Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Details

Competency/Cluster
Assessment 1 Theory Test
Assessment 2 Practical Observation
Assessment 3

Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name

Signature Date
Assessment Guidelines

SIT Version 1 1 of 19
©Futura Group 2016
 What will be assessed
The purpose of this assessment is to assess you underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:

 public interest reasons for implementing responsible service of alcohol (RSA) practices:
o government and community concern with alcohol misuse and abuse
o alcohol-impaired driving accidents, crime, public violence, family violence and anti social
behaviour associated with alcohol abuse
 ways of assessing intoxication:
o observing changes in behaviour
o observing emotional and physical state
o monitoring noise levels and drink purchases
 customers to whom sale or service must be refused according to state and territory legislation:
o minors and those purchasing on behalf of minors
o intoxicated persons
o persons affected by the consumption of illicit and other drugs
 impact of excessive drinking on:
o local neighbourhood and community
o the night-time economy
o premises and staff
o customers
o particular types of customers who are at heightened risk:
 Aboriginal and Torres Strait Islanders
 minors
 people affected by the consumption of illicit and other drugs
 women, particularly pregnant women
 young people
o physical and mental health of individuals who drink to excess
o productivity of individuals who drink to excess
o those around the person drinking to excess:
 family
 friends
 colleagues
o government agencies:
 local police
 health facilities
 road authorities
 local councils
 key agencies and how to source relevant information on laws, regulations and codes of practice
or conduct
 methods of supplying information on responsible sale or service of alcohol to customers:

SIT Version 1 2 of 19
©Futura Group 2016
 o use of fact sheets and advertising material that comply with legislative requirements
o use of mandatory signage
o verbally
o websites
 current promotional and strategic community education campaigns developed and conducted by
agencies and industry groups
 effects of alcohol on:
o emotional state
o health
o physical alertness
 factors that affect individual responses to alcohol:
o food consumption
o gender
o general health
o rate of consumption
o other substances taken
o weight
 time for effects of alcohol to be registered
 what constitutes a standard drink for different beverage types and acceptable measures of
alcohol:
o types and strengths of standard drinks
o alcoholic percentages of a range of frequently sold alcoholic beverages
 indicators of erratic drinking patterns:
o mixing a wide range of drink types
o drinking quickly and asking for more immediately
o ordering more than one drink for own consumption
o mixing alcohol consumption with consumption of prescription or illicit drugs
o consistently returning to the tasting site to request more samples
o ordering multiple samples
o ordering large samples
o ordering ‘triple shots’ or extra-large drinks
 ways of assessing customers affected by the consumption of illicit and other drugs
 communications methods used when refusing service:
o using open and non-aggressive body language
o using a number of strategies to defuse a situation:
 taking the person away from an audience
 blaming the refusal on ‘the law’
o monitoring the reactions of other customers
o picking early warning signs and intervening before the person is intoxicated
o not using physical touch or body language

SIT Version 1 3 of 19
©Futura Group 2016
 o remaining calm and using tactful language
 appropriate means of assistance to be offered when refusing service:
o assisting the customer to connect with their designated driver
o offering alternatives to alcohol:
food
 non-alcoholic drinks
o organising transport for customers wishing to leave
o providing information on taxis
 principles of responsible delivery of packaged liquor:
o ensuring adequate instruction to person delivering liquor
o seeking proof that the delivery is being received by a person over the age of 18
o procedures for delivering alcohol to an unoccupied premises
 principles of responsible service of alcohol, and their purpose and benefits
 principles of harm minimisation and community safety described in the jurisdiction’s liquor
legislation
 strategies to minimise the harm associated with liquor abuse:
o those laid down in legislation and codes of conduct developed by government agencies and
industry groups
o organisational policies that are designed to reduce the harm associated with liquor abuse
 key provisions of liquor laws and regulations at a depth relevant to the scope of job responsibility
in licensed premises and the following general requirements of liquor legislation and information
that must be customised for each State or Territory:
o legislative definition of intoxication; intoxicated person and unduly intoxicated
o role of individual staff members and supervisors or managers in providing responsible service
of alcohol, and seller or server duty of care and liability
o requirement to adopt and use statutory signage on the premises for the entire range of
circumstances applicable to the organisation
o requirements for mandatory content of warning signs and wording in advertising or
promotional material of any form
o requirements relating to the remote sale and delivery of alcohol sales generated via the
telephone, fax, email, internet or mail
o requirements for proof of age and obligations to minors under local legislation
o provisions for retaining and reporting falsified proof of age documents
o provisions for requiring someone to leave the premises
o transportation options for customers who have been removed from the premises
o procedures for barring customers from premises
o opening and closing hour provisions
o requirements for monitoring noise and disturbances in and around licensed premises
o requirements described by an in house policy, standard or code of practice or conduct for
patrons and RSA staff in regard to responsible serving principles adopted by venue
management
o organisational training and training record keeping requirements to maintain currency in RSA

SIT Version 1 4 of 19
©Futura Group 2016
 certification
o products that are banned or undesirable when responsibly selling or serving alcohol
o personal and business implications of breaching any laws, regulations, government or
industry-driven codes of practice or conduct
o offences relating to the sale or service of alcohol and ramifications of non-compliance with the
law and industry codes for the organisation, licensee and individual staff members
 legal restrictions on alcohol use customised to state or territory legislation
 intoxication provisions of liquor licensing laws
 legal drink and drive limits customised to state or territory legislation
 organisation specific policies and procedures for the responsible sale or service of alcohol.
Place/Location where assessment will be conducted
RTO to complete

Resource Requirements
Pen, Paper, Internet access or liquor legislation relevant for each state where assessment is
undertaken, calculator.

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your
trainer will provide you with feedback and the result you have achieved.

Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals were
explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this
assessment
Student Signature: Date: / /
201

Extension – Date:    /
This assessment: First Attempt 2nd Attempt
   /   
RESULT OF
Satisfactory Not Yet Satisfactory
ASSESSMENT

SIT Version 1 5 of 19
©Futura Group 2016
 Feedback to Student:

Assessor(s)    /    /
Date:
Signature(s):     
   /    /
Student Signature Date:
    

SIT Version 1 6 of 19
©Futura Group 2016
Assessment 1

Your task: Answer the following questions. Each question must be completed.

Q1.
What is the purpose of Responsive Service of Alcohol (RSA)?

Purpose

Responsible Service of Alcohol (RSA) is about minimising excessive alcohol consumption and
therefore minimising the negative effects this can have on the community. It seeks to provide a
strategy that involves all people in the industry.

Q2.
Who must comply with the laws relevant to RSA? How does this vary between states and territories in
Australia?

Who must comply Variations between states and territories

hospitality industry Hotels
restaurants
staff that sells alcohol
It is mandatory for certain
people involved in
Queensland's liquor
industry to have a current
responsible service of
alcohol (RSA) certificate.
A menor under 18 years
Purcharsing
 NSW: www.liquorandgaming.justice.nsw.gov.au/ (Liquor Act 2007)
 Victoria: www.vcglr.vic.gov.au (Liquor Control Reform Act 1998)
 Queensland: www.business.qld.gov.au/industry/liquor-gaming  (Liquor
Act 1992)
 South Australia: http://www.cbs.sa.gov.au/licensing-and-
registration/liquor/  (Liquor Licensing Act 1997)
 Western Australia: www.rgl.wa.gov.au/Default.aspx?NodeId=64 (Liquor
Control Act 1988)
 Tasmania: http://www.treasury.tas.gov.au/domino/dtf/dtf.nsf/v-liq-and-
gaming/A5E38CA3CE6B1DB8CA257DE0007E8405  (Liquor Licensing
Act 1990)
 Northern Territory: https://nt.gov.au/industry/hospitality (Liquor Act; Liquor
Legislation Amendment Act 2007)
 ACT: https://www.accesscanberra.act.gov.au/app/answers/detail/a_id/165
4/kw/liquor  (Liquor Act 2010)

Q3.
List five benefits of RSA for the wider community:

Benefits for the community

1. Reduced social problems including violence, domestic violence, anti-social behaviour, noise,
vandalism, etc.
2. More awareness of and a reduction in underage drinking
3. A decrease in driving while under the influence of alcohol
4. Making the job of policing easier and less dangerous

SIT Version 1 7 of 19
©Futura Group 2016
 5. Improvement of general health with a reduction of binge drinking and alcoholism

Q4.

List 3 methods which can be used to assess intoxication of customers:

Methods to assess intoxication of customers

1. Speech, when I talk to a client and I feel his breath to alcohol

2. valance

3. coordination

Q5.
Who are 3 types of customer to whom alcohol service must be refused?

1. 1. Alcohol is not served to minors (under 18)

2. people intoxicated (alcohol)

3. people intoxicated (drugs)

Q6.
List 3 impacts from excessive drinking on customers, staff and local communities:

1. domestic violence

2. antisocial behaviour

3. vandalism

Q7.
List 4 types of customers who are at heightened risk associated with the consumption of alcohol:

SIT Version 1 8 of 19
©Futura Group 2016
 1. Indigenous (Aboriginal people)

2. pregnant woman

3. Elderly people

4. People who are depressed or with mental illness

SIT Version 1 9 of 19
©Futura Group 2016
Q8.
List 3 examples of how excess alcohol consumption may affect the productivity level of individuals in
the workplace:

1. Verbal abuse
2. Hassles
3. stress

Q9.
List 2 agencies where you could obtain information on laws, regulations and codes of practice or
conduct relating to RSA:

1. Office of liquor and gamming QLD

2. The Australia hotel associativos

Q10.
List 3 methods of supplying information on responsible sale or service of alcohol to customers:

1. Age restrictions of entry, e.g. "No Proof, No Entry" - displayed at points of entry
2. Age restrictions for sale, e.g. "Under 18s not to be served alcohol" and "No Proof, No Purchase"
- displayed at service points and throughout the venue
3. Harm minimisation signage - "Intoxication" and "Be Safe" signs, as well as providing information
on standard drinks or house policies

Q11.
Provide 1 example for a current education campaign developed in various states to reduce harm
associated with alcohol:

For any published or electronic advertising, both the liquor licence number and a statutory notice stating
the offence of selling to minors must be displayed. Any order taken over the phone, fax or electronically
must include a buyer declaration of date of birth to prove that they are over 18.

They must not suggest that the consumption or presence of alcohol beverages may create or contribute
to a significant change in mood or environment.

Q12.
What is an RSA register? What are the legal requirements for an RSA register?

SIT Version 1 10 of 19
©Futura Group 2016
 Description for an RSA register
Face-to-face RSA training is mandatory for
licensees and staff selling, offering or serving
liquor for general, on-premises, late night and
packaged liquor licences.
Licensees and staff are subject to mandatory
RSA requirements and have one month from the
date they first sell, offer for sale or serve liquor on
the licensed premises to complete an RSA
program.
Legal requirements
Licensees are also required to keep an RSA
Register with details of all employees'
completion or enrolment in an approved RSA
course. 
Before allowing a person to serve liquor on
premises, the person must have either
completed a Responsible Service of Alcohol
course and provided a copy of their certificate to
the licensee, or be enrolled in an approved
course to be held within three months. 
The Register must be kept on the premises and
completed with the details of all people who
serve liquor on the premises. The Register is to
be signed by each person recorded on it and a
copy of their RSA certificate kept on the
premises. 

They will then need to complete the
approved RSA online refresher course every
three years.
While conducting inspections of the premises,
Liquor and Gaming Inspectors will be checking to
ensure the Register has been completed and will
be comparing the records on the Register with
RSA certificates kept on the premises. 

Inspectors may also check that people currently

serving liquor during the inspection at the
premises are recorded on the Register and their
RSA certificates are available.
Provide Responsible Service of Alcohol
Next

Q13.
The formula for calculating standard drinks is:
Volume of Container in Litres (e.g. 0.375) multiplied by the percentage of alcohol volume (e.g. 5.0)
multiplied by 0.789, equals the number of standard drinks (0.375 X 5.0 X 0.789 = 1.48 or 1.5 standard
drinks).

Calculate the standard drinks for the following beverages rounded to 1 decimal:

Drink Volume Alcohol Standard drinks

Wine 100mL 11.5% 0.9
Fortified Wine 60mL 17.5% 0.8
Sparkling Wine 170mL 11.4% 1.5
Spirits 30mL 41.0% 1.0
Beer (middy/pot) 285mL 4.9% 1.1
Beer (schooner) 425mL 4.8% 1.6

SIT Version 1 11 of 19
©Futura Group 2016
 Light Beer (middy/pot) 285mL 2.7% 0.6
Beer (bottle/stubby) 375mL 5.0% 1,5

Q14.
What are the legal limits for alcohol in the bloodstream for drivers in your state?

Learner: 0.00

Provisional / Probationary: 0.00

Open: 0.05

Commercial: 0.00 sobre 4.5t GVM

Q15.
An indication of a person’s Blood Alcohol Concentration (BAC) before driving can be based on the
number of standard drinks a customer may drink. As a general guide, how many standard drinks could
be consumed in the first hour and each hour thereafter by:

Males: For males, it is no more than two standard drinks in the first hour 

Females: For females, it is no more than one standard drink per hour. 

Q16.
List 5 aspects of how the effects of alcohol can vary between different individuals:

1. The use of medications or illegal drugs

2. Size and weight of a person
3. Foods in the stomach
4. Conditions such as depression
5. Emotional state prior to drinking

Q17.
What is the definition of intoxication relevant for your state?

A person is considered unduly intoxicated if:

 the person's speech, balance, coordination or behaviour is noticeably affected; and

 there are reasonable grounds for believing the affected speech, balance, coordination or

SIT Version 1 12 of 19
©Futura Group 2016
 behaviour is the result of the consumption of liquor, drugs or another intoxicating substance.

Q18.
List 3 examples of mandatory signage in licensed premises relevant for your state:

1. mandatory signs
2. noise restrictions
3. refusal of service

Q19.
List the 3 key steps for harm minimisation:

1. Supply reduction - limiting opening hours, providing low-alcohol alternatives

2. Demand reduction - promoting alternatives, reducing advertising
3. Harm reduction - applying RSA procedures

SIT Version 1 13 of 19
©Futura Group 2016
Q20.
List 3 forms of identification (ID) that can be used by customers to show that they are not underage:

1. Photographic Drivers License, Riders License or Learner Permit

2. Passport
3. Personal Identification Card

Q21.
What are the requirements for ID to be valid? What should you do if you believe you have been
presented with a fake ID card?

Requirements for ID to be valid

the person who produced the document is not the person to whom it was issued
the document contains fake or misleading information about the name or age of the person who
produced
the document has been forged or fraudulently altered.

Procedures to follow where an ID is assumed to be fake

The seized document must then be given to Police for their investigation.

When serving customers, it is ultimately the responsibility of the server to ascertain that the
purchaser is of legal age. Even if staff on the door or other staff members have allowed entry or
service, the responsibility for checking ID may fall to those who are physically serving it

Q22.
List 5 signs of intoxication of a customer:

1. Speech becoming affected, louder, slurred or more aggressive

2. Louder laughter, euphoria, lower inhibitions
3. Loss of judgment
4. Loss of balance
5. Disorientation, dizziness
6. Unconsciousness and lack of response

Q23.
Provide 4 examples of erratic drinking patterns:

1. Consuming a wide range of drinks, e.g. beer, wine and spirits

2. Drinking quickly and asking for immediate replacement
3. Ordering multiple drinks for individual consumption
4. Drinking while under the influence of illicit or prescription drugs
5. Ordering and drinking multiple or large samples

SIT Version 1 14 of 19
©Futura Group 2016
 6. Ordering triple shots or extra strength/large drinks

Q24.
A customer approaches you to order another drink. You can clearly identify that the customer is
intoxicated.
List 3 actions you could take:

1. Courteously and diplomatically encouraging customers to drink responsibly

2. Offer soft drinks, water or other non-alcoholic beverages to slow the intake rate
3. Provide food to slow the absorption of alcohol into the bloodstream that those people with them
are friends

Q25.
What are the key aspects that should be included in a house policy relevant for RSA?

Communication of the house policy with staff may occur:

As part of an induction program
As part of the venue's code of conduct
During RSA meetings
During briefings and debriefings
Communication of the house policy with customers may occur:
When a function booking is taken
Upon entry to the venue
Whenever it must be enforced

Q26.
Provide 5 examples for ways, licensed premises can promote responsible RSA practices for customers
and staff:

1. Ensuring all staff are trained in RSA

2. Holding regular staff meetings to discuss RSA issues
3. Providing additional training or support so that staff are confident to discuss consumption with
customers
4. Maintaining up-to-date training records and RSA register
5. Providing crowd control training

Q27.
List 5 examples of how an establishment can influence alcohol intake and ensure the use of standard
drink sizes when preparing drinks:

SIT Version 1 15 of 19
©Futura Group 2016
 Influencing alcohol intake:

 Creating new drinks with low alcohol content, e.g. mocktails

 Promoting non-alcoholic beverages with special prices
 Adding low alcohol drinks to blackboards and menus
 Courteously and diplomatically encouraging customers to drink responsibly
 Providing food to slow the absorption of alcohol into the bloodstream

Only using standard drink sizes:

 Using standard shot measures (15mL, 30mL)

 Using electronic dispensing and measuring devices rather than free pouring
 Using appropriate sample glasses and sizes for tasting, such as when:
o choosing a beer at a bar
o sampling wine varieties at a winery
o sampling beer at a brewery
o sampling spirits at a distillery
o hosting a product tasting at a bottle shop

Q28.
List 4 examples for unacceptable practices for serving alcohol:

1. Continuing to serve intoxicated customers

2. Turning a 'blind eye'
3. Promotions encouraging rapid consumption (offering free drinks, promoting drinking games,
offers like 2 for 1 or toss the boss, excessive happy hours, etc.)
4. Offering high-potency drinks

Q29.
Provide 5 examples of irresponsible methods of serving alcohol:

1. Test tubes
2. Yard glasses
3. Laybacks (customers lying on their back and having drinks poured in their mouth)
4. Jugs of mixed drinks
5. Shots of spirits (may be appropriate in a restaurant setting as a digestif)

Q30.
What are the legal requirements for remote sales of alcohol?

SIT Version 1 16 of 19
©Futura Group 2016
 For any published or electronic advertising, both the liquor licence number and a statutory notice
stating the offence of selling to minors must be displayed. Any order taken over the phone, fax or
electronically must include a buyer declaration of date of birth to prove that they are over 18.

If alcohol is being delivered then the licensee must provide the delivery person with written
instructions making them aware of, and ensuring they follow, the correct procedures:

The alcohol must be delivered to the ADULT who placed the order
It may be delivered to another ADULT on behalf of the person who placed the order
Penalties apply if the licensee does not provide written instructions. They also apply if delivery
person does not follow the written instructions. Penalties also apply to the person taking delivery of
liquor if they are a minor, or if they request a minor take delivery.

SIT Version 1 17 of 19
©Futura Group 2016
Q31.
You have to refuse service to a customer. What procedures should you follow? What are the
requirements in terms of behaviour, attitude and communication?

Procedures
Take action early
Offer alternatives

Staff requirements in terms of behaviour, attitude and communication

Speak privately
Use open body language
Explain your concerns
Use the law and the term "we"
Remain calm

Q32.
List 4 methods you could use to provide transport assistance to a customer:

1. Offering to call a taxi

2. Uber
3. Courtesy bus offered by establishment
4. Helping to find the designated driver

Q33.
What are the procedures for barring a customer from a venue? Which aspects must be considered?

Get assistance and avoid using physical force

 Enlist support, with either management or security. Alternatively, accept responsibility, but
ensure that other bar staff are aware and notify management of your intention
 Never touch the customer
 Allow security to remove the patron if necessary

Report the incident

SIT Version 1 18 of 19
©Futura Group 2016
  Record the event in an incident log or other formal recording mechanism used by your
establishment
 If a customer is being monitored, ensure this is communicated to other staff, especially at a
changeover of shifts

Q34.
What are the basic responsibilities of staff at closing time of a bar?

The responsibilities of the licensee, staff and management do not end once it is closing time, nor do they
end when the patron steps out of the door. 

Patrons should be monitored towards the time of close to ensure that staff and management are
comfortable with allowing patrons to make their own way safely.

SIT Version 1 19 of 19
©Futura Group 2016