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The textbook deals with the theoretical, technological, organisational and practical principles of restaurant business organisation. The issues of organisation and structure of production of restaurant business enterprises, organisation of service processes, as well as features of tourist services are covered. There are control questions and tasks for self-control, additional and reference material for better mastering of knowledge, skills and methods by students designed to fully understand the essence of the restaurant business in the world and in Ukraine.

The textbook is intended for students of higher educational institutions of specialities 7.03060101 "Management of Organisations and Administration" and 7.14010301 "Tourism Studies", as well as specialists in the restaurant business.