Current Issues in Restaurant Industrty in Tashkent

Topics: Restaurant, Foodservice, Food Pages: 3 (1140 words) Published: October 29, 2014

Current issues in restaurant industry in Tashkent
Table of contents
Introduction................................................................................................................1 Specification of restaurants in Tashkent ..................................................................2 PESTLE analysis.......................................................................................................3 Conclusion and recommendations.............................................................................4 References.................................................................................................................5 For the last years, restaurants in Tashkent are facing multiple issues regarding food service and money transferring. A standard analysis depicts that effective management of resources and labor is more important than other factors that thought to be useful for restaurant development. Most hospitality research has taken into account financial performance of existing restaurants instead of counting factors that are causing restaurant industry to fail externally. Restaurant density, economic conditions and lifestyle changes are increasingly affecting value and freshness in all food purchased. Socioeconomic trends and demographic changes regulate foodservice industry. Being able to predict such changes is an important attribute for a foodservice manager to possess. On one hand the foodservice industry is vast and complex by which we understand that wide range of establishments in the industry may be classified into commercial, on-site and military categories. On the other hand there are system theories such as scientific management, human relations movement, operations research, general science theory. 1.Generally, restaurants in Tashkent differ from ones in other countries with their local food choice, types of meals and dishes including foreign meals such as sea food and any other countries' traditional meals....

References: training employees available at http://smallbusiness.chron.com/methods-training-restaurant-employees-18140.html.
International food standards available at www.worldskills.li/.../WSC2013_TD35_EN.
Books used : "Food and Beverage Management" John Cousins David Foskett Cailein Gillespie
"Introduction to Foodservice” June Payne-Palacio Monica Theis
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