SITHFAB021 - Provide responsible service of alcohol

Unit code:SITHFAB021Study level:TAFE

Nominal hours

Location

Footscray Nicholson
Industry

Prerequisites

(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to responsibly sell, serve or supply alcohol.
Responsible practices must be undertaken wherever alcohol is sold, served or supplied, including where alcohol samples are served during on-site product tastings. This unit therefore applies to any workplace where alcohol is sold, served or supplied, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.
The unit applies to all levels of personnel involved in the sale, service, including promotional service and supply of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor salespersons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; delivery services and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale, service or supply of alcohol.
Certification requirements differ across states and territories. In some cases, all people involved in the sale, service including promotional service and supply of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.
This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases, after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences.
Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

interpret the relevant legal requirements for responsible sale or service of alcohol for the local state or territory law
source and explain two organisational or house policies and procedures that must be followed for the responsible sale or service of alcohol
outline at least three early indicators of intoxication and outline suitable intervention strategies to prevent intoxication
outline the procedure to refuse sale or service of alcohol and assist each of the following groups of intoxicated customers:

those in emotional or physical distress
those with no food consumption during extended service of alcohol
those who appear to be under the effect of illicit substances or other drugs

interpret organisational or house requirements and outline appropriate communication and conflict-resolution skills to be used when asking the following different intoxicated customers to leave the premises:

one compliant customer
one difficult customer refusing to leave.

Students will also be expected to demonstrate the following knowledge:

public interest reasons for implementing responsible service of alcohol (RSA) practices:

alcohol related harms and the benefits of RSA for the wider community

ways of assessing intoxication:

observing changes in behaviour
observing emotional and physical state
monitoring drink purchases

customers to whom sale or service should be refused according to house policy and state and territory legislation:

minors and those purchasing on behalf of minors
intoxicated persons

impact of excessive drinking on:

local neighbourhood and community
hospitality venues and the liquor industry
premises and staff
other customers
particular groups of customers who are at heightened risk:
people affected by the consumption of illicit and other drugs
pregnant women
young people
physical and mental health of individuals who drink to excess
productivity of individuals who drink to excess
those around the person drinking to excess:
family
friends
colleagues
government agencies:
local police
health facilities
road authorities
local councils

key agencies and how to source relevant information on laws, regulations and codes of practice or conduct
methods of supplying information on responsible sale or service of alcohol to customers:

use of signage
verbally
websites

current promotional and strategic community education campaigns developed and conducted by agencies and industry groups
effects of alcohol on:

emotional behaviour
health
physical alertness

factors that affect individual responses to alcohol:

food consumption
gender
general health
rate of consumption
other substances taken
weight

time for effects of alcohol to be registered
what constitutes a standard drink for different beverage types and acceptable measures of alcohol:

alcoholic percentages and standard drinks in a range of frequently sold alcoholic beverages and vessels

indicators of erratic drinking patterns:

mixing a wide range of drink types
drinking quickly and in quick succession
ordering more than one drink for own consumption
consistently returning to the tasting site to request more samples
ordering multiple or large samples
ordering ‘triple shots’ or extra-large drinks

communications methods used when refusing service:

using open and non-aggressive body language
using a number of strategies to defuse a situation:
taking the person away from an audience
blaming the refusal on ‘the law’
monitoring the reactions of other customers
picking early warning signs and intervening before the person is intoxicated
not using physical touch or aggressive body language
remaining calm and using tactful language

appropriate means of assistance to be offered when refusing service:

assisting the customer to connect with their designated driver or companions
offering alternatives to alcohol including food or non-alcoholic drinks
organising or providing relevant information on transport for customers wishing to leave

principles of responsible delivery of packaged liquor:

ensuring adequate instruction to person delivering liquor
seeking proof that the delivery is being received by a person over the age of 18
procedures for delivering alcohol to unoccupied premises

purpose and benefits of RSA
principles of harm minimisation
strategies to minimise the harm associated with liquor abuse:

those laid down in legislation or codes of conduct
organisational policies designed to reduce alcohol-related harm in the community

key provisions of liquor laws, regulations or house policies at a depth relevant to entry-level roles in licensed premises and the following general requirements and information that must be considered for the relevant State or Territory:

legislative definition of intoxication; intoxicated person or unduly intoxicated
role of individual staff members and supervisors or managers in providing responsible service of alcohol, and seller or server duty of care and liability
content of RSA warning signs
requirements or practices relating to the remote sale and delivery of alcohol sales generated via the telephone, fax, email, internet or mail
requirements for proof of age under local legislation
provisions for retaining and reporting falsified proof of age documents
provisions for requiring someone to leave the premises
procedures for barring customers from premises
opening and closing hour provisions
requirements for monitoring noise and disturbances in and around licensed premises
personal requirements to maintain currency in RSA certification
products that are banned or undesirable when responsibly selling or serving alcohol
personal and business implications of breaching any laws or regulations
offences relating to the sale or service of alcohol and ramifications of non-compliance with the law and industry codes for the organisation, licensee and individual staff members

legal drink and drive limits customised to state or territory legislation
organisation specific policies and procedures for the responsible sale or service of alcohol.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.