Organizational and Economic Mechanisms of Service Quality and Production in the Food Products Industry of Uzbekistan

The article examines organizational and economic mechanisms for improving the quality of services and the efficiency of production in the food products industry. Theoretical approaches to quality management, including the SERVQUAL model, the cost of quality concept, HACCP principles and the ISO 22000 standard, are systematized. Based on official statistics for 2025, the regional structure of food production in Uzbekistan is analyzed, its concentration is assessed, and state targets for processing and cold storage capacity are compared. The analysis shows that 45.1% of output from large enterprises is concentrated in three territories, while processing and storage capacity remains a key constraint on quality. A four-block mechanism (regulatory, organizational, economic, and information-digital) and an integral indicator for assessing quality and efficiency are proposed. Practical recommendations for food enterprises and regional authorities are developed.