Alcohol Risk Management
- segregate drinking areas
- assign security to prevent underage drinking, handle rowdy customers, and regulate the flow of people
- check parking lots and other areas to prevent illegal consumption
- serve alcohol only with food
- employ marketing methods to position the event as a peaceful, leisure opportunity and discourage unwanted segments.

- event managers have a right to screen customers, confiscate illegal substances of any kind and deal with the intoxicated.

- require patrons to show proof of age

- reduce the amount served

- reduce the hours

- responsible Serving of Alcohol courses must be a prerequisite for servers

- free soft drinks may be offered to ‘designated drivers’

- price control is effective tool for demarketing

- paper cups are less dangerous

- advise patrons of all regulations and policies through clear signs

	Creado por denni.egan hace alrededor de 9 años

risk and crisis management related to event operations