The objective of this review is to summarize the most relevant aspects of the attention to diners with specific diet in the catering sector. The characteristics of the final consumer usually determine both the variety of specific diets to be served and the operative of the service. There are two models of catering services that are differentiated from each other by the place where the foods are prepared and delivered: centralized production and on-site production. The specialized work of Dieticians and the implementation of technological solutions that entail the optimization and a better control of the process are usual in the catering sector. The management of specifics diets in catering sector is intrinsic to its activity. Despite the high professionalism of the sector in this area, it is necessary a constant adaptation to the new emerging needs, especially those related to allergies and food intolerances and the situations of dependence generated by the increase of the life expectancy of the population.
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