The book “Scientific organization of labor and management in the meat industry”, created by the team of authors, is a unique study that covers key aspects of labor management and organization in one of the most important branches of the food industry. In today's market, where the requirements for quality and production efficiency are constantly growing, this publication becomes an indispensable source of knowledge for specialists, students and anyone interested in optimizing production processes. From the first pages, the book immerses the reader in the world of the meat industry, revealing not only the theoretical foundations, but also practical aspects that can be applied in enterprises of various scales. The authors carefully analyze the existing methods of labor organization, focusing on scientific approaches that can significantly increase the productivity and quality of products. Interestingly, the book examines not only traditional management methods, but also modern technologies, such as process automation and the introduction of information systems, which makes it relevant for those who strive to keep up with the times. This book will be especially useful for undergraduate and graduate students studying agronomy, food production technology, and management. It will also attract the attention of practitioners managers, engineers and technologists working in the meat industry. Readers interested in improving the efficiency of their businesses will be able to find here many useful recommendations and practical examples that will help them to implement scientific approaches in their work. The themes raised in the book are diverse and multi-faceted. The authors discuss the importance of a scientific approach to the organization of work, consider issues of planning and management, and also raise current problems related to product quality and safety at work. Special attention is paid to the issues of ecology and sustainable development, which makes the book relevant in the context of modern challenges facing the food industry. In the context of globalization and growing competition, understanding these aspects becomes key to successful business. The style of the authors is distinguished by clarity and accessibility, which makes it easy to digest the material . They use many examples from practice, which makes theoretical calculations more clear and understandable. The book "Scientific organization of labor and management in the enterprises of the meat industry" is not only a textbook, but also a practical guide that can become a reference book for anyone who seeks to improve the processes in their enterprise. If you are looking for literature that will help you understand the intricacies of management in the meat industry, then this publication will be a real find for you. It can be a basis for in-depth study of the topic and a source of inspiration for the introduction of new ideas and methods. In addition, the book will be of interest to those who want to expand their knowledge of current trends in the food industry and scientific approaches to labor organization. Do not miss the opportunity to immerse yourself in the world of scientific organization and management, which opens before you this unique edition. The book "Scientific organization of labor and management in the meat industry" is your chance to become an expert in the field of effective management and optimization of production processes, which will certainly help you in your professional activities.