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Hududlarda Turistlarga Umumiy Ovqatlanish Xizmatlarini Ko‘Rsatishning Samarali Rivojlanish Usullarini Takomillashtirish: Rfei Indeksi, Klaster Modeli Va “Taste Uzbekistan” Raqamli Ekotizimi

Author

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  • Charos Maxmadiyeva

Abstract

Mazkur maqolada hududiy turizm tizimida umumiy ovqatlanish xizmatlarini rivojlantirishningnazariy, uslubiy va amaliy jihatlari tahlil qilinadi. Tadqiqotda gastronomik turizmning hududiy iqtisodiyotgata’siri, xizmat sifati va samaradorligini baholash mezonlari hamda klasterli yondashuvni qo‘llash imkoniyatlario‘rganiladi. Iqtisodiy samaradorlikni baholash uchun besh komponentli RFEI (Regional Food-service EfficiencyIndex) indeksi taklif etiladi. Gastro-turistik klaster modeli mahalliy fermerlar, restoranlar, hunarmandlar vaturoperatorlarni yagona qiymat zanjirida birlashtirishga xizmat qiladi. Bundan tashqari, “Taste Uzbekistan”raqamli platformasi konsepsiyasi va texnik arxitekturasi ishlab chiqiladi. Tadqiqot Samarqand va Buxoroshaharlari misolida DEA (ma’lumotlar qamrovi tahlili) va regressiya tahlili natijalariga asoslanadi.

Suggested Citation

  • Charos Maxmadiyeva, 2026. "Hududlarda Turistlarga Umumiy Ovqatlanish Xizmatlarini Ko‘Rsatishning Samarali Rivojlanish Usullarini Takomillashtirish: Rfei Indeksi, Klaster Modeli Va “Taste Uzbekistan” Raqamli Ekotizimi," GREEN ECONOMY AND DEVELOPMENT, "Ma'rifat-Print-Media" LLC, Tashkent State University of Economics, vol. 4(6), June.
    • Handle: RePEc:teu:ged000:v:4:y:2026:i:6:id:11052
    DOI: 10.5281/zenodo.20718575
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