Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Provide responsible service of alcohol

KHU-TOU-0068

Australian Equivalent

SITHFAB021

Elements

Learning Outcomes

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 ap

Elements & Learning Outcomes

E1Follow the principles of responsible service of alcohol.

0068.E1.O1Identify the provisions of relevant state or territory legislation, licensing requirements, house policy and responsible service of alcohol principles.

0068.E1.O2Where appropriate, request and obtain acceptable proof of age prior to sale or service.

0068.E1.O3Provide accurate information to customers on alcoholic beverages according to organisation or house policy and government legislation.

0068.E1.O4Assist customers with information on a range of non-alcoholic beverages available for purchase.

0068.E1.O5Identify issues related to the sale or service of alcohol to different types of customers, especially those at risk.

E2Assist customers to drink within appropriate limits.

0068.E2.O1Use knowledge of industry requirements and professional standards to determine the volume for standard drinks or samples.

0068.E2.O2Use a professional manner to encourage customers to drink within appropriate limits.

0068.E2.O3Identify erratic drinking patterns as an early sign of possible intoxication and take appropriate action.

0068.E2.O4Monitor emotional and physical state of customers for signs of intoxication and signs of illicit or other drug use.

0068.E2.O5Where appropriate, offer food and non-alcoholic beverages in accordance with house policy.

0068.E2.O6Decline requests for alcohol to be dispensed in a manner that is irresponsible and advise customers of the reasons for the refusal.

E3Assess alcohol affected customers and identify those to whom sale or service must be refused.

0068.E3.O1Assess intoxication levels of customers using appropriate methods.

0068.E3.O2Identify factors that may affect individual responses to alcohol.

0068.E3.O3Identify customers to whom sale or service must be refused according to state and territory legislation.

E4Refuse to provide alcohol.

0068.E4.O1Refuse sale or service in a professional manner, state reasons for the refusal, and where appropriate point out signage.

0068.E4.O2Provide appropriate assistance to customers when refusing service.

0068.E4.O3Where appropriate, give customers a verbal warning and ask them to leave the premises according to organisational or house requirements, the specific situation, and provisions of state or territory legislation and regulations.

0068.E4.O4Use appropriate communication and conflict resolution skills to handle difficult situations.

0068.E4.O5Refer difficult situations beyond the scope of own responsibility to the appropriate person.

0068.E4.O6Promptly 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 or house policy.