GASTRONOMIC DIRECTION IN TOURISM: INTERNATIONAL REQUIREMENTS, NATIONAL OPPORTUNITIES, AND THE EXPERIENCE OF THE “KARIMBEK” RESTAURANT

Abstract

This article analyzes the practical drivers of gastronomic tourism development in Uzbekistan through the lens of service standards for foreign tourists, the appeal of national cuisine, and the operational experience of the “Karimbek” restaurant (LLC “Erkin Shirin Taom”). It systematizes requirements for service provision—facility infrastructure, hygiene and fire safety, access/egress logistics, ramps and multilingual wayfinding, menu formats (buffet/“Swedish table,” table d’hôte, à la carte), and contract–voucher procedures. The country’s multinational culinary heritage, festivals, and gastro-routes are assessed via a SWOT approach. Based on Karimbek’s 2023–2024 indicators and the 2024 quarterly service volume, the article offers recommendations on managing seasonality, occupancy, and the adoption of digital services.