Unit 23 Law for Licensed Premises

UnitTitle: Unit 23 Law for Licensed Premises

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Assignment Regulations  
1.             Learners are required to submit their work using the LSBF Assessment cover sheet and write <<Student ID, name, intake, group and the unit of the module>> in the subject of email and name the file this way.
2.             You are required to submit your assignment electronically to My Page
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4.             General guidelines for submission of assignment:
a)     All work must be word-processed and must be of “good” standard.
b)    Document margins shall not be more than 2.5cm or less than 1.5cm
c)     Font size in the range of 11 to 14 points distributed to including headings and body text. Preferred typeface to be of a common standard such as Arial or Times New Roman for the main text.
Any computer files generated such as program code (software), graphic files that form part of the course work must be submitted either online or with the documentation.Outcomes and assessment requirements
Outcomes
Assessment requirements

On successful completion of this unit a learner will:

To achieve each outcome a learner must demonstrate the ability to:
LO1
Understand the effects of licensing legislation



LO2
Understand consumer protection
1.1 discuss the different types of licensed premises
1.2 discuss the differences between a personal and a premises licence
1.3 compare the procedures for licence applications
1.4 assess guidelines on the conduct of licensed premises for use by staff


2.1 assess the consequences of providing consumers with misleading information
2.2 evaluate the extent of employer liability in the protection of consumers
2.3 plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented

LO3
Understand the implications of health, safety and hygiene legislation
3.1 discuss the key components of a range of regulations
3.2 discuss the duties and responsibilities associated with the management of licensed premises
3.3 carry out a detailed risk assessment for one type of licensed premises
3.4 evaluate the impact of food safety and hygiene legislation
LO4
Understand the legislative
responsibilities of employers in relation to staff
4.1 justify the responsibilities of employers in the employment of staff
4.2 discuss the key aspects of discrimination legislation





Assignment Brief

The purpose of this assignment is to enable you to gain understanding of the effects of licensing legislation and the legislative responsibilities of employers, including consumer protection and the implications of health, safety and hygiene legislation.

Scenario
You are newly appointed as Food and Beverage Manager at a four star Abode hotel in Manchester.  You have been requested by the General Manager as the nominated licensee to prepare a training manual outlining the responsibilities and all aspects of alcoholic and non-alcoholic beverage services. You need to ensure the following sections incorporated into the manual.

Task 1 Understand the effects of licensing legislation [LO1]

1.1       discuss the different types of licensed premises
To achieve 1.1 you should discuss, the different types of license that a hotel or other premises could have.

You should consider;
Types of licensed premises: managed houses; tenancies; leasehold; freehold; public houses;
restaurants; hotels; clubs (members, proprietary, night); outside catering; events

1.2       discuss the differences between a personal licence and a premises licence
To achieve 1.2, discuss in detail the differences between the licenses. What and why are they different?

You should consider;
Types of licence: personal licence; premises licence; gaming permit; music copyright






1.3       compare the procedures for licence applications
To achieve 1.3, compare the procedures for application. You should note the similarities and differences and how and why they are the same or different.

You should consider;
Procedures: local authorities; application (new, renewal); fees


1.4       assess guidelines on the conduct of licensed premises for use by staff
To achieve 1.4, measure and judge the items to be considered for premises that require a licence.

You should consider;
Conduct of licensed premises: prevention of crime and disorder; prevention of public
nuisance; public safety; protection of children from harm



Task 2 Understand the processes that can effectively protect your guests and staff [LO2]

As part of the training manual you need to explain the measures and policies that the hotel has taken in order to provide the licensing information to guests.

2.1 assess the consequences of providing consumers with misleading information
To achieve 2.1, you must give detailed consideration to giving customer wrong information. What could happen? Why and how? What could prevent it? How?

You should consider;
Misleading information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions





2.2 evaluate the extent of employer liability in the protection of consumers
To achieve 2.2, as part of your training manual, include the advantages and disadvantages of the extent of the hotel’s obligations. What is good or poor about employer liability? You could maybe add some scenarios to show your understanding of the laws and liability.

You should consider;
Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives


2.3 plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented
To achieve 2.3, design a leaflet for all bar staff to use on the sale of drinks. You should justify your policy with the legal aspects of weights and measures. Furthermore, your policy must include how you will ensure it is carried out. How will you monitor the staff?

You should consider;
Weights and measures: beer and cider; spirits; wines; HM Customs & Excise


Task 3 Understand the implications of health, safety and hygiene legislation [LO3]

You are to make a full investigation and complete your detailed training manual to identify the legal implications of health, safety and hygiene.

Assignment Brief

The purpose of this assignment is to enable you to gain understanding of the effects of licensing legislation and the legislative responsibilities of employers, including consumer protection and the implications of health, safety and hygiene legislation.

Scenario
You are newly appointed as Food and Beverage Manager at a four star Abode hotel in Manchester.  You have been requested by the General Manager as the nominated licensee to prepare a training manual outlining the responsibilities and all aspects of alcoholic and non-alcoholic beverage services. You need to ensure the following sections incorporated into the manual.

Task 1 Understand the effects of licensing legislation [LO1]

1.1       discuss the different types of licensed premises
To achieve 1.1 you should discuss, the different types of license that a hotel or other premises could have.

You should consider;
Types of licensed premises: managed houses; tenancies; leasehold; freehold; public houses;
restaurants; hotels; clubs (members, proprietary, night); outside catering; events

1.2       discuss the differences between a personal licence and a premises licence
To achieve 1.2, discuss in detail the differences between the licenses. What and why are they different?

You should consider;
Types of licence: personal licence; premises licence; gaming permit; music copyright






1.3       compare the procedures for licence applications
To achieve 1.3, compare the procedures for application. You should note the similarities and differences and how and why they are the same or different.

You should consider;
Procedures: local authorities; application (new, renewal); fees


1.4       assess guidelines on the conduct of licensed premises for use by staff
To achieve 1.4, measure and judge the items to be considered for premises that require a licence.

You should consider;
Conduct of licensed premises: prevention of crime and disorder; prevention of public
nuisance; public safety; protection of children from harm



Task 2 Understand the processes that can effectively protect your guests and staff [LO2]

As part of the training manual you need to explain the measures and policies that the hotel has taken in order to provide the licensing information to guests.

2.1 assess the consequences of providing consumers with misleading information
To achieve 2.1, you must give detailed consideration to giving customer wrong information. What could happen? Why and how? What could prevent it? How?

You should consider;
Misleading information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions





2.2 evaluate the extent of employer liability in the protection of consumers
To achieve 2.2, as part of your training manual, include the advantages and disadvantages of the extent of the hotel’s obligations. What is good or poor about employer liability? You could maybe add some scenarios to show your understanding of the laws and liability.

You should consider;
Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives


2.3 plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented
To achieve 2.3, design a leaflet for all bar staff to use on the sale of drinks. You should justify your policy with the legal aspects of weights and measures. Furthermore, your policy must include how you will ensure it is carried out. How will you monitor the staff?

You should consider;
Weights and measures: beer and cider; spirits; wines; HM Customs & Excise


Task 3 Understand the implications of health, safety and hygiene legislation [LO3]

You are to make a full investigation and complete your detailed training manual to identify the legal implications of health, safety and hygiene.

3.1 discuss the key components of a range of regulations
To achieve 3.1, design and produce handouts for new hotel staff to ensure they understand at least four different regulations. You should mention the key parts and what and whom is responsible for what.

You should consider;
Regulations: health and safety; noise at work; electricity at work; display screen equipment; manual handling operations; reporting of injuries/diseases and dangerous occurrences; first aid; Control of Substances Hazardous to Health (COSHH)


3.2 discuss the duties and responsibilities associated with the management of licensed premises
To achieve 3.2, design a detailed flow chart that discusses the different duties of departments and individuals in terms of liability, risk assessment and fire regulations. Explain who is responsible for what and how?

You should consider;
Duties and responsibilities: common law; employers’ liability; employees’ liability; risk assessment; fire regulations


3.3 carry out a detailed risk assessment for one type of licensed premises
To achieve 3.3, as the manager you should conduct and complete a risk assessment for the bar in your hotel. Consider the risks, the measures in place to control the risk and the severity. The evidence should be a single page risk assessment, pre4sented to industry standard.


3.4 evaluate the impact of food safety and hygiene legislation
To achieve 3.4, add a page to your training manual that will describe and appraise the legislation of food safety and hygiene in your hotel. Explain why it is important and what would happen without the legislation. Include the impact of following or not following the regulations.

You should consider;
Food safety and hygiene: food safety requirements and offences; food hygiene regulations; temperature controls; labelling; food handling; Hazard Analysis Critical Control Point (HACCP); defences; enforcement; registration of premises








Task 4 Understand the legislative responsibilities of employers in relation to staff [LO4]
The training manual has been used to train new recruits and the Human Resources Manager has asked that you write another section to the training manual that explains the legal responsibilities to new managers.

4.1  justify the responsibilities of employers in the employment of staff
To achieve 4.1, explain what managers have to do in terms of the legal implication of employing staff. Explain at least three employers responsibilities, who is responsible, what it entails and why it is implemented. Give full reasons to justify the responsibilities and explain what would/could happen if these rules were not adhered to.

You should consider;
Employers’ responsibilities: appointment and contract; working hours; pay (deductions, payslips, sick, maternity, service charges and gratuities, holidays); insurance; termination of employment; redundancy; retirement


4.2  discuss the key aspects of discrimination legislation.
To achieve 4.2, continue the new section of the training manual to describe (in detail), at least three forms of discrimination. You may wish to explain why it is important and which laws could be broken.

You should consider;
Discrimination: sex; trade union membership; race; disability; rehabilitation of offenders; equal pay; current issues

Assessment Criteria
Each unit will be graded as a pass, merit or distinction. A pass is awarded for the achievement of all outcomes against the specified assessment criteria. Merit and distinction grades are awarded for higher-level achievement.
Summary of grades
In order to achieve a pass
• All outcomes and associated assessment  criteria have been met
In order to achieve a merit
• pass requirements achieved
• All merit grade descriptors achieved
In order to achieve a distinction
• Pass and merit requirements achieved
• All distinction grade descriptors achieved
Merit grade

Merit descriptor
Indicative Characteristics
In order to achieve a merit the learner must:
The learner’s evidence shows:
Identify and apply strategies to find appropriate solutions
·         Strategies for guidelines on the conduct of licensed premises have been adopted (LO1 1.4)
·         A range of strategies and policies have been analysed in relation to the weights and measurements policy (LO2 2.3)
·         Evidence of attempts to resolve complex problems with more than one variable have been explored in order to conduct a risk assessment (LO3 3.3)



Select/design and apply appropriate methods/techniques
·         Appropriate methods have been used for the risk assessment, leaflets and training manual
·         A realistic technique for monitoring weights and measurements policy has been explored (LO2 2.3)
Present and communicate appropriate findings
·         When evaluating the impact of food safety and hygiene, technical language has been accurately used (LO3 3.4)
·         The training manual and leaflets have good structure and approach
·         The risk assessment is of industry standard (LO3 3.3)
Distinction grade

Distinction descriptor
Indicative Characteristics
In order to achieve a distinction the learner must:
The learner’s evidence shows:
Use critical reflection to evaluate own work and justify valid conclusions
·         Self-criticism of personal skills have been reflected upon during the assignment
·         Conclusions of the evaluate of employer liability in the protection of consumers has been fully justified (LO2 2.2)
Take responsibility for managing and organising activities
·         You have shown preparation and organisation skills during the risk assessment and the compiling of the training manual (LO3 3.2 and throughout)
·         Autonomy has been demonstrated by work being submitted on time to a high standard
·         Independence has been demonstrated with limited guidance, an extensive list of sources used and a low similarity report
Demonstrate convergent/lateral/ creative thinking
·         The policy to ensure implementation is creative (LO2 2.3)
·         Effective thinking has taken place with regards to risk assessment (LO3 3.3)
·         Lateral thinking has been shown throughout
·         Creative and innovative though has been shown in management decisions such as, the discussion of duties (LO3 3.2)

















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