Unit 35 Law for licensed premises



Assignment Brief

Assignment front sheet

Qualification
Unit number and title
Pearson, BTEC, HND
Unit 35, Unit Code: M/601/1685
Student name
Assessor name


Date issued
Completion date
Submitted on
18/06/15

Deadline: 13 Sept 2015
Midnight


Assignment title
Law for Licensed Premises

Learning Outcome

Learning Outcome
Assessment Criteria
In this assessment you will have the opportunity to present evidence that shows you are able to:
Task no.

Evidence
(Page no)
LO1


Understand the effects of licensing legislation

AC1.1


Discuss the different types of licensed premises

1


AC1.2

Discuss the differences between a personal and a premises licence

1


AC1.3

Compare the procedures for licence applications

1


AC1.4
Assess guidelines on the conduct of licensed premises for use by staff

1


LO2


Understand consumer protection

AC 2.1

Assess the consequences of providing consumers with misleading information
2

AC 2.2

Evaluate the extent of employer liability in the protection of consumers

2


AC 2.3
Plan and justify a policy for ensuring that all aspects of weights and measures legislation are implemented.
2

LO3

Understand the implications of health, safety and hygiene legislation


AC3.1
Discuss the key components of a range of regulations
3



AC3.2

Discuss the duties and responsibilities associated with the management of licensed premises

3

AC 3.3
carry out a detailed risk assessment for one type of licensed premises
3




AC 3.4

Evaluate the impact of food safety and hygiene legislation

3

LO4

Understand the legislative
responsibilities of employers in relation to staff


AC 4.1

justify the responsibilities of employers in the employment of staff
4


AC 4.2


discuss the key aspects of discrimination legislation
4





Learner declaration
I certify that the work submitted for this assignment is my own and research sources are fully acknowledged.


Student signature:                                                             Date:


This assignment gives you the opportunity to submit evidence in order to achieve the following MERIT and DISTINCTION grades

Grade Descriptor

Indicative characteristic/s

Contextualisation
M1 Identify and apply strategies to find appropriate solutions
Effective judgments have been made.
An effective approach to study and research has been applied.
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).
M2 Select / design and apply appropriate methods / techniques
Appropriate learning methods/techniques have been applied.
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).
M3 Present and communicate appropriate findings
Communication is appropriate for familiar and unfamiliar audiences and appropriate media have been used.
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).
D1 Use critical reflection to evaluate own work and justify valid conclusions
Conclusions have been arrived at through synthesis of ideas and have been justified.
Realistic improvements have been proposed against defined characteristics for success.
Self-criticism of personal skills have been reflected upon during the assignment.
Conclusions of the evaluation of employer liability in the protection of consumers has been fully justified (LO2 2.2).
D2 Take responsibility for managing and organising activities
Activities have been managed.
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
D3 Demonstrate convergent/lateral/creative thinking
Effective thinking has taken place in unfamiliar contexts
The policy to ensure implementation is creative (LO2 2.3)
Effective thinking has taken place with regards to risk assessment (LO3 3.3)





Assignment brief
Unit number and title
Unit 23 Law for Licensed Premises
Qualification
BTEC Higher National Diploma in Hospitality Management
Start date

Deadline/hand-in

Assessor
Vincent Adon

Assignment title
Law for Licensed Premises
Purpose of this assignment

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.

Task 1  (LO1 AC 1.1, 1.2, 1.3, 1.4)

LO1: Understand the effects of licensing legislation

Scenario

You have been newly appointed as Food and Beverage Manager at the four star Maverick hotel situated in the heart of London. The Maverick hotel is part of a conglomerate, which is looking to expand even further. In a recent meeting with the board of directors, which you were invited to, the main agenda was the acquisition of a new licensed premises with a focus on the sale and supply of alcohol, and food. They are also looking to provide gaming facilities and music within the premises. However, the board of directors seem to be indecisive with regards to several issues, not least, the type of licensed premises they should have, amongst others. You have been tasked by the Managing Director (MD) to assist in dealing with some of these issues and helping the board reach a decision. See your tasks below:

Tasks: One

1.1       Explain to the board the different types of licensed premises and advise them on what type of premises may be the best option for them and why.

1.2       Some members of the board are of the opinion that they will only need a premises license as they are acquiring a premise, explain to him the differences between a personal and premises license, and the relationship between the two. Remember that they also intend to provide gaming facilities and music; would they require any license for these?

1.3       The board has successfully acquired the licensed premises called JP. You are required to discuss the application procedure for a license for JP, including the application procedure for a personal license for Stella, who will be the personal license holder. Remember to compare and contrast these application procedures.

1.4       As part of your application for premises license for JP, carryout a full assessment of the guidelines on the conduct of licensed premises for use by staff.


Task 2 (LO2 AC 2.1, 2.2, 2.3)
LO2: Understand the processes that can effectively protect your guests and staff

Scenario

The board is highly impressed with the way you have advised them and dealt with the application procedures in your first task. They now require your attention at Khaliff hotel, one of the hotels in their conglomerate, and one which is being poorly managed. As part of a strategic measure to save the business, you are required to produce a training manual that will be used to train all members of staff, with a focus on improving customer and employee relations.

Your training manual must clearly:

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.


Task 3 (LO AC3.1, 3.2, 3.3, 3.4)

LO3: Understand the implications of health, safety and hygiene

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

You are required to:

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.


Task 4 (LO AC4.1;4.2)

LO4: Understand the legislative responsibilities of employers in relation to staff.

Scenario

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.

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.









Glossary of BTEC Directive Terms
Account For
Requires more than a description. An explanation of the topic is needed giving reasons why.
Analyse
Break down a complex topic into simpler parts, exploring patterns and explaining significance
Assess
See Evaluate
Compare
Identify and explain similarities and differences
Contrast
Identify and explain differences
Demonstrate
Show awareness and understanding
Describe
Give description of major features
Discuss
Present and examine clearly the various views on a topic or issue

Evaluate
Examine the strengths and weaknesses and judge the merits of particular perspectives
Examine
Lay out the essential elements of an issue and investigate in detail.
Explain
Show clearly knowledge and understanding of a topic
Explore
Examine or investigate a topic or issue, often in an imaginative way
Identify
Pick out and describe main points
Illustrate
Give examples to clarify the argument or answer
Interpret
Clarify or explain the meaning
Investigate
A careful and systematic inquiry into a topic or issue
Justify
Provide reasons why something is valid
Outline
Identify the main features
Research
Use a variety of sources to establish facts or collect information
Review
Write a critical assessment
Significance
Consequence or importance
Specify
Identify clearly and definitely
State
Provide information in a brief uncomplicated way
Summarise
Give an account of the main points




Links

This unit can be linked with the following units within the qualification:

• Unit 5: Food and Beverage Operations Management
• Unit 8: Marketing in Hospitality
• Unit 10: Work-based Experience
• Unit 15: On-Licensed Trade Management
• Unit 16: Sales Development and Merchandising
• Unit 22: Cellar and Bar Operations Management
• Unit 24: Brewing Science.
This unit also links to the following Management NVQ units:
• B2: Map the environment in which your organisation operates
• E5: Ensure your own action reduce risks to health and safety
• E6: Ensure health and safety requirements are met in your area of responsibility
• E7: Ensure an effective organisational approach to health and safety
• F10: Develop a customer-focused organisation.









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