RESTORAN XIZMATLARINI KO‘RSATUVCHI KORXONALARDA JORIY QILINGAN INNOVATSIYALAR SAMARADORLIGINI BAHOLASH USULLARI
Keywords:
restoran xizmatlari, innovatsiya, samaradorlik, raqamlashtirish, xizmat innovatsiyasi, ROI, qoplanish muddati, farqlar farqi usuli, mijoz qoniqishi, integral indeks.Abstract
Mazkur maqolada restoran xizmatlarini ko‘rsatuvchi korxonalarda joriy etiladigan mahsulot, jarayon, xizmat, marketing, tashkiliy va raqamli innovatsiyalar samaradorligini baholashning nazariy-uslubiy jihatlari tadqiq etilgan. Tadqiqotning dolzarbligi yashash va ovqatlanish xizmatlari sohasida raqobat kuchayib borayotgani, amaliyotda esa innovatsiya natijasi ko‘pincha faqat tushum o‘sishi bilan o‘lchanib, mavsumiylik va narxlar o‘zgarishi kabi tashqi omillar ta’siri innovatsiya samarasi deb qabul qilinayotgani bilan asoslangan. Oslo qo‘llanmasi hamda restoran innovatsiyalariga oid so‘nggi xorijiy empirik tadqiqotlar umumlashtirilgan. Tadqiqotda tizimli yondashuv, qiyosiy tahlil, tasniflash, iqtisodiy tahlil, indeks usuli, ko‘rsatkichlarni normallashtirish va ekspert baholash usullaridan foydalanilgan. Innovatsiya natijasini faqat daromad yoki foyda o‘sishi bilan baholash restoran faoliyatining ko‘p qirrali xususiyatlarini to‘liq aks ettirmasligi asoslangan. Innovatsiyalar natija hosil qilish mexanizmi bo‘yicha tasniflanib, ularning samaradorligini iqtisodiy, operatsion, mijoz, mehnat, raqamli va strategik yo‘nalishlarda baholash tizimi ishlab chiqilgan. Iqtisodiy samaradorlikni baholash uchun ROI, qoplanish muddati, sof joriy qiymat va xarajatlarni tejash darajasi ko‘rsatkichlari tizimlashtirilgan. Innovatsiyaning sof ta’sirini mavsumiylik va tashqi omillardan ajratish uchun nazorat obyekti bilan qiyoslash (farqlar farqi) usuli hamda restoran innovatsiyalari samaradorligining integral indeksi (RISI) va uni talqin qilish shkalasi taklif etilgan. QR-menyu va onlayn buyurtma tizimini joriy etgan restoran misolidagi shartli hisob-kitob RISI = 1,118 ga teng bo‘lishini, nazorat obyektisiz baholash esa moliyaviy samarani qariyb 2,3 baravar oshirib ko‘rsatishi mumkinligini ko‘rsatgan. Hisob-kitob natijalari QRmenyu va onlayn buyurtma tizimining asosiy samarasi raqamli va operatsion bloklarda, ya’ni xizmat tezligi va raqamli kanal kengayishida namoyon bo‘lishini, moliyaviy natija esa nisbatan sekin shakllanishini ko‘rsatgan. Restoran korxonalari uchun innovatsiyalar samaradorligini baholashni takomillashtirish bo‘yicha amaliy takliflar ishlab chiqilgan.
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