Global Status Report on Alcohol †Free Samples to Students

Question: Discuss about the Global Status Report on Alcohol. Answer: Introduction Alcoholic beverages are one of the most widely consumed drinks in Zurich. The alcoholic beverages include a wide variety of drinks, each with its own innovation, taste and grace. This assignment highlights the business plan of a bar at Zurich. A detailed business plan is given along with the details of the staffing strategies. The beverages that will be presented in the bar and its preparations are also highlighted. The business plan includes the location at which the bar would be set up. The location is chosen in such a way that the regular office goers might enjoy a drink after their hectic day. Thus, the location of the bar needs to be strategically placed at the business hub of Zurich (Cain 2014). The bar needs to incorporate various strategies such as giving high discounts to the regular customers, such that they are able to attract more customers and retain the customers. Details of the bar and staffing strategies The bar has to be decorated such that the visitors get a good ambiance and enjoy themselves. Moreover, it is essential to give the visitors a good and relaxing experience (Sabia et al. 2014). The staffs need to be selected in such a way that they are able to cater to the needs of the visitors. The staff selection has be done after taking rigorous rounds of interview of the people, such that the most suitable employee with the most desirable skill could be selected. Martini Margarita Sour Mojito Pina colada Highball Sangria Manhattan Gin and Tonic Bloody Mary Daiquiri White Russian Wine Cocktail Cosmopolitan Long Island Iced tea Hurricane Tequila Sunrise Rum Champagne Whiskey Beer Vodka Preparation of the beverages In order to prepare the above mentioned beverages, various kinds of alcohol are needed, along with fruit juices in order to prepare cocktails (Howland and Rohsenow 2013). Skilled chefs are needed to prepare the beverage delicacies, as they need to know, which liquor mixed in what proportion, with which alcohol, would give a soothing and pleasant sensation to the customers (World Health Organization, 2014). Boston Shaker: This refers to a shaker that is needed to ix two or more drinks and mixes them well. Hawthorne Strainer: This is used to strain a drink. Bar spoon: This is a special kind of a spoon for stirring drinks and scooping out fruits or ice creams. This is essential equipment for the bar. Muddler: This is used to extract the flavours of the fruits and herbs in the drinks. Citrus Zester: This is used to extract the zest of the citrus fruits such as lemons and melons and serve with the drinks (Kponee, Siegel and Jernigan 2014). Fruit press: This is the most hygienic way of extracting fruit juices to be served with the drinks. Bottle opener: This is inevitable equipment, without which the bar cannot operate. Since the bar will be opened at a business hub of Zurich, hence the possible expected customers are the people returning from office. The customers also include the clients who have been visiting the place. The business executives are the loyal clients of the bar, who visit the bar every day. The costs of the items are reasonable and according to the contemporary bars in the vicinity. The drinks range from 3 Francs to 30 Francs. Food and snacks menu The food and snack items that are served with the bar are as follows: Nuts Spiced nuts Chicken starters Pork Starters Bread Fish and Chips The hours of operation are 6pm to 4am. This is because, most of the people visits the bar at these hours. Hence the hours of operations are chosen such that the maximum number of people visits the bar (Orlowski, Murphy and Severt 2016). The hours of operation is assigned in order to get the maximum number of customers in the minimum operational hour. Conclusion The bar and its detailed menu have been presented in this assignment. The business plans, along with the staffing requirements have been presented. The list of beverages to be served and the food to be served with the beverages is also mentioned in this assignment. References Cain, A., 2014. Raising the bar.Company Director,30(10), p.44. Howland, J. and Rohsenow, D.J., 2013. Risks of energy drinks mixed with alcohol.Jama,309(3), pp.245-246. Kponee, K.Z., Siegel, M. and Jernigan, D.H., 2014. The use of caffeinated alcoholic beverages among underage drinkers: Results of a national survey.Addictive behaviors,39(1), pp.253-258. Orlowski, M., Murphy, K.S. and Severt, D.E., 2016. Conflict And Commitment In The Restaurant Industry: Perceptions From The Generation Y Viewpoint. Sabia, S., Elbaz, A., Britton, A., Bell, S., Dugravot, A., Shipley, M., Kivimaki, M. and Singh-Manoux, A., 2014. Alcohol consumption and cognitive decline in early old age.Neurology,82(4), pp.332-339. World Health Organization, 2014.Global status report on alcohol and health 2014. World Health Organization.