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.
| Mualliflar | Mukhitdinov, Khudayar, Qurbonova, Malika, Мухитдинов, Худаяр, Курбонова, Малика, Muxitdinov, Xudayar, Qurbonova, Malika |
|---|---|
| Jurnal | Иқтисодий тараққиёт ва таҳлил |
| Nashr sanasi | 2024-07-31 |
| Jild | 2 |
| Son | 7 |
| Betlar | 105-110 |
| Til | O‘zbek |
| DOI | 10.60078/2992-877x-2024-vol2-iss7-pp105-110 |
DOI: 10.60078/2992-877x-2024-vol2-iss7-pp105-110 · Maqolaning asl sahifasi
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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