HISTORY OF PUBLIC CATERING IN UZBEKISTAN AT THE END OF THE 19TH CENTURY BEGINNING OF THE 20TH CENTURY
https://doi.org/10.5281/zenodo.14177123
Keywords:
teahouse, restaurant, buffet, catering, service, Soviet government, sector, populationAbstract
In the article, the author describes the changes in the catering system in the late 19th and early 20th centuries, the emergence and development of new types of service in the industry, and the reaction of the population to these changes.
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Catering places include: factory-kitchen, factory-preparation area, kitchens (preparation, pre-preparation, distribution, etc.), restaurants, dining cars, general cafes, special cafes (youth, children's, ice cream, confectionery, cafe automaton): general workshops, special workshops (kebabs, cutlets, sausages, dumplings, soms, soup, chebureks, pies, puddings, donuts, sandwiches): teahouses, tea places, bars (beer, wine, cocktail bar, cocktail bar, milk), cafeteria (cafe next to the store) section), buffets, coupe-buffets, pastry shops, special workshops for the preparation of semi-finished products, confectionery, confectionery and flour products.
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