Implementation of Responsible Beverage Service (RBS) of Restaurants and Hotels in Nueva Ecija

Abstract

Many cases of sexual and drug abuse, depression, and aggression among Filipinos were triggered by habitual intoxication with alcohol. The study described the the level of awareness on responsible beverage service, reflection on responsible beverage service as a server/manager, and level of priority on responsible beverage service strategies. This study used the descriptive method designed for the researchers to gather information. Likert-scale questionnaires were used to determine perception or view of the respondents regarding this topic and analyze the gathered data through mean and weighted mean. Based on the findings, most of the servers and managers were somewhat and slightly aware of the legal basis and laws on alcoholic beverages. It is recommended that the establishment provide a training or orientation regarding it. In reflection, most of the servers and managers were employing responsible beverage practices. It is recommended to further improve the practices currently employed by the servers and managers of hotels and restaurants. Finally, most of the servers and managers categorized strategies that may prevent consumption of alcoholic beverages as of Low Priority (LP). It is recommended to focus on preventive strategies in compliant with the rules and regulations of governing laws on alcoholic beverages.