Culture of restaurant service

To facilitate the study of the culture of the restaurant service, information in the manual is presented in a structured form in accordance with psychological, ethical, aesthetic, production, technological and organizational aspects (components) The main trends in the development of the restaurant business are considered. The organization of the production and technological process in the restaurant is highlighted. The features of national kitchens are given. The corporate culture of the restaurant, the aesthetics of restaurant buildings, and service rooms are considered. Recommendations for various types of service are given, the requirements for the professional behavior of restaurant workers and their business etiquette, aesthetic requirements for clothing and the external appearance of restaurant workers, as well as recommendations on advertising events in a restaurant are indicated. The problem of the safety of the restaurateur and the restaurant business as a whole is highlighted. For undergraduate students studying in the areas of training “Product Technology and the Organization of Catering”, “Hotel Business”, “Tourism”. The training manual will also be useful to the leaders of restaurants, the service personnel of the restaurants and everyone who is interested in the culture of the restaurant service