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This textbook covers a wide range of issues related to the main areas of development of the restaurant industry. It covers the main issues of production organisation in the restaurant business. Special chapters are devoted to practical issues of supply chain management, warehousing; the organisation of workshops and distribution lines is described in detail, and the issue of rational labour organisation is covered in an accessible form. The material, presented in accordance with the requirements of the modern restaurant business, allows you to successfully master the course of restaurant management. For students of higher educational institutions, colleges, managers and employees of the restaurant industry.