Australian Professional Skills Institute SITHFAB002 RSA Assessment
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This document presents an assessment for the SITHFAB002 unit, focusing on providing responsible service of alcohol. The assessment includes knowledge questions covering topics such as the purpose of an RSA certificate, relevant legislation, acceptable proof of age, penalties for irresponsible service, and identifying different types of alcoholic drinks. The assessment also explores non-alcoholic beverage options, and appropriate beverage presentation and promotion. The student's responses to these questions are provided in a written format. The assessment adheres to the guidelines of the Australian Professional Skills Institute (APSI) and covers the key aspects of responsible alcohol service, emphasizing legal requirements and practical considerations within the hospitality industry. The assessment is designed to evaluate the student's understanding of these concepts and their ability to apply them in a practical setting. The document also outlines the assessment criteria, submission guidelines, and the consequences of late submissions or academic dishonesty.
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
ASSESSMENTS Version 2.0 Sep 2018
SIT 16 - Tourism, Travel and Hospitality Training Package (Release 1.1)
UNIT CODE: SITHFAB002
UNIT NAME: Provide responsible service of alcohol
NAME OF STUDENT: NAME OF TRAINER/
ASSESSOR:
APPLICATION, UNIT
DESCRIPTOR AND
ASSESSMENT
REQUIREMENTS OF
THIS UNIT:
This unit describes the performance outcomes, skills and knowledge required to
responsibly sell or serve alcohol.
Responsible practices must be undertaken wherever alcohol is sold or served,
including where alcohol samples are served during on-site product tastings. This
unit, therefore, applies to any workplace where alcohol is sold or served,
including all types of hospitality venues, packaged liquor outlets and wineries,
breweries and distilleries.
AQF LEVEL 3
SUMMARY
Graduates at this level will have theoretical and practical knowledge and
skills for work and/or further learning (refer to AQF application of skills and
knowledge)
SUBMISSION OF
ASSESSMENTS:
Send to assessment@apsi.edu.au, and
CC: your.trainer@apsi.edu.au for assessment submissions
ASSESSMENT
LOCATION:
APSI campus
Workplace
DATE
COMMENCED:
ASSESSMENT DUE DATE:
ASSESSMENT TOOLS AT1: Knowledge Questions (Written Questions or Verbal Questions) Q 1-35
AT2: Role Plays (1-3)
AT3: Simulated Observations
Verbal questions may be asked to ensure your work is your own and represents
your knowledge. If there is a concern regarding your knowledge you may be
asked to resit written questions under test conditions.
All assessments are to be submitted by due date and satisfactorily completed in
order for competency in this unit to be demonstrated. If you believe you already
have the skills and knowledge in this unit please speak to your Trainer/Assessor
for possible RPL process.
ASSESSMENTS
GUIDELINES:
APSI does not accept responsibility for lost or stolen assessments. APSI reserves
the right to request a copy of your original assessment at any time after you
have submitted your assessment. Students MUST keep a copy of their submitted
assessment or the confirmation email as a proof of submission.
LATE SUBMISSION
OF ASSESSMENTS:
$25 PER
ASSESSMENT PER
WEEK
Your delivery plan / timetable describes when each assessment is due for each
Unit of Competence. If you submit your assessments later than the due date
you will be required to pay the stated late assessment fee at Student Services.
You will receive a receipt which you must attach to the assessment before it will
be marked. Assessments submitted eight weeks or longer after the due date
WILL NOT BE MARKED and you will be required to re-sit the relevant unit(s).
UNIT RE-
ASSESSMENT FEE:
$150 PER UNIT
If your first submission was marked Not Yet Satisfactory, you will be given the
opportunity to resubmit your assessment without any fees. If after two
submissions you are still deemed not yet satisfactory, you are required to pay a
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 1 of 32
SITHFAB002 Provide responsible service of alcohol
ASSESSMENTS Version 2.0 Sep 2018
SIT 16 - Tourism, Travel and Hospitality Training Package (Release 1.1)
UNIT CODE: SITHFAB002
UNIT NAME: Provide responsible service of alcohol
NAME OF STUDENT: NAME OF TRAINER/
ASSESSOR:
APPLICATION, UNIT
DESCRIPTOR AND
ASSESSMENT
REQUIREMENTS OF
THIS UNIT:
This unit describes the performance outcomes, skills and knowledge required to
responsibly sell or serve alcohol.
Responsible practices must be undertaken wherever alcohol is sold or served,
including where alcohol samples are served during on-site product tastings. This
unit, therefore, applies to any workplace where alcohol is sold or served,
including all types of hospitality venues, packaged liquor outlets and wineries,
breweries and distilleries.
AQF LEVEL 3
SUMMARY
Graduates at this level will have theoretical and practical knowledge and
skills for work and/or further learning (refer to AQF application of skills and
knowledge)
SUBMISSION OF
ASSESSMENTS:
Send to assessment@apsi.edu.au, and
CC: your.trainer@apsi.edu.au for assessment submissions
ASSESSMENT
LOCATION:
APSI campus
Workplace
DATE
COMMENCED:
ASSESSMENT DUE DATE:
ASSESSMENT TOOLS AT1: Knowledge Questions (Written Questions or Verbal Questions) Q 1-35
AT2: Role Plays (1-3)
AT3: Simulated Observations
Verbal questions may be asked to ensure your work is your own and represents
your knowledge. If there is a concern regarding your knowledge you may be
asked to resit written questions under test conditions.
All assessments are to be submitted by due date and satisfactorily completed in
order for competency in this unit to be demonstrated. If you believe you already
have the skills and knowledge in this unit please speak to your Trainer/Assessor
for possible RPL process.
ASSESSMENTS
GUIDELINES:
APSI does not accept responsibility for lost or stolen assessments. APSI reserves
the right to request a copy of your original assessment at any time after you
have submitted your assessment. Students MUST keep a copy of their submitted
assessment or the confirmation email as a proof of submission.
LATE SUBMISSION
OF ASSESSMENTS:
$25 PER
ASSESSMENT PER
WEEK
Your delivery plan / timetable describes when each assessment is due for each
Unit of Competence. If you submit your assessments later than the due date
you will be required to pay the stated late assessment fee at Student Services.
You will receive a receipt which you must attach to the assessment before it will
be marked. Assessments submitted eight weeks or longer after the due date
WILL NOT BE MARKED and you will be required to re-sit the relevant unit(s).
UNIT RE-
ASSESSMENT FEE:
$150 PER UNIT
If your first submission was marked Not Yet Satisfactory, you will be given the
opportunity to resubmit your assessment without any fees. If after two
submissions you are still deemed not yet satisfactory, you are required to pay a
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 1 of 32
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Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
re-assessment fee. Those students whose participation in class is 80% or higher,
and where students have shown a genuine effort to perform satisfactorily, will
not be required to pay a re-assessment fee. If you are absent on the date of
assessment, you are required to pay the unit re-assessment fee unless you
present a valid medical certificate for the day of the assessment. Fees are
payable at Student Services and you are required to produce an official receipt
before your trainer will conduct the re-assessment.
UNIT RESIT FEE:
$300 PER UNIT
Competency requires demonstration of current performance; therefore
assessments MUST be submitted within five (5) weeks of the Unit being
completed. If you have not submitted your assessments or re-assessment, you
will be deemed Not Yet Competent for that unit and will be required to re-enrol
in the unit. You are also required to re-enrol in this unit if you are absent on the
delivery dates of this unit. A separate timetable will be given to you upon
payment of the required fees at Student Services.
ACADEMIC
DISHONESTY /
COLLUSION OR
PLAGIARISM
You must ensure that the evidence you submit for assessment is your own work,
and/or that you acknowledge the work of others appropriately (see referencing
guide). In an educational environment, cheating means to act dishonestly in an
attempt to mislead the Trainer/Assessor to accept the work of others as your
own work.
RESULTS AND
MARKING TIME:
Please allow at least 2 weeks for assessments to be marked by the Trainer after
submission. Results and feedback on unsatisfactory assessments will be emailed
to your registered email account within 3 weeks of the completion of the unit. It
is your responsibility to check your results on a regular basis. You may also logon
to the myWiseNET Student Portal (access via Australian Professional Skills
Institute website) to check your results.
ASSESSMENT
APPEAL
Please use the Assessment Appeal Form if you are not satisfied with the
assessment outcome. Refer to the Complaints and Appeals process in your
student handbook.
READY FOR
ASSESSMENT
DECLARATION:
I confirm that the purpose and procedures of this assessment have been clearly
explained to me. I have been consulted about any special needs I might have in
relation to the assessment process. The criteria to be used for this assessment
have been discussed with me, as have the consequences and possible outcomes
of the assessment.
I have accessed and understand the general assessment information as provided
by APSI. I have been given fair notice of the date, time, venue and other
arrangements for this assessment. I confirm that I am ready for assessment.
APSI has provided information regarding time lines for assessment while on
practical placement.
I declare that the following work is my own and that no part has been copied
from another person or written for me, except where clearly noted on
documents or work submitted. I am aware that plagiarism is a serious offence
that may lead to disciplinary action by APSI. I am aware that APSI keeps all
assessments once they are submitted and I must make a copy prior to
submission.
SIGNATURE OF
STUDENT: DATE:
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 2 of 32
SITHFAB002 Provide responsible service of alcohol
re-assessment fee. Those students whose participation in class is 80% or higher,
and where students have shown a genuine effort to perform satisfactorily, will
not be required to pay a re-assessment fee. If you are absent on the date of
assessment, you are required to pay the unit re-assessment fee unless you
present a valid medical certificate for the day of the assessment. Fees are
payable at Student Services and you are required to produce an official receipt
before your trainer will conduct the re-assessment.
UNIT RESIT FEE:
$300 PER UNIT
Competency requires demonstration of current performance; therefore
assessments MUST be submitted within five (5) weeks of the Unit being
completed. If you have not submitted your assessments or re-assessment, you
will be deemed Not Yet Competent for that unit and will be required to re-enrol
in the unit. You are also required to re-enrol in this unit if you are absent on the
delivery dates of this unit. A separate timetable will be given to you upon
payment of the required fees at Student Services.
ACADEMIC
DISHONESTY /
COLLUSION OR
PLAGIARISM
You must ensure that the evidence you submit for assessment is your own work,
and/or that you acknowledge the work of others appropriately (see referencing
guide). In an educational environment, cheating means to act dishonestly in an
attempt to mislead the Trainer/Assessor to accept the work of others as your
own work.
RESULTS AND
MARKING TIME:
Please allow at least 2 weeks for assessments to be marked by the Trainer after
submission. Results and feedback on unsatisfactory assessments will be emailed
to your registered email account within 3 weeks of the completion of the unit. It
is your responsibility to check your results on a regular basis. You may also logon
to the myWiseNET Student Portal (access via Australian Professional Skills
Institute website) to check your results.
ASSESSMENT
APPEAL
Please use the Assessment Appeal Form if you are not satisfied with the
assessment outcome. Refer to the Complaints and Appeals process in your
student handbook.
READY FOR
ASSESSMENT
DECLARATION:
I confirm that the purpose and procedures of this assessment have been clearly
explained to me. I have been consulted about any special needs I might have in
relation to the assessment process. The criteria to be used for this assessment
have been discussed with me, as have the consequences and possible outcomes
of the assessment.
I have accessed and understand the general assessment information as provided
by APSI. I have been given fair notice of the date, time, venue and other
arrangements for this assessment. I confirm that I am ready for assessment.
APSI has provided information regarding time lines for assessment while on
practical placement.
I declare that the following work is my own and that no part has been copied
from another person or written for me, except where clearly noted on
documents or work submitted. I am aware that plagiarism is a serious offence
that may lead to disciplinary action by APSI. I am aware that APSI keeps all
assessments once they are submitted and I must make a copy prior to
submission.
SIGNATURE OF
STUDENT: DATE:
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 2 of 32
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
AT1 Assessment 1: Knowledge Questions / Verbal Questions (Q1-35)
Assessment instructions: You are required to answer the questions outlined
below. All questions must be answered satisfactorily,
as partial responses will be deemed unsatisfactory.
The answers will be used in conjunction with other
forms of evidence in the final assessment decision. If
you do not wish to answer the questions in written
format, an interview may be used as an alternative
approach if negotiated with your Trainer Assessor.
Not yet satisfactory
Satisfactory
Learnerresources required: To complete this assessment task you will require:
The questions response section
Learner Guide and/or internet access
Q:1 Each state and territory has slightly different laws regarding customers who
should be refused service.
NYS
S
A:
Answ
er
A. Define the purpose of obtaining a RSA certificate, relevant to your state
and/or terrirtoy.
A: Qualifiy a person and provide them with the legal skills and knowledge to
serve, supply and sell liquor to appropriate customers
The sellers must be sure of several aspects before sellingalchohol to the
customers.RSA or the responsible service of alcohol tells that the the
alchohol sllers must sale the alchohol only in those places like bars, hotels,
luqipr shops tjat are licensed for getting the alchol service.
B.What is the name of the legislation that regulates the sale, supply and
consumption of liquor in WA?
Australian Government National Health and Medical Research Council
(NHMRC) (2017)
C. Explain where you could find information relating to Western Australia?
The Australian Government has setafesearc council that lists the potential
risks the consumers migh get from excess alchohol usage.
Q:2
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 3 of 32
SITHFAB002 Provide responsible service of alcohol
AT1 Assessment 1: Knowledge Questions / Verbal Questions (Q1-35)
Assessment instructions: You are required to answer the questions outlined
below. All questions must be answered satisfactorily,
as partial responses will be deemed unsatisfactory.
The answers will be used in conjunction with other
forms of evidence in the final assessment decision. If
you do not wish to answer the questions in written
format, an interview may be used as an alternative
approach if negotiated with your Trainer Assessor.
Not yet satisfactory
Satisfactory
Learnerresources required: To complete this assessment task you will require:
The questions response section
Learner Guide and/or internet access
Q:1 Each state and territory has slightly different laws regarding customers who
should be refused service.
NYS
S
A:
Answ
er
A. Define the purpose of obtaining a RSA certificate, relevant to your state
and/or terrirtoy.
A: Qualifiy a person and provide them with the legal skills and knowledge to
serve, supply and sell liquor to appropriate customers
The sellers must be sure of several aspects before sellingalchohol to the
customers.RSA or the responsible service of alcohol tells that the the
alchohol sllers must sale the alchohol only in those places like bars, hotels,
luqipr shops tjat are licensed for getting the alchol service.
B.What is the name of the legislation that regulates the sale, supply and
consumption of liquor in WA?
Australian Government National Health and Medical Research Council
(NHMRC) (2017)
C. Explain where you could find information relating to Western Australia?
The Australian Government has setafesearc council that lists the potential
risks the consumers migh get from excess alchohol usage.
Q:2
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Next Review: September 2019
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SITHFAB002 Provide responsible service of alcohol
A: A. What are the four (4) documents acceptable for Proof of Age?
1. A current Australian driver's licence with a photograph;
2. A current passport;
3. A current Australian learner’s driver permit with photograph;
4. A current WA Photo Card;
B. What should you do when you come across with a falsified identification?
Please explain the procedure.
The immediate action that is to be taken after finding any fake id is to contact
with the local police station. There must be a proper check in order to see if
the user of the fake ID card has used some wrong information, wrong picture
or picture that is old. The other actions that are to be taken immediately is to
refuse them enty in the public places. The age proof is one of the important
docukent that must be checked to enure that peole using alchohol have
reached the lgal age.
NYS
S
Q:3 Identify the penalties and the repercussions which apply to the following:
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 4 of 32
SITHFAB002 Provide responsible service of alcohol
A: A. What are the four (4) documents acceptable for Proof of Age?
1. A current Australian driver's licence with a photograph;
2. A current passport;
3. A current Australian learner’s driver permit with photograph;
4. A current WA Photo Card;
B. What should you do when you come across with a falsified identification?
Please explain the procedure.
The immediate action that is to be taken after finding any fake id is to contact
with the local police station. There must be a proper check in order to see if
the user of the fake ID card has used some wrong information, wrong picture
or picture that is old. The other actions that are to be taken immediately is to
refuse them enty in the public places. The age proof is one of the important
docukent that must be checked to enure that peole using alchohol have
reached the lgal age.
NYS
S
Q:3 Identify the penalties and the repercussions which apply to the following:
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 4 of 32
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Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
A: Action Penalty
A licensee supplying
alcohol to a minor
Approved Manager - $5,000 Employee - $2,000 Any
other person - $1,000
A licensee supplying
alcohol to an unduly
intoxicated person
License -$5000
Approved manager--$5000
Employee---$2000
Any other person---$1000
A bar attendant served
alcohol to a minor
Approved Manager - $5,000 Employee - $2,000 Any
other person - $1,000
Any person who purchases liquor on behalf of a
juvenile $2000 penalty
A bar attendant serves
alcohol to an unduly
intoxicated person
License -$5000
Approved manager--$5000
A person who has been
banned and returns to the
licensed premises
$10000
A licensed premise which
serves alcohol after the
specified closing time of
the licence
License or manager-$10000
Employee-$4000
Any other person--$2000
A bottleshop attendant
who sells alcohol to a
group of disorderly
patrons
Licensee - $5,000 Employee/agent - $2,000
A licensee who
demonstrates practices or
promotions that
encourage rapid or
excessive consumption of
liquor
Lucense or Mnager-$10,000
Empoloyee-$4000
A licensee who is
convicted of 2 offences in
relation to minors or
intoxicated person within
a 2 year period
Approved Manager - $5,000
Any other person - $1,000
License -$5000
Employee-$2000
Any other person---$1000
Any person who purchases liquor on behalf of a
juvenile $2000 penalty
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 5 of 32
SITHFAB002 Provide responsible service of alcohol
A: Action Penalty
A licensee supplying
alcohol to a minor
Approved Manager - $5,000 Employee - $2,000 Any
other person - $1,000
A licensee supplying
alcohol to an unduly
intoxicated person
License -$5000
Approved manager--$5000
Employee---$2000
Any other person---$1000
A bar attendant served
alcohol to a minor
Approved Manager - $5,000 Employee - $2,000 Any
other person - $1,000
Any person who purchases liquor on behalf of a
juvenile $2000 penalty
A bar attendant serves
alcohol to an unduly
intoxicated person
License -$5000
Approved manager--$5000
A person who has been
banned and returns to the
licensed premises
$10000
A licensed premise which
serves alcohol after the
specified closing time of
the licence
License or manager-$10000
Employee-$4000
Any other person--$2000
A bottleshop attendant
who sells alcohol to a
group of disorderly
patrons
Licensee - $5,000 Employee/agent - $2,000
A licensee who
demonstrates practices or
promotions that
encourage rapid or
excessive consumption of
liquor
Lucense or Mnager-$10,000
Empoloyee-$4000
A licensee who is
convicted of 2 offences in
relation to minors or
intoxicated person within
a 2 year period
Approved Manager - $5,000
Any other person - $1,000
License -$5000
Employee-$2000
Any other person---$1000
Any person who purchases liquor on behalf of a
juvenile $2000 penalty
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 5 of 32
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 6 of 32
SITHFAB002 Provide responsible service of alcohol
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Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 6 of 32
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Trusted by 1+ million students worldwide
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
Q:4 List seven (7) types of alcoholic drinks.
What is the standard drink measure and volume of alcoholfor each drink?
(Note: There are a range of drinks in the Learner guide that you can choose
from, you may only list two (2) beers)
NYS
S
A: Drink Standard/s Volume of alcohol
i.eToohey’s Mid-strength 285ml 1 2.75%
Schooner Mid-strength 285ml 1 3.5%
Middy Full strength 285 ml 2 4.6%
Schooner Full strength 285 ml 2 4.6%
Red wine 750 ml 2 13.5%
Port 60 ml 2 18%
White Wine 3 11.5%
Q:5 Name at least five (5) non-alcoholic alternatives would you expect to be
available in an establishment?
How can these be presented and promoted so they are attractive to
customers and can be consumed as an alternative to alcoholic beverages?
NYS
S
A: Beverages Presentation and promotion
i.e Orange Juice Tall glass, slice of orange, ice, straw
Mango juice Flat glass with a proper sugar mango mixture along with
mango pulps
Watter melon shake Decorated glass with fresh, juicy and red melon juice
accomoanied by melon poieces
Pineapple shake Tall glass with thick, tasty yellow juice with
finlyshreddedd pineapple on top of it.
Licchi juice Thin glass bottkles with the clear, fresh, sweet and
refreshing drink
Grape juice Wine glasses with the delicipus tasty grape juice,
acomoanied by grape pulps.
Q: 6 What is a mocktail? Why might mocktails be of value in a bar or restaurant?
A:
Mocktail is a soft drink that is made with a belnd or mixture of a range of
fruits. This helps in adding a special taste and flavour to the drink. It is non
alhoholic in nature and hence, can be given to customers belong from any age
group.
Bars and restaurants must keep mocktails in stock as it will help them to add
diversity in their range of products. On the other hand they will be able to
oofer them to people who might not be of the legal age of drinking.
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 7 of 32
SITHFAB002 Provide responsible service of alcohol
Q:4 List seven (7) types of alcoholic drinks.
What is the standard drink measure and volume of alcoholfor each drink?
(Note: There are a range of drinks in the Learner guide that you can choose
from, you may only list two (2) beers)
NYS
S
A: Drink Standard/s Volume of alcohol
i.eToohey’s Mid-strength 285ml 1 2.75%
Schooner Mid-strength 285ml 1 3.5%
Middy Full strength 285 ml 2 4.6%
Schooner Full strength 285 ml 2 4.6%
Red wine 750 ml 2 13.5%
Port 60 ml 2 18%
White Wine 3 11.5%
Q:5 Name at least five (5) non-alcoholic alternatives would you expect to be
available in an establishment?
How can these be presented and promoted so they are attractive to
customers and can be consumed as an alternative to alcoholic beverages?
NYS
S
A: Beverages Presentation and promotion
i.e Orange Juice Tall glass, slice of orange, ice, straw
Mango juice Flat glass with a proper sugar mango mixture along with
mango pulps
Watter melon shake Decorated glass with fresh, juicy and red melon juice
accomoanied by melon poieces
Pineapple shake Tall glass with thick, tasty yellow juice with
finlyshreddedd pineapple on top of it.
Licchi juice Thin glass bottkles with the clear, fresh, sweet and
refreshing drink
Grape juice Wine glasses with the delicipus tasty grape juice,
acomoanied by grape pulps.
Q: 6 What is a mocktail? Why might mocktails be of value in a bar or restaurant?
A:
Mocktail is a soft drink that is made with a belnd or mixture of a range of
fruits. This helps in adding a special taste and flavour to the drink. It is non
alhoholic in nature and hence, can be given to customers belong from any age
group.
Bars and restaurants must keep mocktails in stock as it will help them to add
diversity in their range of products. On the other hand they will be able to
oofer them to people who might not be of the legal age of drinking.
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 7 of 32
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SITHFAB002 Provide responsible service of alcohol
Q: 7 Name three (3) types of drink service that are irresponsible:
A: 1. Test tubes
2. Multiple items such as two for one offers
3. Promotions that encourage heavy drinking
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 8 of 32
SITHFAB002 Provide responsible service of alcohol
Q: 7 Name three (3) types of drink service that are irresponsible:
A: 1. Test tubes
2. Multiple items such as two for one offers
3. Promotions that encourage heavy drinking
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 8 of 32
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
Q: 8 Please tick the correct answers
Which of the following can help to customers with drink within the limits?
NYS
S
A: Playing cards
Providing water
Offering food
Turning the lights down low
... Offering low-alcoholic drinks
Turning on the television
Playing background music
Q: 9 Explain five (5) strategies that can be used to maintain a professional manner
when advising customers to drink within appropriate limits.
NYS
S
A: 1. I will check if they are already intoxicatd or within limits
2.On finding them intoxicated I will say that I cannot serve them with more
alchohol
3.I will tell them that they must not drink more as it might break the law
4.I will always maintain my decency and talk with themin a peaceful manner
5.I will also ask them to maintain proper law.
Q: 10 List five (5) signs of erratic drinking behavior.
NYS
S
A: 1.Accidents-There can be fatal accidents if the drivers are uder the influnec of
inlimited alchohol.
2.Family problems-drinking is one of the most important cause that leads to
family problems. People might lose their self control and lead to several
fifhts. This has a very bad impact on the ,inds of the children.
3.legal-It can also cause many legal problems like imposition of penalties,fines
and others.
4.Work- excessive drinking migt make the employees create unethical
behaviour in their workplace This will lad to poor performance, absenteeism
and others.
5.Sex-Excessive drinking may also make people poor in the sexual
performabce and it can lead to family problems.
Q: 11 Identify ten (10) emotional or physical behaviours that you might see in
customers that indicate signs of intoxication or effects of illicit or other drug
use.
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 9 of 32
SITHFAB002 Provide responsible service of alcohol
Q: 8 Please tick the correct answers
Which of the following can help to customers with drink within the limits?
NYS
S
A: Playing cards
Providing water
Offering food
Turning the lights down low
... Offering low-alcoholic drinks
Turning on the television
Playing background music
Q: 9 Explain five (5) strategies that can be used to maintain a professional manner
when advising customers to drink within appropriate limits.
NYS
S
A: 1. I will check if they are already intoxicatd or within limits
2.On finding them intoxicated I will say that I cannot serve them with more
alchohol
3.I will tell them that they must not drink more as it might break the law
4.I will always maintain my decency and talk with themin a peaceful manner
5.I will also ask them to maintain proper law.
Q: 10 List five (5) signs of erratic drinking behavior.
NYS
S
A: 1.Accidents-There can be fatal accidents if the drivers are uder the influnec of
inlimited alchohol.
2.Family problems-drinking is one of the most important cause that leads to
family problems. People might lose their self control and lead to several
fifhts. This has a very bad impact on the ,inds of the children.
3.legal-It can also cause many legal problems like imposition of penalties,fines
and others.
4.Work- excessive drinking migt make the employees create unethical
behaviour in their workplace This will lad to poor performance, absenteeism
and others.
5.Sex-Excessive drinking may also make people poor in the sexual
performabce and it can lead to family problems.
Q: 11 Identify ten (10) emotional or physical behaviours that you might see in
customers that indicate signs of intoxication or effects of illicit or other drug
use.
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 9 of 32
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SITHFAB002 Provide responsible service of alcohol
A: 1.Becoming loud and indicsiplined
2. slurring or mistakes in speech
3. swaying or staggering;
4. tripping and lack of balance
5. lack of understanding
6. difficulty in paying attention
7. inability to manoeuvre around objects
8. delays in responding to questions
9. dropping personal items
10. umbling with wallet or purse
Q: 12 Describe the ill effects on the body if they consume the following Drugs:
NYS
S
A: Drug Ill Effects
Cannabis Depression, irritabiloty, paranoia
Ecstasy Difficulty in focussing over something, hallucination
LSD Aggressive behaviour
Q: 13 What kinds of bar food can you provide to patrons? and why should you do
this?
NYS
S
A: Food that will be provided will be ati alchohplic in nature. Lemon is one of the
good ingredients that will be served so that the alchohol effect can go away.
Even if they are being given some alchoholic drink, they must be guven so
ething that will help them to stay within limits and will not create any harm.
Penty of water must also be given.
This must be done so that patrons can maintain a self control and do not
create any problem in the bar or them place where they are drinking.
Q: 14
NY
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 10 of 32
SITHFAB002 Provide responsible service of alcohol
A: 1.Becoming loud and indicsiplined
2. slurring or mistakes in speech
3. swaying or staggering;
4. tripping and lack of balance
5. lack of understanding
6. difficulty in paying attention
7. inability to manoeuvre around objects
8. delays in responding to questions
9. dropping personal items
10. umbling with wallet or purse
Q: 12 Describe the ill effects on the body if they consume the following Drugs:
NYS
S
A: Drug Ill Effects
Cannabis Depression, irritabiloty, paranoia
Ecstasy Difficulty in focussing over something, hallucination
LSD Aggressive behaviour
Q: 13 What kinds of bar food can you provide to patrons? and why should you do
this?
NYS
S
A: Food that will be provided will be ati alchohplic in nature. Lemon is one of the
good ingredients that will be served so that the alchohol effect can go away.
Even if they are being given some alchoholic drink, they must be guven so
ething that will help them to stay within limits and will not create any harm.
Penty of water must also be given.
This must be done so that patrons can maintain a self control and do not
create any problem in the bar or them place where they are drinking.
Q: 14
NY
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 10 of 32
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Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
S
A: A. List three (3) reasons for refusal of alcohol.
1.There can be soome unwanted situations like fights in the poublic places
2.Drinking in inapproproate levels will also make the people behave in an
indisciplined manner. They might
3.
B. Identify three (3) communication skills you should use when giving
customers reasons for the refusal (or service) of alcohol,
1.One must stay very calm and speak in a proper organied manner
2.The bartenders must try to point at the rules and laws that are enlisted in
the RSA or othera nti alchol policies.
3.The bartenders or the service givers must not touch the customers or
involve in any physical combats
C.Why is it important to point out RSA signage and Liquor Licences when we
refuse service?
This is really very important beacause people who are wanting to drink must
be aware about the rules that are enlisted in the RSA. This help them to
understand why they are being refused from giving them more alchohol.
Q: 15 What are the five (5) signs of intoxication that we can use to assess the
intoxication levels of customers?
NYS
S
A: 1.Agressiveness in their behavior
2.inability to walk properly by keeping a proper balance
3.Spoiling the drinks evrywhere
4.Unable to ake care of their personal items
5.Sudden anger or emotional outbursts
Q: 16 Describe four (4) factors that can affect an individual’s different responses to
alcohol and whyit might that effect:
NYS
S
A: 1.Sex or gender-Women have more body fat. So te effect of drinks is much
more on them than the men
2. Health-if someone is un well, they might get affected by the body fat
3.psychology-If someone is drinking at a very rapid rate, it will affect them
more than someone drinking at a lower pace
4.medication-People on some serious medication doses must not take excess
amount of alchohol.
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 11 of 32
SITHFAB002 Provide responsible service of alcohol
S
A: A. List three (3) reasons for refusal of alcohol.
1.There can be soome unwanted situations like fights in the poublic places
2.Drinking in inapproproate levels will also make the people behave in an
indisciplined manner. They might
3.
B. Identify three (3) communication skills you should use when giving
customers reasons for the refusal (or service) of alcohol,
1.One must stay very calm and speak in a proper organied manner
2.The bartenders must try to point at the rules and laws that are enlisted in
the RSA or othera nti alchol policies.
3.The bartenders or the service givers must not touch the customers or
involve in any physical combats
C.Why is it important to point out RSA signage and Liquor Licences when we
refuse service?
This is really very important beacause people who are wanting to drink must
be aware about the rules that are enlisted in the RSA. This help them to
understand why they are being refused from giving them more alchohol.
Q: 15 What are the five (5) signs of intoxication that we can use to assess the
intoxication levels of customers?
NYS
S
A: 1.Agressiveness in their behavior
2.inability to walk properly by keeping a proper balance
3.Spoiling the drinks evrywhere
4.Unable to ake care of their personal items
5.Sudden anger or emotional outbursts
Q: 16 Describe four (4) factors that can affect an individual’s different responses to
alcohol and whyit might that effect:
NYS
S
A: 1.Sex or gender-Women have more body fat. So te effect of drinks is much
more on them than the men
2. Health-if someone is un well, they might get affected by the body fat
3.psychology-If someone is drinking at a very rapid rate, it will affect them
more than someone drinking at a lower pace
4.medication-People on some serious medication doses must not take excess
amount of alchohol.
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 11 of 32
Australian Professional Skills Institute
SITHFAB002 Provide responsible service of alcohol
Q: 17 List the three (3) types of people that you cannot serve alcohol to:
NYS
SA: 1.pregnant women
2.juvenile individuls who have not reached the legally accepted age of driking
3. Aboriginal and Torres Strait Islanders
Q: 18 A. How could you refuse service to the following patrons?
B. How could you provide appropriate assistance to these patrons while
refusing service?
NYS
S
A: Patron How could you refuse service?
Young person
without appropriate
ID
The young person must be dalt with politeness and one
has to explain them the rule about carrying a proper id
proof.
Small group of
aggressive males
Call the local poice and wait untill the polce comes and
takes over the situation.
A person that is
obviously intoxicated
He must be given sufficient water and other anti alcholic
drinks.
Patron How could you provide assistance whilst refusing service?
Young person
without appropriate
ID
I will explain them the necessity of having a proper id. I will
be very calm and organized while speaking.
Small group of
aggressive males
I will try to take the help of other senior and experienced
people around me to ask them behave properly. I will also
impose some penalties on them if they do not listen. On
finding the situation of hand, I will also take help from the
local police.
A person that is
obviously intoxicated
I will not touch the person or involve in some unethical
violent behaviour.
I will explain them the rules given in the RSA and ask them
to abide by the same.
Q: 19 If you needed to ask a patron to leave the premises, how would you go about
it? Explain what you would do and say:
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 12 of 32
SITHFAB002 Provide responsible service of alcohol
Q: 17 List the three (3) types of people that you cannot serve alcohol to:
NYS
SA: 1.pregnant women
2.juvenile individuls who have not reached the legally accepted age of driking
3. Aboriginal and Torres Strait Islanders
Q: 18 A. How could you refuse service to the following patrons?
B. How could you provide appropriate assistance to these patrons while
refusing service?
NYS
S
A: Patron How could you refuse service?
Young person
without appropriate
ID
The young person must be dalt with politeness and one
has to explain them the rule about carrying a proper id
proof.
Small group of
aggressive males
Call the local poice and wait untill the polce comes and
takes over the situation.
A person that is
obviously intoxicated
He must be given sufficient water and other anti alcholic
drinks.
Patron How could you provide assistance whilst refusing service?
Young person
without appropriate
ID
I will explain them the necessity of having a proper id. I will
be very calm and organized while speaking.
Small group of
aggressive males
I will try to take the help of other senior and experienced
people around me to ask them behave properly. I will also
impose some penalties on them if they do not listen. On
finding the situation of hand, I will also take help from the
local police.
A person that is
obviously intoxicated
I will not touch the person or involve in some unethical
violent behaviour.
I will explain them the rules given in the RSA and ask them
to abide by the same.
Q: 19 If you needed to ask a patron to leave the premises, how would you go about
it? Explain what you would do and say:
NYS
S
/tmp/11063328021661450542.docx
Author: Andy Tan Modified by LG Oct 2018
Next Review: September 2019
© Australian Professional Skills Institute 2018 Page 12 of 32
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