Tourism has become an important aspect of everyday life and actively and passively affects the life of the individual. The rise of the phenomenon of tourism occurs in the middle of the 19th century as a consequence of industrialization, urbanization and technical and technological development. The character of tourism in the 20th century is characterized by a mass of tourist movements, which results in a uniform and low-quality offer. Modern society is characterized by trends in communication, mobility and diversity that condition the development of specific forms of tourism. Gastronomy as a specific form of tourism is recording an increasing growth as the primary motive for tourist movements. Today's modern trends in nutrition motivate catering facilities to modify the existing offer and raise the level of quality. Catering facilities are divided into categories according to the type of offer, time of business, ownership structure and according to the types of services and technological processes. The division of catering facilities into categories leads to specifics in the management of catering facilities intended for the provision of food and beverage services. Understanding the catering service is set as a prerequisite for successful management of a catering facility. Managerial functions such as planning, organization, leadership, personnel management and control are fundamental functions of successful business and guest satisfaction. The description of good examples in the hospitality industry is a guide to how management should approach all business challenges related to the preparation and serving of food and beverages. Bright perspectives of catering and tourism in the future are possible only with the cooperation of all actors on the side of the catering offer.