Essential Knowledge and Skills to be Assessed
The following knowledge and skills must be assessed as part of this unit:
Please note that the following includes general statements about requirements of liquor legislation, and this should be customised for each State/Territory.
role of individual staff members and supervisors/managers in providing responsible service of alcohol including server liability/duty of care/requirements for house policy/signage/record keeping/penalties for non-compliance
legislative framework including:
harm minimisation and public interest
intoxication provisions
minors and evidence of age
offences
premises standards
statutory and other required signage
strategies to reduce the harm associated with liquor abuse
promotional and patron education campaigns conducted by agencies and industry groups
roles of government and industry in enforcing liquor laws and regulating the industry
reasons for implementation of responsible service of alcohol reforms including:
alcohol abuse and crime
violence and anti-social behaviour associated with alcohol abuse
impact on stakeholders of alcohol abuse including individual enterprises, the local community, customers and government agencies
benefits of responsible service of alcohol reforms for the community and the enterprise including:
improved patronage
increased profits
safer premises
reduced government intervention (police, liquor authorities, local council)
satisfied staff and patrons
reduced community complaints
improved image of premises
reduced operational costs (e.g. security, legal, repairs)
improved attitudes and approaches to alcohol consumption
better health status
benefits and profitability of food and non-alcoholic drink service
benefits of self audit of trading practices
issues relating to service of alcohol to different types of customers (for example young people, pregnant women)
knowledge of standard drinks/acceptable measures of alcohol
factors that affect individual responses to alcohol including:
gender
weight
general health
rate of consumption
food intake
other substances taken
effects of alcohol on:
emotional state
health
physical alertness
times for effects of alcohol to be registered
restrictions on use including legal drink and drive limits
ways of assessing intoxication of customers
provisions for requiring someone to leave the premises and transportation options
barring procedures, where applicable
requirements for responsible advertising where applicable and within scope of job responsibility
requirements for monitoring noise and disturbances in and around licensed premises according to State/Territory licensing requirements and within scope of job responsibility.
Linkages to Other Units
This unit relates to all other units relating to the service of alcoholic beverages. While combined training and assessment may be appropriate, determination of competency for this unit must focus on the understanding and implementation of responsible service of alcohol reforms within State/Territory legislation.
Critical Aspects of Assessment
Evidence of the following is critical:
knowledge and understanding of the State/Territory Liquor legislation and the principles of responsible service of alcohol and the ramifications of non-compliance on the enterprise and individual staff members
ability to apply knowledge of responsible service of alcohol and harm minimisation to beverage service situations.
Context of Assessment and Resource Implications
Assessment must ensure:
ability to apply of requirements of Responsible Service of Alcohol legislation to beverage service situations.
Assessment Methods
Methods must be chosen to ensure that application of knowledge to specific beverage service situations can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. Because of the nature of this unit, it would be inappropriate, in a training or assessment situation, to demonstrate the practical aspects of this competence in the workplace or in a realistic simulation, therefore role plays or case studies are recommended.
The following examples are appropriate for this unit:
tests or questions to assess knowledge of legislation and knowledge components of competency
role play by candidate to demonstrate ability to deal with intoxicated persons or refuse drinks
case studies and problem solving activities
review of portfolios of evidence.
In some States/Territories training and assessment of competence in this unit may conducted by organisations approved by the relevant licensing authority.
Key Competencies in this Unit
Key Competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment:
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Reading and analysing information on legislative requirements and enterprise policy on responsible service of alcohol (1)
Communicating Ideas and Information
For example:
Providing advice to customers on drinks and legislative requirements, informing customers where they may be refused service, communicating with management or other staff on change of shift, filling out shift logs (2)
Planning and Organising Activities
For example:
Organising transport for customers (1)
Working with Others and in Teams
For example:
Working with other bar staff and customers (2)
Using Mathematical Ideas and Techniques
For example:
Calculating alcohol content in various drinks (1)
Solving Problems
For example:
Dealing with inebriated customers, handling awkward customers or under-aged persons (2)
Using Technology
For example:
Using dispensing equipment to serve standard drinks (1)
Essential Knowledge and Skills to be Assessed
The following knowledge and skills must be assessed as part of this unit:
Please note that the following includes general statements about requirements of liquor legislation, and this should be customised for each State/Territory.
role of individual staff members and supervisors/managers in providing responsible service of alcohol including server liability/duty of care/requirements for house policy/signage/record keeping/penalties for non-compliance
legislative framework including:
harm minimisation and public interest
intoxication provisions
minors and evidence of age
offences
premises standards
statutory and other required signage
strategies to reduce the harm associated with liquor abuse
promotional and patron education campaigns conducted by agencies and industry groups
roles of government and industry in enforcing liquor laws and regulating the industry
reasons for implementation of responsible service of alcohol reforms including:
alcohol abuse and crime
violence and anti-social behaviour associated with alcohol abuse
impact on stakeholders of alcohol abuse including individual enterprises, the local community, customers and government agencies
benefits of responsible service of alcohol reforms for the community and the enterprise including:
improved patronage
increased profits
safer premises
reduced government intervention (police, liquor authorities, local council)
satisfied staff and patrons
reduced community complaints
improved image of premises
reduced operational costs (e.g. security, legal, repairs)
improved attitudes and approaches to alcohol consumption
better health status
benefits and profitability of food and non-alcoholic drink service
benefits of self audit of trading practices
issues relating to service of alcohol to different types of customers (for example young people, pregnant women)
knowledge of standard drinks/acceptable measures of alcohol
factors that affect individual responses to alcohol including:
gender
weight
general health
rate of consumption
food intake
other substances taken
effects of alcohol on:
emotional state
health
physical alertness
times for effects of alcohol to be registered
restrictions on use including legal drink and drive limits
ways of assessing intoxication of customers
provisions for requiring someone to leave the premises and transportation options
barring procedures, where applicable
requirements for responsible advertising where applicable and within scope of job responsibility
requirements for monitoring noise and disturbances in and around licensed premises according to State/Territory licensing requirements and within scope of job responsibility.
Linkages to Other Units
This unit relates to all other units relating to the service of alcoholic beverages. While combined training and assessment may be appropriate, determination of competency for this unit must focus on the understanding and implementation of responsible service of alcohol reforms within State/Territory legislation.
Critical Aspects of Assessment
Evidence of the following is critical:
knowledge and understanding of the State/Territory Liquor legislation and the principles of responsible service of alcohol and the ramifications of non-compliance on the enterprise and individual staff members
ability to apply knowledge of responsible service of alcohol and harm minimisation to beverage service situations.
Context of Assessment and Resource Implications
Assessment must ensure:
ability to apply of requirements of Responsible Service of Alcohol legislation to beverage service situations.
Assessment Methods
Methods must be chosen to ensure that application of knowledge to specific beverage service situations can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills. Because of the nature of this unit, it would be inappropriate, in a training or assessment situation, to demonstrate the practical aspects of this competence in the workplace or in a realistic simulation, therefore role plays or case studies are recommended.
The following examples are appropriate for this unit:
tests or questions to assess knowledge of legislation and knowledge components of competency
role play by candidate to demonstrate ability to deal with intoxicated persons or refuse drinks
case studies and problem solving activities
review of portfolios of evidence.
In some States/Territories training and assessment of competence in this unit may conducted by organisations approved by the relevant licensing authority.
Key Competencies in this Unit
Key Competencies are an integral part of all workplace competencies. The table below describes those applicable to this unit. Trainers and assessors should ensure that they are addressed in training and assessment:
Level 1 = Perform Level 2 = Administer and Manage Level 3 = Design and Evaluate
Key Competencies
Collecting, Organising and Analysing Information
For example:
Reading and analysing information on legislative requirements and enterprise policy on responsible service of alcohol (1)
Communicating Ideas and Information
For example:
Providing advice to customers on drinks and legislative requirements, informing customers where they may be refused service, communicating with management or other staff on change of shift, filling out shift logs (2)
Planning and Organising Activities
For example:
Organising transport for customers (1)
Working with Others and in Teams
For example:
Working with other bar staff and customers (2)
Using Mathematical Ideas and Techniques
For example:
Calculating alcohol content in various drinks (1)
Solving Problems
For example:
Dealing with inebriated customers, handling awkward customers or under-aged persons (2)
Using Technology
For example:
Using dispensing equipment to serve standard drinks (1)