No abstract

The textbook discusses aspects of corporate culture and mission of the restaurant in the hospitality industry and service, as well as features of restaurant service and approaches to assessing its quality; describes the material and technical equipment of the processes of providing services, considers the organization of various types of service, highlights the ethical and aesthetic aspects of the activities of catering and standardization issues. It is made taking into account modern normative legal documents, contains illustrations, tables and examples. It is intended for bachelors studying in the areas of training 19.03.04 "production Technology and catering" and 38.03.02 "Management".