This resource helps staff provide the quality of service that customers expect when they visit a pub or bar. It builds the skills and knowledge that is learnt in the workplace. The book covers the needs of candidates on NVQ/SVQ Serving Food and Drink (Bar) at levels 1 and 2. All seven units of bar service are included, with the 3 additional level 2 units on cellar work, cocktails and table and drink service. Roy Hayter brings together customer care, hygiene and safety, the law on alcohol, product knowledge, and selling and working effectively. He pulls out the key points and puts them in the context of preparing and serving drinks. It features checklists, diagrams, photographs and a glossary, and is suitable for work- and college-based training, as well as for open learning and self-study.