| 1 | The importance of the food and beverage department in hotel management | |
| 2 | Duties, qualifications and responsibilities of service personnel | |
| 3 | Hygiene and sanitation in the food and beverage department | |
| 4 | Basic service techniques | |
| 5 | Preparation for service | |
| 6 | Cover types | |
| 7 | Banquet service | |
| 8 | Menu types and design | |
| 9 | Service to guest | |
| 10 | Preparation of meals at the guest table | |
| 11 | Breakfast types and room service | |
| 12 | Beverages and beverage service | |
| 13 | Bar information | |
| 14 | The impact of the food problem on the food and beverage industry and sustainability | |