Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol and to satisfy the requirements for responsible sale and service of alcohol (RSA) under state or territory legislation. A harm minimisation approach is central to compliance with liquor licensing legislation which, across all Australian States and Territories, imposes obligations on all licensed venues to participate in the management of public safety through the responsible sale and service of alcohol. 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. 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 may require candidates to complete a bridging course to address these specific differences. All persons undertaking training as part of a national qualification that includes the sale and service of alcohol must complete this unit. Under differing state and territory legislation it is a required unit only for certain nominated personnel operating in licensed premises. |
Application of the Unit
Application of the unit |
Responsible practices must be undertaken wherever alcohol is served and sold, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace situation where alcohol is served and sold, including all types of hospitality venues, retail liquor outlets and tourism venues such as wineries, breweries and distilleries. Training and assessment must be contextualised so that the requirements of specific industry sectors and workplaces are met. This unit applies to all levels of sales personnel involved in the sale or service and promotional service of alcohol in licensed premises, including the licencee when involved in sales. Those selling and serving alcohol may include food and beverage attendants; retail liquor sales persons; winery, brewery and distillery cellar door staff; supplier sales representatives and the licencee. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
Nil |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
||
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 enterprise 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 patrons 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 of customers, monitoring noise levels and monitoring 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 pointing out signage where relevant. |
||
4.3 |
Provide appropriate assistance to customers when refusing service. |
||
4.4 |
Where appropriate, give patrons a verbal warning and ask them to leave the premises according to enterprise or house requirements, the specific situation and provisions of state or territory legislation and regulations. |
||
4.5 |
Use appropriate communication and conflict resolution skills in handling 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 enterprise policy. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit: appropriate communication and conflict resolution skills for dealing with intoxicated patrons
|
The following knowledge must be assessed as part of this unit:
|
|
|
Evidence Guide
EVIDENCE GUIDE |
|
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
|
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
|
Context of and specific resources for assessment |
Assessment must ensure:
|
Methods of assessment |
A range of assessment methods that comply with assessment requirements set by the relevant state or territory liquor licensing authority should be used to assess the practical skills and knowledge required to sell or serve alcohol responsibly. Because of the nature of this unit, i.e. intoxication provisions, it may 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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For holistic purposes, combined training and assessment is appropriate, but determination of competency for this unit must focus on the understanding and implementation of responsible service of alcohol practices that meet the requirements of state or territory legislation. |
|
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
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 in the performance criteria is detailed below. |
|
Accurate information may be provided to customers: |
|
Issues related to the sale and service of alcohol may include: |
|
Different types of customers , especially those at risk may include: |
|
Standard drinks or samples should be measured using: |
|
Samples may include tastings of any item for sale in a: |
|
Erratic drinking patterns may include: |
|
Examples of requests for drinks to be dispensed in a manner that is irresponsible , or which encourages the rapid or excessive consumption of liquor may include: |
|
Changes in behaviour may involve the customer becoming: |
|
Factors that may affect individual responses to alcohol include: |
|
Proof of age according to state or territory liquor legislation includes: |
|
Intoxicated : |
|
Signage may include: |
|
Appropriate assistance to customers when refusing sale or service may include: |
|
Appropriate communication and conflict resolution skills may include: |
|
Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Food and Beverage |