| 1 | Definition, Scope, and Importance of Food and Beverage Operations | Sökmen, A. (2020) |
| 2 | Management and Organizational Structure in Food and Beverage Operations | Sökmen, A. (2020) |
| 3 | Concept of Menu, Types of Menus, and Principles of Menu Planning | Sökmen, A. (2020) |
| 4 | Purchasing Process, Purchasing Principles, and Supplier Selection | Sarıışık, M. (Ed.). (2024) |
| 5 | Storage and Inventory Control Methods | Sarıışık, M. (Ed.). (2024) |
| 6 | Inventory Tracking, FIFO-LIFO Methods, and Applications | Sarıışık, M. (Ed.). (2024) |
| 7 | Classification of Food and Beverage Costs (food, beverage, labor, overhead) | Sarıışık, M. (Ed.). (2024) |
| 8 | Classification of Food and Beverage Costs (food, beverage, labor, overhead) | Sarıışık, M. (Ed.). (2024) |
| 9 | Standard Recipes, Portion Control, and Cost Calculations | Sarıışık, M. (Ed.). (2024) |
| 10 | Pricing Methods for Determining Sales Prices | Sarıışık, M. (Ed.). (2024) |
| 11 | Profitability and Efficiency Analyses | Sarıışık, M. (Ed.). (2024) |
| 12 | Cost Control Systems and Reporting | Sarıışık, M. (Ed.). (2024) |
| 13 | Current Issues and Solution Proposals in Food and Beverage Operations | Sarıışık, M. (Ed.). (2024) |
| 14 | Current Issues and Solution Proposals in Food and Beverage Operations | Sarıışık, M. (Ed.). (2024) |