, up to
98%)
Fruit juices < 0.1%
Cider, wine
coolers
4%–8%

Most yeast cannot reproduce when the concentration of alcohol is higher than about 18%, so
that is the practical limit for the strength of fermented drinks such as wine, beer, and sake.
However, some strains of yeast have been developed that can reproduce in solutions of up to
25% ABV.
CHAPTER – 02
LIST OF ALCOHOLIC DRINKS
2.1 Alcoholic Age Factor
Alcoholic drinks love mostly in First World Countries. An alcoholic drink is a drink that
contains ethanol, commonly known as alcohol. Alcoholic drinks are divided into three
general classes: beers, wines, and distilled beverages. They are legally consumed in most
countries, and over one hundred countries have laws regulating their production, sale, and
consumption. In particular, such laws specify the minimum age at which a person may legally
buy or drink them. This minimum age varies between 16 and 25 years, depending upon the
country and the type of drink. Most nations set it at 18 years of age.

2.2 Drinks by Raw Material
The Names Of Some Alcoholic Drinks Are Determined By Their Raw Material.
Grains Name of fermented
beverage
Name of distilled beverage
Barley beer, ale, barley wine Scotch whisky, Irish whiskey, shōchū
(mugijōchū) (Japan), soju (Korea)
Buckw
heat
shōchū (sobajōchū) (Japan)
Corn chicha, corn
beer, tesguino
Bourbon whiskey, moonshine, also vodka (rare)
Millet millet beer (Sub-
Saharan
Africa), tongba(Nepal,
Tibet), boza (the
Balkans, Turkey)
Rice beer, brem (Bali), huan
gjiu and choujiu(China
), ruou
gao (Vietnam), sake (J
apan), sonti (India), ma
kgeolli and chungju (K
orea), tuak (Borneo
Island), thwon (Nepal)
aila (Nepal), rice baijiu (China), shōchū
(komejōchū) and awamori (Japan), soju (Korea), ခေါင်ရ
ည် (Myanmar)
Rye rye beer, kvass rye whiskey, vodka (Russia), korn (Germany)
Sorghu
m
burukutu (Nigeria), pit
o (Ghana), merisa(sout
hern
Sudan), bilibili (Chad,
maotai, gaoliang, certain other types of baijiu (China).

Central African
Republic, Cameroon)
Wheat wheat beer horilka (Ukraine), vodka, wheat whiskey, weizenkorn
(Germany), soju (Korea)
Fruit ju
ice
Name of fermented
beverage
Apples cider (U.S.: "hard
cider"), apfelwein
jabukovača (Serbia), applejack (or apple
brandy), calvados, cider
Aprico
ts
kajsijevača (Serbia), kaisieva
rakia (Bulgaria), pálinka(Hungary)
Banan
as or p
lantain
s
chuoi
hot (Vietnam), cauim (
Kuna Indians of
Panama), urgwagwa (
Uganda,
Rwanda), mbege (with
millet malt;
Tanzania), kasikisi(wit
h sorghum malt;
Democratic Republic
of the Congo)
majmunovača (Serbia),
Cashe
w
feni (India)
Cherri
es
Cherry wine
(Denmark)
Kirsch (Germany, Switzerland)
Cocon
ut or
Palm
Toddy (Sri Lanka,
India)
arrack, lambanog (Sri Lanka, India, Philippines)

Gouqi gouqi jiu (China) gouqi jiu (China)
Ginger
with
sugar,
ginger
with
raisins
ginger ale, ginger
beer, ginger wine
Grapes wine lozovača/loza, vinjak (Serbia), brandy, cognac (France), v
ermouth, armagnac (France), branntwein
(Germany), pisco(Peru, Chile, Grozdova), Rakia (The
Balkans, Turkey), singani (Bolivia), arak (Syria,
Lebanon, Jordan), törkölypálinka (Hungary)
Junipe
r
berries
gin, jenever (Netherlands/Belgium), borovička (Slovakia)
Mulbe
rry
Oghi (Armenia)
Pears perry, or pear
cider; poiré (France)
viljamovka (Serbia), Poire Williams, pear brandy, Eau-
de-vie(France), pálinka (Hungary), krushova rakia /
krushevitsa (Bulgaria)
Pineap
ples
tepache (Mexico),
Pineapple Wine
(Hawaii)
Plums plum wine šljivovica (Serbia), slivovitz, țuică, umeshu, pálinka, sliv
ova rakia / slivovitsa (Bulgaria)
Quince
s
dunjevača (Serbia)
Raspb Raspberry wine[2]
(US, Himbeergeist (Germany, Switzerland)

erries Canada)
Myrica
rubra
yangmei jiu (China) yangmei jiu (China)
Pomac
e
pomace wine raki/ouzo/pastis/sambuca (Turkey/Greece/France/Italy), t
sipouro/tsikoudia (Greece), grappa (Italy), trester(German
y), marc (France), orujo (Spain), zivania (Cyprus), bagaç
o (Portugal), tescovină (Romania), arak (Iran)
Pomeg
ranate
Pomegranate wine
(Armenia)
Vegeta
bles
Name of fermented
beverage
Agave
juice
pulque tequila, mezcal, raicilla
Cassav
a
Saliva-fermented
beverages:
 cauim
 chicha:
Throughout the
Amazon Basin,
including the
interiors of Brazil,
Ecuador, Peru, and
Venezuela, chicha
is made most often
with cassava; in
Peruvian
Amazonia chichia
is known
as masato.
 kasiri (Sub-
Saharan Africa)
 nihamanchi (South
America) a.k.a.niji
manche (Ecuador
and Peru)
 parakari (Guyana)
tiquira (Brazil)

 sakurá (Brazil,
Surinam)
Ginger
root
juice
ginger beer (Botswana)
Potato potato beer horilka (Ukraine), vodka (Poland and
Germany), akvavit(Scandinavia), poitín
(poteen) (Ireland), tuzemák (Czech Republic)
Sugarc
anejuic
e,
or mol
asses
basi, betsa-
betsa (regional)
rum (Caribbean), rhum agricole (Haiti, Martinique,
Guadeloupe and the rest of the French
Caribbean), clairin(Haiti), cachaça (Brazil), Desi
daru (India), aguardiente, guaro, pinga (Venezuela,
Colombia, Nicaragua), Gongo, Konyagi
(Tanzania), Cocoroco, Bolivia
Sweet
potato
shōchū (imojōchū) (Japan), soju (Korea)
Ti root okolehao (Hawai'i)
Other
raw
materia
ls
Name of fermented
beverage
Sap
of pal
m
coyol wine (Central
America), tembo (Sub-
Saharan
Africa), toddy (Indian
subcontinent)
Sap
of Are
nga
pinnat
a, Coc
onut, B
orassu
s
flabelli
fer
palm wine arrack
Honey mead, horilka (Ukrain) distilled mead, honey-flavored liqueur

tej (Ethiopia)
Milk kumis, kefir, blaand arkhi (Mongolia)
Sugar kilju and mead or sima
(Finland)
shōchū (kokutō shōchū): made from brown sugar (Japan)
or rum
2.3 Types of Alcoholic Beverages
Alcoholic drinks can be classified into five categories and are served accordingly
To the bar’s agreed standard or according to the customer’s specific request (e.g. coffee as
espresso, or whiskey on the rocks).
. Wine: still, sparkling, fortified (e.g. sherry, port, madeira) or aromatized.
. Beer: ales, lagers, stouts.
. Cider and perry.
. Distilled spirits: vodka, gin, rum, whiskey, brandy and others – served straight, with water,
with ice, within cocktails or speciality coffees.
. Liqueurs: flavoured with fruit, citrus, herb, kernel, flower, cream, berry – best served either
straight, or with ice, within cocktails or within speciality coffees.

2.4 Distilled Beverage
A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage
produced by distillation of grains, fruit, or vegetables that have already gone through
alcoholic fermentation. The distillation process purifies the liquid and removes diluting
components like water, for the purpose of increasing its proportion of alcohol content
(commonly expressed as alcohol by volume, ABV).
A distilled beverage is a liquid preparation meant for
consumption containing ethyl alcohol (ethanol) purified
by distillation from a fermented substance such as fruit,
vegetables, or grain. The word spirits generally refers to
distilled beverages low in sugars and containing at least
35% alcohol by volume. Baijiu, Gin, Ginger Wine, vodka,
rum, whisky (or whiskey), brandy, absinthe, tequila, and
traditional German schnapps are types of spirits
As examples, this term does not include beverages such as beer, wine, sake, and cider, as they
are fermented but not distilled. These all have relatively low alcohol content, typically less
than 15%. Brandy is a spirit produced by the distillation of wine, and has an ABV of over
35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila,
mezcal, whisky, scotch, and moonshine. (Also see list of alcoholic drinks, and liquors by
national origin.

2.5 Distilled Beverage Names
Distilled beverages are not preserved.
1. Brandy: Brandy (fruit or pome fruit brandy) are distillates of fermented fluids or the
fermented mash of sugar-containing or sugared, starchy raw materials and the alcohol
volume has been reduced by adding water, while retaining its aroma.
2. Rum: Rum is a characteristic distillate made from sugarcane, sugarcane molasses or other
sugarcane by-products produced mainly in countries such as Barbados, Cuba, Guayana,
Jamaica, Martinique, Puerto Rico, Mauritius and Madagascar.
3. Whisky: Whisky (Whiskey) is a distilled alcoholic beverage made from grain and with
specific origin and traditional manufacturing methods. Raw materials used are both
malted and non-malted cereals. Whisk (e) is differentiated mostly according to its origin
in: Scotch, American and Canadian Whisk(e)y. It is also distilled in Austria in small
quantities.
4. Grain Spirits: Grain spirit (e.g. Korn) is a spirit exclusively distilled from the fermented
mash of whole cereal grains and that features the sensory properties of the raw materials
involved.
5. Fruit Schnapps: Fruit schnapps is a spirit made of fruit brandy and rectified spirit (ethyl
alcohol of agricultural origin). The percentage of the alcohol from the name-giving fruit
in the total amount of alcohol in the drink has to be at least 33 %.
6. Wacholder (Juniper): Wacholder is a juniper-flavoured spirit made of ethyl alcohol of
agricultural origin or grain brandy or distillate, adding juniper distillate, juniper distillate
product, Wacholderlutter or juniper brandy. Additional terms might include Kranawitter
or Borovicka.

2.6 Serving Procedures of Brandy
Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by
volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are
aged in wooden casks, some are coloured with caramel colouring to imitate the effect of
aging, and some brandies are produced using a combination of
both aging and colouring. Although brandy snifters can hold a
large amount of liquid, the point isn't to fill it up to the brim.
Instead, the extra space is meant to allow the brandy to breathe.
The tulip-shaped glass has gained traction recently as a good
vessel for whisky and brandy. In fact, the master blenders of
Scotch whisky use glasses like this one in the course of their
numerous tastings.
A long stem is typical of wine glasses and is meant to allow one to hold the glass without
warming its contents. This is a good idea, especially in warmer climates because there is no
need to activate the flavor of red wine or brandy with body heat.
Stylized 'rocks' and lowball glasses are gaining favor in bars, and are a clever way of
injecting a bit of flair into your glassware collection. One only needs to take care that the
design favors enjoying the drink at hand.

CHAPTR – 03
ALCOHOLIC BEVERAGE SERVICE
3.1 Champagne Serving Procedures
The following enumerates the standard Food and Beverage operating procedures
Opening Champagne or any sparkling wine is essentially the same as service for standard still
wine. The differences are that sparkling wine uses a special cork and a wire cage that
encloses it and an ice bucket is used to chill the wine. Opening Champagne and proper
Champagne service may seem difficult but its not at all once do it a few times.
1. First present the wine lists to guests. There will be Champaign list.
2. After taking order from the guest, prepare BOT (Beverage order Ticket). A BOT is like
KOT & it also made in Triplicate. Among these 03 Copies, one is made for Waiter, one is
for bartender & another is for Cashier.
3. After preparing give one copy of BOT to bartender & receive the order champagne bottle.
Always Remember, Champaign is served Chilled at 45 degree F, wrapped with a napkin
& covered with another one which is called “Baby Wrap”. Just after receiving the bottle
from bartender, place it in Refrigerator or cooler.
4. Now setup Table for serving Champaign. Champaign is Served in Champaign flutes,
Champaign Tulip & Saucer.
5. The glass should be placed below the water goblet on the right of the each cover.
6. Bring the Champaign in Champaign bucket in a stand with ice. Keep it on the right of
the host.

7. The Pressure of the Champaign bottle should be around 4.925 kg per Square cm.
8. Present the Wrapped bottle of Champaign to the host for his Confirmation. While
presenting label should be facing towards guests so that host can read it.
9. After being confirmed from the host, proceed to the next Procedures. After Presentation
keep the bottle in wine Cooler. The neck of the bottle should be kept pointing towards
ceiling so that if Cork released by mistake then no one get hurt.
10. To open the bottle first cut & Remove the foil cover & Tourniquet. Then place thumb on
the cork & at the same time remove the cork. Harness & hood by twisting the bottle to
loosen the cork. Keep the angle of the bottle at 45 Degree & must be pointed toward
ceiling.
11. After opening Proceed to serve the guests Clockwise. Serve ladies first than others & at
last to the Host.
12. Pour on third of the glass. Refill the glass periodically.
13. To avoid Spoilage, before filling the glass fully, just gently turn the bottle with a Twist.
14. After Pouring Sufficient amount of Champaign, Re-Wrapped the bottle with a Temporary
bottle Stopper & Replace in the ice bucket or Chiller with a Napkin wrapped on it.

3.2 Wines Serving Procedures (Alcoholic Beverage)
The process of serving a wine is an art form. If not served correctly, poor service could easily
result in spoiling the characteristics of a wine. If it interested in learning the best ways to
serve wines, then consider the following suggestions. Wines Contains Alcohol Volume 10-
12% Percentage
Part 1 Opening the Bottle
There are many types of bottle openers on the market, so select the one that best suits.
Practice removing the cork effortlessly, without breaking it, and especially without dropping
pieces of cork into the bottle.
 Alternatively, purchase wine with screw caps. Easy as!
Part 2 Temperature
Different wines are best served at different temperatures. Where some wines are best chilled,
others need to be served at room temperature for optimum enjoyment. Serving a wine at the
wrong temperature can destroy the flavor and aroma, defeating the purpose of the winemaker.
 Serve Champagne, sparkling wines, Pinot Grigio, Sauvignon Blanc, white Zinfandel, and
other white wines at 35 to 40 degrees Fahrenheit (1.67 to 4.44 degrees Celsius). Chill for
an hour and a half in a refrigerator. 20 minutes in an ice-water ice bucket would also
suffice. Sweet dessert wines and dry sherry should be served in the same manner.
 Vintage-dated Champagne, high-quality bubbly and barrel-aged wines should also be
chilled an hour and half before serving, along with high quality, full-bodied barrel-
fermented white wines like white Burgundy and Chardonnay. They should then be
brought out 20 minutes before serving. Ideal serving temperature should be 55 degrees
(12.78 degrees Celsius), or cellar temperature. This will enhance the mature characters of
the vintage wines and the flavors of the quality wines.

 Serve the majority of red wines at 65 degrees Fahrenheit (18.33 degrees Celsius) or after
20 minutes of refrigeration.
Part 3 Letting the Wine Breathe
Not all wines benefit from breathing, however. For example, Bordeaux should breathe about
an hour before serving. Most wines can be served as soon as it opens the bottle.
 When allowing a wine to breathe, pour it into a decanter or glass first, as wines cannot
breathe well in a bottle.
 Don't let the wine breathe too long, however, as this can dull the aroma and flavor.
Part 4 Serving the Wine
Select wine glasses depending on the type of wine for serving. Remember that when
servers are serving a wine, that need to give it space.
 There are different styles of glasses, specifically designed to highlight the distinct
qualities of the wine. For example, the traditional wine glass has a large bowl shape.
When filled only a quarter of the way, the space allows for it to be swirled and breathe
oxygen.
Don't Serve A New Wine In The Same Glass As An Old Wine. If guests have finished a
bottle of wine and have opened another, change the glass so that don't lose the integrity of the
wine flavor.

If Serving Directly to Guests Or Customers:
 Introduce the wine to the host (the person that ordered the wine) by presenting the
wine with the label facing the host.
 State the vineyard or brand of wine, the type of wine, and the vintage or year of the
bottle. This is important to assure have selected the correct wine.
 When the guest approves the wine, open it and present the cork to the host by placing
it in front of their wine glass or by handing it to the host. The cork can indicate that a
wine is good or bad.
 Pour a very small amount into the host's glass for the tasting and wait. If the host
indicates that the wine is acceptable that do not pour more into the host's glass until
everyone else is served.
 While serving the wine must keep the label facing the guest, and pour only one fourth
of the glass or about 3 oz. Remember it can always pour more but it is very
embarrassing to run out before everyone has a glass. Serving clockwise around the
table with ladies first. The last glass to be poured is for the host.
 If there are more than 5 guests it is proper to suggest two bottles.

3.3 Service of Wines (THE GOLDEN RULES)
Procedure those are as Follows-
1. Well-chilled Young, light wine should be served before the more mature, rich or full
bodies wines served at Room Temperatures
2. Most meal begin with dry whites, then Red, the Sweet whites, except in the case of a
Starter like fois grass, which pairs well with sweet whites.
3. Have a sip of water or some bread in between wines.
4. Do not serve dry White wine with Sweet foods or any foods that have a sweet sauce.
5. Dry whites go well with Seafood
6. Serve red table wines with red meats & game
7. Rose wines may be serves with any food
8. Serve aperitifs with Hors d’ oeuvres & soup
9. Serve dessert wines with dessert or coffee
10. Sparkling wines are perfect for all uses especially celebrations & can be served through
the meal.
11. Serve White wines & Sparkling wines Chilled
12. Some local wines match well with Local food.

CHAPTER – 04
CONCLUSION
4.1 Conclusion
Alcoholic beverages are a key product in the hospitality industry. Server need to be aware of
the breadth and diversity of alcoholic beverages. Alcohol Service Guy needs to develop the
knowledge and skills to serve a range of alcoholic beverages in order to meet the diverse
needs of the hospitality industry. Also need to understand the social and legal issues
concerning the sale and consumption of alcoholic beverages. This will include the
responsibility of hospitality operations surrounding the promotion and sale of alcohol. The
result of excessive alcohol consumption and the effect on those working with alcohol in the
Hospitality industry.

4.2 References
1. https://en.wikipedia.org/wiki/Alcoholic_drink
2. https://en.wikipedia.org/wiki/Ethanol
3. https://www.cwu.edu/catering/sites/cts.cwu.edu.catering/files/documents/4-20-005-5.pdf
4. http://www.maine.gov/dhhs/mecdc/population-
health/prevention/community/licensee/cardme/documents/On%20Prem%20Materials/Car
d%20ME%20guide%20bars%20restaurants%20serving%20alcohol.pdf
5. https://www.linkedin.com/pulse/food-beverage-standard-operating-procedures-geoffrey-
chavangi-musera
6. https://www.kflaph.ca/en/about-us/BPP-IV-530-Procedure.aspx
7. http://www.wikihow.com/Serve-Wines
8. https://www.goodfellowpublishers.com/free_files/Chapter%204-
32b1846b285ecf715a9dbacd455102e7.pdf
9. https://iit.sodexomyway.com/images/IITAlcoholPolicies_tcm525-48819.pdf
10. https://qualifications.pearson.com/content/dam/pdf/BTEC-
Nationals/Hospitality/2010/Specification/Unit_7_Alcoholic_Beverage_Service.pdf
11. http://mystma.com/wp-content/uploads/2016/06/Responsible-Alcohol-Beverage-
Service.pdf
12. https://www.kflaph.ca/en/about-us/BPP-IV-530-Procedure.aspx
13. http://bf.unl.edu/policies/Alcohol_Services_Permit_Application.pdf
14. http://bf.unl.edu/policies/Alcohol_Policy_Matrix.pdf
15. https://www.iata.org/whatwedo/safety/Documents/Guidance-Safe-Service-Alcohol-
onBoard.pdf
16. http://www.hospitality-school.com/how-to-serve-champagne
17. IBAIS Lecture Scripts
4.3 Books
1. https://www.worldcat.org/title/alcohol-in-world-
history/oclc/760176374&referer=brief_results
2. https://books.google.com.bd/books?id=5VQ_oDS91mwC&pg=PA49&dq=Alcoholic+Be
verages+Serving+Procedure&hl=en&sa=X&redir_esc=y#v=onepage&q=Alcoholic%20B
everages%20Serving%20Procedure&f=false
3. https://books.google.com.bd/books?id=gNc34oNpg0AC&pg=PT210&dq=Alcoholic+Bev
erages+Serving+Procedure&hl=en&sa=X&redir_esc=y#v=onepage&q=Alcoholic%20Be
verages%20Serving%20Procedure&f=false

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