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- F&B Policies: Host/Hostess Station
- F&B Policies: Dining Room Organization
- F&B Policies: Greeting and Seating
- F&B Policies: Server Assignment
- F&B Policies: Service Team Responsibilities
- F&B Policies: Style of Service
- F&B Policies: Server Opening Responsibilities
- F&B Policies: Server Sidework
- F&B Policies: Server Closing Responsibilities
- F&B Policies: Presenting Clean Flatware
- F&B Policies: Napkin Folds
- F&B Policies: Presenting the Menu
- F&B Policies: Presenting the Wine List
- F&B Policies: Order Writing
- F&B Policies: Taking Food Orders
- F&B Policies: Using Food Tray and Tray Stand
- F&B Policies: Serving Food Orders
- F&B Policies: Presenting Charge Slip and Comment Cards
- F&B Policies: Challenges of Service
- F&B Policies: Table Maintenance
- F&B Policies: Focal Point Method
- F&B Policies: Table Resetting
- F&B Policies: Changing Tablecloths
- F&B Policies: Suggestive Selling Techniques
- F&B Policies: Side Work
- F&B Policies: Overview of Point of Sales System
