1. The restaurant: layout and equipment
2. Restaurant staff: front of house and back of house
3. Good hygiene practices in restaurants: personal hygiene and food handling
4. Raw material supply: order, receipt and storage
5. Preparation of recipes: product sheet and different culinary techniques
6. Back of house preparation: mise en place
7. Setting up front of house and hosting
8. Service begins: front of house and back of house service
9. Desserts and cocktails
10. Post service: saying goodbye to guests and preparing for the next service.
