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
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Unit number and title
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Learning aim(s) (For NQF only)
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Assignment title
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Assessor
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Issue date
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Hand in deadline
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Vocational Scenario or Context
You have just joined the software development team of Hot Digital Web Development as a trainee software developer.
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You have been asked by the development team to produce a report on HCI principles of technology advancements. This report will need to be presented to the development team
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Marijuana legalization is a contentious issue with significant implications for individuals and society. Little has changed in recent years regarding this issue, but a long-term shift in the related debate has continued to shape the dominant views (Adler, 2020). People are increasingly favouring marijuana legalization, with over half of the U.S. population favouring legalization (Adler, 2020, p. 134). The reversal in perspectives on marijuana reflects changing attitudes to the underlying issues such as the health effects of the substance, social impacts, and religious underpinnings. Writing essay help shows that proponents highlight the therapeutic aspects of marijuana and its role in promoting health. Opponents suggest the potentially serious health and social effects of this substance.
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BTEC Assignment Brief
Qualification
Pearson BTEC Level 3 Extended Diploma in Computing
Unit number and title
Unit 10: Human–Computer Interaction
Learning aim(s) (For NQF only)
A: Examine the factors affecting the development of human–computer interaction
Assignment title
The development of human–computer interaction.
Assessor
Hayley Davies/Rhian Hacker
Issue date
28/09/2020
Hand in deadline
08/01/2021
Vocational Scenario or Context
You have just joined the software development team of Hot Digital Web Development as a trainee software developer.
The company specialises in producing websites for organisations.
You have been asked by the development team to produce a report on HCI principles of technology advancements. This report will need to be presented to the development team
Task 1
The software development team manager has requested that you investigate and consider how developments in technology have changed the way users make use of, and interact with, computer systems and the impact this has on society.
Your report should start with an explanation of the principles of human–computer interaction.
Evaluate how the use of computers has developed from the use of early computers to today’s interactive devices:
· command line interfaces versus graphical user ...
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LO1 Understand the tour operators industry within the travel and tourism sector
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UNIT 42: EMPLOYABILITY SKILLS
LO1 Be able to determine own responsibilities and performance
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Qualification
Pearson BTEC Level 3 Extended Diploma in Computing
Unit number and title
Unit 10: Human–Computer Interaction
Learning aim(s) (For NQF only)
A: Examine the factors affecting the development of human–computer interaction
Assignment title
The development of human–computer interaction.
Assessor
Hayley Davies/Rhian Hacker
Issue date
28/09/2020
Hand in deadline
08/01/2021
Vocational Scenario or Context
You have just joined the software development team of Hot Digital Web Development as a trainee software developer.
The company specialises in producing websites for organisations.
You have been asked by the development team to produce a report on HCI principles of technology advancements. This report will need to be presented to the development team
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The software development team manager has requested that you investigate and consider how developments in technology have changed the way users make use of, and interact with, computer systems and the impact this has on society.
Your report should start with an explanation of the principles of human–computer interaction.
Evaluate how the use of computers has developed from the use of early computers to today’s interactive devices:
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Date
Legalizing Marijuana
Marijuana legalization is a contentious issue with significant implications for individuals and society. Little has changed in recent years regarding this issue, but a long-term shift in the related debate has continued to shape the dominant views (Adler, 2020). People are increasingly favouring marijuana legalization, with over half of the U.S. population favouring legalization (Adler, 2020, p. 134). The reversal in perspectives on marijuana reflects changing attitudes to the underlying issues such as the health effects of the substance, social impacts, and religious underpinnings. Writing essay help shows that proponents highlight the therapeutic aspects of marijuana and its role in promoting health. Opponents suggest the potentially serious health and social effects of this substance.
The potential positive medical impact of marijuana is one of the strongest arguments advanced to support legalization. The health benefits of medical marijuana, including pain relief, foster health outcomes for patients. Legalizing marijuana on medical grounds alone overlooks the negative social impacts (research paper). This substance increases the risk of road accidents and social isolation (Adler, 2020). It is necessary to adopt measures that address the potential negative impacts to ensure that legalization has a net positive effect on individuals and society.
Reference
Adler, J. H. (Ed.). (2020). Marijuana Federalism: Uncle Sam and Mary Jane. Brookings Institution Press. https://learnedwriters.com/tag/writing/
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BTEC Assignment Brief
Qualification
Pearson BTEC Level 3 Extended Diploma in Computing
Unit number and title
Unit 10: Human–Computer Interaction
Learning aim(s) (For NQF only)
A: Examine the factors affecting the development of human–computer interaction
Assignment title
The development of human–computer interaction.
Assessor
Hayley Davies/Rhian Hacker
Issue date
28/09/2020
Hand in deadline
08/01/2021
Vocational Scenario or Context
You have just joined the software development team of Hot Digital Web Development as a trainee software developer.
The company specialises in producing websites for organisations.
You have been asked by the development team to produce a report on HCI principles of technology advancements. This report will need to be presented to the development team
Task 1
The software development team manager has requested that you investigate and consider how developments in technology have changed the way users make use of, and interact with, computer systems and the impact this has on society.
Your report should start with an explanation of the principles of human–computer interaction.
Evaluate how the use of computers has developed from the use of early computers to today’s interactive devices:
· command line interfaces versus graphical user ...
Product information for medicinal products in the eu
Regular review and monitoring of product information for medicines is important, to support awareness of relevant updates/changes which may affect prescribing, dispensing, administration or monitoring practices.
UNIT 19: EXTERNAL BUSINESS ENVIRONMENT
LO1 Understand the impact of socio-economic change on the development of commercial organisations in a business and services industry context
Structure and operation of UK economy: market structure; perfect/imperfect competition; oligopoly; duopoly and monopoly; national/local factors; determinants of free-market economy Government economic policy: aims and influence; effects on employment policy; inflation; balance of payments; economic growth in industry sector; current issues Income, wealth, employment and occupational distribution: structure and composition of business and services industry; patterns of demand for business and services; the socioeconomic framework of demand; labour demand in industry sector Demographic trends: geographical pattern of labour demand; nature of employment in business and services industries; employment profiles eg age, sex Social structures: types of people employed; geographical variations; self-employed; unemployed; labour turnover; levels of pay Industry context: contexts eg hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism
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Drug Regulatory Affairs
This document provides an overview of regulatory affairs for drugs. It defines key terms like regulatory affairs, dossier, CTD, eCTD, DMF, NDA, ANDA, and INDA. It describes the role of regulatory affairs experts in guiding product development according to regulatory requirements, compiling dossiers for submission, and ensuring post-marketing compliance. The document outlines a 10 step process for regulatory product development and regulatory submission preparation. It also discusses quality management systems for regulatory compliance and the role of regulatory affairs in marketing and advertising compliance.
Sanitary and phytosanitary measures
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Consumer experience and protection in business
This document discusses consumer protection laws and regulations. It provides an overview of reasons for regulating business practices, such as avoiding anti-competitive behavior and misleading marketing. Benefits of regulation include protecting customers and businesses from negative impacts while guaranteeing minimum standards of consumer protection, health, and safety. Key areas of regulation discussed include product quality, pricing, marketing and advertising practices, and consumer rights. International organizations that promote cooperation on consumer protection issues are also summarized.
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UNIT 40: TOUR OPERATIONS MANAGEMENT
LO1 Understand the tour operators industry within the travel and tourism sector
Tour operators: as defined by EU Package Travel Directive; different types of tour operators including outbound operators, domestic operators, incoming operators, specialist operators, direct sell operators Industry: identification of major tour operators including their origins, ownership, market segments, competition, identification of specific operators within each category; scale eg number of passengers carried, market share, turnover; products and services to meet different markets; vertical and horizontal integration in leading operators; impact of integration; European and global links; trends to include changing trends in holidays (eg mass market tourism to customisation, product range, all-inclusive holidays), expansion of the cruise market; environmental awareness of tour operators, responsible tourism; effect of economy and other external factors eg discounting, emergence of e-commerce, budget airlines; role of trade bodies including The Travel Association (ABTA), Association of Independent Tour Operators (AITO), Federation of Tour Operators (FTO), UKinbound, the UK Civil Aviation Authority (CAA)
UNIT 42: EMPLOYABILITY SKILLS
LO1 Be able to determine own responsibilities and performance
Own responsibilities: personal responsibility; direct and indirect relationships and adaptability, decision-making processes and skills; ability to learn and develop within the work role; employment legislation, ethics, employment rights and responsibilities Performance objectives: setting and monitoring performance objectives Individual appraisal systems: uses of performance appraisals eg salary levels and bonus payments, promotion strengths and weaknesses, training needs; communication; appraisal criteria eg production data, personnel data, judgemental data; rating methods eg ranking, paired comparison, checklist, management by objectives Motivation and performance: application and appraisal of motivational theories and techniques, rewards and incentives, manager’s role, self-motivational factors
UNIT 41: PERSONAL AND PROFESSIONAL DEVELOPMENT
LO1 Understand how self-managed learning can enhance lifelong development Self-managed
learning: self-initiation of learning processes; clear goal setting eg aims and requirements, personal orientation achievement goals, dates for achievement, self-reflection Learning styles: personal preferences; activist; pragmatist; theorist; reflector eg reflexive modernisation theory; Kolb’s learning cycle Approaches: learning through research; learning from others eg mentoring/coaching, seminars, conferences, secondments, interviews, use of the internet, social networks, use of bulletin boards, newsgroups Effective learning: skills of personal assessment; planning, organisation and evaluation Lifelong learning: self-directed learning; continuing professional development; linking higher education with industry, further education, recognition of prior learning, apprenticeships, credit accumulation and transfer schemes Assessment of learning: improved ability range with personal learning; evidence of improved levels of skill; feedback from others; learning achievements and disappointments
UNIT 39: TOURIST DESTINATIONS
LO1 Understand the scope of key UK and worldwide tourist destinations
Main destinations: by income generated, visitor numbers and tourism statistics Tourist destinations: major tourist destinations selected from UK, Europe and the rest of the world Generators: source of tourists
UNIT 38: SUSTAINABLE TOURISM DEVELOPMENT
LO1 Understand the rationale for planning in the travel and tourism industry
Rationale: to achieve the determined objectives eg improved employment opportunities, protection and conservation of wildlife, landscape, co-ordination between public/private partners, to maximise benefits, provide infrastructure, co-ordinate development, consumer protection; involvement of stakeholders eg developers, tourism industry, tourists and host community; public/private partnerships and advantages/disadvantages of; effective use of resources eg infrastructure; natural, cultural, heritage, human resources
Unit 35
The document discusses the entertainment industry and venue management. It covers four learning outcomes: understanding the industry's contribution to the economy and different activities offered; types of entertainment activities and venues; management and operation of venues; and trends in the industries. For each learning outcome, it lists topics to be analyzed, compared, classified, evaluated, and discussed to demonstrate understanding of the key concepts. These include data on the industry's economic impact, public and private funding sources, performer and audience types, major venue categories, income generation strategies, and influences on management approaches.
UNIT 31: FOOD SAFETY MANAGEMENT
LO1 Understand the agents that cause food-borne illness and the contamination of food
Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning
UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
LO1 Be able to develop a new or modify an existing food or beverage product
Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts
UNIT 29: CREATIVE PATISSERIE
This document outlines the learning outcomes and assessment criteria for Unit 29: Creative Patisserie. It discusses key equipment, preparation methods, food items including pastes, fermented goods, sponges and cakes, sugar work, chocolate work, and evaluation techniques used to prepare and evaluate patisserie items. Professional and hygienic kitchen practices are also covered, along with health and safety legislation. The unit aims to teach skills for preparing, processing, cooking and finishing a variety of patisserie items to a high standard.
UNIT 28: WORLD FOOD
LO1 Understand the characteristics and influences in world cuisine World
regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion
UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting
UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
LO1 Understand factors that influence menu planning decisions Menu development and policy
overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing
UNIT 24: BREWING SCIENCE
LO1 Understand fermentation systems Microbial groupings: microbial range and form Unicellular
fungi: importance to the fermentation process especially Saccharomyces species History of fermentation advances: metabolic pathways of respiration; dynamics of anaerobic respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in the brewing process
LO2 Understand the biochemistry of malting, mashing and conversions in the copper Barley
physiology: choice of cereal; biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power; control of N2-content; development of colour Mashing process: the ionic balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in the grist; importance of temperature and time controls; monitoring ‘run-off’ from the mash tun for turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and geographical location); characteristic properties of each variety; hop additions to brews (biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to humulones and hulupones; the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes; precipitation of proteins, polyphenols and some lipids; production of hop-derived flavours and aromas; sterilisation of the wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its effect on pH; the distillation of volatile materials; water evaporation and subsequent wort concentration; enhancement of colour (caramelization, melanoidin formation, oxidation of tannins); reduction of surface tension Practical control: timescales involved in boiling and the stage points of hop introduction
UNIT 21: SMALL BUSINESS ENTERPRIS
This document provides information on a unit related to investigating and improving the performance of small business enterprises. It includes four learning outcomes:
1) Investigating a small business's performance through a profile, comparisons, and analysis.
2) Proposing changes to overcome weaknesses, maintain strengths, and identify new opportunities.
3) Revising business objectives and plans to incorporate proposed changes.
4) Examining the impact of changes on business operations, personnel, and performance over time.
The document provides guidance on assessment criteria, links to other units, essential requirements, and engaging employers to provide industry context.
UNIT 20: BUSINESS HEALTH CHECK
LO1 Understand the focuses of the business
Focuses: current positioning of business, priorities, successes, distracters, current/future aims (short-, medium- and long-term), strengths and weaknesses, stakeholders, sources of advice and guidance, potential for business improvement Factors impacting on the business: external, internal, resources, opportunities, threats
LO2 Be able to develop plans for businesses
Review: areas eg products/services, marketing, sales, finances, staffing; effectiveness, overall business performance, business image, record keeping Business planning: forecasting eg for marketing and sales, design, productivity, quality, service, financial management systems; roles and responsibilities of staff and management, performance monitoring, laws and regulations (including updating), action planning, timescales, risk assessment, appropriate sources of advice, relevant information, information handling and administration
UNIT 18: FACILITIES OPERATIONS AND MANAGEMENT
LO1 Understand the operational responsibilities of a facilities manager
Staff: structure and responsibilities; employment terms and conditions; training and development; appraisal; legal issues eg equal opportunities, discrimination, dismissal, working time regulations, transfer of undertakings Buildings: uses; allocation of space; capacity; essential services and supplies (mechanical, electrical, electronic); maintenance and repair (planned, preventative, emergency/reactive); refurbishment and development; security Customers: identifying and assessing needs; expectations and reactions; providing information and advice; providing customer care and control; accessibility; safety and security; legal obligations and liabilities; processing and monitoring sales and bookings; maintaining communication systems and databases; ancillary services and sales Employer/funding agencies: private and/or public ownership of facilities; management board/trustees; local authority; funding partnerships and sources; financial management; personal contract and accountability; lines of management responsibility; impact on facilities operations
UNIT 17: QUALITY MANAGEMENT IN BUSINESS
This document discusses quality management in business organizations. It covers defining quality, different approaches to quality management like inspection, assurance and continuous improvement. It also discusses benefits of quality management like customer satisfaction, added values and improved customer information. Quality controls like measurement, surveys, consultation and complaint procedures are explained. The importance of self-assessment, communication, record keeping and staff consultation are also covered to understand how to apply quality management principles to improve organizational performance.
UNIT 16: SALES DEVELOPMENT AND MERCHANDISING
This document outlines the learning outcomes and content for Unit 16: Sales Development and Merchandising. It includes 4 learning outcomes that cover understanding elements of products and services, external and internal sales development techniques, and evaluating the role of staff in maximizing sales. Specific topics addressed include product strategy, market segmentation, buyer behavior, advertising, merchandising, sales promotions, personal selling techniques, and training. Learners will evaluate various sales and marketing components, make recommendations for improvement, and justify principles of an effective sales training program. Access to industry providers is recommended so learners can examine real-world examples of different products and sales approaches.
unit 13: CONFERENCE AND BANQUETING MANAGEMENT
LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development
Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political; technological; environmental; legal
UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT
LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality
products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training
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What's a worker’s market? Job quality and labour market tightness
What's a worker’s market? Job quality and labour market tightnessLabour Market Information Council | Conseil de l’information sur le marché du travail
In a tight labour market, job-seekers gain bargaining power and leverage it into greater job quality—at least, that’s the conventional wisdom.
Michael, LMIC Economist, presented findings that reveal a weakened relationship between labour market tightness and job quality indicators following the pandemic. Labour market tightness coincided with growth in real wages for only a portion of workers: those in low-wage jobs requiring little education. Several factors—including labour market composition, worker and employer behaviour, and labour market practices—have contributed to the absence of worker benefits. These will be investigated further in future work.Solution Manual For Financial Accounting, 8th Canadian Edition 2024, by Libby...
Solution Manual For Financial Accounting, 8th Canadian Edition 2024, by Libby, Hodge, Verified Chapters 1 - 13, Complete Newest Version Solution Manual For Financial Accounting, 8th Canadian Edition by Libby, Hodge, Verified Chapters 1 - 13, Complete Newest Version Solution Manual For Financial Accounting 8th Canadian Edition Pdf Chapters Download Stuvia Solution Manual For Financial Accounting 8th Canadian Edition Ebook Download Stuvia Solution Manual For Financial Accounting 8th Canadian Edition Pdf Solution Manual For Financial Accounting 8th Canadian Edition Pdf Download Stuvia Financial Accounting 8th Canadian Edition Pdf Chapters Download Stuvia Financial Accounting 8th Canadian Edition Ebook Download Stuvia Financial Accounting 8th Canadian Edition Pdf Financial Accounting 8th Canadian Edition Pdf Download Stuvia
Independent Study - College of Wooster Research (2023-2024) FDI, Culture, Glo...
Independent Study - College of Wooster Research (2023-2024) FDI, Culture, Glo...AntoniaOwensDetwiler
"Does Foreign Direct Investment Negatively Affect Preservation of Culture in the Global South? Case Studies in Thailand and Cambodia."
Do elements of globalization, such as Foreign Direct Investment (FDI), negatively affect the ability of countries in the Global South to preserve their culture? This research aims to answer this question by employing a cross-sectional comparative case study analysis utilizing methods of difference. Thailand and Cambodia are compared as they are in the same region and have a similar culture. The metric of difference between Thailand and Cambodia is their ability to preserve their culture. This ability is operationalized by their respective attitudes towards FDI; Thailand imposes stringent regulations and limitations on FDI while Cambodia does not hesitate to accept most FDI and imposes fewer limitations. The evidence from this study suggests that FDI from globally influential countries with high gross domestic products (GDPs) (e.g. China, U.S.) challenges the ability of countries with lower GDPs (e.g. Cambodia) to protect their culture. Furthermore, the ability, or lack thereof, of the receiving countries to protect their culture is amplified by the existence and implementation of restrictive FDI policies imposed by their governments.
My study abroad in Bali, Indonesia, inspired this research topic as I noticed how globalization is changing the culture of its people. I learned their language and way of life which helped me understand the beauty and importance of cultural preservation. I believe we could all benefit from learning new perspectives as they could help us ideate solutions to contemporary issues and empathize with others.Seeman_Fiintouch_LLP_Newsletter_Jun_2024.pdf
The Impact of the 2024 Indian
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UNIT 23: LAW FOR LICENSED PREMISES
- 1. UNIT 23: LAW FOR LICENSED PREMISES Get assignment help for this unit at assignmenthelpuk@yahoo.com 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: Get assignment help for this unit at assignmenthelpuk@yahoo.com 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 Get assignment help for this unit at assignmenthelpuk@yahoo.com 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
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- 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. Get assignment help for this unit at assignmenthelpuk@yahoo.com