The book "Planning of labor and wages in public catering" by Ilyin A. is an indispensable resource for all who seek a deeper understanding of the mechanisms of labor and financial management in the field of public catering. In a rapidly changing market, where competition is increasingly fierce, proper planning of labor and wages is becoming a key factor in the success of any institution. In his work, Ilyin offers readers a comprehensive approach to issues related to the organization of labor and the calculation of wages. It not only analyzes existing methods and practices, but also offers innovative solutions that can significantly improve the efficiency of catering enterprises. The book covers a wide range of topics, from the basics of workforce planning to more complex aspects such as employee motivation and human resource management. 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 improve your management skills, improve the competitiveness of your business or just want to understand the intricacies of labor planning, then “Labor and Wage Planning in Public Nutrition” will be a real guide for you. One of the key topics raised in the book is the importance of the correct distribution of labor costs. Ilyin examines in detail how time optimization and competent planning can not only reduce costs, but also improve the quality of customer service. He emphasizes that in the public diet, where every minute counts, it is important not only to follow the standards, but also to be able to adapt to changing conditions. The book also touches on the issues of motivation and retention of staff, which is especially relevant in conditions of constant staff turnover in the field of catering .. Ilyin shares practical recommendations for creating an effective remuneration system that not only stimulates employees, but also contributes to the creation of a positive atmosphere in the team. The author's style is characterized by accessibility and practicality. Ilyin not only shares theoretical knowledge, but also supports them with real examples from practice, which makes the material more understandable and applicable. His previous work has also earned recognition among industry professionals, and “Labor and Wage Planning in Public Dining” will not be an exception. This book will be a great addition to the library for anyone interested in public catering management. It is suitable for both novice professionals and experienced managers who want to update their knowledge and find new approaches to solving old problems. If you are looking for information on how to effectively manage labor and wages, and also want to improve the level of service in your institution, then do not miss the opportunity to get acquainted with this important work. Thus, “Labor and Wage Planning in Public Dining” is not just a book, but a whole encyclopedia of knowledge for everyone who wants to succeed in the field of public catering. It inspires new achievements and helps to find optimal solutions in difficult situations, which makes it mandatory for everyone who seeks professional growth and development.