The book "Technical and technological equipment of restaurant enterprises", created by the team of authors, is a unique and comprehensive study that immerses the reader in the world of the restaurant business in terms of its technical and technological infrastructure. This edition will be an indispensable assistant for students, professionals and anyone interested in the intricacies of restaurants, cafes and other catering establishments. From the first pages, the book captures attention, offering the reader not only theoretical knowledge, but also practical recommendations for equipping enterprises. It examines key aspects such as equipment selection, operation and maintenance, as well as modern technologies that can significantly improve the efficiency of the institution. The authors share their experience and knowledge, which makes the material accessible and understandable even for beginners in this field. This book will be of interest to a wide range of readers: from students of specialized educational institutions to current managers and restaurant owners. If you dream of opening your own cafe or restaurant, or you want to improve your existing business, then “Technical and technological equipment of restaurant enterprises” will become a valuable source of information for you. It will help you understand how to choose the right equipment, how to organize work processes and what modern technologies can make your business more competitive. The topics raised in the book are diverse and relevant. The authors discuss the importance of choosing the right equipment for the kitchen, bar and hall, as well as the impact of technology on the quality of customer service. The reader will learn about new trends in the field of process automation, how modern solutions can help reduce costs and improve the level of service. In addition, the book discusses aspects of safety and hygiene, which is especially important in today's market conditions. The style of the authors is distinguished by clarity and accessibility, which makes the material easy to perceive. Each chapter is logically structured, making it easy for the reader to navigate the content. The team of authors includes experts in the field of restaurant business, which gives the book additional value. Their experience and knowledge make this publication not just a textbook, but a real guide to the world of restaurant business. If you are looking for literature that will help you better understand the technical and technological aspects of the restaurant business, then this publication will be a real find for you. The book may also be of interest to those engaged in consulting in the field of catering, as well as professionals working in the supply of equipment for restaurants. In conclusion, “Technical and technological equipment of restaurant enterprises” is not just a book, but a whole encyclopedia of knowledge that will help you make your business successful and modern. If you want to be aware of the latest technologies and trends in the restaurant industry, this publication should definitely take a place on your shelf. Do not miss the opportunity to immerse yourself in the fascinating world of the restaurant business and discover new horizons of opportunities!