The book “Organization, rationing and remuneration of labor in food enterprises” edited by Elena Nikolaevna Artemova is an important and relevant publication that will be useful to both specialists in the field of management and students studying economics and management . In a rapidly changing foodservice market, where competition is increasingly fierce, good work organization and effective rationing are key success factors. This book offers the reader an in-depth analysis of existing methods and approaches to the organization of labor in food enterprises. The authors, who gathered under the leadership of Elena Nikolaevna Artemova, share their knowledge and experience, considering both theoretical aspects and practical examples. The reader will be able to learn about current trends in the field of labor rationing, how to correctly assess the productivity of employees and how to build a wage system that will motivate employees and contribute to improving the quality of service. Who can like this edition? First of all, the book will be of interest to students and teachers of universities studying in specialties related to management, economics and public catering . It will also be a useful tool for practicing managers, restaurant and cafe owners, as well as for anyone who wants to understand more deeply how to organize the effective work of the team in food enterprises. The age range of readers is quite wide - from students starting their way in the profession, to experienced professionals seeking to update their knowledge. The topics raised in the book cover a wide range of issues related to labor organization. The authors discuss the importance of creating a comfortable working environment, the introduction of modern technologies and management methods, as well as the importance of corporate culture and teamwork. Particular attention is paid to the issues of employee motivation, which is especially relevant in conditions of high staff turnover in the field of catering . The book not only helps to understand how to properly organize work, but also shows how it affects the overall efficiency of the business. The style of Elena Nikolaevna Artemova, as an editor, is distinguished by clarity and accessibility of the presentation . It skillfully combines theory with practical examples, which makes the material easily perceived. The book uses real cases from the practice of food enterprises, which allows the reader to see how theoretical knowledge is applied in practice. In addition, Elena Nikolaevna is known for her other work in the field of management and economics, which adds additional value to this publication. If you are looking for literature that will help you understand the intricacies of the organization of labor in food enterprises, this book will become your reliable assistant. It will not only expand your knowledge, but also inspire the introduction of new ideas and approaches to your practice. In an environment where quality of service and performance become critical success factors, the book “Organization, rationing and pay in food enterprises” is what you need. Do not miss the opportunity to learn more about how to create a successful catering business, and take a step towards professional growth with this publication.