Catering Services and Their Relation to the Human Factor

Abstract

The article explores the advancement process of catering systems while examining their quality evaluation mechanisms through human resource assessment methods. The international importance of catering as a service sector exists yet Uzbekistan lacks research about this field which evaluates its connection to human resources within its socioeconomic framework. This research addresses the studied gap through logical analysis together with a comparative approach and systematic evaluation method to understand catering service structures and operational features and differentiating characteristics. The study dedicates specific examination toanguard services including VIP catering and mass, social, industrial and eco-catering solutions as well as analysis of outsourcing and outstaffing approaches utilized in service organization. Human capital stands as a critical determinant which controls service quality and operational efficiency alongside customer satisfaction within the catering field. The studied industry shows growth but requires scientific approaches for establishing balanced strategies between material resources and human participation to enhance catering service quality. The article suggests an integrated model for service quality responsibility between clients and service outsourcing providers.