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

VIII-
CHAPTER
 
FEATURES OF THE ORGANIZATION OF FOREIGN 
TOURISTS. 
135 
8.1.
Types of tourists 
135 
8.2.
Tourist service (breakfast, lunch, dinner) 
137 
8.3.
Catering in a hotel for foreign tourists 
143 
8.4.
―ROOM SERVICE‖ - room service 
146 
IX-
CHAPTER
 
TYPES OF DISHES IN FOOD 
150 
9.1.
Requirements for cookware and equipment. 
150 
9.2.
Pre-table setting 
165 
9.3.
Places for washing and warehouses 
170 
X-
CHAPTER
 
INTERNATIONAL CUSTOMER SERVICE STANDARDS 
178 

---

263 
10.1.
Customer service 
178 
10.2.
Professional service skills with visitors 
179 
10.3.
Customer Satisfaction and Service Quality Standards 
186 
10.4.
Customer satisfaction 
214 
10.5.
Customer Conflict Prevention 
215 
10.6.
Creating the image of the institution 
217 
XI-
CHAPTER
 
ORGANIZATION OF LABOR PROTECTION AND HYGIENE. 
225 
11.1.
Hygiene of customer service at catering establishments 
225 
11.2.
The use of automation systems in restaurants 
228 
11.3.
Occupational health and safety measures 
230 
11.4.
Technical safety tasks for staff 
232 
XII-
CHAPTER 
TECHNOLOGICAL PROCESSES FOR CUSTOMER SERVICE 
237 
12.1.
Meeting with customers 
237 
12.2.
The main ways of serving dishes (aperitif, appetizers first and second) 
242 
12.3.
Catering for tourists (breakfast, lunch, dinner)
245