UNIT 23: LAW FOR LICENSED PREMISES

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Unit 23:
Unit code: QCF level: Credit value:
Law for Licensed Premises
M/601/1685 5 15

Aim

This unit will enable learners to understand the effects of licensing legislation and the legislative
responsibilities of employers, including consumer protection and the implications of health,
safety and hygiene legislation.

Unit abstract

This unit will allow learners to develop a practical understanding of the legislation relating to the
management of licensed premises. Learners need to develop understanding of the implications
of the legislation on licensed premises from a management perspective. Learners will examine
the effects of licensing legislation. They will look at types of licences, types of licensed
premises, the procedures involved in applying for a licence, and conduct and security issues
relating to the management of licensed premises. Learners will also investigate consumer
protection, including weights and measures, employer liability and issues relating to misleading
information. Learners will focus on health and safety legislation and regulations, the duties and
responsibilities of the licensee, and the legislative responsibilities of employers in relation to
their staff.

1 2 3 4

Unit content

LO1 Understand the effects of licensing legislation

1. Understand the effects of licensing legislation Types of licensed premises: managed houses;
tenancies; leasehold; freehold; public houses; restaurants; hotels; clubs (members, proprietary,
night); outside catering; events Types of licence: personal licence; premises licence; gaming
permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct
of licensed premises: prevention of crime and disorder; prevention of public nuisance; public
safety; protection of children from harm

LO2 Understand consumer protection

2. Understand consumer protection Misleading information: advertisements; prices; food
labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions
Employer liability: sale of goods; supply of goods and services; consumer protection; product
liability directive; negligence; effect of European Union directives Weights and measures: beer
and cider; spirits; wines; HM Customs & Excise

LO3 Understand the implications of health, safety and hygiene legislation

3. Understand the implications of health, safety and hygiene legislation 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) Duties and responsibilities: common law; employers liability;
employees liability; risk assessment; fire regulations 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

LO4 Understand the legislative responsibilities of employers in relation to staff

4. Understand the legislative responsibilities of employers in relation to staff Employers
responsibilities: appointment and contract; working hours; pay (deductions, payslips, sick,
maternity, service charges and gratuities, holidays); insurance; termination of employment;
redundancy; retirement Discrimination: sex; trade union membership; race; disability;
rehabilitation of offenders; equal pay; current issues


Learning outcomes and assessment criteria

Learning outcomes
Understand the effects of licensing legislation Understand consumer protection Understand the
implications of health, safety and hygiene legislation Understand the legislative responsibilities
of employers in relation to staff.

On successful completion of this unit a learner will:
Assessment criteria for pass
LO1 Understand the effects of licensing legislation
The learner can:
1.1 discuss the different types of licensed premises
1.2 discuss the differences between a personal licence 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


LO2 Understand consumer protection

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


Guidance

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.

Essential requirements
Access to a range of licensed premises is essential, together with support from visiting
speakers, who will add currency and vocational relevance to the unit. Tutors must develop a
bank of up-to-date case study materials that highlight key issues, particularly where problem
areas or other contentious issues cannot be covered elsewhere.

Employer engagement and vocational contexts
Access to a range of licensed premises is essential for successful delivery of this unit. Visiting
speakers with a range of experiences in this aspect of the industry, for example trading
standards officers, will enhance delivery as also will a visit to a court of law.

BH027242 Edexcel BTEC Levels 4 and 5 Higher Nationals specification in Hospitality
Management Issue 2 May 2011 Edexcel Limited 2011