Licensing in the Hospitality Industry

Licensing in the
Hospitality Industry

This
study has been carried out to help people understand the importance and the
meaning of licensing within the hospitality industry. This study will explain
where this licensing applies within the industry and in which sectors of the
industry.

In
order to sell intoxicating liquor in the UK, licenses are required. These
licenses govern the type of liquor that can be sold, the extent of the market
that can be served and the times of opening or permitted hours. There are also
regulations on restrictions for off sale; supply to young persons. Restrictions
are made by the government and penalties for infringements are applied, not
only to the licensee or their staff, but also to the customers. In all cases of
doubt as to legal issues and concerns, a licensing solicitor should be
consulted (Cousins, Foskett and Gillespie 2002, p. 113).

Historically,
licensed premises were called Ale, taverns or inns. Ale houses tented to sell
only beer; taverns have become what are now commonly called a public houses or
pub; and inns provided accommodation as well as food and beverages. Today
public houses and bars are licensed for the sale of drinks for consumption
generally on the premises as defined by the STANDARD IDUSTRIAL CLASSIFICATION (2000),
but the sale of food accounts for a substantial portion of receipts of these
establishments. The licensed trade includes public houses, clubs, wine bars and
any bar where alcoholic drinks and often food is offered for sale. Each require
a different type of license in order to sell alcoholic beverages, which
stipulates the range of drinks that may be sold and the opening hours of
operation (Jones, 2002, p, 90)

According
to Lilicrap and Cousins (2010, p.301), these are wide variety of legal
requirements for food service operation. These include company law, liquor
licensing regulation and employment law. The sale of alcoholic liquor is
subject to licensing requirements which have its own objective being; the
prevention of crime, prevention of public nuisance and the protection of
children from harm.

Brown,
Hepner and Deegan (1994, p. 122) states that food and beverage service staff
must know how the licensing laws apply in their places of work because
ignorance could lead the establishment to loosing its license.

References

Cousins, J. Foskett, D.
Gillespie, C. (2002). Food and Beverage
Management. 2^nd edn. United Kingdom. British Library Cataloguing
in Publication.

Jones,
P. (2002) Introduction to Hospitality
Operations. 2^nd edn. North Way, Andover, Hampshire. United
Kingdom. British Library Cataloguing in Publication.

Lilicrap, D. Cousins,
J. (2010). Food and Beverage Service.
8^th edn. 338 Euston Road, London. British Library Cataloguing in
Publication.

Brown,
G. Hepner, K. Deegan, A. (1994) Introduction
to Food and Beverage Service. Blackwell Scientific Publications.