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QUALITY OF SERVICES AS A RESULT OF THE SOPHISTICATION OF THE CATERING TEAM

Habibullo Ziyavitdinovbasic doctoral student (PhD), Department of Economics of the service sphere, Bukhara State University

2021en

Ochiq kirish: yoʻq

ABI

Annotatsiya

The purpose of research – analysis of service quality, which depends on the professionalism of catering staff. The article presents the characteristics of the five typologies of service in a modern restaurant practice, depending on the technique of personnel and communications. It highlighted the relevance of the work with the customer reviews to improve loyalty and credibility to the company.

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Diverse Scientific Research in Ukraine Education, Innovation and Language Studies Marketing and Advertising Strategies

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