The book "Organization of food and service in tourist and hotel complexes" is a unique publication created by a team of authors that immerses the reader in the world of gastronomic service and management in the field of hospitality. This is not just a textbook, but a real reference book for professionals, students and anyone interested in organizing meals and services in tourist and hotel complexes. In today's world, where tourism and hotel business are rapidly developing, the ability to organize quality food and service is becoming a key factor for success. The authors of the book share their experience and knowledge, revealing the subtleties and nuances that will help not only professionals, but also those who are just starting their way in this field. The book covers a wide range of topics, from the basics of catering to more complex aspects such as quality management, menu development and customer service. Readers interested in the hotel business, management, as well as gastronomy, will find here a lot of useful information . Students of specialized educational institutions will be able to use this publication as a practical guide, and professionals as a source of inspiration and new ideas for improving their services. The book will be of interest to both novice professionals and experienced managers seeking to improve the level of service in their institutions. The topics raised in the book are very relevant in the context of constant competition in the service market. The authors discuss the importance of creating a unique customer experience that includes not only delicious food, but also an atmosphere, service and attention to detail. They focus on how to organize the work of the kitchen, how to choose suppliers and what factors affect customer satisfaction. These aspects become especially important in the face of the growing expectations of tourists and locals who are looking not just for a place to sleep, but also a full-fledged gastronomic experience. The style of the authors is characterized by accessibility and clarity of presentation, which makes the material easy to perceive. Each chapter of the book is filled with examples from practice, which allows readers to better understand how to apply theoretical knowledge in practice. In addition, the book presents various cases that illustrate successful and unsuccessful examples of catering and maintenance, which makes reading not only informative, but also fascinating. If you are looking for information on how to organize meals in restaurants, hotels or tourist complexes, this book will become an indispensable assistant. Readers interested in the topics of quality management, marketing in the hotel business and customer service will also find here a lot of useful In conclusion, “Organization of food and service in tourist and hotel complexes” is not just a book, but a whole world of opportunities for those who want to succeed in the field of hospitality. It inspires new ideas and helps to understand how important every detail is in creating the perfect service. This edition will be a great addition to the library of everyone who strives for excellence in this fascinating and dynamic field.