The book examines the history of development and the current state of on-board nutrition. The sanitary and hygienic requirements for the placement, arrangement, equipment of on-board catering enterprises, the technological process of on-board catering production, servicing aircraft passengers with on-board catering rations are quite fully presented. Special attention is paid to special types of food: vegetarian, religious, children's, dietary. The textbook is intended for students studying in the areas of training "Product technology and catering" and "Tourism." The manual can be useful to a wide range of readers traveling by air.