Question: What does a responsible beverage service program primarily depend upon? A) improving customer awareness of liquor laws B) customer service that promotes the right ambience and a pleasant environment C) written policies enforced by licensees, managers, and staff.

• 7. What Does A Responsible Beverage Service Program Primarily Depend Upon

SIR Practise Questioin 8 1, Which statement is correct about the duty of care? A licensee and its management and staff owe the “duty of care” to its patrons and the general public B. A licensee and its management and staff owe the “duty of care” to its patrons but not the general public C. A licensee and its management and staff owe the “duty of care” to its patrons even after they have arrived home D.

A licensee and its management and staff owe the “duty of care” to its patrons while they are on the premises but not while they are off the premises 2, What kind of body language and behaviour indicates the use of fake ID? Stumbling or staggering B.

Darting eyes and fidgeting C. Cold, bluish or flushed skin D. Significantly slowed breathing 3, How much notice will an establishment normally receive before police visit to check for violations of the Liquor Control and Licensing Act? 7 days 4, How does posting a house policy where customers can view it support responsible beverage service? It informs staff about available alternate transportation in case of intoxication B.

It alerts staff about the policy for filing complaints against intoxicated customers C. It alerts customers that the establishment does not serve to the point of intoxication D. It serves as a reminder to staff so that they do not over-serve customers to the point of intoxication 5, What does the Get Home Safe program offered by BC liquor stores provide? Free transit tickets B. Limited fare taxi vouchers C. Reduced fare late-night pickup D. Complimentary shuttle service around town 6, Which is the most important action to minimize liability when an intoxicated patron has agreed to take a taxi home?

Call the taxi company B. Pay for the patron’s ride home C.

Ensure the patron gets into the taxi D. Alert the police in case the patron decides to drive while still intoxicated 7, Which is the most effective way to discontinue service to an intoxicated customer? Be calm and discreet B. Negotiate with them C. Remove them immediately D. Have management serve them 8, Which of the following is a standard drink A.

5.0 oz wine with 12% alcohol volume B. 20.0 oz of beer with 5% alcohol volume C. 9.0 oz of wine with 12% alcohol volume D.

1.5 oz of liqueur with 18% alcohol volume 9, When an individual consumes alcohol on an empty stomach, how long does it take for his or her behaviour and coordination to be affected? The effect is immediate B. It takes a few minutes C. It takes about 30 minutes D. It takes about 60 minutes 10, What is NOT an acceptable combination of ID? Passport and BCID B.

BCID and BC CareCard C. BC CareCard and credit card D. Driver’s licence and credit card 11, What is the best way to implement changes to a house policy? Providing written notices B. Sending notices via email C. Using notices included in pay envelopes D.

7. What Does A Responsible Beverage Service Program Primarily Depend Upon

During staff meetings on a pre-determined date 12, Which is the best resource for licensees, managers and servers to stay informed on the legal obligations of a licensed establishment? Police bulletins B. LCLB licensee guide C. BC Liquor Board bulletins D. Canadian Food and Beverage Service Manual 13, What is the server’s and licensee’s legal obligation towards intoxicated patrons who are leaving?

Confiscate their car keys B. Ensure they can walk unassisted C.

Ensure they are served non-alcoholic beverages D. Ensure they have a safe ride home or another safe place to go 14, What should be done initially if a guest refuses to leave the premises? Threaten to physically remove the guest B. Show your authority and ask for the guest to leave C. Walk away from the unpleasant situation to serve other guests D. Get support from the backup co-worker and use force to remove the guest 15, When someone is injured by an intoxicated person, even if only a small percentage of the total blame is assigned to the licensee by the courts, what can happen to the licensee in terms of the allocation of fault?

The licensee’s insurance premiums will increase B. The licensee may have to pay for all of the damages C. The licensee will only have to pay a small percentage of the damages D. The licensee’s insurance will have to pay a small percentage of the damages 16, When checking IDs, what information on the BC Novice (N) and Learners (L) type Driver’s licences helps identify drivers licence holders under the age of 19 easily? The date the card holder will turn 19 B. A ghosted image other than the primary photo C. Magnetic strips containing additional information D.

Ultraviolet designs that appear under a black light 17, Why is there no single scientific measure that determines whether a person is intoxicated? Because intoxication is an observed state B.

Because intoxication is a psychological state C. Because the normal use of physical or mental faculties cannot be measured D. Because the abnormal use of physical or mental faculties cannot be measured 18, Why should food be served with alcohol? Food provides the right environment and can trigger a positive mood B.

Food absorbs all alcohol and prevents it from entering the bloodstream C. Food can help deal with physical, mental or emotional fatigue and stress D. Food slows the absorption of alcohol in the bloodstream by up to 6 hours 19, Which of the following is NOT a standard drink? 5 oz wine with 12% alcohol volume B. 12 oz beer with 5% alcohol volume C. 1.5 oz spirit with 40% alcohol volume D. 16 oz malt liquor with 7% alcohol volume 20, How can staff be pro-active as a team in an RBS program?

Quiz each other on the house policy B. Establish a dress code and act professionally C. Pass on important information regarding guest behaviour D. Give a statement to a co-worker as soon as an incident occurs 21, What does a responsible beverage service program primarily depend upon? Improving customer awareness of liquor laws B.

Written policies enforced by licensees, managers, and staff C. Promotional activities that include no-charge soft drinks for designated drivers D. Customer service that promotes the right ambience and a pleasant environment 22, When may a licensee sell liquor?

Only before 2:00 am B. Any day except Christmas and Easter Sunday C. Whenever the licensed establishment is open D. Only during the hours posted on the licence or catering authorization 23, What is a symptom that indicates the combined use of alcohol and narcotic pain relievers or heroin? Intensified sedation B.

Intensified breathing C. Intensified impairment in perception D. Intensified impairment in concentration 24, What is the key responsibility of a backup co-worker?

To drive intoxicated guests home B. To request for medical help in case a guest is unwell C. To assist the server in arranging alternate transportation D. To ensure free coffee is provided to help intoxicated guests sober up 25, What is the most important intended result of implementing a responsible beverage service program? Improving the credibility of a licensed establishment B. Reducing over-consumption of alcohol in licensed establishments C. Establishing roles and responsibilities with respect to alcohol service D.

Maintaining a record of all incidents related to alcohol sales and service 26, Why is a younger person less susceptible to the effects of alcohol as compared to an elderly person? Elderly person has more fatty tissue B. Younger person has more muscle tissue C. Elderly person has more water in their system D. Younger person has more blood in their system 27, Judges presiding over court cases involving alcohol-related incidents are increasingly assigning a portion of the fault to whom? Backup co-workers who fail to assist 28, Incident records should be preserved for how many years??

10 29, When is the best time to record events in a logbook? As soon as a manager approves B. Immediately after an incident occurs C. As soon as the incident can be verified with witnesses D. Immediately after the premises have been vacated by all guests 30, Which is a consequence of an individual having a high tolerance for alcohol? The individual will be able to “out-drink” others B. The server may serve the individual more drinks than others C.

The server may underestimate the individual’s level of intoxication D. The individual will have a lower BAC than others who have consumed the same quantities of alcohol.

Apart from rendering customers the best services below are a few duties and responsibilities of Food and Beverage Manager; 1. Undertake food and beverage related duties ensuring accuracy of transactions and the delivery of customer service is of the highest standard. To continually work to ensure correct handling procedures to minimize china and glassware breakage and food waste. Have the ability to work on a shift basis. Maintaining proper stock of Food and beverage items. Preparation of room quotations which were sent to different companies.

Preparation of function contract. Preparation of function bills. Preparation of Air Line Catering Invoices in some instances.

Apart from rendering customers the best services below are a few duties and responsibilities of Food and Beverage Manager; 1. Undertake food and beverage related duties ensuring accuracy of transactions and the delivery of customer service is of the highest standard. To continually work to ensure correct handling procedures to minimize china and glassware breakage and food waste. Have the ability to work on a shift basis.

Maintaining proper stock of Food and beverage items. Preparation of room quotations which were sent to different companies. Preparation of function contract. Preparation of function bills. Preparation of Air Line Catering Invoices. Efinition and Origin of the Hotel Industry is defined as 'A place where a bonifide traveller can receive food and shelter, provided he is in a position to pay for it and is in a physically and mentally fit conditioned to be receive.' Hotel must provide food and beverage, lodging to travellers on payment and has, in turn, the right to refuse if the traveller is drunk, disorderly, unkept, or notin a position to pay for the services offered.

Origin: The Hotel Industry is perhaps one of the oldest commercial enterprise in the world. The first inns go back to the sixth century B.C and were the outcome of the urge to travel, spurred by the invention of the 'Wheel'. The earliest inns were ventures by husband and wife teams who provided large halls for travelers to make their own beds and sleep on the floor. They also provided modest wholesome food, thirst quenchers like wine, port, ale, etc.

And stabling facilities. Entertainment and recreation were provided by the host's wife or his wench. The entire cooking service was provided by the husband and wife team and his family. These conditions prevailed for several hundred years.

The advent of the industrial revolution in England brought ideas and progress in the business of inn keeping. The development of railways and steamships made travelling more prominent.The industrial Revolution also changed travel from social or government travel to business travel. There was a need for quick and clean service. The lead in hotel keeping was taken then emerging nations of Europe. It was in Europe that the birth of an organized hotel industry took place in the shape of chalets and small hotels which provided a variety of services and were mainly patronized by the aristocracy of the day. Source: http://www.scribd.com/doc/64631177/F-B-Basic-History.