REST404 – Applied Advanced Beverage Service Practices

Module code
Module title
Applied Advanced Beverage Service Practices
To apply and supervise advanced beverage service practices and operations, including monitoring and maintaining legislative compliance requirements, in a hospitality establishment.
  • RS1603
NZQA Level
Level 4
NZQA Credits
Delivery method
  • Web-Enhanced
Learning hours
Directed hours
Self directed hours
Total learning hours
Resources required
Learning Outcomes
1: Demonstrate an understanding of, apply and supervise advanced beverage service in a
hospitality establishment.

2: Monitor and maintain beverage service operations.

3: Monitor and maintain legislative compliance requirements in a hospitality establishment.

4: Monitor and maintain appropriate standards of professional behaviour and practice in the
- Introduction to wine; Wine evaluation; Fortified wines
- Beer styles and types
- Knowledge of spirits and liqueurs
- Advanced beverage service skills
- Beverage menu styles
- Supervisory skills in a beverage service environment
- Types of beverage establishments in the hospitality industry
- Legislative and compliance requirements relating to beverage service
- Professional behaviour and practice attributes: Reliability, time management, problem
solving, cultural understanding and diversity, staff management skills, communication skills,
teamwork, professional appearance and personal behaviour
Teaching and Learning Strategy
Practical - tutor -led demonstration and application in a practical context; includes team work, time management skills, peer and tutor feedback incorporating current industry standards and modelling of professional practice and behaviour.

Theory - includes face-to-face, web-supported lectures and tutorials; use of 'Moodle' and the internet for research; project-based learning.

Assessment Criteria
Assessment in this module is mixed mode. Students must gain a minimum mark of 50 in the achievement-based assessments and meet all the requirements of the competency-based assessments to be eligible for a final grade for this module. The final grade will be based on the marks from the achievement-based assessment tasks.
Learning and Teaching Resource
- A fully equipped and operational commercial training restaurant
- Online resources accessible in all classrooms, in the restaurant and off campus
- Workbooks

A list of recommended readings and resources, including links to relevant legislation, will be supplied by the tutor at commencement of the module. This will be updated annually or as required.