| 1 | Banquet and catering services in hotel businesses | Lecture notes |
| 2 | Definition and Importance of Banquet and Catering Services | Lecture notes |
| 3 | Management functions of banquet and catering services | Lecture notes |
| 4 | Organization of banquet and catering services | Lecture notes |
| 5 | Banquet and catering services | Lecture notes |
| 6 | Buffet, cocktail and meeting organization | Lecture notes |
| 7 | Control of food production process in banquet organizations | Lecture notes |
| 8 | Techniques of using all materials economically | Lecture notes |
| 9 | Developing the menu at affordable costs for customers | Lecture notes |
| 10 | Receiving a banquet reservation | Lecture notes |
| 11 | Sustainable approaches in banquet organization and process management | Lecture notes |
| 12 | Banquet organization marketing | Lecture notes |
| 13 | Promotional activities for banquet organizations | Lecture notes |
| 14 | Hygiene-Sanitation in Banquet Organization | Lecture notes |