The book "Technology of catering products" edited by Alexander Sergeevich Ratushny is an indispensable textbook for university students studying in the specialty "Technology of catering products" . This guide not only illuminates key aspects of cooking technology, but also immerses the reader in the fascinating world of gastronomy, revealing the secrets that lie behind the creation of culinary masterpieces. In this tutorial, the authors carefully consider all stages of public catering production, from the selection of ingredients to the serving of the finished dish. The book covers a wide range of topics, including the basics of culinary arts, sanitary norms, food processing technologies and modern trends in gastronomy. Each chapter is filled with practical recommendations and examples, which makes the material accessible and understandable for students seeking to master the profession in the field of catering. Who can like this edition? First of all, it will be useful for students studying at the faculties of gastronomy and culinary arts, as well as for those who already work in this field and want to deepen their knowledge . Professional chefs, chefs and restaurant managers will find in the book many useful tips and techniques that will help them improve the quality of their work. In addition, the manual will be of interest to all culinary lovers who want to expand their horizons and learn more about the cooking process at a professional level. The topics raised in the book are very relevant in the modern world. With an ever-increasing interest in healthy eating and quality foods, knowledge of food production technology is becoming especially important. The book helps readers understand how to choose the right products, how to process them and how to create dishes that are not only tasty, but also useful. It also addresses sustainable development and ecology in the context of public catering, making it particularly valuable for those who care about the future of our planet. The style of Alexander Sergeevich Town Hall is distinguished by clarity and accessibility. He is able to explain complex things in simple language, which makes his books attractive to a wide audience. Town Hall is the author of many other well-known works in the field of cooking and food technology, and his experience and knowledge in this area are undeniable. Reading his work, you can be sure that you receive information from a real expert. If you are looking for a book that will help you master the basics of culinary skills, or want to deepen your knowledge in the field of foodservice technology, then "Foodservice Technology" will be a real find for you. This book not only teaches, but also inspires, opening up new horizons for the reader in the world of cooking. Do not miss the opportunity to immerse yourself in the fascinating process of creating food and become a true master of your craft!