Ўзбекистон республикaси олий ва ўрта махсус таълим вазирлиги тошкент давлат иқтисодиёт университети

Глоссарий.......................................................................................... 
243 

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9 
political state etc.) factors…………………………………....................... 
IV 
Basic requirements for organizing management in public catering
establishments ...………………………… ………………....................... 
71 
4.1 
Standardization in hospitality…………………...……........................ 
71 
4.2 
Regulations and activities........... ......................................................... 
71 
4.3 
Standarts for foodstuff and service...................................................... 
75 
4.4 
requirements for public catering building............................................. 
86 
4.5 
Architecture.......................................................................................... 
86 
4.6 
Requirements for equipment and plates.............................................. 
100 
4.7 
Requirements for service methods , product variety, menu, price list…… 113 
V 
International standards of service……………………………............ 
124 
5.1 
Client servicing................................................................................... 
124 
5.2 
Professional client servicing skills…………….................................. 
126 
5.3 
Clients request satisfaction and service quality standarts……............ 
133 
5.4 
Clients request satisfaction ................................................................ 
164 
5.5 
Removal and prevention of conflicts with clients. …………............. 
166 
5.6 
Positive style creation.......................................................................... 
168 
VI 
Hygiene organization……………………............................................. 
177 
6.1 
Client servicing hygiene in public catering establishments................. 
177 
6.2 
special documents and sanitation and requirements............................ 
181 
6.3 
Protection of labour. Protectional –technical measures...................... 
183 
6.4 
Technical safety problems.................................................................... 
184 
VII Technologic processes in client servicing......................................... 
190 
7.1 
Meeting with clients.............................................................................. 
190 
7.2 
Booking and customer services...................................... .................... 
195 
7.3 
Basic ways of serving (snacks cold, first and second dish)............... 
200 
7.4 
Tourists service (breakfast, dinner, supper)......................................... 
203 
VIII Regularing international sphere by the republic............................... 
208 
8.1 
Law of the republic Uzbekistan “about tourism”................................ 
208 
8.2 
Right activities in touristic business.................................................... 
218 
8.3 
Development conception of tourism in Uzbekistan.............................. 
219