Answer to Question 1
It is illegal in all states to serve alcohol to an intoxicated guest. As a result, managers and their service staff must be trained to identify the signs that indicate a guest has had too much to drink. Serving an intoxicated guest puts that guest's safety at risk. It also places risks on those whom that guest might harm because he or she is intoxicated. Finally, because of third-party (dram shop) liability laws, serving an intoxicated guest can put a business and even its employees who have served the alcohol at legal risk.
Managers responsible for the safe service of alcohol perform a number of critical tasks. These include developing an incident report form to document any problems their operations experience in the service of alcoholic beverages. They also provide comprehensive staff training at all employee levels. They monitor state licensing and certificate requirements as well as continually monitor alcoholic beverage service in their facilities. They stay up-to-date with any changes in laws regarding the service of alcohol. Finally, managers resolve beverage service problems and concerns as these occur and take appropriate correction action if alcohol servicerelated problem patterns emerge.
Answer to Question 2
Production forecasts based on past, present, and future sales trends suggest the quantity of each menu item to be sold. Required labor hours are determined by considering the number allowed by the operating budget and scheduling based on the number of customers. These calculations allow master and crew schedules to be developed.
Production managers should conduct line-up meetings with employees who must assemble items for preparation. Much of this information is included in a prep sheet. A production schedule indicating responsibilities may also be distributed.
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