GASTRONOMIC TOURISM AS A STRATEGIC DRIVER OF TOURISM DEVELOPMENT IN UZBEKISTAN

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.