This report describes the effect of licensing premises, their different kinds, their basic differences and their collision on obedience and non obedience in context of legislation. Further proper guidelines are mentioned regarding the use by staff of these licensed premises and briefly the procedure for licensed applications has been explained. As this report mostly emphasized over the food business, hence it describes requirements and convention regarding the hygiene and safety of food. This report suggests the basic duties and responsibilities of the employer regarding the health of their employees. For the basic awareness of the employees regarding their duties and responsibilities while serving alcohols to customers, a proper training should be given so that they could learn how to deal with the customers.
Confer the different types of licensed premises
Licensed authority issuing license to conduct business over any shop, building and any other area is termed as ‘licensed premises’ (US Legal, 2014). Below are different kinds of licensed premises:
For opening a hotel the person should fulfill many formalities regarding laws, regulations and codes of the State. These formalities includes licensing rules to fire regulations and food hygiene, therefore ignorance will not be considered as a genuine ground of excuse if any kind of wrong happens in the hotel before the law. The hotel will be held liable for any wrong as the court will consider it as failure of duty on part of hotel, for which remedies are either imprisonment or fine under civil law or criminal law. Hence all the formalities regarding granting of license for hotel should be fulfilled.
The alcoholic beverages can only be served in hotels when the regulations mentioned in Licensing Act 1964 are fulfilled. Whereas, for serving of food during day time there is a specific license called Function’s license, this license should be obtained by the hotelier for availability of meal during day time in his/her hotel (ASSET SURE, 2014).
The license which is required to be obtained by a person for the opening of a restaurant is known as “Business License”. A federal business license is required if there is a need of interstate transport of animal products or plants by the restaurant owners in accordance with the Small Business Administration.
For the maintenance of the license an annual fee or a portion of the sale is been charged by the State, country or local agencies (Sherrie & Demand, 2014).
Assured short hold tenancies is the most common form of tenancy. Below are the factors affecting AST:
Confer the basic differences between a premise license and a personal license
Below are the basic differences between premise license and personal license:
Make a brief comparison of procedure for license application
There is a need of a personal license for selling or supplying of alcohol and for consumption off or on premises. Both a person running or employed in a business associated can apply for personal license. There would be requirement of the following documents for an application of personal license:
Evaluate guiding principles on the performance of licensed premises for use by staff
Regarding the safety and effective management of the licensed premises, the people staffed over there and the person who is the license holder will be responsible for the same. Hence there should be a proper knowledge of Licensing Act 2003 by the people staffed. Following are the guidelines for the staff regarding their good conduct of the licensed premises:
Evaluate the penalty of providing consumer with ambiguous information
Licensed placed serving alcoholic drinks to the consumer, with a price list placed, listing the prices of the drinks for customers. Any kind of ambiguous information made regarding the price to the customer will make the licensee liable for the same. The customers are immune by the regulations of the Unfair Trading Regulations 2008. Misleading commercial practices are also covered under this act by part 2, stating that misleading and unfairness conducted by the traders will lead to breach of CPRs. Hence the trader can be sued for the same (Office of Fair Trading, 2008).
There are three types of ambiguous actions been specified by CPRs:
Calculate the amount of employer responsibility in the fortification of consumers
The involvement of employers in the unfair trade practices will make them liable against consumers. When an employer fails to take customary skills care and skills that a prudent person would have taken in that situation will be consider as an unfair practice.
Responsibilities to be fulfilled by the employer:
Prepare and substantiate a strategy for ensuring that all aspects of weights and measures implemented
Alterations in pre-packaged wines law:
Products sold according to volume
Still wine: On the interval from 100 ml to 1,500 ml only the following eight
Nominal quantities: 100 ml — 187 ml — 250 ml— 375 ml — 500ml — 750 ml — 1,000 ml — 1 500ml
Yellow wine: On the interval from 100 ml to 1,500 ml only the following
Nominal quantity: 620 ml
Sparkling wine: On the interval from 125 ml to 1,500 ml only the following five
Nominal quantities: 125 ml — 200 ml — 375 ml — 750 ml — 1,500 ml
Liqueur wine: On the interval from 100 ml to 1 500 ml only the following seven
Nominal quantities: ml: 100 ml — 200 ml — 375 ml — 500 ml — 750 ml — 1,000 ml— 1,500 ml
Aromatised wine: On the interval from 100 ml to 1 500 ml only the following seven
Nominal quantities: 100 ml — 200 ml — 375 ml — 500 ml — 750 ml — 1,000 ml — 1,500 ml
Spirit drinks: On the interval from 100 ml to 2,000 ml only the following nine
Nominal quantities: 100 ml — 200 ml — 350 ml — 500 ml — 700 ml — 1,000 ml — 1,500 ml — 1,750 ml — 2,000 ml