LO1 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 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

1. UNIT 23: LAW FOR LICENSED PREMISES
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LO1 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 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
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
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

2. UNIT 23: LAW FOR LICENSED PREMISES
Learning outcomes and assessment criteria
Learning outcomes
On successful completion of this unit a learner will:
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LO1 Understand the effects of licensing legislation
Assessment criteria for pass
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
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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. 3.3 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
UNIT 23: LAW FOR LICENSED PREMISES
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

4. 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.
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