1. Legislation
in food and beverage service

2. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Importance of compliance
• Penalties for non-compliance can be
severe, both for the business and for the
management and staff.
• Important that all members of staff
contribute to ensuring compliance.

3. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Enforcement bodies
• Police
• Trading standards
• Weights and measures
• Environmental health
• Local councils
• Information Commissioner’s Office
• Equality and Human Rights Commission

4. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Health, safety and security
• Duty to care for all staff and lawful
visitors.
• Foodservice operator must be able to
demonstrate that steps have been
taken to ensure good food hygiene
(known as due diligence).

5. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Liquor and other licensing
• Sale of alcoholic liquor is subject to the
requirements of the Licensing Act (2003),
which has four key objectives:
1 The prevention of crime and disorder
2 Public safety
3 The prevention of public nuisance
4 The protection of children from harm.

6. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Requirements of the Act
• Display of a summary of the premises licence.
• Drinks price lists to be displayed.
• Restrictions on under-aged persons being
served alcohol and employed to serve alcohol.
• The need for an authorised person (or the
personal licence holder) to be on site at all
times.

7. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Other types of licences
• Music (live or pre-recorded)
• Dancing
• Gambling
• Theatrical performance and television display
Supervisors and staff should be aware of the
provisions and limitations of the licences to
ensure compliance.

8. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Sale of goods
• Three main Acts of Parliament:
 Sale and Supply of Goods Act (1994)
 Trade Descriptions Act (1968)
 Consumer Protection Act (1987).

9. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Main requirements
• All food, beverages and other services
provided must be:
 fit for purpose and of satisfactory quality in
relation to price and description
 accurately described in terms of size, quality,
composition, production, quantity and
standard.

10. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Other requirements
• All statements of price must be clear and
accurate.
• Pricing and the display of priced items must
comply with the Price Marking Order 2004.
• Food, beverages and other services must
correspond to their description.
• Times, dates, locations and nature of service
must be as promised.
• Billing must be fair, transparent and reflect the
prices quoted.

11. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Weights and measures
• All sales of goods by weight or measure
should be in accordance with the legislative
requirements of the Weights and Measures
Act (1985) and the Weights and Measures
(Packaged Goods) Regulations 1986.

12. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Usual requirements
• Prices and the measures used for all
spirits, wines, beers, ciders and any other
alcohol served to be displayed.
• The food and beverage items for sale to be
of the quantity and quality demanded by
the customer.
• Officially stamped measures to be used.

13. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Providing services
• Usually, there is no specific requirement to
serve anyone. However, it is important that
the supervisor and staff are aware of:
 circumstances where there may be a
mandatory requirement to provide
services
 valid reasons for refusal.

14. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Contract
• Made when one party agrees to the terms
of an offer made by another party. Can be
written or verbal.
• All foodservice staff should be clear about:
 circumstances where the operation may
seek compensation from the customer
 taking care when dealing with minors
(persons under 18).

15. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Customer property and debt
• It is good practice to ensure that:
 care is taken of customers’ property in
order to minimise potential loss or
damage
 staff have clear guidance on the
procedures to follow if the customer is
unable or unwilling to pay.

16. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Avoiding discrimination
• Acts relating to discrimination on grounds of
ethnic origin, race, creed, sex or disability
include:
 Race Relations Act (1976)
 Race Relations (Northern Ireland) Order (1997)
 Sex Discrimination Act (1970)
 Sex Discrimination (Northern Ireland) Order (1975)
 Disability Discrimination Act (1995)
 Age Discrimination Act (2006).

17. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Three types of discrimination
• Direct discrimination.
• Indirect discrimination.
• Discrimination through victimisation.

18. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Avoiding discrimination
• Commitment to providing consistently high levels
of service to all internal and external customers.
• An equal opportunities policy is published.
• Job adverts use wording that indicates equal
opportunities.
• A diversity of staff are employed or considered for
employment.
• Reasonable adjustments are made to the way
services are delivered.

19. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
For disabled customers
• Need to make reasonable adjustments to
make it easier for disabled customers and
staff, for example by providing:
 easy wheelchair access
 toilet facilities for people with disabilities
 elevator facilities
 assistance on request to any customer who
has a disability.

20. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes
Data protection
• Under the Data Protection Act (1998)
customers generally have a right to expect
that data about them is kept secure and is
only used for the published business
purposes.