The book “Food service as part of the main and additional service of the hotel enterprise and ways to improve it” by Nikitin is a fascinating and in-depth study. which immerses the reader in the world of the hotel business , Focusing on the importance of quality nutrition as an integral part of the successful operation of hotel companies. In today’s increasingly competitive market, understanding how to properly organize and improve food services is becoming a key factor for success. The author, Nikitin, has extensive experience in the hotel and restaurant business, which makes his work especially valuable for students, professionals and entrepreneurs seeking to improve the level of their services. The book explores various aspects related to hotel catering, including menu selection, product quality management, customer interaction, and the creation of unique gastronomic concepts. Nikitin shares practical tips and examples from real practice, which allows the reader not only to understand the theoretical foundations, but also to apply them in practice. The book will be of interest not only to specialists in the field of hotel business, but also to everyone who is interested in the restaurant business, service quality management and customer service. It will be a useful guide for students studying in the faculties of hotel and restaurant management, as well as for owners and managers of hotels seeking to improve their offers and increase competitiveness. The topics raised in the book cover a wide range of issues, from customer needs analysis to the introduction of innovative technologies in the service process. Nikitin focuses on how important it is to take into account the preferences of guests, their cultural characteristics and expectations. In the context of globalization and a variety of gastronomic traditions, the ability to adapt food services to the needs of customers becomes the key to successful business. The book “Food service as part of the main and additional service of the hotel enterprise and ways to improve it” is distinguished by its practical approach and in-depth analysis. Nikitin not only describes the existing problems, but also offers concrete ways to solve them, which makes his work especially valuable for those who want to not only understand, but also change the situation for the better. The author's style is distinguished by clarity and accessibility, which makes it easy to perceive even the most complex concepts. He uses live examples and cases, which makes reading not only useful, but also fascinating. Nikitin is also known for his other works on hotel management, which are also noteworthy. If you are looking for a book that will help you better understand how to improve catering services in the hotel business, and how this can affect the overall attractiveness of your institution, then Nikitin’s work will be a real find for you. Readers interested in the topics of service quality, customer experience and restaurant management will find in this book many useful ideas and recommendations that will help them stand out from competitors and attract more customers. Thus, “Food service as part of the main and additional service of the hotel enterprise and ways to improve it” is not just a book, but a real reference book for everyone who strives for perfection in the hotel and restaurant business. Do not miss the opportunity to enrich your knowledge and skills by immersing yourself in a world where food quality becomes an important element of successful service.