| 1 | To have knowledge about food and beverage businesses and their classifications |
| 2 | To have knowledge about the management process in businesses that provide food and beverage services |
| 3 | Gain the ability to evaluate important issues and manage the process in terms of delivery, loading and protection of catering materials. |
| 4 | To raise awareness about hygiene and presentation procedures that should be taken into consideration in catering service. |
| 5 | To analyze factors such as time of day, destinations, flight phases, flight duration, class differences and passenger needs, and To decide on the type and time of service accordingly. |