MODERN METHODS OF EVALUATING THE QUALITY OF SERVICES IN CATERING ESTABLISHMENTS

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Ziyobidin Suvonov Shaminovich

Abstract

This article examines the quality of services in catering establishments and provides recommendations for developing modern methods for assessing it.

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How to Cite

MODERN METHODS OF EVALUATING THE QUALITY OF SERVICES IN CATERING ESTABLISHMENTS. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(5), 572-576. https://doi.org/10.55640/

References

1.Appendix 2 to the Resolution of the Cabinet of Ministers No. 75 dated February 13, 2003 “Rules for the production and sale of public catering products (services) in the Republic of Uzbekistan”.

2 . GOST 30524-2013. Mej gosudarstvennyy standard. Uslugi obshchestvennogo pitaniya. Trebovaniya k personnel. Moscow, Standartinform 2014.

3 . Kotler, F., Marketing Management. Ex press course. 2-e izd. / Per. English pod ed. Bojuk S. G. SPb.: Peter, 2006. — 464 p .

4 . Efimova O.P. Ekonomika gostinits i restoranov. Uchebnoe posobie. Efimova O.P., Efimova N.A; Pod ed. Kabushkina N.I. - M.: Novoe znanie, 2004.

5 . Korobkova S.N. Servisnaya deyatelnost. Uchebnoe posobie. Pod redaktsiey V.K.Romanovicha Izdatelstvo - SPb Peter - 2006.

6 . International standard ISO 8402. Second edition 1994-04-01. Upravlenie kachestvom i obespechenie kachestva - Glossary. http://stroysvoimirukami.ru/iso-8402-94 .

7 . Olmasov A., Vahabov A. Economic theory. Textbook. T.: "Economy-Finance", 2014. - 424b.

8 . Pardaev M.Q., Mamasoatov T.Kh., Pardaev O.M., Modernization, diversification and innovation are important factors of economic growth. Monograph. - T.: "Navroz", 2014. - 104 p.

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