The book "Innovations in the development of public catering . Problems of forming an innovative product in the field of food technologies”, written by the team of authors, is a unique study that immerses the reader in the world of modern trends and challenges facing the catering industry. This publication will become an indispensable source of knowledge for professionals in the field of gastronomy, students, researchers and anyone interested in food technology and innovation in this field. The book examines the key aspects of the formation of innovative products that are able not only to meet the needs of consumers, but also to meet the challenges of the time. In a rapidly changing market, where technology is evolving at an incredible rate, it is important to understand how to adapt to new conditions, introduce modern solutions and create unique offers. The authors share their experience and practical examples, which allows the reader not only to get acquainted with the theoretical foundations, but also to see how these ideas are implemented in practice. The book is addressed to a wide audience: from students and graduate students studying food technology and management in the field of catering, to practitioners and entrepreneurs seeking to introduce innovations into their business processes. It will be interesting for those who want to be aware of the latest trends, as well as for those who are looking for inspiration to create new concepts and products. The topics covered in the book cover a wide range of topics, from the analysis of consumer preferences and trends in nutrition to the introduction of new technologies and management methods. The authors emphasize the importance of sustainable development and environmental responsibility, which is becoming increasingly relevant in the modern world. The reader will be able to learn about how innovations can help not only in creating new dishes, but also in optimizing processes, reducing costs and improving the quality of service. The style of the authors is characterized by accessibility and clarity of presentation, which makes complex concepts understandable even for those who are just starting their way in this area. The book is filled with practical recommendations, case studies and research, which makes it not only a theoretical guide, but also a practical guide for introducing innovations. This publication can become a basis for discussions and research, as well as a source of ideas for new projects in the field of public catering. If you are looking for books on topics of innovation in public catering, food technology or management in gastronomy, then this edition will be a great addition to your library. It will not only expand your knowledge, but also inspire new ideas and solutions. The book “Innovations in the development of the catering industry” is not just a collection of theoretical knowledge, but a practical guide that will help you understand the complex but fascinating world of gastronomy and food technologies. In conclusion, this edition is not just a book, but a whole world of possibilities that opens up for the reader. It will become a reliable assistant in the search for new ways and solutions that can change the approach to public nutrition. Don’t miss the chance to learn more about how innovation can transform the field and make it more efficient, interesting, and sustainable.