| dc.contributor.author | Ergasheva Nasiba Rahmatullayevna | |
| dc.date.accessioned | 2025-09-29T06:06:35Z | |
| dc.date.available | 2025-09-29T06:06:35Z | |
| dc.date.issued | 2025-04-30 | |
| dc.identifier.issn | 2697-2212 | |
| dc.identifier.uri | https://dspace.kstu.uz/xmlui/handle/123456789/293 | |
| dc.description | Catering services and their connection to the human factor have necessitated the organization of catering for a group of people in a specific place, at a designated time, and at an agreed level of service within companies and firms. For clients, catering services are not only about delivering food at the right time and place but also about providing suitable meals for high-quality celebrations, caring for guests, ensuring top-tier service for events, and, at the same time, enabling organizers to have peace of mind and a comfortable experience, making this type of service essential | en_US |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Academic Journal of Digital Economy and Stability | en_US |
| dc.subject | catering, outsourcing, outstaffing, outsourcer, human factor, client, third party, integration, outsourcing service, evaluation, price, catering cost. | en_US |
| dc.title | Catering Services and Their Relation to the Human Factor | en_US |
| dc.type | Article | en_US |
