Question 1For any business to maximize profits while minimizing losses, it should have proper storage and clear issuing procedures of its products. Theft is one of the serious issues that can negatively impact on the performance of wines and spirits businesses. Theft of bottle of different alcoholic beverages is often made easier due to the small size of the beverages bottles. Therefore, a business should have coherent strategies on how to tackle the issue of theft if it desires to operate in a smooth manner.

Firstly, the stores in which the drinks are kept should always be locked. A storekeeper whose prime role is to take care of the store should be employed. He or she should always ensure that the store is locked. The store keeper should ensure that only allowed visitors and employees visit the store. Other staff members like the store secretary whose main role is to keep records and facilitate movement of products from the store to the bar should be hired. This will play a pivotal role in ensuring that theft is highly discouraged and the beverage drinks are kept in a safe and secure place.

In addition to that, the store keeper should only release the beverages once all the issuing procedures have been adhered to. The organization should have precise but clear procedures that should be followed before any beverage is issued from the store. On top of that, the issuance process should be formal. For instance, the manager should sign all orders pertaining to the issuance of all beverage drinks from the store. However, in some small stores, the manager of the small business can be the custodian of the store key and he or she should be the only person responsible for the issuance of beverages from the store.

Question 2
One of the critical issues that should be addressed in relation to properties that sell alcohol versus those which do not is the age of the customer or client that visit the business premise. There are some premises like hotels only sell food stuffs while there are some like restaurants sale both food stuffs and alcoholic beverages such as beer. In hotels where only food stuffs are sold, there should be no age limit for the customers. However, restaurants should have a system in place to check on the customers’ age. This will be instrumental in ensuring that only adults above twenty one years are allowed to take alcoholic drinks such as wines and spirits.

The other major issue is the business opening hours. In this case, premises that only sell food stuffs do not have time limits. However, bars, clubs and restaurants that sell alcoholic beverages should operate within given time limits. For instance, some states prohibit the sale of alcohol during Sundays. Additionally, some states prohibit the sale of alcohol before six in the evening and after twelve mid-night. In some jurisdictions, alcoholic premises are not allowed to operate on national days such as election days.

The third major issue is the sale of excessive amounts of beverages. Premises that only sale food stuffs have no limit on the amount of meal or drink that they can sell to a client. However, bars, clubs and restaurants that sell alcoholic beverages should follow certain strict procedures before selling any alcoholic drink to a client. The sale of alcoholic drinks to an already intoxicated person is illegal. For instance, a person injured by an act of intoxication may file a lawsuit against the business that sold him the drink. Therefore, premises that sell alcoholic drinks and beverages should make sure that their customers are not intoxicated before they can sell to them any drink. They should look at clients and see if they have bloodshot and watery, and blurred speech, both of which are characteristics of an intoxicated person.