- Basic principles of occupational safety and health in the hotel work environment
- Occupational safety rules for handling tools, equipment, and waste
- Hospitality team work skills
- Organizational structure of the hospitality sector
- Food safety standards
- Equipment, tools and raw materials in the food and beverage sector
- Preparing service tools and equipment
- Setting up the service area
- Customer Service
- Receiving customers and taking orders
- Essential skills for submitting orders to customers
- Different menus
- Different service patterns
- Room service
- Party and conference services
- Non-alcoholic beverage service
- Invoice preparation and payment methods
- Implementing procedures for closing food and service areas
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