As mentioned above, the full course program also includes key sections: a restaurant business enterprise management system, tools, methods and approaches to work; production process management, i.e. cooking, preparation of calculations (calculation of raw materials consumption) and marketing in the restaurant business. Each of these blocks of knowledge is extremely important, first of all, for the restaurant manager / administrator, who is responsible for all aspects of the establishment’s work. In addition, other restaurant employees should also have knowledge of the organization of the production process and the preparation of estimates.