The book "Quality management in the field of catering on the principles of ISO and HACCP", created by the team of authors, is an indispensable resource for anyone interested in quality issues in the catering industry . This work is not just a theoretical work, but a practical guide that will help both beginners and experienced professionals in the field of gastronomy and the restaurant business. In today's world, where competition in the catering industry is growing every day, quality management is becoming a key factor for success. The book offers readers an in-depth understanding of the principles of ISO international standards and HACCP systems that ensure the safety and high quality of products and services. The authors consider not only theoretical aspects, but also practical examples of the implementation of these standards in the daily activities of restaurants, cafes and other catering establishments. Who can like this book? It will be especially useful for managers and restaurant owners, chefs, as well as students and teachers studying management in the field of catering . If you want to improve the quality of service and products in your institution, improve food safety and create effective business processes, then this publication will be a real guide for you. The topics raised in the book cover a wide range of issues, including risk management, quality control at all stages of production and maintenance, and the introduction of innovative technologies to improve performance. The authors emphasize the importance of a systematic approach to quality management, which allows not only to minimize risks, but also to significantly increase customer satisfaction. The book also emphasizes the need for continuous training and development of employees, which is an integral part of a successful catering business. The style of the authors is characterized by accessibility and clarity of presentation. They use real examples and cases, which allows the reader to easily absorb the material and apply it in practice. This approach makes the book not only informative, but also fascinating. The team of authors includes experts in the field of quality management, which adds additional value and authority to the publication. If you are looking for literature that will help you understand the intricacies of quality management in public catering, pay attention to books such as Quality Standards in the Restaurant Business or Food Safety: From Theory to Practice. These works may also be of interest to those who want to deepen their knowledge in this area. The book "Quality Management in the Field of Catering on the Principles of ISO and HACCP" is not just a textbook, but a true storehouse of knowledge that will help you not only survive, but also thrive in a competitive environment. Do not miss the opportunity to make your business more successful and safe, armed with the knowledge that this publication offers.