Changes in alcohol policies and practices in bars and restaurants after completion of manager-focused responsible service training

Research output: Contribution to journalArticle

Abstract

Introduction and Aims: Irresponsible and illegal serving practices at bars and restaurants, such as sales to obviously intoxicated patrons, can lead to various public health harms. Training managers of bars and restaurants in the development and promotion of responsible alcohol policies may help prevent risky and illegal alcohol serving practices. Design and Methods: We implemented a training program for managers of bars/restaurants designed to establish and promote responsible beverage service policies/practices. The program included online and in-person components. Bars/restaurants were randomised to intervention (n = 171) and control (n = 163) groups. To assess changes in policies/practices, we surveyed managers prior to and at 1 and 6 months post-training. Logistic regression models assessed changes in policies/practices across time points. Results: The proportion in the intervention group that had written alcohol policies increased from 62% to 95% by 6 months post-training while the control group increased from 65% to 79% (P < 0.05). Similarly, by 6 months post-training 70% of managers in the intervention group reported they had communicated to their staff how to cut off intoxicated patrons, a significant increase from baseline (37%) and from the change observed in the control group (43%–56%). Prevalence of other policies/practices also increased post-training but differences between intervention and control groups were not statistically significant. Discussion and Conclusions: Our training program appears to have led to implementation of some policies/practices. Additional studies are needed to determine how training can be combined with other strategies to further improve establishment policies and ultimately reduce alcohol-related harms.

Original languageEnglish (US)
Pages (from-to)356-364
Number of pages9
JournalDrug and Alcohol Review
Volume37
Issue number3
DOIs
StatePublished - Mar 1 2018

Fingerprint

Restaurants
alcohol
Alcohols
manager
Group
training program
Control Groups
Logistic Models
Education
Beverages
sales
promotion
public health
logistics
Public Health
staff
regression
human being

Keywords

  • alcohol outlet
  • manager
  • policy
  • responsible beverage service
  • training

PubMed: MeSH publication types

  • Journal Article
  • Randomized Controlled Trial
  • Research Support, N.I.H., Extramural

Cite this

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title = "Changes in alcohol policies and practices in bars and restaurants after completion of manager-focused responsible service training",
abstract = "Introduction and Aims: Irresponsible and illegal serving practices at bars and restaurants, such as sales to obviously intoxicated patrons, can lead to various public health harms. Training managers of bars and restaurants in the development and promotion of responsible alcohol policies may help prevent risky and illegal alcohol serving practices. Design and Methods: We implemented a training program for managers of bars/restaurants designed to establish and promote responsible beverage service policies/practices. The program included online and in-person components. Bars/restaurants were randomised to intervention (n = 171) and control (n = 163) groups. To assess changes in policies/practices, we surveyed managers prior to and at 1 and 6 months post-training. Logistic regression models assessed changes in policies/practices across time points. Results: The proportion in the intervention group that had written alcohol policies increased from 62{\%} to 95{\%} by 6 months post-training while the control group increased from 65{\%} to 79{\%} (P < 0.05). Similarly, by 6 months post-training 70{\%} of managers in the intervention group reported they had communicated to their staff how to cut off intoxicated patrons, a significant increase from baseline (37{\%}) and from the change observed in the control group (43{\%}–56{\%}). Prevalence of other policies/practices also increased post-training but differences between intervention and control groups were not statistically significant. Discussion and Conclusions: Our training program appears to have led to implementation of some policies/practices. Additional studies are needed to determine how training can be combined with other strategies to further improve establishment policies and ultimately reduce alcohol-related harms.",
keywords = "alcohol outlet, manager, policy, responsible beverage service, training",
author = "Lenk, {Kathleen M.} and Erickson, {Darin J.} and Nelson, {Toben F.} and Horvath, {Keith J.} and Nederhoff, {Dawn M.} and Hunt, {Shanda L.} and Ecklund, {Alexandra M.} and Toomey, {Traci L.}",
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T1 - Changes in alcohol policies and practices in bars and restaurants after completion of manager-focused responsible service training

AU - Lenk, Kathleen M.

AU - Erickson, Darin J.

AU - Nelson, Toben F.

AU - Horvath, Keith J.

AU - Nederhoff, Dawn M.

AU - Hunt, Shanda L.

AU - Ecklund, Alexandra M.

AU - Toomey, Traci L.

PY - 2018/3/1

Y1 - 2018/3/1

N2 - Introduction and Aims: Irresponsible and illegal serving practices at bars and restaurants, such as sales to obviously intoxicated patrons, can lead to various public health harms. Training managers of bars and restaurants in the development and promotion of responsible alcohol policies may help prevent risky and illegal alcohol serving practices. Design and Methods: We implemented a training program for managers of bars/restaurants designed to establish and promote responsible beverage service policies/practices. The program included online and in-person components. Bars/restaurants were randomised to intervention (n = 171) and control (n = 163) groups. To assess changes in policies/practices, we surveyed managers prior to and at 1 and 6 months post-training. Logistic regression models assessed changes in policies/practices across time points. Results: The proportion in the intervention group that had written alcohol policies increased from 62% to 95% by 6 months post-training while the control group increased from 65% to 79% (P < 0.05). Similarly, by 6 months post-training 70% of managers in the intervention group reported they had communicated to their staff how to cut off intoxicated patrons, a significant increase from baseline (37%) and from the change observed in the control group (43%–56%). Prevalence of other policies/practices also increased post-training but differences between intervention and control groups were not statistically significant. Discussion and Conclusions: Our training program appears to have led to implementation of some policies/practices. Additional studies are needed to determine how training can be combined with other strategies to further improve establishment policies and ultimately reduce alcohol-related harms.

AB - Introduction and Aims: Irresponsible and illegal serving practices at bars and restaurants, such as sales to obviously intoxicated patrons, can lead to various public health harms. Training managers of bars and restaurants in the development and promotion of responsible alcohol policies may help prevent risky and illegal alcohol serving practices. Design and Methods: We implemented a training program for managers of bars/restaurants designed to establish and promote responsible beverage service policies/practices. The program included online and in-person components. Bars/restaurants were randomised to intervention (n = 171) and control (n = 163) groups. To assess changes in policies/practices, we surveyed managers prior to and at 1 and 6 months post-training. Logistic regression models assessed changes in policies/practices across time points. Results: The proportion in the intervention group that had written alcohol policies increased from 62% to 95% by 6 months post-training while the control group increased from 65% to 79% (P < 0.05). Similarly, by 6 months post-training 70% of managers in the intervention group reported they had communicated to their staff how to cut off intoxicated patrons, a significant increase from baseline (37%) and from the change observed in the control group (43%–56%). Prevalence of other policies/practices also increased post-training but differences between intervention and control groups were not statistically significant. Discussion and Conclusions: Our training program appears to have led to implementation of some policies/practices. Additional studies are needed to determine how training can be combined with other strategies to further improve establishment policies and ultimately reduce alcohol-related harms.

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