The first part of the book that you are holding in your hands is devoted to the organization of the work of the restaurant staff. It describes in detail how to build a production accounting system, conduct an effective inventory, purchase and store goods, organize the work of each of the restaurant zones, teach your employees how to behave with guests, create a strong team, and much more. The main idea of this work is that the heart of any institution is its leader, who must have extensive experience, a huge stock of knowledge in various fields of activity, and also clearly understand where he leads his company. The author is well versed in what he writes about: the proposed rules and schemes are supported by examples from real practice, tables and graphs.