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ASSESSMENT OF ECOLOGICAL CHARACTERISTICS OF DEVELOPMENT OF FOOD SERVICES IN TOURISM AND HOTEL INDUSTRY

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Iqtisodiy taraqqiyot va tahlil

Iqtisodiy taraqqiyot va tahlil

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ARTICLE ANNOTATION

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The article presents the theoretical basis for assessing the environmental characteristics of catering enterprises engaged in preparing and selling food products based on scientific hygienic requirements of the national economy and consumer service, as well as the development of catering in the tourism sector and hotels.

AUTHORS

X.Muxitdinov

Qarshi muhandislik iqtisodiyot instituti

M.Qurbonova

Qarshi davlat universiteti

Tags

# ekoturizm# global climate change# global iqlimiy o‘zgarishlar# ovqatlanish sohasi# umumiy ovqatlanish korxonalarin# Butunjahon Turizm Tashkiloti# глобальные изменения климата# сектор общественного питания# сохранение экологических особенн# экотуризм Всемирной туристской о# catering sector# preservation of environmental c# ecotourism of the World Tourism

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Article Identifiers

ROI:

https://eroi.uz/11.0183/A0824-0045

DOI:

Not Available

References

Fennell, D. A. (2008). Ecotourism. Routledge.

Honey, M. (2008). Ecotourism and Sustainable Development: Who Owns Paradise?. Island Press.

Kurbanova, M. (2024). INNOVATION IN CATERING ESTABLISHMENTS: BENEFITS AND OBSTACLES. Молодые ученые, 2(8), 4–6. извлечено от https://inacademy.uz/index.php/yo/article/view/29050

Medinskiy V.G. (2000) Cultural Heritage as a Driver.

Mukhitdinov Khudayar Suyunovich, Qurbonova Malika Axmad qizi. (2023). PROSPECTS FOR THE DEVELOPMENT OF CATERING SERVICES IN TOURISM AND HOTELS. http://jazindia.com/index.php/jaz/article/view/990

Ukolov V.V. (1998) Innovative Marketing.

Weaver D. B. (2001). The Encyclopedia of Ecotourism. CABI Publishing