The "Restaurant" as a business is created by active individuals with professional concerns in areas where the demand for ready-made food supply is intense and the profit motive is attractive.

These catering businesses support and meet the needs for food of both small and large numbers of people, such as a small taverna or a large restaurant that operates during lunch and dinner or some other with continuous twenty-four-hour operation at airports, highways, hotels or cruise ships where their 3,000 passengers must receive food at least three times a day.

In today's era, food and beverage production and sales businesses, in addition to expertise, as economic units are obliged to implement whatever is imposed by the applicable legislation and relates to issues of health regulations (for the protection of the health of customers and employees), as well as labor, tax, commercial and other matters related to public interest.

Also, catering businesses in order to compete with similar businesses must implement systems and methods related to increasing and promoting sales, advertising, promotion, and generally with the management of it, such as planning and organization.

This textbook entitled "Restaurant" and in the form it has, attempts to convey to those involved or attempting to get involved in the field of professional catering, the classical principles, methods, and procedures of organization, operation, management, and control of production and sales of a catering business as well as ways of upgrading the quality of services and products they offer with the aim of creating a competitive advantage against other similar businesses.