| 1 | Classification and organization of food and beverage enterprises | |
| 2 | Job descriptions of service personnel | |
| 3 | Tools and equipment used in food and beverage enterprises | |
| 4 | Materials used in service | |
| 5 | Foreground in food and beverage businesses | |
| 6 | Kuver varieties and preparation of kuver | |
| 7 | Types of service | |
| 8 | Breakfast types and breakfast service | |
| 9 | Hygiene in food and beverage establishments | |
| 10 | Description of the bar, historical development and concepts | |
| 11 | Location and importance of bar in accommodation establishments | |
| 12 | Production and services of beer and wine | |
| 13 | Classification of wines and wine service | |
| 14 | Sustainability and food problem, food and agriculture, alternative nutrition and menu preparation techniques. | |