Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
2.0 updated on 2 March 2023 |
Minor changes to Range Statement |
2.0 |
Amendments to the Evidence Guide which better define the assessment environment and assessment requirements of the unit. |
1.0 |
E Replaces and is equivalent to SITHFAB009A Provide responsible service of alcohol. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
Application of the Unit
Responsible practices must be undertaken wherever alcohol is served or sold, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is served or sold, including all types of hospitality venues, retail liquor outlets and wineries, breweries and distilleries.
This unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff and supplier sales representatives. It also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for RSA management.
Licensing/Regulatory Information
The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.
Certification requirements differ across states and territories. In most cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff.
This unit covers the Responsible Service of Alcohol (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.
Pre-Requisites
Not applicable.
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Sell or serve alcohol responsibly. |
1.1 Sell or serve alcohol according to provisions of relevant state or territory legislation, licensing requirements and responsible service of alcohol principles. 1.2 Provide accurate information to customers on alcoholic beverages according to organisation or house policy and government legislation, including types, strengths, standard drinks and the alcoholic percentages of a range of frequently sold alcoholic beverages. 1.3 Assist customers with information on the range of non alcoholic beverages available for purchase. 1.4 Identify issues related to the sale and service of alcohol to different types of customers, especially those at risk , and incorporate them into sales or service. |
2. Assist customers to drink within appropriate limits. |
2.1 Prepare and serve standard drinks or samples according to industry requirements. 2.2 Encourage customers courteously and diplomatically to drink within appropriate limits. 2.3 Recognise erratic drinking patterns as an early sign of possible intoxication and take appropriate action. 2.4 Monitor emotional and physical state of customers for signs of intoxication and ill effects of illicit or other drug usage. 2.5 Where appropriate, offer food and non alcoholic beverages. 2.6 Politely decline requests for alcohol to be dispensed in a manner that is irresponsible , or which encourages the rapid or excessive consumption of alcohol , and advise customers of the reasons for the refusal. |
3. Assess alcohol affected customers and identify customers to whom sale or service must be refused. |
3.1 Assess intoxication levels of customers using a number of methods, including observing changes in behaviour , observing emotional and physical state, and monitoring noise levels and drink purchases. 3.2 When assessing intoxication, take into account factors that may affect individual responses to alcohol. 3.3 Identify customers to whom sale or service must be refused according to state and territory legislation, including minors, those purchasing on behalf of minors, intoxicated persons, and persons affected by the consumption of illicit and other drugs. 3.4 Where appropriate, request and obtain acceptable proof of age prior to sale or service. |
4. Refuse to provide alcohol. |
4.1 Refuse service in a polite manner and state reasons for the refusal. 4.2 Speak to intoxicated customers in a suitable and consistent manner, minimising confrontation and arguments and point out signage . 4.3 Provide appropriate assistance to customers when refusing service. 4.4 Where appropriate, give customers a verbal warning and ask them to leave the premises according to organisation or house requirements, the specific situation and provisions of state or territory legislation and regulations. 4.5 Use appropriate communication and conflict resolution skills to handle difficult situations. 4.6 Refer difficult situations beyond the scope of individual responsibility to the appropriate person. 4.7 Promptly identify situations that pose a threat to the safety or security of colleagues, customers or property, and seek assistance from appropriate colleagues according to organisational policy. |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess the practical skills and knowledge required to sell or serve alcohol responsibly. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Accurate information may be provided to customers: |
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Issues may include: |
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Those at risk may include: |
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Standard drinks should be measured using: |
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Samples may include tastings of any item for sale in a: |
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Erratic drinking patterns may include: |
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Requests for drinks to be dispensed in a manner that is irresponsible , or which encourages the rapid or excessive consumption of liquor include: |
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Changes in behaviour may involve the customer becoming: |
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Factors include: |
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Proof of age includes: |
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Intoxicated denotes: |
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Signage may include: |
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Appropriate assistance may include: |
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Communication and conflict resolution skills may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage