Prepare And Serve Non-alcoholic Beverages - Official
Prepare and serve non-alcoholicbeveragesD1.HBS.CL5.07Trainee Manual
Prepare and serve nonalcoholic beveragesD1.HBS.CL5.07Trainee Manual
Project BaseWilliam Angliss Institute of TAFE555 La Trobe StreetMelbourne 3000 VictoriaTelephone:(03) 9606 2111Facsimile:(03) 9670 1330AcknowledgementsProject Director:Chief Writer:Subject Writer:Project Manager/Editor:DTP/Production:Wayne CrosbieAlan HickmanAlan HickmanAlan MaguireDaniel Chee, Mai VuThe Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The MemberStates of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,Myanmar, Philippines, Singapore, Thailand and Viet Nam.The ASEAN Secretariat is based in Jakarta, Indonesia.General Information on ASEAN appears online at the ASEAN Website: www.asean.org.All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “ToolboxDevelopment for Front Office, Food and Beverage Services and Food Production Divisions”.This publication is supported by Australian Aid through the ASEAN-Australia DevelopmentCooperation Program Phase II (AADCP II)Copyright: Association of Southeast Asian Nations (ASEAN) 2013All rights reserved.DisclaimerEvery effort has been made to ensure that this publication is free from errors or omissions. However,you should conduct your own enquiries and seek professional advice before relying on any fact,statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFEare not responsible for any injury, loss or damage as a result of material included or omitted from thiscourse. Information in this module is current at the time of publication. Time of publication is indicatedin the date stamp at the bottom of each page.Some images appearing in this resource have been purchased from various stock photographysuppliers and other third party copyright owners and as such are non-transferable and non-exclusive.Additional images have been sourced from Flickr and are used .comFile name: TM Prepare serve non alcoholic bev Final
Table of contentsIntroduction to trainee manual. 1Unit descriptor. 3Assessment matrix . 5Glossary . 7Element 1: Prepare and serve a range of teas and coffees . 9Element 2: Prepare and serve cold drinks. 33Element 3: Use, clean and maintain equipment and machinery for non-alcoholic drinks 55Presentation of written work . 69Recommended reading. 71Trainee evaluation sheet. 73 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Introduction to trainee manualIntroduction to trainee manualTo the TraineeCongratulations on joining this course. This Trainee Manual is one part of a „toolbox‟which is a resource provided to trainees, trainers and assessors to help you becomecompetent in various areas of your work.The „toolbox‟ consists of three elements:A Trainee Manual for you to read and study at home or in classA Trainer Guide with Power Point slides to help your Trainer explain the content of thetraining material and provide class activities to help with practiceAn Assessment Manual which provides your Assessor with oral and written questionsand other assessment tasks to establish whether or not you have achievedcompetency.The first thing you may notice is that this training program and the information you find inthe Trainee Manual seems different to the textbooks you have used previously. This isbecause the method of instruction and examination is different. The method used is calledCompetency based training (CBT) and Competency based assessment (CBA). CBT andCBA is the training and assessment system chosen by ASEAN (Association of SouthEast Asian Nations) to train people to work in the tourism and hospitality industrythroughout all the ASEAN member states.What is the CBT and CBA system and why has it been adopted by ASEAN?CBT is a way of training that concentrates on what a worker can do or is required to do atwork. The aim is of the training is to enable trainees to perform tasks and duties at astandard expected by employers. CBT seeks to develop the skills, knowledge andattitudes (or recognise the ones the trainee already possesses) to achieve the requiredcompetency standard. ASEAN has adopted the CBT/CBA training system as it is able toproduce the type of worker that industry is looking for and this therefore increasestrainees‟ chances of obtaining employment.CBA involves collecting evidence and making a judgement of the extent to which a workercan perform his/her duties at the required competency standard. Where a trainee canalready demonstrate a degree of competency, either due to prior training or workexperience, a process of „Recognition of Prior Learning‟ (RPL) is available to trainees torecognise this. Please speak to your trainer about RPL if you think this applies to you.What is a competency standard?Competency standards are descriptions of the skills and knowledge required to perform atask or activity at the level of a required standard.242 competency standards for the tourism and hospitality industries throughout theASEAN region have been developed to cover all the knowledge, skills and attitudesrequired to work in the following occupational areas:HousekeepingFood ProductionFood and Beverage Service ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages1
Introduction to trainee manualFront OfficeTravel AgenciesTour Operations.All of these competency standards are available for you to look at. In fact you will find asummary of each one at the beginning of each Trainee Manual under the heading „UnitDescriptor‟. The unit descriptor describes the content of the unit you will be studying in theTrainee Manual and provides a table of contents which are divided up into „Elements‟ and„Performance Criteria”. An element is a description of one aspect of what has to beachieved in the workplace. The „Performance Criteria‟ below each element details thelevel of performance that needs to be demonstrated to be declared competent.There are other components of the competency standard:Unit Title: statement about what is to be done in the workplaceUnit Number: unique number identifying the particular competencyNominal hours: number of classroom or practical hours usually needed to completethe competency. We call them „nominal‟ hours because they can vary e.g. sometimesit will take an individual less time to complete a unit of competency because he/shehas prior knowledge or work experience in that area.The final heading you will see before you start reading the Trainee Manual is the„Assessment Matrix‟. Competency based assessment requires trainees to be assessed inat least 2 – 3 different ways, one of which must be practical. This section outlines threeways assessment can be carried out and includes work projects, written questions andoral questions. The matrix is designed to show you which performance criteria will beassessed and how they will be assessed. Your trainer and/or assessor may also useother assessment methods including „Observation Checklist‟ and „Third Party Statement‟.An observation checklist is a way of recording how you perform at work and a third partystatement is a statement by a supervisor or employer about the degree of competencethey believe you have achieved. This can be based on observing your workplaceperformance, inspecting your work or gaining feedback from fellow workers.Your trainer and/or assessor may use other methods to assess you such as:JournalsOral presentationsRole playsLog booksGroup projectsPractical demonstrations.Remember your trainer is there to help you succeed and become competent. Please feelfree to ask him or her for more explanation of what you have just read and of what isexpected from you and best wishes for your future studies and future career in tourismand hospitality.2 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Unit descriptorUnit descriptorPrepare and serve non-alcoholic beveragesThis unit deals with the skills and knowledge required to Prepare and serve non-alcoholicbeverages in a range of settings within the hotel and travel industries workplace context.Unit Code:D1.HBS.CL5.07Nominal Hours:25 hoursElement 1: Prepare and serve a range of teas and coffeesPerformance Criteria1.1 Select ingredients, tea/coffee making equipment and crockery/glassware to preparetea/coffee1.2 Prepare drinks using appropriate method in accordance with customer requests andrequired timeframe1.3 Evaluate drink before presenting to customerElement 2: Prepare and serve cold drinksPerformance Criteria2.1 Select ingredients, equipment and glassware2.2 Prepare drink in accordance with standard recipes or to customer requests2.3 Serve garnishes and accompaniments with drinksElement 3: Use, clean and maintain equipment and machinery fornon-alcoholic drinksPerformance Criteria3.1 Use machinery and equipment safely in accordance with manufacturer'sspecifications and hygiene/safety requirements3.2 Clean and maintain machinery and equipment regularly in accordance withmanufacturer's specifications and enterprise cleaning and maintenance schedules3.3 Identify problems promptly and report to the appropriate person ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages3
Unit descriptor4 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Assessment matrixAssessment matrixShowing mapping of Performance Criteria against Work Projects, WrittenQuestions and Oral Element 1: Prepare and serve a range of teas and coffees1.11.21.3Select ingredients, tea/coffee makingequipment and crockery/glassware to preparetea/coffee1.11–61Prepare drinks using appropriate method inaccordance with customer requests andrequired timeframe1.17 – 162Evaluate drink before presenting to customer1.1173Element 2: Prepare and serve cold drinks2.1Select ingredients, equipment and glassware2.118 – 2242.2Serve garnishes and accompaniments withdrinks2.123 – 2852.3Serve garnishes and accompaniments withdrinks2.129 – 316Element 3: Use, clean and maintain equipment and machinery for non-alcoholic drinks3.13.23.3Use machinery and equipment safely inaccordance with manufacturer's specificationsand hygiene/safety requirements3.132, 337Clean and maintain machinery and equipmentregularly in accordance with manufacturer'sspecifications and enterprise cleaning andmaintenance schedules3.134, 358Identify problems promptly and report to theappropriate person3.2369 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages5
Assessment matrix6 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
GlossaryGlossaryTermExplanation1 ounce/1 oz.(liquid measurement) 30 millilitres/mlsADAnno DominiAerated watersSparkling soft drink – such as lemonade and colaArabicaPremium quality coffee beanBrixingRatio of syrup to water in post-mix machinesChaiSpiced teaCleaning scheduleList of when nominated items/areas must be cleanedCreamerSmall jug (for milk/cream)DecorationNon-edible enhancement to a drinkDemi tasseHalf-cup: small cup used for Turkish and espresso coffeeDoilyPaper napkin placed under drink/on service plate or saucerFlatwareSpoonsFood safety plan/programmeProtocols for maintaining hygiene and safety of food stuffsand food equipment, utensils and areasGarnishEdible items added to a drink to enhance presentationGomme syrupSugar syrupHouse recipeStandard recipe used by a property for making a drinkInfuserSmall metal „cage‟ containing tea leaves immersed intoboiling water to make tea (as opposed to placing leavesdirectly into the water)Knock boxBin into which pucks are „knocked‟/emptied after espressohas been made ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages7
GlossaryTermExplanationMaintenance scheduleRoster for maintaining nominated items/equipmentMocktailNon-alcoholic cocktailPCPortion controlled (packs/sachets)Post-mixBulk soft drinksPreventative maintenanceMaintenance undertaken at regular times with the intentionthe machine/equipment never breaks downPuckUsed coffee groundsRTDReady To DrinkRobustaLower quality coffee bean varietyServicewareItems required to serve teas or coffeeShotOne serve of espresso (30 – 35 mls)Single serve containerTake-away container intended to be used once and thendiscardedSplitsSmall bottles of soft drinkSugar syrupA liquid variation on granulated sugar used, for example, incold beverages where customer wants to sweeten the drinkSwizzle stickDrink stirrerTemperature Danger Zone5 C – 60 C8 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Element 1: Prepare and serve a range of teas and coffeesElement 1:Prepare and serve a range of teas andcoffees1.1 Select ingredients, tea/coffee makingequipment and crockery/glassware to preparetea/coffeeIntroductionThe first step in preparing and serving teas and coffeesis to select the necessary ingredient equipment andserviceware.This Section identifies a range of items involved in thisstep.Background to non-alcoholic beveragesThe hospitality industry has undergone many changes over the years and one of the mainchanges is an increased emphasis on non-alcoholic drinks.A truly rounded professional in the industry today will know as much about non-alcoholicbeverages as they will about alcoholic ones, food and other aspects of the business.Why has the demand for non-alcoholic drinks increased?The role of non-alcoholic drinks has grown incredibly over recent years due to:The impact of drink-driving laws. More people are now aware they have a moral,social and legal responsibility not to drink alcohol and driveThe increasing emphasis on „the family‟ in many licensed premises. Many venues nowtarget the entire family unit, and provide food, facilities and entertainment that willsatisfy all age levels. It follows naturally that beverages must also cater for all agesA renewed interest in a healthy lifestyle. Some people have medical conditions whichdo not allow them to drink alcohol, and others simply want to remain as healthy asthey can, believing the consumption of alcohol runs contrary to their effortsA general community feeling that overindulging in liquor is no longer as acceptable asit once was. Employers and work colleagues will not tolerate drunkenness in theworkplace.Many employers now have a „zero tolerance‟ policy as far as alcohol is concerned.There is no doubt employers also have a common law duty of care towards bothcustomers and staff in relation to alcohol. ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages9
Element 1: Prepare and serve a range of teas and coffeesBasis for selecting ingredient, equipment and crockery/glasswareThe basis for selecting items for making tea, coffee and/or cold drinks are:TraditionHouse recipesCustomer requests and preferences.TraditionThere are traditional ways of making and serving manydrinks.For example, demi-tasse for short blacks, glasses forlattés and iced tea.These traditional methods of making drinks and service protocols create customerexpectations we must meet.House recipesHouse recipes are also known as „Standard recipes‟.They contain information and directions on how to prepare drinks setting out:Name of drinkIngredients to useQuantitiesEquipment and utensils requiredProcedure to followRelevant details regarding the individual drink which may mention drink-specificinformation such as temperature/s and type of milk to useService requirements including the crockery (or take away container) to be used, andgarnishes, decorations and/or accompaniments requiredA photograph of the finished product.Not all establishments use written house recipes.In many premises there will be a selection of books behind the counter to assist withmaking beverages. In other cases, it will be assumed staff will know what to do or will askcustomers for help when making unique drinks.Customer requests and preferencesCustomer requests and preferences should beaccommodated when making beverages, where possible.There is no limit to the individual requests and preferenceswhich may be made but they often relate to changes toingredients, serviceware, temperature and garnishes andaccompaniments.In practice this can mean:Adding or removing an ingredient – no sugar, no ice, no milk, extra creamAdding more or less of an ingredient – extra syrup, double shot of coffee, just a splashof milk, really strong tea10 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Element 1: Prepare and serve a range of teas and coffeesUsing a different type and or size of cup, mug or glass – “served in a mug rather thana cup”Stipulating a service temperature – such as “Really cold, lots of ice”, “Warm but nothot”, “Boiling hot”Differences to garnishes and/or accompaniments – “extra mints”, “no lemon”, “nostraw”.Tea – general informationThere are over 3,000 types of tea across the world.Black teaBlack tea is referred to as „red (or „crimson‟) tea‟ by theChinese because of its colour, and is the most popular teain the world.It comes from the fully oxidised leaves of the „tea plant‟called Camella Sinensis.It is the tea commonly used for making iced tea and owesits popularity to tea bags where it made its debut to most ofthe world.It is also popular with tea producers for blending with other ingredients (such as flowers,herbs, citrus, fruit) to produce an increasing range of tea-based drinks. Black tea is alsomixed with other teas to make certain blended teas – see below.Black tea is usually the strongest of all teas in terms of taste and contains the mostcaffeine.It is available in tea bags and as loose leaf tea.See video at -Tea.htm.Semi-black teaKnown better in China as „Oolong‟, semi-black teas are semioxidised leaves of the „tea plant‟ called Camella Sinensis.Semi-black tea requires a relatively longer infusion time thanblack tea, and many semi-black tea leaves can be re-usedalthough this is more common in a home situation that in acommercial one.Semi-black teas are also available in bags or in loose leaf form.Blended teasThese teas result from mixing different teas together witha view to creating a consistent final product.Teas blended together can come from differentgeographical regions or be different types of teas.English Breakfast is the most popular blend – IrishBreakfast is also a blend. ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages11
Element 1: Prepare and serve a range of teas and coffeesGreen teaGreen tea is made from unfermented (hence, green) tea leavesand is very popular in Japan and China.Green tea has recently been associated with having healthbenefits which are making it increasingly popular. Nearly all teasare enjoying a surge in popularity for health-related reasons.Green tea has fairly popular versions known as „Gunpowder‟ and„Rainflower‟.Scented teasScented teas are usually made by taking a black tea or a semi-black tea and addingingredients to introduce a specific aroma and taste.It is believed many of these teas originally evolved as manufacturers tried to mask theshortcomings of inferior quality teas, but today many of the scented teas are deliberatemarketing ploys by producers seeking new niche markets for their products.Ingredients added to the base tea may include herbs, flower blossoms or fruit peel.Well-known scented teas include Earl Grey (which has oil from the bergamot citrus plantadded to it) and Jasmine (jasmine flowers) but there has been a big growth in this areawith scents also including apple, lychee, mango, strawberry, rose, lavender, mint andcaramel.Smoke is used to scent and flavour some teas, burning pine needles under the tea whilethe leaves are drying. Lapsong Souchong is a well-known tea made using a smokingprocess.Chai teaChai is the word for „tea‟ in some countries.It is brewed with a variety of spices (such as ginger,cloves and pepper) which vary between differentblends/recipes.Visit the following website for more ebsites for further informationThere are numerous websites providing additional information regarding teas.Try the following sites as a starting point and then follow links for more detailedinformation on d/typesoftea/Types of w.dilmah.com.au/.12 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Element 1: Prepare and serve a range of teas and coffeesCoffee - general informationThe history of coffee has been recorded from about 1000 ADonwards.From about 1400 AD Europe began drinking coffee and its useexploded, with many innovations in its preparation andconsumption being introduced.In the world marketplace, coffee ranks alongside oil, steel andgrain as an exportable raw material of the highest value. Coffeeis the second most-traded commodity in the world. Indeed theeconomies of many of the prime coffee-producing countries arealmost entirely dependent on the export of coffee for their naturalwealth.When there is a bad coffee crop, the price increases and the supply and quality of thecoffee is reduced.OriginsCoffee grows only in tropical regions. It is intolerant to frost and requires moderate rainfall,warm temperatures year-round and plenty of sunshine. The main coffee growingcountries can be grouped into the following regions:Central America and the Caribbean – Mexico, Panama, Caribbean IslandsSouth America – Brazil, Colombia, Ecuador, PeruAfrica – Kenya, Tanzania, CameroonAustralia/Asia – India, Indonesia, Vietnam, New Guinea.Robusta and ArabicaThe two most widely used varieties of coffee beans are Robusta and Arabica.Robusta beans grow in a wider variety of equatorial climates and deliver a bolder taste.The Robusta beans are rounder, smaller and have a straight seam.Arabica beans are more sensitive to climate and altitude. They are considered of premiumquality when compared to Robusta beans. Arabica beans are longer, more oval in shapeand have an S-shaped seam.BlendingThe vast majority of roast and ground coffee, including all espresso coffees, are roastedcoffee blends from various growing regions.Blends include different percentages of Robusta and Arabica or may be 100% Arabica.Each blend tastes different by virtue of the different flavours contributed from the differentgrowing regions in much the same way the one wine grape variety from different growingregions will also taste noticeably different. It is a fact that each particular coffee growingregion produces beans with a distinctive flavour.Very, very few blends are made from 100% Robusta beans because of the level ofastringency produced.Some blends are called „origin blends‟ meaning 100% of the coffee beans are sourcedfrom the region named. This enables drinkers to purchase a coffee they know will havecertain characteristics. For example, Costa Rican Arabica beans are famed for theirfragrance, flavour and full body. ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages13
Element 1: Prepare and serve a range of teas and coffeesCoffee websitesThere are many coffee-related websites.You should visit coffee manufacturers‟ websites sites such Also visit the websites org.au/http://www.coffeereview.com/.Selecting tea and coffee ingredientsThe ingredients required will, as identified above, depend onthe drink ordered by the customers and the house recipes forthe property.A representative list of ingredients includes:Coffee beans – premises offering espresso coffee willgrind their own beans and may offer a variety of blendsSachets (PC packs) of ground coffee – for use in other coffee equipment such asplungers and dripolatorsInstant coffee, including decaffeinated. Despite the explosion in the use of espressomachines there still remains a role for instant coffee in nearly every venue.Visit the following sites for product information and to gain an appreciation of what isavailable: http://www1.lavazza.com/corporate/au/index.html http://www.coffeebean.com.ph/ NescafeProprietary brands of flavoured coffee – check outhttp://www.javaberry.com/?module 429&action viewCategory&idParent 12 for extrainformationLoose tea leaves – as appropriate for the types and styles of teas offered by thevenue14 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Element 1: Prepare and serve a range of teas and coffeesTea bags – an option used in many venues for the provision of teas.All types and styles of tea are available in the form of tea bagsSugar – bulk sugars including refined and raw as well as cubed and portion control(PC) packs. Sugar substitutes are now also mandatory inclusions when deliveringnon-alcoholic beverages.See the following for examples: rs-sugar-packets-case.html http://www.clubequal.com.au/Milk and cream – dairy products play a central role in offering white teas,coffees/espresso drinks. Make sure dairy products are fresh and not out of datePC packs which combine coffee and milk, and coffee milk sweetner are alsoavailable and popular for use in guest rooms in accommodation facilitiesSyrups for coffees. Many venues offer flavoured coffees through the addition of syrupssuch as caramel, chocolate, white chocolate, Irish cream and hazelnut.See the range available at s/12and watch the two short videosWater – there will always be a need for a good supply of fresh water, iced water andboiling waterPowders – some drinks may require chocolate powder, chocolate sprinkles,cinnamon, cocoa, nutmeg, chai spices and flavours and frappe mixesLemons – for use with black tea.Selecting tea and coffee equipmentThe equipment you will need to select will depend on the drinks ordered and theequipment available in the venue. For example, while espresso machines are commonand popular, not every venue will have one.TeaEquipment for making tea may include (depending on the styleand ambience of the property and the items on the menu):Hot water source – this may be a kettle, urn or a staticsupply (wall-mounted) unitTeapots – used for the service of tea and available invarious sizes ranging from single serve (2-cup), throughtwo-serve (4-cup) up to 12-cup.Tea pots may be stainless steel or china.May be used with an infuser.See use/tea-and-coffee/tea-potsand-infusers.htmlHot water pots or jugsInfuser – a wide variety is availableStrainers – for straining out tea leavesSee also /EasyTeaEquipment.htm. ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages15
Element 1: Prepare and serve a range of teas and coffeesCoffeeEquipment required for the preparation of coffees can include:Coffee machines – often referred to as espresso machines.See examples at: http://www.espressocompany.com.au/ commercial-coffee-machines http://www.fracino.com.au/ 5 CommercialCoffee grinders – these may be provided as part of the mainespresso machine or as a separate and stand-alone unit.Most venues grind their beans several times a day. Some buy theircoffee already ground meaning they will not need a grinder.See sample grinders at http://www.santos.fr/40m.htmlWeighing equipment – electronic scales for checking the dosing ofcoffee dispensersTampers – for tamping ground coffee into portafiltersThermometer – for taking the temperature of milk when heating it and texturing it foruse in, for example, cappuccinosBins – for discarded pucks, called a „knock box‟.Urn or kettle – or some other hot/boiling water dispenser (other than the espressomachine).Percolators, drip filters and plungers – for coffee service, other thanespresso.These may even be used by premises which have an espressomachine.Many of the items used are domestic products used in a commercialsetting and some are distinctly commercial in size.See the following sites for examples: /Urns and Percolators/ l.16 ASEAN 2013Trainee ManualPrepare and serve non-alcoholic beverages
Element 1: Prepare and serve a range of teas and coffeesSelecting crockery, cutlery and glasswareTea and coffee can require the following:Crockery – the requirements can i
Prepare and serve non-alcoholic beverages 1 Introduction to trainee manual To the Trainee Congratulations on joining this course. This Trainee Manual is one part of a „toolbox‟ which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work. The „toolbox‟ consists of three .
The Division of Alcoholic Beverage Control Investigations Bureau is within the Division of Alcoholic Beverage Control and is responsible for investigating criminal and administrative violations of the Alcoholic Beverage Control Act (N.J.S.A. 33:1-1 et seq.) and the attendant regulations (N.J.A.C. 13:2-1.1 et seq.).
THE DEPARTMENT OF ALCOHOLIC BEVERAGE CONTROL In California, the Department of Alcoholic Beverage Control (the "ABC") has the exclusive power to license and regulate the manufacture, importation and sale of alcoholic beverages and to revoke any alcoholic beverage license for good cause. Article XX Section 22 of the California Constitution.
THE DEPARTMENT OF ALCOHOLIC BEVERAGE CONTROL In California, the Department of Alcoholic Beverage Control (the "ABC") has the exclusive power to license and regulate the manufacture, importation and sale of alcoholic beverages and to revoke any alcoholic beverage license for good cause. Article XX Section 22 of the California Constitution.
houses the Alcoholic Beverage Control Division, often referred to as ABC. ABC splits alcoholic beverage control responsibilities between two separate units: ABC Administrative and Warehouse (ABC warehouse) and ABC Enforcement. The DOR handles tax collections from the sale of alcoholic beverages.
how GC can be used to (1) monitor alcohol content in alcoholic beverages, (2) determine the volatile profile of a product, and (3) detect trace level impurities. Analysis of Alcohols and Aldehydes in Alcoholic Beverages Alcoholic beverages contain a wide range of volatile compounds, including alcohols and short-chain aldehydes.
The Division of Alcoholic Beverage Control Investigations Bureau is within the Division of Alcoholic Beverage Contro l and is responsible for investigating criminal and administrative violations of the Alcoholic Beverage Control Act (N.J.S.A. 33:1-1 et seq.) and the attendant regulations (N.J.A.C. 13:2-1.1 et seq.).
a significant volume of traditional alcoholic beverages (Table1). About eight million hectoliters of Ethiopian traditionally fermented alcoholic beverages are produced yearly. Commercially and traditionally produced alcoholic beverages have an almost equal market share [4] and annual per capital pure alcohol consumption in the country is about .
Botany-B.P. Pandey 3. A Textbook of Algae – B.R. Vashishtha 4. Introductory Mycology- Alexopoulos and Mims 5. The Fungi-H.C. Dube . B.Sc. –I BOTANY : PAPER –II (Bryophytes, Pteridophytes, Gymnosperms and Palaeobotany) Maximum marks- 50 Duration - 3 hrs. UNIT -1 General classification of Bryophytes as Proposed by ICBN. Classification of Pteridophytes upto the rank of classes as proposed .
