A collection of recipes for catering enterprises at production enterprises and educational institutions is the main document when organizing meals at production enterprises, institutions and educational institutions . Being a normative document along with GOSTs, OSTs, MRTU, it allows you to determine the need and consumption of raw materials, the output of finished dishes and products . This collection includes a range of dishes of mass demand. The collection consists of 17 sections , In which the recipe is given, cooking technology, as well as regulatory materials for raw material consumption , Production of ready-to-eat and ready-to-eat meals , Recommendations for the interchangeability of products , as well as for the preparation of a menu and the organization of rational integrated nutrition.