IMPLEMENTATION OF QUALITY STANDARDS IN CATERING SERVICES FOR TOURISTS: CHALLENGES AND SOLUTIONS

Abdumalikov Adhamjon Akbarali ugli

Authors

Abdumalikov Adhamjon Akbarali ugli International Institute of Food Technology and Engineering

Keywords:

catering services, quality standards, tourism industry, food safety, service management, ISO 22000, hospitality, Uzbekistan.

Abstract

This article explores the challenges and prospects of implementing quality standards in catering services for tourists. As tourism develops globally, the quality of food services has become one of the main indicators of hospitality competitiveness. The study emphasizes that standardization and certification systems play a crucial role in ensuring food safety, hygiene, and service quality in restaurants and cafes serving international tourists. Based on international experience and the context of Uzbekistan, the article identifies existing problems such as weak quality control mechanisms, insufficient staff training, and the limited application of international standards such as ISO 22000 (Food Safety Management). The paper also presents practical solutions, including digital monitoring, staff qualification improvement, and the introduction of national quality certification programs aligned with international norms.

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