The textbook for restaurant professionals builds on the textbook "Gastronomy Basics." Practice-oriented tasks provide impulses for action-oriented, interdisciplinary teaching. In this edition, legal regulations have been updated or newly included. This particularly concerns the legal provisions for wine, the Food Information Regulation, and the associated allergen information. Additionally, aspects of sustainability are described. The business correspondence section has been expanded with a practical focus, and the fundamentals of data protection have been included. The accompanying CD contains many practice-relevant materials, such as product knowledge files for ingredients and dishes, a glossary for the hospitality industry, an exam trainer with over 580 questions, a recipe management tool "Kitchen Pro," and useful documents like banquet checklists and legal texts.