The book "Economy and organization of production at catering enterprises", created by the team of authors, is an indispensable source of knowledge for all who are interested in the intricacies of the restaurant business and the catering industry. This publication will be a real find for both students studying economics and management, and for practitioners seeking to improve the efficiency of their enterprises. This book explores in depth the key aspects of the economy and the organization of production processes in catering enterprises. The authors offer readers a comprehensive analysis that covers both theoretical and practical aspects. You will learn about modern methods of management, process optimization, planning and control, as well as how to organize the work of staff and interaction with suppliers. The book not only explains how to create a successful catering business, but also raises important questions about the impact of economic factors on the quality of services provided. Readers who are interested in this book range from economics students and faculty to cafe and restaurant owners as well as catering managers. If you want to understand how to effectively manage a restaurant, optimize costs and increase profitability, this publication will become your reliable assistant. The book will also be useful to those who plan to open their own business in this area, as it contains many practical recommendations and examples from real practice. The topics raised in the book are relevant and varied. The authors discuss not only economic aspects, but also social, cultural and technological factors affecting the organization of production. With the rapid development of technology and changing consumer preferences, understanding these aspects becomes especially important. The book helps the reader to understand how to properly adapt to changes in the market and use them in their favor. The style in which the book is written is distinguished by clarity and accessibility .. The authors use many examples and cases, which makes the material more understandable and applicable in practice. This allows the reader not only to learn theoretical knowledge, but also to learn how to apply them in real conditions. The book is written taking into account current trends in the field of catering, which makes it especially relevant for today. The team of authors behind this book includes specialists with extensive experience in the field of economics and management, which gives the publication additional value. They share their knowledge and practical experience, which allows the reader to get not only theoretical knowledge, but also real business advice. If you are interested in books such as “Management in the field of catering” or “The economics of the restaurant business”, “Economy and organization of production in the catering enterprises” will be an excellent addition to your library. This edition will not only expand your knowledge, but also help you become more competitive in the rapidly changing world of catering. In conclusion, "Economy and organization of production in catering enterprises" is not just a book, but a whole course that will help you understand the complex issues of management and organization of work in the field of catering. After reading it, you can not only improve your professional qualifications, but also take a step towards creating a successful business that will bring pleasure to you and your customers. Do not miss the opportunity to immerse yourself in the world of economics and organization of production - this book will become your reliable guide along the way.