| ÖÇ1 | Explains the fundamental concepts of food and beverage service processes, including the roles and responsibilities of service personnel within the hospitality industry. |
| ÖÇ2 | Identifies and distinguishes various types of food and beverage service styles and selects appropriate service techniques according to operational requirements. |
| ÖÇ3 | Recognizes and correctly uses service equipment and tools in compliance with professional standards and service procedures. |
| ÖÇ4 | Applies pre-service preparation processes, hygiene and sanitation principles, and occupational safety regulations in food and beverage service operations. |
| ÖÇ5 | Performs professional food and beverage service, including beverage service and protocol practices, ensuring effective communication and high levels of guest satisfaction. |