Alcohol Service: Tasks, Observations, and Management Strategies

This assignment analyzes alcohol service in a workplace setting, detailing tasks, observations, and management strategies. Task 1 focuses on age verification and beverage information, emphasizing compliance with organizational and legal requirements. Task 2 addresses responsible service, encouraging moderate consumption and recognizing signs of intoxication, with an emphasis on offering alternative non-alcoholic options. Task 3 explores the factors affecting alcohol response and methods for assessing intoxication, including behavioral and physical cues. Task 4 outlines procedures for refusing service, including professional communication, verbal warnings, and adherence to workplace policies, ensuring staff safety and conflict resolution. The assignment is based on real-world workplace scenarios, observed by managers and supervisors, highlighting practical application of service and management skills within the hospitality environment.

Task 1
What was done?
In order to sell or serve the alcohol within Australia, proof of age is required before finalising the
product. Further complete information of customer is required which include types, strengths and
alcoholic percentages of beverages according to organisation or house policy and government
legislation.
During sale of service, issues must be determined such that delay with the define time.
How were the tasks performed eg real workplace, simulation, role play
The task is performed in real workplace.
When was it done and over what period of time?
It was done before 2 days for 3 to 4 hours only.
Who observed the tasks being performed?
Manager of the company observed the task
Task 2
What was done?
Help customer to drink within their limits and for that some key aspects are consider such that:
1. Bar or restaurant should pour and serve the standard drinks and must comply with industry
requirement as well as standards.
2. Always encourage drinkers to drink at limit and make sure to discourage excessive consumption
through professional manner.
3. Before taking any action against patrons always observe and monitor the signs of erratic
drinking
4. Moreover also determine the signs of intoxication like monitoring emotional and physical state of
customers such as speech levels, excessive laughing, unsteady on feet.
5. If employee refuse to offer the service, offer food and non- alcoholic beverage.
How were the tasks performed eg real workplace, simulation, role play
The task is perform in real workplace where employees serve alcohol to customers and determine
the current state about patrons.
When was it done and over what period of time?
It was done at workplace and done regularly.
Who observed the tasks being performed?
Manager and supervisor observe the perform task.
Task 3
What was done?
1. In order to determine the level of intoxication of customer it is suggested to observe changes in
behaviour, observe their emotional and physical state and last monitoring noise level and drink
purchase.
2. There are different factor which affect the individual response to alcohol such that age, gender,

amount of alcohol and speed of consumption, body size and ethnicity.
3. If employee refuse the customer to sale and service of alcohol, then they may observe the
physical state and may offer non- beverage food which is a sign of refuse the sale of alcohol.
How were the tasks performed eg real workplace, simulation, role play
the task is performed in workplace where employee face any customer who is suffered from
intoxication.
When was it done and over what period of time?
It was done when the waiter has to deal with intoxicated person within that particular day.
Who observed the tasks being performed?
Manager and supervisor
Task 4
What was done?
In order to refuse the sale or service of alcohol, manager should deal in different ways such that:
1. state the reason for refusal of service in a professional manner or may also use house signage
where appropriate
2. May also include verbal warning to customers and requesting they leave the premises.
3. Also provide the policy where it is mention to not offer any product to intoxicated person.
4. Ensure that all the policies are communicated with proper manner and must posses the skills to
handle any conflicts.
5. Always determine the situation that determine the threat of a safety of colleagues and then
consult the same with colleagues.
How were the tasks performed eg real workplace, simulation, role play
The task is performed within real workplace
When was it done and over what period of time?
It was done when workplace (manager) has to deal with intoxicated person.
Who observed the tasks being performed?
Manager and supervisor