RESPUBLIKAMIZDA UMUMIY OVQATLANISH SOHASI XIZMATLARINI RIVOJLANTIRISHGA TA’SIR ETUVCHI OMILLAR VA ULARDAN FOYDALANISH

RESPUBLIKAMIZDA UMUMIY OVQATLANISH SOHASI XIZMATLARINI RIVOJLANTIRISHGA TA’SIR ETUVCHI OMILLAR VA ULARDAN FOYDALANISH

##article.authors##

  • Moxigul Kalanova

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https://doi.org/10.5281/zenodo.20234554

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umumiy ovqatlanish sohasi, xizmatlar rivojlanishi, iqtisodiy omillar, ichki omillar, tashqi omillar, texnologik innovatsiyalar, iqtisodiy barqarorlik

##article.abstract##

Ushbu maqolada O‘zbekiston Respublikasida umumiy ovqatlanish sohasi xizmatlarini rivojlantirishga ta’sir
etuvchi asosiy omillar tahlil qilingan. Jumladan, iqtisodiy islohotlar, investitsiya muhiti, texnologik modernizatsiya hamda
inson kapitalini rivojlantirish kabi muhim omillar o‘rganilgan. Tadqiqot davomida sohadagi mavjud imkoniyatlar va dolzarb
muammolar aniqlanib, ushbu omillardan strategik foydalanishning ahamiyati asoslab berilgan. Shuningdek, xizmatlar
sifatini oshirish, bozor qamrovini kengaytirish va sohaning barqaror o‘sishini ta’minlash bo‘yicha ilmiy-amaliy tavsiyalar
ishlab chiqilgan.

##submission.authorBiography##

Moxigul Kalanova

Samarqand iqtisodiyot va servis instituti
“Marketing” kafedrasi dotsenti v.b.

##submission.citations##

1. Gössling, S., & Peeters, P. (2021). Sustainable Food Systems: The Role of the Food Service Sector. London:

Routledge.

2. O’Connor, P., & Buhalis, D. (Eds.). (2021). The Future of Hospitality: Innovation and Transformation. London: Routledge.

3. Sharma, S. K., Dwivedi, S. K., & Singh, A. K. (2022). Digitalization and innovation in the food service industry: A

systematic review and future research agenda. Journal of Foodservice Business Research, 25(4), 301–325.

4. Han, L. M., Lee, S. H., & Kim, J. H. (2021). Investigating drivers and barriers of sustainable food practices in the

hospitality industry. International Journal of Hospitality Management, 92, 102729.

5. Kalanova, M. B. (2025). Umumiy ovqatlanish korxonalarida marketing strategiyalarini qo‘llashning o‘ziga xos

xususiyatlari. Fan va texnologiyalardagi innovatsiyalar, 2(6), 526–530.

6. Kotler, P., Bowen, J. T., & Makens, J. C. (2022). Marketing for Hospitality and Tourism (8th ed.). New York: Pearson

Education.

7. Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2021). Food and Beverage Management (7th ed.). London:

Routledge.

8. Namkung, Y., & Jang, S. (2021). Effects of restaurant green practices on brand equity formation: Do green practices

really matter? International Journal of Hospitality Management, 93, 102798.

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##submissions.published##

2026-05-01

##submission.howToCite##

Kalanova , M. (2026). RESPUBLIKAMIZDA UMUMIY OVQATLANISH SOHASI XIZMATLARINI RIVOJLANTIRISHGA TA’SIR ETUVCHI OMILLAR VA ULARDAN FOYDALANISH. YASHIL IQTISODIYOT VA TARAQQIYOT, 4(5). https://doi.org/10.5281/zenodo.20234554

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##issue.vol## 4 ##issue.no## 5 (2026): «Yashil iqtisodiyot va taraqqiyot» jurnali

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Articles

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