The public association DMO Karakalpakstan (Destination Management Organization of Karakalpakstan – an organization managing the tourism destination) plays an important role in the development of the region’s tourism sector.
On January 28, 2026, a seminar-training on “Quality Management and Hygiene in Catering Enterprises” was held in the conference hall of the Massaget Hotel, organized by the public association DMO Karakalpakstan as part of the “QR Gastronomic Quality” project.
DMO Karakalpakstan is a winner of the social procurement competition of the Public Fund for Supporting Civil Society Institutions under the Oliy Majlis of the Republic of Uzbekistan and implements the project “QR Gastronomic Quality: Assessment and Improvement of Gastronomic Service Quality to Enhance the Attractiveness of Karakalpakstan.” The project aims to improve the quality of gastronomic services and develop the tourism potential of the region.
The seminar-training was conducted by Gulmuroza Yuldashev, Head of the Regional Branch of the Chefs Association of the Republic of Karakalpakstan in Nukus. The event focused on the implementation of quality, hygiene, and food safety management systems in catering enterprises in accordance with international standards and the sanitary regulations of Uzbekistan and Karakalpakstan.
The seminar was attended by owners and staff of cafes, restaurants, and teahouses, professors and lecturers of the Faculty of Economics, specializing in “Economics and Tourism” at Berdak State University, students, as well as representatives of gastronomic projects.
The goal of the seminar was to develop practical skills in ensuring the quality and safety of food products, as well as to increase the responsibility of staff and management.
The seminar program included: basics of HACCP, international experience in quality and hygiene control systems, requirements of Uzbekistan’s sanitary legislation, food hygiene and safety, and tools for internal quality control and auditing.
As a result of the seminar, participants were able to establish a basic system of quality and hygiene control, master internal audit methods, and improve food safety levels in their establishments.
