HUDUDLARDA TURISTLARGA UMUMIY OVQATLANISH XIZMATLARINI RIVOJLANTIRISHNING STRATEGIK MODELINI TAKOMILLASHTIRISH: EKOTIZIMLI YONDASHUV
DOI:
https://doi.org/10.5281/zenodo.20718634Keywords:
gastronomik turizm, hududiy strategiya, umumiy ovqatlanish ekotizimi, SERVQUAL, xizmat ko‘rsatish sifati, O‘zbekiston turizm salohiyati, besh bosqichli modelAbstract
Mazkur maqolada O‘zbekiston hududlarida gastronomik turizm va umumiy ovqatlanish xizmatlarini rivojlantirishning
tashkiliy-iqtisodiy mexanizmlari tadqiq etiladi. Tadqiqotning asosiy maqsadi hududiy umumiy ovqatlanish tizimini
boshqarishda besh bosqichli iterativ strategik rejalashtirish modelini ilmiy asoslashdan iborat. Mazkur model an’anaviy
alohida korxona yondashuvidan farqli ravishda xizmat ekotizimi (service ecosystem) konsepsiyasiga tayanadi. Tadqiqotda
2022–2024-yillar statistikasi, UNWTO hisobotlari, SERVQUAL va DINESERV metodologiyalari hamda O‘zbekistonning
6 ta hududida olib borilgan empirik tadqiqotlar natijalaridan foydalanilgan. Asosiy natijalar shuni ko‘rsatadiki, hududiy
gastronomik identitetni turistik brendga integratsiya qilish, mahalliy yetkazib berish zanjirini mustahkamlash va raqamli
transformatsiyani jadallashtirish orqali xizmat sifatini oshirish hamda gastronomik turizmning iqtisodiy samaradorligini 2–3
barobarga oshirish imkoniyati mavjud.
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