Week 1 Individual Project

Deliverable length: 2 pages

Course Objective(s):

  • Discuss the responsibility of alcohol service and the legal and moral obligations that affect the food service industry.


You are the general manager (GM) of an upscale, wine-dedicated restaurant that caters to wine and gourmet-dining enthusiasts. It is a busy Saturday night, and your floor manager approaches you with an issue concerning a server who feels that one of his tables is entering the danger zone for overconsumption of alcohol. The two men and two women at the table are frequent customers who routinely spend quite a bit of money on a monthly basis at your establishment. The server is reluctant to honor their request for another bottle of wine to be served to them but does not want to upset them. They have already consumed four bottles of wine among them over a period of 3 hours.

An intervention is never an easy situation, but there are some approaches that can make the process of “cutting off a guest” less hostile. Intoxicated customers never like being cut off, but as a representative of the beverage establishment, the manager and servers have an obligation to customer safety.

  • Identify intervention techniques that need to be taken with the intoxicated guests.
  • Explain what steps should be taken to ensure safety of the management and the guests.
  • Explain the dramshop law and how it applies to food and beverage establishments.

Please submit your assignment.

You will be graded on the following:

Individual Project Grading Rubric

Format: Adherence to deliverable length, proper grammar, and APA format.


Content: Content meets requirements and is an obvious response to the assignment details.


Support: Ideas are supported with examples and evidence.


Knowledge: A clear understanding of course material is demonstrated.


Accuracy: Information is accurate with no factual errors.


"Is this question part of your assignment? We can help"