| ÖÇ1 | To be able to explain the management and organizational structure of food and beverage operations. |
| ÖÇ1 | To be able to evaluate business efficiency through pricing and profitability analyses. |
| ÖÇ2 | To be able to apply menu planning, purchasing, and inventory control processes. |
| ÖÇ3 | To be able to calculate and analyze food, beverage, and labor costs. |
| ÖÇ4 | To be able to perform cost calculations using standard recipes and portion control. |