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.
| Mualliflar | Ibodov, Kamoliddin, Ибодов, Камолиддин, Ibodov, Kamoliddin |
|---|---|
| Jurnal | Иқтисодий тараққиёт ва таҳлил |
| Nashr sanasi | 2024-02-29 |
| Jild | 2 |
| Son | 2 |
| Betlar | 105-112 |
| Til | O‘zbek |
| DOI | 10.60078/2992-877x-2024-vol2-iss2-pp105-112 |
DOI: 10.60078/2992-877x-2024-vol2-iss2-pp105-112 · Maqolaning asl sahifasi
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
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