Discussion in HSTM Resort and Hotel Management

The chapter on F&B states that all personnel in the hotel are required to have training on the responsible service of alcoholic beverages. Why is this necessary? How would you explain the need for this training to a new room service attendant, front-desk clerk, and maintenance department employee? How would you incorporate this training into the new employee orientation of each department?

Grading notes:

Considering the content of this discussion, I’m expecting at least 3 full paragraphs from you for your original discussion post.

Please do not give me your opinion, instead give researched facts. Include in-text citations as well as a list of full citations used at the end of your original discussion post in APA format. Discussions without citations will be graded accordingly.

Use 2-3 outside sources.