ANALYSIS OF THE FACTORS INFLUENCING THE EFFICIENCY OF RESTAURANT SERVICES USING THE METHOD OF HIERARCHICAL ANALYSIS

Authors

  • Kamoliddin Mamatqulovich Ibodov Samarkand institute of economics and service, Uzbekistan

Keywords:

Restaurant service, internal factors, external factors, concurrence potential

Abstract

This paper makes analysis of the factors influencing the efficiency of restaurant services using the method of hierarchical analysis. On this case various methodological points of the restaurant activity, service level and factors that can effect on business were stated as the whole. In conclusion, research has been pointed as a major feature of the influence factor on the the efficiency of restaurant services while getting outcomes according to the abovementioned methods of hierarchical analysis.

Downloads

Published

2021-02-24

How to Cite

Kamoliddin Mamatqulovich Ibodov. (2021). ANALYSIS OF THE FACTORS INFLUENCING THE EFFICIENCY OF RESTAURANT SERVICES USING THE METHOD OF HIERARCHICAL ANALYSIS. European Scholar Journal, 2(2), 77-81. Retrieved from https://scholarzest.com/index.php/esj/article/view/268

Issue

Vol. 2 No. 2 (2021): EJS

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.