MODERN METHODS OF EVALUATING THE QUALITY OF SERVICES IN CATERING ESTABLISHMENTS

Authors

  • Ziyobidin Suvonov Shaminovich SamISI - Senior Lecturer of the Department of “ Service ”

DOI:

https://doi.org/10.55640/

Keywords:

service quality , standard requirements , quality measures , catering services, quality management

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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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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Published

2025-06-16

Issue

Vol. 4 No. 5 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

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/

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