Diploma in Hospitality Management

(SIT30616)

Assessment Cover Sheet

Total number of pages (Excluding this cover page)

Full Name EDIRIMUNI PIYUMI HASHARA
Student ID WAI 20087065
Group HM 29 GROUP ‘A’
Unit / Code SITHFAB002:Provide responsible service of
alcohol
Due Date 23/10/2023 Duration 3 weeks
Assignment Type Individual written portfolio
LIC Mr.Ashendra Haidramani

I declare that this assessment is all my own work.

Student’s Signature: Date: 22/10/2023

OFFICIAL USE ONLY

Comments

Signature Marks Awarded

1.1 Explain responsible service and sale of alcohol obligations under
the legislation for a nominated state or territory.

Responsible service of alcohol (RSA) refers to the service, consumption and promotion
of alcoholic products in a manner that minimizes the potential harm that may be caused
by alcohol consumption to individuals, their families and the community generally.
Liquor license holders must stay well informed and keep themselves up to date with
liquor regulations. When we talk about the responsible service, all licensees must
ensure that the following people have completed approved responsible service of
alcohol training (RSA) :
 All staff who sell, offer for sale or serve liquor.
 All security personnel working at the licensed premises.

The RSA helps control the negative impacts of alcohol and deal with :
 Service of alcohol to minors (under 18).
 Alcohol-related violence and crime.
 Drunk and disorderly patrons.
 Noise disturbance.

There must be an approved responsible person on duty whenever the venue is open to
the public. If you don’t have a responsible person on duty you can be issued an on the
spot fine. If someone get intoxicated you have a right to tell that person to stop drinking
or if someone goes over limit you should handle him/her with telling or explaining the
venue’s rules and regulations as RSA.
If your license allows you to sell alcohol direct sales such as by phone or online you
must:
 Display the license number on all websites.
 Make sure the person delivering the alcohol is over the age
of 18.
 Get the date of birth of the buyer at the time of the purchase.
 Make sure the person delivering the alcohol knows it must
only be delivered:

 To the adult person who purchased the alcohol.

  To the adult person nominated by the purchaser.

When serving it is unlawful for a license or staff member to sell or supply liquor to an
intoxicated person on licensed premise. Therefore, it is fundamental that staff can
determine if a patron is intoxicated or not.
Licensees must ensure that the patrons do not become intoxicated and take reasonable
steps to prevent intoxication on the premises. Intoxicated persons must be brought to
the attention of the duty manager/supervisor and then removed from the premises
immediately or refused entry into the premises.

2.1 Provide a document that outlines responsible sale and service

of alcohol policies and procedures for a nominated licensed
premises.

 Responsible service practices.

 Does not serve alcohol to minors.
 Prevents intoxication.
 Creating a respectful working environment.
 No discrimination.
 The environment should be free from sexual harassment.
 Security.
 Staff training.
 Checking ID’s when entering.
 Arranges safe transport options.
 Provides and actively promotes substantial food.

3.1 Describe three early indicators that customers are likely to

become intoxicated

A person is defined as intoxicated if:

 Becoming talkative or loud.

  Using foul language or misbehaving, indicating impaired
judgment.
 A loss of co-ordination.

Everyone who drinks runs the danger of consuming alcohol excessively. Unfortunately,
some people don’t know how to manage their alcohol intake. When consume alcohol,
the alcohol enters to the system and has an impact on how the body and brain work.
BAC is the standard method for determining intoxication for medical. BAC stand for
Blood Alcohol Consistence.
BAC calculates the amount of alcohol in a person’s blood when estimated. The more
alcohol you consume, the higher BAC will be and the behavioral cues.
Alcohol affects each person differently for a variety of reasons. The following
intoxication rate factors determine how quickly BAC can rise and how quickly behavioral
cues will appear:

 Strength of drink.
 Rate of consumption.
 The physical size of the person.
 Food consumption.

4.1 Explain three things staff can do to prevent intoxication of

customers on the premises.

I. Bring up food.

Suggest that they purchase a food item instead of another drink. When we eat, it
helps slow down the absorption of alcohol in the body. Also, if the customer has
an empty stomach, they will continue to get more intoxicated quicker.

II. Offer water , coffee or tea.

Suggest having them try a different product that is non-alcoholic. This gives them
time to let the alcohol pass through the body. Offering them water or tea is a
great alternative. If this doesn’t work try juice or a soft drink.

III. Try talking to the group.

 It can be beneficial to have friends talk to an intoxicated individual instead of a
bartender. If an intoxicated individual is with a group of people, try talking with the
group members. The group may be able to help sway the intoxicated individual
into slowing down or switching to a non-alcoholic beverage.

5.1 Describe three practices that integrate responsible sale and

service of alcohol practices to protect ‘at risk’ groups.

 Refusing service can potentially lead to a hated conversation with the customer.
So it is important to have an established policy in place stating how the business
deals with intoxicated customers. Servers and bartenders need to know it’s
acceptable to go to the manger for help when dealing with an intoxicated
customer.

 When speaking with a customer about refusing them service, staff could try to be
as friendly as possible, yet firm in your decision.

 Tell them that we care about their well-being and want them to get home safely.
It is recommended that you help them find transportation if they do not have a
way to get home safely. A cab service or third party app such as uber or lyfter
can make all the difference if the intoxicated customer is drinking alone.

6.1 Describe three ways in which staff can monitor customers to

check for signs of intoxication.

I. Behavior.

A patron who is unduly intoxicated may be acting in an unacceptable or

inappropriate manner. The behavior of an intoxicated person can vary and could
include actions such as aggression, sleeping at a bar or table or vomiting.

II. Balance.

If somebody is struggling with balance, it could be a sign that they are

intoxicated. Indicators can include uncontrollable swaying, falling down, difficulty
 with walking straight, stumbling, being unsteady on their feet or bumping into
furniture or people.

III. Co-ordination.

Signs of intoxication can include the spilling or dropping of drinks, or a patron

struggling to find their mouth with a drinking glass. An intoxicated person may
also have difficulty opening and closing doors or with counting money and paying
for purchases.

7.1 Explain the role of offering food and non-alcoholic drinks to customers as
part of an overall RSA strategy.

The host responsibility outlines a set of strategies to help create safer drinking
environment. It aims to reduce intoxication and its associated harms by focusing on the
server of alcohol and the environment in which alcohol is consumed. Every licensee,
manager and server of alcohol has a legal obligation to prevent people from becoming
intoxicated on licensed premises.

OFFERING FOOD:
Food works to reduce intoxication by slowing the rate at which alcohol is absorbed into
the blood stream. For this to be effective, food must be consumed before the drinker
becomes intoxicated.
Having appealing food available is part of the overall package that attracts customers to
an establishment, while providing management with an opportunity to make more
money.
Providing free bar snacks that smells and taste good will encourage people to think
about and maybe by more food, reducing the chance of intoxication.

NON-ALCOHOLOC DRINKS:
Licensed premises must provide a reasonable range of non-alcoholic drinks for sale and
consumption at all time.
People choose to drink non-alcoholic drinks for a range of reasons including:
 Sport and fitness.
 Weight loss.
 Driving.

 Pregnancy.
 Intolerance or because they are taking medications.

Having a good range of options to offer customers make good business sense. You
should actively offer, promote them through menus and recommendations and as a way
of slowing down intoxication.
Water must be freely available at all the time. It should be chilled, attractively presented
and free of charge.

7.2 Provide three benefits of doing so.

I. Generate more money.

II. Prevent from getting intoxication.
III. Encourage people to think about buying more food.

7.3 Present a statement that could be used to offer food to a customer

to help them drink within appropriate limits.

SLOW DOWN.
7.4 Present a statement that could be used to offer non-alcoholic
drinks to a customer to help them drink within appropriate limits.
ON THE WAY?
Time to go on the water, eat some food or call a taxi? We will tell you’ve
had too much and make all these things available for you. Otherwise it’s
home time, mate…
THAT’S THE LAW.