O‗zbеkistоn rеspublikasi оliy vа o‗rtа mахsus tа‘lim vаzirligi tоshkеnt dаvlаt iqtisоdiyot univеrsitеti

IV-
CHAPTER
 
STATUS OF RESTAURANTS IN THE MARKET 
70 
4.1.
Analysis of the market position of restaurants 
70 
4.2.
Studying the distribution of market share of restaurants 
71 
4.3.
The method of multifaceted competition and the study of competitor 
analysis in the restaurant market. 
75 
4.4
SWOT analysis in the restaurant business and the possibilities of its 
creation 
79 
4.5.
Using the ―Mystery Guest‖ method as a service for monitoring and 
analyzing the work of competitors. 
84 

---

262 
4.6.
Advantages of experimental experience in solving business problems. 
89 
V-
CHAPTER
 
ECONOMIC MECHANISM OF PUBLIC FOOD 
MANAGEMENT 
92 
5.1.
The role of the manager in solving socio-economic, technological, 
social and psychological problems that arise in the production process. 
92 
5.2.
Methods, principles, tasks of internal management of a food enterprise. 
96 
5.3.
Acceptance and execution of orders 
100 
VI-
CHAPTER
 
CHARACTERISTICS OF TECHNOLOGICAL PROCESSES IN 
GENERAL CONDITION 
106 
6.1.
Technological processes in catering 
106 
6.2.
Production halls of public catering enterprises 
110 
6.3.
Special workshops in catering
117 
VII-
CHAPTER
 
PROCESS OF SERVICE OF GUESTS AND WORK WITH 
EMPLOYEES. 
122 
7.1.
Reception Standards 
122 
7.2.
Service level control. monitoring 
125 
7.3.
Personnel management, selection and training 
127 
7.4.
Personnel motivation, motivation and corporate culture 
130