Organization of production and logistics of public catering enterprises . Tutorial" is a unique edition created by a team of experienced authors, which will become an indispensable assistant for students, graduate students and practitioners in the field of catering and hotel business. This guide not only highlights current issues of the organization of production processes, but also immerses the reader in the world of logistics, which plays a key role in the successful operation of public catering enterprises. In today's world, where competition in the field of catering reaches maximum heights, knowledge of the basics of organization of production and logistics becomes a necessity. The book offers the reader an in-depth understanding of the processes involved in resource management, enterprise planning and optimization. The authors consider such important aspects as inventory management, product distribution, as well as interaction between different divisions, which makes the material especially relevant for those who strive for effective management in this area. This book will be of interest to a wide range of readers: from students studying specialties in the field of hotel and restaurant business, to experienced managers who want to update their knowledge and adapt to modern market requirements. It is suitable both for those who are just starting their way in this area, and for professionals seeking to improve their skills and master new approaches to the organization of work. The topics raised in the book cover many aspects, including production process planning, quality management, and modern logistics techniques. The authors emphasize the importance of integrating theoretical knowledge with practical skills, which allows the reader not only to get acquainted with the basics, but also to see how this knowledge is applied in real life. The book also addresses the issues of sustainable development and environmental responsibility, which is becoming increasingly relevant in today's society. The style of the authors is characterized by accessibility and clarity of presentation, which makes the material easy to perceive. They use many examples from practice, which allows the reader to better understand how theoretical concepts are applied in real-world conditions. The team of authors includes both teachers and practitioners, which provides a harmonious combination of theory and practice. This makes the manual not only educational, but also a practical guide that can be used in everyday work. If you are looking for books on organization of production, logistics or management in the field of catering, this guide will be an excellent choice. It may be of interest to those who are looking for information about modern approaches to management in restaurants, cafes and other catering enterprises. It is also worth paying attention to other works of authors who can offer additional knowledge and practical advice in this area. In conclusion, “Organization of production and logistics of public catering enterprises . Tutorial" is not just a book, but a storehouse of knowledge that will help you understand the complex processes occurring in the field of public catering. If you want to become a professional in this field, this publication should take a worthy place on your shelf. Do not miss the opportunity to immerse yourself in the world of organization and logistics, which opens up new horizons and opportunities for career growth.