Socio-cultural engineering in the field of catering: problems of on-board catering in Russia

The aim of the study was to identify the optimal requirements for organizing and providing catering services on board a vehicle (airplane, train) (on-board catering), satisfying the passenger and operator of catering services, taking into account its personalization, customization and Total Quality Management principles, by identifying the impact of the nutrition culture on consumer passenger properties and the definition of ways to manage the culture of nutrition with the tools of socio-cultural engineering.