1. The KNOWLEDGE at the level of notion:
1.1. national table culture traditions;
1.2. types of catering companies;
1.3. differences of the demand depending on the day, evening, week, season and weather conditions;
1.4. requirements of of the document management;
1.5. cleaning agents and equipment of rooms, equipment and inventory.
2. The KNOWLEDGE at the level of understanding:
2.1. standards of food and beverage preparation and guest service time;
2.2. basic principles of creating food and beverage menus;
2.3. compatibility of products and physical features;
2.4. components of the classical food and beverages (alcoholic and non-alcoholic);
2.5. environmental impact on the products;
2.6. the types of events and services during it, an appropriate inventory;
2.7. international and national types of table setting, the cultural differences of inventory and table used, traditions and characteristics;
2.8. development of business interaction;
2.9. guest complaint solution procedure in the company;
2.10. memory and its training;
2.11. technological documentation – process sheets and calculation maps;
2.12. professional terms in the official language and at least two foreign languages.
3. The KNOWLEDGE at the level of use:
3.1. standard methods of table setting and basics of service;
3.2. working tools of a waiter, equipment and usage;
3.3. usage of the technological equipment and inventory of the bar, kitchen and sales area;
3.4. assessment of the organoleptic quality of products;
3.5. preparation and serving methods of the food and beverages (alcoholic and non-alcoholic);
3.6. taste differences and taste neutralizers of the food and beverages (alcoholic and non-alcoholic);
3.7. basics of the science of wines;
3.8. basic principles of marketing and sales;
3.9. information technologies, professional software necessary for carrying out the work duties;
3.10. cash-desk documentation and its completing;
3.11. means and types of payment;
3.12. cash room systems;
3.13. basics of accounting and reporting;
3.14. basic principles of professional and general ethics and confidentiality.
3.15. business communication;
3.16. principles of business etiquette and protocol;
3.17. legal employment relationship;
3.18. labour protection;
3.19. standards of sanitary, general and personal hygiene;
3.20. environmental protection;
3.21. technological processes and sequence of cleaning rooms and equipment;
3.22. first aid;
3.23. official language;
3.24. two foreign languages at the professional communication level;
3.25. self-control systems (HACCP) developed in the company.

1. To determine and handle the products, raw materials and technological equipment necessary for carrying out the work duties.
2. To schedule and organize the work place, assess the conformity of the work environment with carrying out orders.
3. To understand the food menus, beverage menus, service specifications, estimates and instructions.
4. To follow the company’s requirements of work clothing and accessories.
5. To set the table appropriately for the meal, menu and type of event, use an appropriate table setting inventory.
6. To offer and describe the food, beverages, additional goods and services to the customers, explain the origin of the food and beverages and the usage process.
7. To know the wine production methods, main producing countries and regions, grape varieties and wine classification.
8. To know the pairings of wines and meals, tdescribe the wines included in the wine menu,  serve them according to the wine serving method.
9. To know the classification, preparation methods and serving of alcoholic and non-alcoholic cocktails.
10. To assess the quality of food and beverages organoleptically.
11. To take, process and perform the order of the guests.
12. To serve the meals and beverages by following the technological process of cooking and pairing.
13. To carry out and monitor the guest service process, make sure about the comfort of the guests, create an attractive image of the company.
14. To ensure information exchange in the company and cooperate with personnel of other departments of the company during the  the guest service process.
15. To carry out payments with different payment methods, to be able to use the electronic and computerized cash-desk system and basic principles of non-cash payment terminals.
16. To know the features of the raw materials and products of the bar and kitchen and the cooking technology.
17. To store the products and raw materials according to the requirements and follow the expiry dates.
18. To systematically plan the amount of the products to be ordered and to complete the accompanying documents of the order.
19. To prepare the inventory acts of material assets.
20. To use the software related to carrying out the work duties.
21. To carry out the daily cleaning of rooms, equipment and inventory, use professional cleaning agents, equipment and instruments.
22. To schedule and organize the work and time, work independently and take responsibility for the results of the work.
23. To follow the internal rules of the company.
24. To follow the self-control system (HACCP) developed by the company and give advice about its improvement.
25. To be aware of the possible product storage and food and beverage serving risks.
26. To constantly improve a waiter’s professional skills, follow the latest tendencies of setting table, guest service and technologies.
27. To act according to the business etiquette, create positive interaction with a guest and solve the problematic situations.
28. To know the supply of the work inventory and interior.
29. To make decisions within one’s competence, work in a team, act appropriately in non-standard situations.
30. To follow the basic principles of professional and general ethics and observe confidentiality.
31. To observe the rules of the legal employment relationship.
32. To organize and keep the work place clean, observethe requirements of personal hygiene and general work hygiene in the work with table setting inventory.
33. To carry out the work duties without harming the health of your own or other persons.
34. To meet the requirements of of the labour protection, fire protection and hygiene laws and regulations.
35. To meet the requirements of the environmental protection laws and regulations.
36. To provide the first aid.
37. To have a good command of the official language.
38. To have a good command of at least two foreign languages at the professional communication level.
39. To use professional terminology in the official language and at least two foreign languages.

1. Ability to meet guests, understand and carry out their requirements and take care of the guests according to the standards of the company.
2. Ability to take and process the order, pass it to the personnel of the kitchen and bar.
3. Ability to set the tables during daily meals, banquets and celebrations, use the inventory according to the food menu, beverage menu, type of event and requirements of the guests.
4. Ability to serve the meals and beverages by observing the guest service standards.
5. Ability to manage, recommend and offer wines according to the wine menu and food menu.
6. Ability to perform and supervise the guest service process by following  satisfaction and comfort of the guests.
7. Ability to solve problematic situations during the guest service according to the order set in the company, act appropriately in non-standard and stress situations, make decisions within your competence.
8. Ability to organize and prepare sales areas of the company and work place for work.
9. Ability to make cash and non-cash payments with the guests, use cash-desk systems and payment method terminals.
10. Ability to cooperate with other specialists in order to provide hospitality services.
11. Ability to assess quality of products, raw materials, food and beverages organoleptically.
12. Ability to describe, determine and use the necessary products, materials and technological equipment during the guest service process.
13. Ability to use appropriate work clothing and accessories according to the requirements of the work place, maintain the rooms and inventory in working order by following the requirements of hygiene and work safety.
14. Ability to sell services of the company – provide information, recommend and describe the food and beverages served to the guests, pairings and specific use, offer and recommend the special offers of the company.
15. Ability to make an order in a warehouse and follow the optimal storage temperature modes of the products and beverages,  follow the amount, expiry dates and quality of the products used.
16. Ability to create the accounting documentation and reports, inventory acts of material assets.
17. Ability to work independently and take responsibility for the results of the own work.
18. Ability to create and maintain positive interaction with colleagues and guests.
19. Ability to cooperate with the personnel of other departments of the company during the process of provision of guest services and reaching the goals of the company.
20. Ability to follow the current trends in the field of restaurantsby using different information sources and information technologies.
21. Ability to inform the direct manager about inappropriate quality of products and beverages, accident in the work place or damage of the equipment.
22. Ability to follow the basic principles of general and professional ethics and business etiquette when communicating with the guests and colleagues.
23. Ability to contribute to the increase of company’s turnover by creating an attractive image of the company.
24. Ability to improve the professional skills independently.
25. Ability to o observe the standards of the legal employment relationship.
26. Ability to understand the self-control system determined by the company (HACCP – Hazard Analysis and Food Safety Plan), follow it and give advice for its improvement.
27. Ability to follow the requirements of  the labour protection  laws and regulations and carry out the work duties without harming health of your own, customers or other persons.
28. Ability to provide the first aid.
29. To meetthe requirements of the environmental protection laws and regulations.
30. Ability to communicate in the official language and at least two foreign languages.
31. Ability to use professional terminology in the official language and at least two foreign languages.