The essence of outsourcing and catering services in hotels and methods of their application

Authors

Keywords:

hotel, outsourcing and catering, outsourcing, austaffing, outsourcer, human factor, client, third party, integration, outsourcing service, evaluation, price, outsourcing and outsourcing and catering price

Abstract

This article presents scientifically based proposals and recommendations on the priority areas of scientific
research in this area, such as outsourcing and types of outsourcing and catering services and their connection with
the human factor, modern forms of organizing outsourcing and catering services in hotels, the market of outsourcing
and catering services, composition and specific features, directions of development of outsourcing and catering
services, innovative approaches and the use of digital technologies in organizing outsourcing and catering in hotels,
etc

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Published

2026-07-16

How to Cite

Bakhriddin Davlonov. (2026). The essence of outsourcing and catering services in hotels and methods of their application. THE INNOVATION ECONOMY, 3(7). Retrieved from https://ojs.kstu.uz/index.php/ej/article/view/1718

Issue

Vol. 3 No. 7 (2025): The innovation economy

Section

XIZMATLAR SOHASI