Modern Standards of Service . Catering in restaurants, hotels and tourism”, written by the team of authors, is an important work that immerses the reader in the world of gastronomic service and quality management of service . This edition will be especially useful for students and specialists in the field of hotel and restaurant business, as well as for anyone interested in modern trends in the field of service and catering. The book addresses key aspects of service standards in the hospitality industry. The authors share their knowledge and experience, explaining how to properly organize the food process in restaurants and hotels to meet the needs of the most demanding customers. The reader will be able to learn about what factors affect the quality of service, how to create a comfortable atmosphere for guests and what modern technologies can be used to improve the service. One of the main themes of the book is the importance of standardization of processes in the service sector. The authors emphasize that clear and understandable standards not only help to avoid mistakes, but also create a single style of work, which in turn has a positive impact on the reputation of the institution. Readers will be able to get acquainted with examples of successful practices and recommendations that will help them to implement effective standards in their work. The book will be of interest not only to professional managers and restaurant owners, but also to students studying in specialties related to hotel and restaurant business. It will be a great addition to the teaching materials and will help to better understand how this dynamic and ever-evolving industry functions. It can also attract the attention of those who are simply interested in gastronomic culture and want to understand more deeply how to organize the perfect food for themselves and their guests. The style of writing of the authors is characterized by accessibility and clarity .. They use live examples and situations from real practice, which makes the material easy to perceive. The book is filled with useful tips and recommendations that are easy to apply in practice. This makes it not only a theoretical tool, but also a practical guide for anyone who wants to succeed in the service sector. In addition, the book raises important topics, such as the impact of cultural differences on the perception of service, the role of emotions in the service process and the importance of customer feedback. These aspects make the book relevant and useful in the context of globalization, when restaurants and hotels seek to attract customers from different countries and cultures. If you are looking for literature that will help you understand the intricacies of catering and service in the hospitality industry, then "Modern Service Standards. Catering in restaurants, hotels and tourism" will be an excellent choice. This publication will not only expand your knowledge, but also inspire new ideas and approaches to work. Do not miss the opportunity to get acquainted with this book if you are interested in topics such as service quality management, gastronomic service, standards in the hospitality industry and modern trends in food organization. The book will be your reliable assistant on the way to professional growth and success in the world of restaurant and hotel business.