| Chapter | Description | DurationHours | DurationMinutes |
| Introduction | To the subject | 3 | 0 |
| Foodservice industry | a. Food service operatios b. Food production methods c. Food and beverages service methods | 20 | 0 |
| Foodservice industry | d. Service of the foodservice e. Food and beverage service personnel | 20 | 0 |
| Foodservice industry | f. The meal experince | 15 | 0 |
| Success in food and beverage service | a. Sound product knowledge b. Well developed interpersonal | 15 | 0 |
| Attributes of food and beverage service | a. Apperance b. Knowledge of F and B c. Local knowledge d. Honesty e. attitude to customers | 15 | 0 |
| Skills and knowledge | a. Service conventions b.Basic technical skills c. Interpersonal skills | 20 | 0 |
| Skills and knowledge | a. Health b. Safety c. Security | 20 | 0 |
| Service areas | a. Design and purchasing b. Stillroom c. Color and lighting considerations | 20 | 0 |
| Service equipments | a. Hot plate b. Bar c. Furniture d. Linen e. Tableware f. Glassware | 20 | 0 |
| Menu knowledge | a.Origin of the menu b.Classic menu sequence c.Classes of menu d.Influences on the menu | 20 | 0 |
| Menu knowledge | e.Menu and service knowledge | 15 | 0 |
| Accompaniments | a.Soups b.Egg dishes c.Pasta and rice dishes d.Fish dishes e.Meats, Vegetables f.Sweets g.Savouires | 20 | 0 |
| Accompaniments | h.Dessert i. Salads j. Other items | 15 | 0 |
| Beverages - Non alcoholic | a.Tea b.Coffee c. Other stillroom beverages d.Non-alcoholic bar beverages | 20 | 0 |
| Beverages - Alcoholic | a. Cocktails and mixed b. Bitters c. Wine d. Spirits e. Liquers f. Beer | 20 | 0 |
| Beverages - Alcoholic | g. Cider and perry h. Tasting techmiques | 15 | 0 |
| The service sequence | a. Taking bookings b. Preparation for service c. The order of service d. Taking customer food and beverages orders | 20 | 0 |
| The service sequence | e. Service of food f. Service of alcoholic beverages g. Service of non-alcoholic beverages h. Clearing during service i. clearing following service | 20 | 0 |
| Servicing | a.Methods of service b.Preparation for service c.order of service | 20 | 0 |
| Servicing | d. Clearing during service | 15 | 0 |
| Specialised form of service | a. Service in situ b. Floor / room service | 20 | 0 |
| Specialised form of service | c. Lounge service d. Hospital tray service e. Home delievery f. Other services | 20 | 0 |
| Service techniques | a.Techniques b.Different techniques | 20 | 0 |
| Events | a. Types of events b. Event service staff roles c. Event administration d. Event organisation e. Outdoor catering | 20 | 0 |
| Supervisory aspects | a. Legal considerations b. Sales promotions | 20 | 0 |
| Supervisory aspects | a. Customer relations b.Staffing and training | 20 | 0 |
| Supervisory aspects | a. F and B pricing b. Revenue control c. Beverage control | 20 | 0 |
| Supervisory aspects | a. Perfomance measures b. Sales mix | 20 | 0 |