Training Manual . - M. : Master, 2011. — 560 s. The basics of the organization of catering enterprises, directions of scientific and technical progress and scientific organization of labor, issues of supply organization, warehouse, container economy, expedition and dispatch service, organization of production of catering products. The basics of the process of serving consumers are considered, information is given about the methods of serving the table, the order of serving dishes and drinks, their design for banquets and various celebrations . Recommendations for servicing festive evenings and other events (buffet, coffee break, business lunch, Sunday brunch, catering) . Attention is paid to issues of professional ethics, as well as features of servicing foreign guests, participants of symposia, conferences. The manual is intended for students of universities studying in the specialty 260501 "Technology of catering products", as well as for engineering and technical workers of catering enterprises .