Регламент оценки уровня обслуживания и конкурентоспособности гостиниц

Аннотация

the thesis determines information on the evaluation process and the competitiveness of hotel services. In recent years, especially after the pandemic, many hotel businesses have focused on improving the quality of their offers and sustaining their competitiveness. Some hotels are making an effort to improve the quality of services they offer by leveraging the most recent digital technologies. The paper offers insights into the techniques employed to evaluate service quality in addition to data about hotel performance. Keywords: hotel services, quality, standards, competitiveness, market, demand, quality standards During the process of economic reform, the development of the service sector is essential to the establishment of the market economy. The Republic of Uzbekistan’s current stage of growth and the modernization of the national economy make rapid expansion of the hotel industry’s service sector increasingly vital. Our country is paying particular attention to this field. Additionally, since the government has approved the relevant regulatory documents for the industry’s growth, a lot of work is being done in this area. Effective management of staff in the hotel sector and making use of their potential is one of the factors ensuring the financial success of the business in the present tourism services market [1]. Different labor products can satisfy the needs of both domestic and foreign clients, which is crucial to consider when assessing the caliber of services offered by the hotel industry. However, when seen through the prism of official regulations, naming quality indicators, determining their appropriate value, and defending the best options for product quality management can all be reduced to a set of actions involving the values of basic and relative indicators. Stated otherwise, the assessment of the quality level consists of the subsequent steps: choosing a group of quality markers; measuring, that is, contrasting a range of characteristics using a scale. A visitor’s evaluation of the quality of hotel service is based on their perception, which defines the extent (general level) to which the level of service meets the customer’s expectations and forms an emotional state of mind toward the hotel industry that can be either positive or negative. The quantitative aspect of this emotional state, or its strength, is the guest’s assessment 92 Respublika ilmiy-amaliy konferensiyasi of the quality of service he received; this is expressed as a positive or negative number on a specific scale. These topics have been covered in books by foreign scientists such as F. Bastiat, T. Him, R. Brymer, S. Bartlett, K. Enerton-Thomas, J. R. Walker, and H. A. Shrepler in World Experience. Stated differently, it facilitated the creation of a corpus of knowledge that encompasses the ideas of interacting with other service sectors, the regulations controlling the growth and signs of high- quality hotel service, and the theoretical underpinnings of this service. In their scientific publications, these scientists have emphasized these ideas. Theoretical and practical aspects of the hotel sector have been studied by scientists from the Russian Academy of Sciences (CIS), including L. Agafonova, V. Apopiya, S. Baylik, M. Boyko, A. Vinogradskaya, G. Volkov, and S. Vassilin. I. Egorova, L. Ivanova, V. Karsekin, V. Kvartalnov, N. Kuznetsova, M. Pivovarova, A. Rumyantseva, and T. Tkashenko were also thoroughly investigated. As many experts have pointed out, meeting guests’ needs in hotels of the future will depend on providing them with outstanding service. It should be highlighted that there aren’t many academic studies that present the findings of foundational research on hotel services systems and how they currently affect the caliber of hotel services while A quality indicator is a numerical representation of a property that contributes to an object’s quality and is relevant at specific stages of the object’s life cycle. The parameters for its creation and delivery are referred to as the service, and the parameters for its transfer and preparation are referred to as the process. Quality indicators (objects), depending on the quantity of attributes to be described, can be: - Individual - Complex A quality indicator that only relates to one aspect of the product is called a single quality indication (average shelf life - shelf life, etc.). A benchmark is necessary for any measurement (meter, kilogram, etc.) The primary quality indicator is the one of the item used as a standard in the comparative evaluation of quality. Keynotes can be simple or intricate. The ratio of the evaluated object’s quality indicator to the basic quality indicator, stated in relative units, is known as the relative quality indicator. A complex quality indicator refers to multiple aspects of the object’s quality in one indication. A detailed (complex) quality indicator enables the description of an objects or a set of related attributes’ quality. Int