Education of the republic of uzbekistan fergana state university department : foreign languages

CONCLUSION

It can be summed up that the restaurant business continues to flourish and develop, gradually reaching the global level, which contributes to the development of the tourism industry as a whole.

Catering is one of the fastest growing sectors in the catering industry. In essence, this is the organization of office lunches - on the spot or with delivery to the enterprise.
Catering is a flexible, versatile business that is currently looking for ways to grow. In the case of a serious approach to building a business, it is necessary to think about creating a trademark with which the buyer will be identified with the quality of services and the entire product range offered by the company.
Today we can talk about the standardization of services that regulate the time of food delivery, about an extended menu (including for pizza suppliers), additional services, and a system of discounts.
Based on the analysis, the authors came to the conclusion that in the websites’ filters for selection of accommodation options there is no information about the availability of inclusive catering services. To provide organized catering services, it is proposed to develop an appropriate set of menus and recipes, taking into view the possible demand for this service. Based on the above facts, we can conclude that organization of the provision of inclusive catering services will keep existing consumers of hotel services and attract new ones. All this will provide an opportunity to increase profitability both the restaurant enterprises exclusively at hotels and also at similar means of accommodation, thus hotel enterprises as a whole.
Catering creates the conditions for achieving the social objectives of tourism development. People need not only to the saturation of food, but also in communion with each other. Restaurants - one of the few places on earth where they work all of our senses, causing a general feeling of pleasure.
The success of the restaurant depends on many factors, starting from the formulation of the general philosophy of this business to the control over how this philosophy is actually implemented.