Restaurant Policy and Procedure Development Report for SITXGLC001

This report presents a comprehensive analysis of policy and procedure development for a restaurant, "The Fat Boys," addressing key areas of regulatory compliance. It covers intellectual property safeguarding, including protecting recipes, cooking techniques, and brand symbols, with detailed procedures for employee responsibilities, legal consequences of violations, and monitoring. Furthermore, the report delves into liquor licensee obligations, particularly Responsible Service of Alcohol (RSA), outlining legal requirements, employee responsibilities, and monitoring processes to ensure compliance. The report also touches upon food safety policies, including receiving stock, to prevent foodborne illnesses. The policies encompass key practices, consequences of non-compliance, licensing requirements, and record-keeping mechanisms. These policies are designed to ensure the restaurant operates legally and protects its intellectual property and ensures customer safety.

Description of the
enterprise to which
this policy applies
1. The Fat Boys is a restaurant serving lunch and dinner to our
lovely customer, The Fat boys is located 254 Rundle street,
Adelaide SA 5000,
Business type: Restaurant
Business size: number of covers 40, number of employees 10
Business style: family restaurant, Business people, Happy couples
Policy Title Intellectual Property Safeguarding
Purpose A statement about what the policy aims to achieve.
This particular policy seeks to ensure that the product, the special
culinary method and the secret spice mixes and combination of the
flavours and also the dishes produced by the restaurant is protected
by law and also call for the legal actions to be taken in case some
other restaurant tries to copy the signature methods and ingredients
used by ‘The Fat Boys’.
This statement should explain the laws/regulations that will be
covered in the policy, including, where applicable:
 Key practices that are prohibited or required by the law
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1. Protecting the décor and ambience put up by a particular
restaurant against getting copied and replicated by some
other restaurant.
2. Protecting the signature dishes to be replicated by some
other restaurants.
3. Protecting the usage of cooking techniques, recipes and
the choice of ingredients to be stolen by other restaurants.
4. Protecting the symbols related to the restaurant, its name
and its logo from being copied.
 Main consequences of non-compliance
1. Violation of the copyright restrictions can lead to legal
penalty.
2. The facets allegedly being copied shall be testified and
shall accordingly be ordered to discontinue.
3. The case shall be tried under the Commonwealth
Copyright Act of 1968.
Rights and responsibilities of employees, and managers, directors and
employers.
The personnel at the managerial level must ensure that the recipes,
techniques, signature dishes, symbols, décor and the logo of the
restaurant is safeguarded by copyright law. In order to ensure that
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imitation could be made an offence.
The staff on the other hand must be made aware of the legal steps
taken by the restaurant management authorities and they must be
strictly forbidden from sharing the secrets of the trade and violation
of copyright rules must legally penalize them if they violate them.
Procedure The Ministry of Information must be invoked in case of disputes.
Scope / Application 1. This statement must identify specific people or groups of
people to whom the policy applies. It must identify who must
follow the policy and procedures and who is responsible for
monitoring that the policy is followed.
In this regard it can be said that the policy must be followed by
each one who is a part of the organization, whether he or she is an
employee or a part of the managerial level. However the ones at
the managerial must take upon themselves the role of monitoring.
Definitions  This section could be optional but if there are any words,
technical phrases or acronyms used in the policy that need
explanation, they should be defined here.
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 Do not leave any room for misunderstanding or ambiguity.
Dissemination /
Distribution of the
Policy
 How will you explain the policy to the staff?
The staff must be called for a meeting and the policy of
safeguarding of the intellectual property rights must be
explained to them. They must also be made to sign a contract.
 If there are any legal certification requirements they should be
stated here.
Certificate from the Australian Competition and Consumer
Commission (ACCC)
Monitoring and
Reporting
 Explains how the policy and procedures will be monitored.
The policy shall be monitored by the personnel at the
managerial level.
 How will you monitor the staff to ensure they are following
your procedures?
The staff must be reminded in case any behavior on their part
is seen as violative of the contract.
Rewarding the staff if they uphold the principles of copyright
restrictions of the restaurant.
 Explain what records you will keep; are they optional or
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mandatory?
The record keeping is a bit difficult in this regard however
keeping a watchful eye on the proceedings of the other
organizations must be done so as to ensure that the
intellectual property rights are not violated.
 How long you will keep them.
The record must be kept incessantly in form of observation.
 Explain how any reporting required to a statutory authority is
undertaken.
In case some restaurant is presumed to be copying the legally
protected food, recipes and the symbols of the restaurant then
a legal suit must be filed.
Review
This explains how often the policy and procedures will be checked
to make sure they are still up to date.
In order to check the progress
The copyright contract must be renewed each year.
 How and where will you check to see if the policy is current?
The government website and the law courts are the sources of
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information in this regard.
 Are there any professional advisors, employer associations or
organizations who can assess your procedures for you?
The lawyers.
 Can you subscribe to an update service? If so, who and where
– include the subscription address.
One can subscribe to the Australian Competition and
Consumer Commission (ACCC) website.
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SITXGLC001 Assessment Task 1: Policy and Procedures Template
NOTE: Where external sources are used to provide detail in this template, they must be
referenced.
Description of the
enterprise to which
this policy applies
2. The Fat Boys is a restaurant serving lunch and dinner to our
lovely customer, The Fat boys is located 254 Rundle street,
Adelaide SA 5000,
Business type: Restaurant
Business size: number of covers 40, number of employees 10
Business style: family restaurant, Business people, Happy couples
Policy Title Liquor Licensee obligations, especially Responsible
Service of Alcohol.
Purpose A statement about what the policy aims to achieve.
This particular policy aims to achieve the procurement of the legal
right to serve alcohol by means of complying with the rules and
regulations related to it. The liquor license provides a restaurant to
serve alcohol to the guests and also use alcohol in its food items.
This statement should explain the laws/regulations that will be
covered in the policy, including, where applicable:
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 Key practices that are prohibited or required by the law
1. The restaurants are not supposed to serve alcohols to
guests who are under the age of 18, which is the legal age
of consuming alcohol.
2. The kind of alcohols served must be explicitly mentioned
and the licence must be obtained.
3. If the restaurant is supposed to have a bar then licence has
to be obtained for it.
4. The restaurant must also explicitly mention if they are
supposed to use alcohol in their food preparations.
5. The limit up to which each customer is supposed to be
served alcohol must be certified.
 Main consequences of non-compliance
1. Cancellation of the restaurant license which shall mean
that the restaurant shall cease to exist and conduct its
business any longer.
2. The serving of alcohol without license shall be a cause
behind compromising with the health concerns of the
general public.
Rights and responsibilities of employees, and managers, directors and
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employers.
1. The employees and the managing authorities must be
responsible enough to stop providing alcohol to customers if
they indulge in unruly behavior bothering the other
customers.
2. Promotion of cordial and safe environment for the guests at
an eating joint which serves alcohol is important.
3. The legal license from the customers to drink alcohol must be
demanded if they seem to be young.
Procedure The respective state government must be approached for the purpose
of getting the liquor licence and also for the purpose of getting
complaints registered.
Scope / Application 2. This statement must identify specific people or groups of
people to whom the policy applies. It must identify who must
follow the policy and procedures and who is responsible for
monitoring that the policy is followed.
- The alcohol serving must be regulated and monitored
majorly by the ones in charge of serving the food, the
waiters and bartender. However even the customers
are also supposed to exercise self-constraint and
behave accordingly in the restaurant environment.
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Definitions  This section could be optional but if there are any words,
technical phrases or acronyms used in the policy that need
explanation, they should be defined here.
 Do not leave any room for misunderstanding or ambiguity.
Dissemination /
Distribution of the
Policy
 How will you explain the policy to the staff?
- The staff must be enlightened by means of explaining
that the food section and the alcohol section must be
managed separately. Persons serving alcohol must be
exclusively doing that so that they can keep an
estimate of the amount of alcohol being served.
 If there are any legal certification requirements they should be
stated here.
- Responsible Service of Alcohol (RSA) Certificate
must be obtained.
Monitoring and
Reporting
 Explains how the policy and procedures will be monitored.
- The policy must be monitored by the managing
authorities of the restaurant.
- The ones in charge of serving alcohol must comply to
the rules.
- The government authorities must investigate.
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 How will you monitor the staff to ensure they are following
your procedures?
- The record of the amount of alcohol sold on a total
and individual basis must be kept.
- The bills must be checked thoroughly.
 Explain what records you will keep; are they optional or
mandatory?
- The record of the amount of alcohol sold on a daily
basis.
- Per customer consumption of alcohol.
 How long you will keep them.
- The records must be kept on a regular basis.
 Explain how any reporting required to a statutory authority is
undertaken.
- The respective State Governments are the reporting
authorities to whom the restaurant owners are
supposed to report, get the licenses issues and also get
them renewed. The reporting is done through the local
council, who performs the necessary actions and refers
to the higher authorities in case the matter is more
important and outside the jurisdiction of the local
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councils.
Review
 This explains how often the policy and procedures will be
checked
to make sure they are still up to date.
In order to check the progress
 How and where will you check to see if the policy is current?
- A thorough check up of the official website of RSA of
Australia.
- The notifications whether the policy is current or not
gets notified automatically as the concerned
government authorities provide the necessary
notifications at the time of annual renewal of licenses
and also notifies via emails and SMS.
 Are there any professional advisors, employer associations or
organizations who can assess your procedures for you?
- There are corporate lawyers who can assist the owners
of the restaurants about the alcohol license related
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