ISSUES OF IMPROVING THE COMPETITIVENESS OF RESTAURANT SERVICES ON THE BASIS OF THE IMPLEMENTATION OF EFFECTIVE ORGANIZATIONAL AND TECHNOLOGICAL SERVICE
Vol. 24 No. 1 (2023), Recreation and tourism
Vol. 24 No. 1 (2023)

ISSUES OF IMPROVING THE COMPETITIVENESS OF RESTAURANT SERVICES ON THE BASIS OF THE IMPLEMENTATION OF EFFECTIVE ORGANIZATIONAL AND TECHNOLOGICAL SERVICE

Recreation and tourism
https://doi.org/10.55439/ECED/vol24_iss1/a81
Published 2023-02-28
  • Kamoliddin Ibodov
Kamoliddin Ibodov
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Keywords

additional service
competitiveness
customer value
client-oriented approach
restaurant servicecape

How to Cite

Ibodov К. (2023). ISSUES OF IMPROVING THE COMPETITIVENESS OF RESTAURANT SERVICES ON THE BASIS OF THE IMPLEMENTATION OF EFFECTIVE ORGANIZATIONAL AND TECHNOLOGICAL SERVICE. Economics and Education, 24(1), 517–521. https://doi.org/10.55439/ECED/vol24_iss1/a81
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Abstract

The article deals with the issues of improving the quality of restaurant service, increasing the competitiveness of restaurant services, taking into account the offer of additional services, stimulating repeated visits to restaurants. A classification of additional services related to food and entertainment in restaurants is given in terms of competitive advantages, and a methodology for assessing competitiveness based on the organization of additional services is proposed.

https://doi.org/10.55439/ECED/vol24_iss1/a81
PDF (O'zbekcha)

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