The textbook describes all aspects of service organization in the food industry: the classification of catering enterprises, the features of table serving are given. Particular attention is paid to the organization of visitor services in the food industry. The features of serving dishes and snacks, drinks are considered. Labor organization and requirements for service personnel are described. Main elements of special service forms are considered. For SPO students studying in professional areas of training included in the UGP "Service and Tourism," as well as for teachers and practical workers of food industry enterprises.