Service organization. 3rd edition. County L.L.

The textbook was prepared in accordance with the requirements of the Federal State Educational Standard of Secondary Professional Education in the specialty from the list of the TOP-50 “Povarskoye and confectionery” and the specialty “Organization of service in public nutrition”. 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 general characteristics of the service process in food organizations are presented, as well as the characteristic of the retail space of food organizations. The textbook describes the types, assortment, purpose of tableware, devices, table linen. The issues of information support of the service process are considered, the stages of the organization of service are described.

for students of secondary vocational education institutions.