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

Mukhitdinov, Khudayar, Qurbonova, Malika, Мухитдинов, Худаяр, Курбонова, Малика, Muxitdinov, Xudayar, Qurbonova, Malika

Иқтисодий тараққиёт ва таҳлил · 2024-yil

Annotatsiya

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.

Maqola ma’lumotlari
MualliflarMukhitdinov, Khudayar, Qurbonova, Malika, Мухитдинов, Худаяр, Курбонова, Малика, Muxitdinov, Xudayar, Qurbonova, Malika
JurnalИқтисодий тараққиёт ва таҳлил
Nashr sanasi2024-07-31
Jild2
Son7
Betlar105-110
TilO‘zbek
DOI10.60078/2992-877x-2024-vol2-iss7-pp105-110

Kalit so‘zlar

глобальные изменения климата, сектор общественного питания, сохранение экологических особенностей предприятий общественного питания, экотуризм Всемирной туристской организации, global climate change, catering sector, preservation of environmental characteristics of catering enterprises, ecotourism of the World Tourism Organization, global iqlimiy o‘zgarishlar, ovqatlanish sohasi, umumiy ovqatlanish korxonalarining ekologik xususiyatlarni saqlash, Butunjahon Turizm Tashkiloti, ekoturizm

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