Mechanism for Managing Catering Service Improvement and Its Impact on the Economy
Keywords:
Catering services, economic growth, customer satisfaction, operational efficiency, employment, policy implications, service improvement
Abstract
This study explores the mechanisms for managing catering service improvements and their impact on economic growth. Using a multiple linear regression model, the analysis shows that customer satisfaction, employment, and operational efficiency significantly influence economic performance. The results highlight the need for policy interventions that support workforce development, service innovation, and resource optimization in the catering industry. Enhancing these areas can lead to greater job creation, increased business revenues, and stronger contributions to national economic growth. This research offers valuable insights for both industry leaders and policymakers in fostering sustainable service improvements.References
Everett, S., & Slocum, S. L. (2013). Food and tourism: An effective partnership? A UKBased review. Journal of Sustainable Tourism, 21(6), 789–809.
Hall, C. M. (2006). Introduction: Culinary tourism and regional development: From slow food to slow tourism? Tourism Review International, 9, 303–305.
Hall, C. M., Sharples, L., Michell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world. Oxford: Butterworth-Heinemann.
Hong, S. T., Kang, D. K., & Kim, M. J. (2007). Cognitive age: Its direct and mediating effects on consuming behaviors. Journal of Consumer Studies, 18(3), 63–86.
Kestens, Y., Lebel, A., Daniel, M., Thériault, M., & Pampalon, R. (2010). Using experienced activity spaces to measure foodscape exposure. Health & place, 16(6), 1094-1103.
Kabushkin N. I. Basics of management: textbook. 9 publications. Minsk: New Knowledge, 2014, p-336.
Mirosa, M., & Lawson, R. (2012). Revealing the lifestyles of local food consumers. British food journal, 114(6), 816-825.
Smith, B.R. (2011), “Fast casual: insights for innovative restaurants”, Accessed, January 29, 2011 from: www.fastcasual.com/
Yuldasheva D.B. Importance of Terminology in Economic Relations / Scientific Journal of Science and Education 2181-4325 15.03.2024. Pages No. 3(18) 88-91
Hall, C. M. (2006). Introduction: Culinary tourism and regional development: From slow food to slow tourism? Tourism Review International, 9, 303–305.
Hall, C. M., Sharples, L., Michell, R., Macionis, N., & Cambourne, B. (2003). Food tourism around the world. Oxford: Butterworth-Heinemann.
Hong, S. T., Kang, D. K., & Kim, M. J. (2007). Cognitive age: Its direct and mediating effects on consuming behaviors. Journal of Consumer Studies, 18(3), 63–86.
Kestens, Y., Lebel, A., Daniel, M., Thériault, M., & Pampalon, R. (2010). Using experienced activity spaces to measure foodscape exposure. Health & place, 16(6), 1094-1103.
Kabushkin N. I. Basics of management: textbook. 9 publications. Minsk: New Knowledge, 2014, p-336.
Mirosa, M., & Lawson, R. (2012). Revealing the lifestyles of local food consumers. British food journal, 114(6), 816-825.
Smith, B.R. (2011), “Fast casual: insights for innovative restaurants”, Accessed, January 29, 2011 from: www.fastcasual.com/
Yuldasheva D.B. Importance of Terminology in Economic Relations / Scientific Journal of Science and Education 2181-4325 15.03.2024. Pages No. 3(18) 88-91
How to Cite
Muslima Zayniddin kizi1A. (1). Mechanism for Managing Catering Service Improvement and Its Impact on the Economy. Central Asian Journal of Innovations on Tourism Management and Finance, 5(4), 124-129. https://doi.org/10.51699/cajitmf.v5i4.719
Section
Articles
In submitting the manuscript to the Central Asian Journal of Innovations on Tourism Management and Finance, the authors certify that:
- They are authorized by their co-authors to enter into these arrangements.
- The work described has not been formally published before, except in the form of an abstract or as part of a published lecture, review, thesis, or overlay journal.
- That it is not under consideration for publication elsewhere,
- The publication has been approved by the author(s) and by responsible authorities – tacitly or explicitly – of the institutes where the work has been carried out.
- They secure the right to reproduce any material that has already been published or copyrighted elsewhere.
- They agree to the following license and copyright agreement.
License and Copyright Agreement
Authors who publish with Central Asian Journal of Innovations on Tourism Management and Finance agree to the following terms:
- Authors retain copyright and grant the Central Asian Journal of Innovations on Tourism Management and Finance right of first publication with the work simultaneously licensed under Creative Commons Attribution License (CC BY 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors can enter into separate, additional contractual arrangements for the non-exclusive distribution of the Central Asian Journal of Innovations on Tourism Management and Finance published version of the work (e.g., post it to an institutional repository or edit it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) before and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
