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GASTRONOMIC TOURISM AS A STRATEGIC DRIVER OF TOURISM
DEVELOPMENT IN UZBEKISTAN
PhD
Amiriddinova Muslima Zayniddin kizi
“Silk Road” International University of Tourism and Cultural Heritage
ORCID: 0009-0005-8878-3867
Abstract.
This study explores the position of gastronomic tourism as a strategic tourism
development factor in Uzbekistan. It discusses the application of tourism industry resource
potential, such as public catering services, and its impact on economic growth. The research
indicates how an increase in cultural awareness and purchasing power of the population, coupled
with a growing number of foreign tourists, has created favorable conditions for the development
of gastronomic tourism. Utilizing qualitative and quantitative research like sociological surveys
and economic analysis, the study concludes that food culture traditions, human capital, and new
technology are key drivers of competitiveness in the tourism business. Restaurant businesses are
increasingly inclined to be both service enterprises and cultural ambassadors, thereby enhancing
the destination's reputation. The study concludes that with focused investment and innovative
development, Uzbekistan can become one of the globe's leading gastronomic tourism centers
along the Silk Road.
Keywords:
tourism, gastronomy tourism, service, catering service, restaurants, Silk Road,
development.
GASTRONOMIK TURIZM O‘ZBEKISTONDA TURIZMNI RIVOJLANTIRISHNING
STRATEGIK OMILI SIFATIDA
PhD
Amiriddinova Muslima Zayniddin qizi
“Ipak yo‘li” turizm va madaniy meros xalqaro universiteti
Annotatsiya.
Ushbu tadqiqot Oʻzbekistonda strategik turizmni rivojlantirish omili sifatida
gastronomik turizmning oʻrnini oʻrganadi. Unda umumiy ovqatlanish xizmatlari kabi turizm
sanoatining resurs salohiyatini qoʻllash va uning iqtisodiy oʻsishga taʼsiri
muhokama qilinadi.
Tadqiqotlar shuni koʻrsatadiki, aholining madaniy
xabardorligi va xarid qobiliyati ortib
borayotgani, xorijlik sayyohlar soni ortib borayotgani gastronomik turizmni rivojlantirish uchun
qulay shart-
sharoit yaratgan. Sotsiologik soʻrovla
r va iqtisodiy tahlillar kabi sifat va miqdoriy
tadqiqotlardan foydalangan holda, tadqiqot shuni koʻrsatadiki, oziq
-ovqat madaniyati
anʼanalari, inson kapitali va yangi texnologiyalar turizm biznesida raqobatbardoshlikning asosiy
omillari hisoblanadi. Rest
oran biznesi ham xizmat koʻrsatish korxonalari, ham madaniyat
elchilari boʻlishga koʻproq moyil boʻlib, bu manzilning obroʻsini oshiradi. Tadqiqot natijalariga
koʻra, yoʻnaltirilgan investitsiyalar va innovatsion rivojlanish bilan Oʻzbekiston Ipak yoʻli boʻylab
dunyodagi yetakchi gastronomik turizm markazlaridan biriga aylanishi mumkin.
Kalit soʻzlar:
turizm, gastronomiya turizmi, xizmat koʻrsatish, umumiy ovqatlanish xizmati,
restoranlar, Ipak yoʻli, rivojlanish.
UOʻK:
379.85
375-378
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ГАСТРОНОМИЧЕСКИЙ ТУРИЗМ КАК СТРАТЕГИЧЕСКИЙ ДРАЙВЕР РАЗВИТИЯ
ТУРИЗМА В УЗБЕКИСТАНЕ
PhD
Амириддинова Муслима Зайниддин кизи
Международный университет туризма и культурного наследия «Шелковый путь»
Аннотация
.
В этом исследовании изучается положение гастрономического
туризма как стратегического фактора развития туризма в Узбекистане. В нем
обсуждается применение ресурсного потенциала туристической отрасли, такого как
услуги общественного питания, и его влияние на экономический рост. Исследование
показывает, как рост культурной осведомленности и покупательной способности
населения в сочетании с растущим числом иностранных туристов создал
благоприятные условия для развития гастрономического туризма. Используя
качественные и количественные исследования, такие как социологические опросы и
экономический анализ, исследование приходит к выводу, что традиции культуры
питания, человеческий капитал и новые технологии являются ключевыми драйверами
конкурентоспособности в туристическом бизнесе. Ресторанный бизнес более склонен
быть как предприятиями сферы услуг, так и послами культуры, повышая репутацию
направления. В исследовании делается вывод о том, что при целенаправленных
инвестициях и инновационном развитии Узбекистан может стать одним из ведущих
мировых центров гастрономического туризма вдоль Шелкового пути.
Ключевые слова:
туризм, гастрономический туризм, сервис, кейтеринг,
рестораны, Шелковый путь, развитие.
Introduction.
The resource potential of the tourism sector is very important for the development of this
sector. It is of great importance to study the main theoretical approaches to determining the
essence of the resource potential of the tourism sector and its role in economic growth, and one
of the main factors of economic growth is gastronomy tourism in service provision.
Uzbekistan gained independence, a significant increase in the development process in the
socio-economic sphere has been observed (
Тўхлиев, Қудратов ва бошқ.,
2010). As the cultural
level and material well-being of the population of the republic increase, its activity, purchasing
power, demand for sports, entertainment and other institutions aimed at public service also
increases. In recent years, a significant increase in the number of foreign tourists visiting our
republic has been observed. Visits of foreign businessmen and diplomats to scientific
conferences, symposiums, creative meetings held in our country have become significantly
more active.
All this creates objective conditions for the rapid development of restaurants, buildings,
hotels, catering establishments, shopping centers aimed at serving public interests. The
tourism industry has been in constant need of renewal, creative and innovative ideas since its
inception (Safarov, 2016). Therefore, in the tourism industry, countries offer visitors their
various regional offers, new and amazing tours they have developed, and through this, the
competitive environment changes in their favor. Based on the above, we can say that at this
time, the usual and standardized tours that we know are being replaced by various new creative
and interesting tours for travelers, various routes organized according to the demands and
needs of tourists.
Literature review.
Public catering in gastronomy tourism resources are divided into several main types
depending on the type of service and service delivery (Abukhalifeh, & Pratt, 2022). Each
category is designed for specific customers and is developing in accordance with the culture of
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catering and market requirements (Hall, Sharples, & other, 2004). However, the development
of an innovative economy in the tourism sector indicates the need for high efficiency of these
processes in tourism enterprises, which determines the problem of increasing efficiency
through the rational use of limited resources (
Björk, & Kauppinen
-
Räisänen, 2019)
. From this
point of view, the formation and use of economic potential in the sector requires compliance
with the processes of the economic system.
This problem consists of the following main components:
• resource utilization, that is, the use of scarce, hidden resources to diversify tourist
services (production);
• targeted use, which implies the use based on the choice of an economic growth strategy
that meets needs and provides economically efficient results.
• Rational use of scarce resources (lacking resources), meeting requirements, choosing an
appropriate growth plan, modernization and diversification of the service sector are necessary
to ensure economic growth in the tourism industry. This type of resource for the development
of tourism entities' entrepreneurial activities requires, on the one hand, sustainable
development, which determines special conditions, and on the other hand, it expands the
economic opportunities of catering enterprises in tourism (Lin, Pearson, & other, 2011).
The economic potential of catering enterprises in tourism plays an important role, and
each of the above resources has its place, including the economic resources developed by each
catering enterprise, and the main resources are the material and technical base, as well as
information and human resources. The expansion of catering enterprises is of great importance
for the development of its economy, and the main purpose of these resources is to develop the
tourism industry and provide quality services to tourists.
Research methodology.
The research process used analysis and synthesis, induction and deduction, systematic,
comparative and factor analysis, scientific abstraction, sociological survey and other methods.
Analysis and results.
The investigation of the development and situation of gastronomic tourism in Uzbekistan
reflects the close interdependence between the development of the tourism sector and the
effective implementation of its potential resources, including the field of public catering
services. As socio-economic growth in Uzbekistan occurred in the post-independence period,
heightened cultural awareness, spending power, and demand for good-quality leisure and
service facilities have been among the primary drivers for the development of gastronomic
tourism.
One of the most salient observations has been the rapidly changing nature of the tastes
and expectations of foreign and domestic tourists. Classic mass-market holiday packages are
being replaced by new, thematic, and innovative tour products, such as food-themed packages
that focus on local specialties, culinary heritage, and genuine eating experiences. The shift is an
immediate response to growing demand for individualized, culturally rich holiday experiences.
Gastronomic tourism therefore offers itself not only as a novelty of services but as a significant
tool of niche market attractiveness and competitiveness building in the tourism industry. The
research reminds us that economic potential for gastronomic tourism lies inextricably linked
to strategic use of limited resources
—
most notably, in catering. Effective use of resources
involves venturing into unrevealed or latent resources such as food culture, indigenous foods,
and historical cooking techniques for expanding the tourist product. Proper application of the
resources ensures synergy with broader policy for economic growth, which keeps
modernization and diversification schemes going across the hospitality industry.
Empirical data also show that the development of catering infrastructure
—
restaurants,
cafés, traditio
nal teahouses, and food markets
—
is a direct contribution to the economic and
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cultural attractiveness of tourist destinations. These places not only serve as service points but
also as cultural ambassadors, introducing tourists to the unique gastronomic identity of
Uzbekistan. Moreover, the effective utilization of available limited resources in catering
ventures, such as trained staff, state-of-the-art kitchen appliances, and information technology,
is very critical to quality services delivery and long-term sustainability.
A sociological poll during this study supports these findings as well. Tourists evaluated
gastronomic activities
—
especially those with local Uzbek food like plov, shashlik, somsa, and
lagman
—
equally as tour attractions. Moreover, entrepreneurs in the food and hospitality
industries were positive about growing demand for culinary tourism and saw the necessity of
innovation, localization, and online marketing to attract and retain tourists. Therefore, the
analysis confirms that gastronomic tourism is not only a secondary element of the tourism
sector but a major pillar in its strategic development. Through the use of its rich culinary
heritage and harmonizing resource utilization with modern economic planning, Uzbekistan can
transform its catering enterprises into drivers of tourism-driven development. Continued
investment in infrastructure, human development, and culinary branding is required to sustain
the trend and turn the nation into a distinctive gastronomic destination along the Silk Road.
Conclusion.
Concisely, the study corroborates that gastronomic tourism is a critical and strategic part
of Uzbekistan's tourism business development. As the country continues to undergo socio-
economic transformation, growing demand for quality, culturally active experiences positions
gastronomy in the fore as the key driver of tourist satisfaction, economic diversification, and
place brand. Utilizing scarce but fertile resources reasonably and strategically, such as
traditional food culture, domestic materials, human resources, and high-tech technology, can
significantly enhance the competitiveness of tourism services.
Tourism companies, with their material, technical, informational, and human resources,
not only serve the basic requirements of travelers but also serve as platforms for intercultural
communication and vectors for the promotion of national identity. The transformation of mass
tourism to more thematic and personalized forms, food-tourism in particular, also illustrates
generalized global tendencies and indicates the potential of Uzbekistan to enhance
competitiveness in the global tourist industry.
This research also centers on ongoing investment in digital equipment, infrastructure,
and human capital training for the improvement of service quality and sustainable
development. By embracing gastronomy in tourism policy and development planning,
Uzbekistan can maintain its appeal as a unique and authentic Silk Road destination, which
appeals to regional and global tourists through its culinary heritage power.
References:
Abukhalifeh, A., & Pratt, T. (2022). Food and Beverage Service. In Encyclopedia of Tourism
Management and Marketing (pp. 278-281). Edward Elgar Publishing.
Björk, P., & Kauppinen
-
Räisänen, H. (2019). Destination
foodscape: A stage for travelers'
food experience. Tourism Management, 71, 466-475.
Hall, C. M., Sharples, L., Mitchell, R., Macionis, N., & Cambourne, B. (Eds.). (2004). Food
tourism around the world. Routledge.
Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism
destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.
Safarov B.Sh. (2016) Milliy turizm xizmatlar bozorini innovatsion rivojlantirishning
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