DESCRIPTION OF TECHNOLOGICAL PROCESSES IN RESTAURANT SERVICES

Authors

  • DAVRONOV ISTAMKHUJA OLIMOVICH Lecturer, Department of Tourism and Hotel Business
  • TAJIBOEV MAKSUD BAXTIYOROVICH Lecturer, Department of Tourism and Hotel Business
  • BOBOEV AKMAL CHORIEVICH Associate Professor, PhD, Department of Tourism and Hotel Business, Bukhara State University, Bukhara, Uzbekistan

Keywords:

restaurant services,, departments,, workshops,

Abstract

The main task of the catering company is to prepare meals from food products, organize sales, sell prepared meals, deliver them to customers and provide quality service. In performing the most important task, catering establishments should take the above into account. It is necessary to satisfy the needs of customers with food products, to increase the biological properties, taste and flavor of food, to expand the range. Depending on the type of catering establishment, this task is performed in different ways. In the article it defined very clearly.

 

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Published

2021-02-10

Issue

Vol. 6 No. 05 (2020): journalnx

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

DESCRIPTION OF TECHNOLOGICAL PROCESSES IN RESTAURANT SERVICES. (2021). JournalNX - A Multidisciplinary Peer Reviewed Journal, 6(05), 248-252. https://repo.journalnx.com/index.php/nx/article/view/1463