Organization of service in public nutrition. Tutorial. Koryachkina S.Ya., Ladnova O.L.

The textbook was compiled in accordance with the Federal State Educational Standard of Secondary Professional Education in the specialties of the Povar and confectionery business (TOP-50), the organization of service in public nutrition and the profession “Waiter, bartender”. The educational publication is intended to study the general professional discipline “Organization of Service” and the professional module “Organization of service in catering organizations”.

The manual discusses the issues related to the organization of the process of serving guests at the food industry of various types and classes. Methods of assessing the quality of services are set out. The main directions and trends of the formation of the concept and style of restaurant service enterprises, the requirements for premises and their equipment are considered. The characteristic of all types of tableware, glass and devices is given taking into account current trends. The main stages of maintenance are covered in detail, the forms and methods of personnel maintenance and self -care are considered. The role of maintenance personnel is shown, its characteristic and basic qualification requirements are given.

The textbook is intended for students of secondary vocational education, and can also be useful to practicing employees of catering enterprises.