The book “Organization of food on various modes of transport” by Elena Nikolaevna Artemova and a team of authors is a unique and relevant publication that will become a reference book for specialists in the field of catering, logistics and transport industry . This work offers in-depth analysis and practical advice on catering on a variety of vehicles, including rail, air, and sea transport. In today's world, where mobility and speed of movement are becoming more important, the issue of organizing meals on the way becomes especially important. The book addresses key aspects such as menu planning, sanitary compliance, supplier selection, and product quality management. The reader will be able to learn how to adapt the power to the specific conditions of each mode of transport, as well as how to take into account the preferences of passengers and their needs. This book will be of interest not only to professionals in the field of catering and logistics, but also to students studying relevant disciplines. It will also attract the attention of managers and managers working in the field of passenger transportation, as well as anyone interested in organizing meals in non-standard conditions. The age category of readers can vary from undergraduate students to experienced professionals seeking to expand their knowledge and improve the quality of customer service. The themes raised in the book are diverse and multi-faceted. It examines not only the technical and organizational aspects, but also the psychological factors affecting the perception of nutrition by passengers. For example, how the atmosphere on board affects the choice of dishes and drinks, how to take into account the cultural characteristics and preferences of different groups of passengers. These issues become especially relevant in the context of globalization, when people from different countries with different culinary traditions can be on board the same aircraft. The style of Elena Nikolaevna Artemova is clear and accessible, which makes the material understandable even for those who do not have deep knowledge in this area. She is known for her work on food management and logistics, and in this book she demonstrates her experience and professionalism. Her other well-known works are also devoted to issues of quality management and efficiency in the field of catering, which emphasizes her status as an expert in this field. The book “Organization of nutrition in various modes of transport” will be an indispensable tool for anyone who wants to deepen their knowledge in the field of nutrition in transport conditions. Readers will be able not only to get practical advice, but also to be inspired by ideas that will help them improve the quality of service and make travel more comfortable and enjoyable for passengers. If you are looking for information on how to organize meals on board an airplane, train or ship, or want to learn about modern trends in this area, this book is your ideal companion. Do not miss the opportunity to immerse yourself in the fascinating world of gastronomy on transport and discover new horizons in the organization of food!