Developing a Host Responsibility Policy and Alcohol Management Plan
The principles of host responsibility include:
- The provision and promotion of food, non and low alcohol drinks
- Serving alcohol with care and responsibility
- Responsible approaches to dealing with intoxicated and underage people
- The arrangement of safe transport options
Alcohol management plan (large events)
Strategies for alcohol management An Alcohol Management Plan (AMP) is usually required for large events. The AMP is a document that outlines how alcohol sale and supply and alcohol-related risks will be managed at your event. The aim is to align these risks with procedures proven to manage them. An AMP should:
- Be developed by the licence applicant, in consultation with regulatory agencies and other key stakeholders (e.g., ambulance, security).
- Be based on a pre-event risk assessment specific to the type of event.
- Integrate with other components of the event (e.g., promotion, communications, security, and staff training).
- Detail how the event will comply with the Sale and Supply of Alcohol Act 2012 and the conditions of the special licence.
The operation of a special licence is contingent on the AMP being properly implemented.
An AMP and harm-minimisation tools must be in place well before your event takes place. Tools could include:
Entry Point Examples
- Imposing alcohol restrictions on entry
- Preventing intoxicated persons entering the premise
- ID checks required before entering
- Issuing of wristbands to identify who is of purchase age or the area they are designated to e.g. VIP or restricted
Food and Drink Examples
- Restricting the types of alcoholic beverages sold e.g. wine only or beer.
- Having food options that are well promoted and providing free water.
- Providing and promoting low and non-alcoholic drinks at a reasonable price.
- Controlling the amount of allowed to be purchased by an individual e.g. 2 drinks per person per serve.
- Performing bag checks before patrons enter the premise.
- Confiscating and disposing of prohibited alcohol.
- Having a sufficient security staff to patron ratio.
- Foot patrols internal or external of the premise or both.
- Training bar staff and security staff on how to proactively monitor and manage patrons for intoxication.
- Consider family-friendly and alcohol free areas.
- Restricting hours that alcohol is sold.
- Duty Manager to conduct staff training and briefing before event.
Links to more information