Campus Dining at Tashkent State University of Economics

Our Promise

TSUE Dining is dedicated to offering an exceptional, inclusive dining experience that promotes student success and the well-being of faculty and staff. We combine diverse culinary options with strict food safety standards, clear nutritional information, and sustainability practices—provided in welcoming, comfortable spaces across campus.

Quality & Oversight

Standards you can trust: Menus, pricing, portioning, and storage conditions adhere to nationally recognized food safety and sanitation protocols.

Menus & Culinary Variety

Something for everyone: Rotating global and Uzbek favorites, grill and oven stations, salad bars, grain bowls, deli and vegetarian/vegan selections, soups, and seasonal specials.

Dedicated breakfast cafés: Several on-campus cafes open early each morning offering affordable breakfast options-from hot cereals and eggs to fresh pastries, yogurt, fruit, and coffee/tea—so students and staff can start the day well without overspending.

Transparent labeling: Each station displays ingredients, key allergens, and nutrition highlights (energy, protein, carbs, fats, selected micronutrients).

Nutrition & Well-Being

Evidence-based guidance: Menus are planned in accordance with recommended daily nutrient intakes.

Informed choices: On-site signage and digital menus provide portion guidance and “smart swaps.”

Wellness programming: Pop-up tastings, “teach-ins” on label reading and meal planning, and chef-led demos promote lifelong healthy eating.

Dietary Needs & Allergen Safety

Allergen-aware operations: Clearly marked stations for common allergens (gluten, dairy, nuts, eggs, soy, fish/shellfish); strict prevention of cross-contact in prep and service.

Custom support: Trained staff can prepare alternatives on request; advance meal planning is available for medical or religious dietary needs (e.g., halal, vegetarian/vegan, lactose-free, gluten-free).

Accessibility: Menus and nutrition info are accessible online; assistance is available for guests requiring additional support.

Food Safety & Hygiene

Professional training: All culinary and service personnel complete certified food-handling, HACCP, and sanitation training with annual refreshers.

Clean by design: Kitchens and venues are engineered for clean flow—from receiving to service—with documented cleaning and disinfection schedules.

Sustainability in Action

Responsible sourcing: Seasonal produce and staples are procured from local and regional suppliers when possible to ensure freshness and support the local economy.

Waste-smart dining: Portion-sizing cues, tray-free service where appropriate, and back-of-house waste tracking reduce food waste; organics and packaging are separated for composting/recycling where facilities exist.

Greener operations: Energy-efficient equipment, water-saving practices, and eco-preferred packaging are standard across venues.

Spaces Made for Community

Welcoming environments: Bright, clean, and comfortable dining rooms with seating for individuals and groups, device-friendly tables, and extended hours during exams.

Convenience: Multiple campus locations near academic buildings and residences; cashless and contactless payment options supported.

Value & Pricing

Student-friendly pricing: Cafeterias and multiple breakfast cafés are priced competitively—often below comparable city venues—to keep daily dining accessible.

Clear price transparency: Digital and in-venue menus display current prices; any changes are posted in advance.

Bundles & savings: Value combos (including breakfast sets), loyalty perks, and periodic promotions help stretch budgets without sacrificing quality.

Collaboration with Local Suppliers

Local first: Where feasible, ingredients are sourced from regional farmers and vendors to ensure freshness and reduce delivery miles.

Hours & Locations

Main Dining Hall: Mon–Fri 11:00–15:00

Business School Café: Mon–Fri from 07:30