The book "Production program and turnover of catering enterprises" by A. M. Mendelevich is an indispensable source of knowledge for all who are interested in the world of gastronomy and restaurant management. In today's society , where food culture and quality of service become important aspects of life This book opens the doors to the fascinating world of restaurant business , offering readers a deep understanding of processes, who are behind the successful operation of public catering enterprises. In his book, Mendelevich explores the key aspects of the production program and turnover, which are fundamental to the functioning of any institution, from a cozy cafe to a large-scale restaurant. The author not only shares theoretical knowledge, but also offers practical recommendations that will help entrepreneurs and managers to optimize their processes, increase efficiency and, ultimately, increase profits. The reader will be able to learn how to properly draw up a production program, how to manage stocks and how to analyze turnover in order to make informed decisions. This book will be especially useful for students and professionals in the field of hotel and restaurant business, as well as for owners and managers of catering establishments. If you are looking to develop your management skills, you want to understand how to make your business more profitable and competitive, then the “Production program and turnover of catering enterprises” will be a real find for you. The age of readers does not matter - both beginners and experienced professionals will find in it a lot of useful ideas and recommendations. The topics raised in the book cover a wide range of issues related to production processes, planning and analysis. Mendelevich focuses on the importance of proper resource management, which in the modern market becomes especially relevant. The book emphasizes that a successful business is not only delicious food and a pleasant atmosphere, but also competent management of all aspects of the work of the institution. Readers will be able to understand how important it is to take into account seasonal fluctuations in demand, how to properly organize the menu and how to use marketing tools to increase turnover. Style A. M. Mendelevich is distinguished by clarity and accessibility, which makes his work understandable even for those who are just starting their way in the restaurant business. It masterfully combines theory and practice, which allows the reader not only to assimilate information, but also to apply it in practice. Among other well-known works of the author are works devoted to quality management and marketing in the service sector, which are also popular among professionals. By reading the “Production program and turnover of catering enterprises”, you will not only gain valuable knowledge, but also inspiration for the implementation of your own ideas This book is not just a textbook, but a real guide to the complex but fascinating world of public catering. It will help you understand how to create a successful business that will delight customers and bring pleasure to you and your employees. If you are looking for books on restaurant management, process optimization in public catering or just want to learn more about the turnover and production program, this work will be an excellent choice for you. Do not miss the opportunity to immerse yourself in a world where every detail matters, and learn how to manage your business so that it brings not only profit, but also joy.