Improving the methodology for assessing the consumer value of restaurant services

Ibodov, Kamoliddin, Ибодов, Камолиддин, Ibodov, Kamoliddin

Иқтисодий тараққиёт ва таҳлил · 2024-yil

Annotatsiya

The article offers an expert assessment of the usefulness of the material, functional and emotional factors that determine the consumer value of restaurant services. The value level is estimated based on the difference between the expected and current value. The changes in consumer value factors depending on the type of restaurant are shown.

Maqola ma’lumotlari
MualliflarIbodov, Kamoliddin, Ибодов, Камолиддин, Ibodov, Kamoliddin
JurnalИқтисодий тараққиёт ва таҳлил
NashriyotЎзбекистон иқтисодиётини ривожлантиришнинг илмий-тадқиқот маркази
ISSN2992-877X
Nashr sanasi2024-02-29
Jild2
Son2
Betlar105-112
TilIngliz
Ilmiy sohaIqtisodiyot
DOI10.60078/2992-877x-2024-vol2-iss2-pp105-112
Indeksga qo‘shilgan2026-08-27

DOI: 10.60078/2992-877x-2024-vol2-iss2-pp105-112 · Maqolaning asl sahifasi

Kalit so‘zlar

ресторанные услуги, потребительская ценность, функциональная полезность, материальная полезность, эмоциональная полезность, фаст-кежуал, restaurant services, consumer value, functional usefulness, material usefulness, emotional usefulness, fast casual, restoran xizmatlari, iste’mol qimmatdorligi, funksional naflilik, moddiy naflilik, hissiy naflilik, fast-fud

Ilmiy soha

Iqtisodiyot

Iqtibos keltirish

APAIbodov, Kamoliddin, Ибодов, Камолиддин, & Ibodov, Kamoliddin (2024). IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES. Иқтисодий тараққиёт ва таҳлил, 2(2), 105-112. https://doi.org/10.60078/2992-877x-2024-vol2-iss2-pp105-112
GOST (OAK)Ibodov, Kamoliddin, Ибодов, Камолиддин, Ibodov, Kamoliddin IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES // Иқтисодий тараққиёт ва таҳлил. – 2024. – T. 2, № 2. – P. 105-112. – DOI: 10.60078/2992-877x-2024-vol2-iss2-pp105-112.
MLAIbodov, Kamoliddin, Ибодов, Камолиддин, and Ibodov, Kamoliddin. “IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES.” Иқтисодий тараққиёт ва таҳлил, 2(2), 105-112, 2024. https://doi.org/10.60078/2992-877x-2024-vol2-iss2-pp105-112
ChicagoIbodov, Kamoliddin, Ибодов, Камолиддин, and Ibodov, Kamoliddin. “IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES.” Иқтисодий тараққиёт ва таҳлил, 2(2), 105-112 (2024). https://doi.org/10.60078/2992-877x-2024-vol2-iss2-pp105-112
HarvardIbodov, Kamoliddin, Ибодов, Камолиддин, and Ibodov, Kamoliddin (2024) ‘IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES’, Иқтисодий тараққиёт ва таҳлил, 2(2), 105-112. https://doi.org/10.60078/2992-877x-2024-vol2-iss2-pp105-112
BibTeX
@article{ibodovkamoliddin2024,
  title = {IMPROVING THE METHODOLOGY FOR ASSESSING THE CONSUMER VALUE OF RESTAURANT SERVICES},
  author = {Ibodov, Kamoliddin and Ибодов, Камолиддин and Ibodov, Kamoliddin},
  journal = {Иқтисодий тараққиёт ва таҳлил},
  year = {2024},
  volume = {2},
  number = {2},
  pages = {105-112},
  doi = {10.60078/2992-877x-2024-vol2-iss2-pp105-112},
  url = {https://doi.org/10.60078/2992-877x-2024-vol2-iss2-pp105-112}
}

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