HUDUDLARDA TURISTLARGA UMUMIY OVQATLANISH XIZMATLARINI KO‘RSATISHNING SAMARALI RIVOJLANISH USULLARINI TAKOMILLASHTIRISH: RFEI INDEKSI, KLASTER MODELI VA “TASTE UZBEKISTAN” RAQAMLI EKOTIZIMI
DOI:
https://doi.org/10.5281/zenodo.20718575Keywords:
gastronomik turizm, RFEI indeksi, gastro-turistik klaster, “Taste Uzbekistan”, servis sifati, DEA tahlili, hududiy rivojlanishAbstract
Mazkur maqolada hududiy turizm tizimida umumiy ovqatlanish xizmatlarini rivojlantirishning
nazariy, uslubiy va amaliy jihatlari tahlil qilinadi. Tadqiqotda gastronomik turizmning hududiy iqtisodiyotga
ta’siri, xizmat sifati va samaradorligini baholash mezonlari hamda klasterli yondashuvni qo‘llash imkoniyatlari
o‘rganiladi. Iqtisodiy samaradorlikni baholash uchun besh komponentli RFEI (Regional Food-service Efficiency
Index) indeksi taklif etiladi. Gastro-turistik klaster modeli mahalliy fermerlar, restoranlar, hunarmandlar va
turoperatorlarni yagona qiymat zanjirida birlashtirishga xizmat qiladi. Bundan tashqari, “Taste Uzbekistan”
raqamli platformasi konsepsiyasi va texnik arxitekturasi ishlab chiqiladi. Tadqiqot Samarqand va Buxoro
shaharlari misolida DEA (ma’lumotlar qamrovi tahlili) va regressiya tahlili natijalariga asoslanadi.
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