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| Open Access | THE BEST WAYS TO ORGANIZE A MODERN RESTAURANT SERVICE
Ziyobidin Suvonov Shaminovich , SamISI - Senior Lecturer of the Department of “ Service ”Abstract
This article examines contemporary methods of restaurant service development and develops recommendations.
Keywords
restaurant service , food establishment, standards, training of employees, motivation, control
References
Appendix 2 to the Resolution of the Cabinet of Ministers No. 75 dated February 13, 2003 “Rules for the production and sale of public catering products (services) in the Republic of Uzbekistan”.
. GOST 30524-2013. Mej gosudarstvennyy standard. Uslugi obshchestvennogo pitaniya. Trebovaniya k personnel. Moscow, Standartinform 2014.
. L.A. Mayurnikova, T.V. Krapiva, N.I. Davydenko Technological processes and services: Uchebnoe posobie. - / Kemerovsky tekhnologicheskiy institut pishchevoy promyshlennosti. - Kemerovo, 2015 . - 9 9 s.
. Radchenko L. A. The organization of production and enterprises obshchestvennogo pitaniya: Uchebnik / L.A. Radchenko. Izd. 6-e, dop. i perer. — Rostov n/d: Phoenix, 2006. — 352 p.
. Katsigris Kostas, Thomas Chris. Uchebnik restoratora: proektirovaniya, oborudovaniya, design [per.s ang. Prakofev S.V.].-M: OOO "Izdatelsky dom "Restorannye vedomosti", 2008.-576s:- ISBN 978-5-98176-059-4
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www.ziyonet.uz - educational portal
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