OPTIMIZATION OF IMPROVING SERVICES QUALITY IN PUBLIC CATERING ENTERPRISES IN THE REPUBLIC OF UZBEKISTAN BASED ON ECONOMETRIC MODEL

Author(s): Kalanova M.B.

Rubric: Domestic and foreign trade

DOI: 10.21777/2587-554X-2021-4-68-75

Release: 2021-4 (39)

Pages: 68-75

Keywords: coronavirus pandemic, trade, accommodation and catering services, catering establishments, catering services, management decisions

Annotation: This article examines the measures taken in the Republic of Uzbekistan to support healthy eating in the context of COVID-19 pandemic. At the same time taking into account the exponential growth of the volume of public catering services the expediency of transforming the variables into a logarithmic model has been proved on the basis of formulas. We also studied the activities of “Samarkand” restaurant. If we look at the activities of this restaurant we can see that in 2020 the benefits from restaurant activities have dropped sharply due to the negative effects of the coronavirus pandemic. Pandemic of coronavirus infection COVID-19 negatively affected on almost all sectors of the economy. Since 2017 the restaurant has begun to widely implement digital technologies in its activities in particular fulfillment of orders, waiter-chef communication and online orders all of which led to a sharp increase in profits in 2018 and 2019. Despite the negative impact of COVID-19 pandemic the restaurant has maintained its position in the catering market thanks to online ordering and delivery services.In addition the restaurant has radically improved the quality of service through the form of staff, culture and various shows. In our opinion the goals for the development of the public catering sector are influenced by such factors as income, inflation, the volume of grown agricultural products and the size of the population. According to our analysis population growth will allow a rapid increase in the total volume of catering services. This situation can be explained by the natural growth of consumers with the growth of the population. The author has developed and implemented at the macro level proposals and recommendations for the further strategic development of services at public catering enterprises and improving the quality of services.

Bibliography: Kalanova M.B. OPTIMIZATION OF IMPROVING SERVICES QUALITY IN PUBLIC CATERING ENTERPRISES IN THE REPUBLIC OF UZBEKISTAN BASED ON ECONOMETRIC MODEL // Economics and Management. – 2021. – № 4 (39). – С. 68-75. doi: 10.21777/2587-554X-2021-4-68-75