Saving resources, protecting the environment and providing safe and healthy services are the directions for the hotel industry to achieve harmonious development. This standard is formulated to guide hotels and restaurants to develop green business methods, provide green service products and create a green consumption environment. The formulation of this standard draws on the commercial industry standard SB/T 10356-2002 "Green Hotel Rating Regulations", the tourism industry standard LB/T 007-2006 "Green Tourism Hotel" and relevant domestic local standards. This standard stipulates the terms and definitions, basic requirements, green design, safety management, energy saving management, consumption reduction management, environmental protection, health management and assessment principles related to green hotels. This standard applies to hotels engaged in business services. Catering companies can refer to the relevant clauses for implementation. GB/T 21084-2007 Green Hotel GB/T21084-2007 Standard Download Decompression Password: www.bzxz.net
Saving resources, protecting the environment and providing safe and healthy services are the directions for the hotel industry to achieve harmonious development. This standard is formulated to guide hotels and restaurants to develop green business methods, provide green service products and create a green consumption environment. The formulation of this standard draws on the commercial industry standard SB/T 10356-2002 "Green Hotel Rating Regulations", the tourism industry standard LB/T 007-2006 "Green Tourism Hotel" and relevant domestic local standards. This standard specifies the terms and definitions, basic requirements, green design, safety management, energy saving management, consumption reduction management, environmental protection, health management and assessment principles related to green hotels. This standard applies to hotels engaged in business services. Catering companies can refer to the relevant clauses for implementation.
The formulation of this standard draws on the commercial industry standard SB/T10356-2002 "Green Hotel Rating Regulations", the tourism industry standard LB/T007-2006 "Green Tourism Hotel" and relevant domestic local standards.
Appendix A of this standard is a normative appendix. || tt||
This standard is jointly proposed by the Ministry of Commerce, the National Development and Reform Commission, the State-owned Assets Supervision and Administration Commission of the State Council, the State Environmental Protection Administration, the National Tourism Administration, and the National Standardization Administration.
This standard is under the jurisdiction of the Ministry of Commerce.
The drafting units of this standard are: the Department of Commercial Reform and Development of the Ministry of Commerce, the Department of Science and Technology Standards of the State Environmental Protection Administration, the Department of Quality Standards and Management of the National Tourism Administration, the China Hotel Association, and the Environmental Certification Center of the State Environmental Protection Administration.
The main drafters of this standard are: Li Jingping, Jiang Hong, Liu Shijun, Yu Changguo, Zhao Tao, He Jing, Liu Jinhong, Han Ming, Zhang Minghou, Liu Zunwen, Lu Zhenglan, Liu Huijun, and Cao Lei.

The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For any un-dated referenced documents, the latest version shall apply to this standard.
GB5749 Sanitary standard for drinking water
GB8978 Comprehensive sewage discharge standard
GB9663 Hygiene standard
for hotel industry GB12348 Noise standard for industrial enterprises
GB13271 Emission standard for air pollutants from boilers
GB15316 Technical general rules for energy conservation monitoring
GB/T18883 Indoor air quality standard
GB/T19001 Quality management system requirements (idtISO9001:2000)
GB/T22000-2006 Food safety management system requirements for various organizations in the food chain (ISO22000:2005, IDT)
GB/T24001 Environmental management system requirements and use guide (ISO14001:2004, IDT)
GB/T28001 Occupational Health and Safety Management System Specification (neqOHSAS18001:1999)
Law of the People's Republic of China on the Prevention and Control of Environmental Pollution by Solid Wastes Order of the President of the People's Republic of China No. 58 (Revised on December 29, 2004)||tt
||Measures for the Hygiene Management of Central Air-conditioning and
Ventilation Systems in Public Places Health Supervision and Administration [2006] No. 53 Hygiene Specification for Central Air-conditioning and Ventilation Systems in Public Places Health Supervision and Administration [2006] No. 58

Foreword III
Introduction IV
1 Scope 1
2 Normative References 1
3 Terms and Definitions 1
4 Classification and Identification 2
5 Basic Requirements 2
6 Green Design 2
7 Safety Management 3
8 Energy Saving Management 3
9 Consumption reduction management 3
10 Environmental protection 3
11 Health management 4
12 Green publicity 4
13 Evaluation of green hotels 4
Appendix A (Normative Appendix) Green hotel evaluation criteria 6

ICS03.080.30
National Standard of the People's Republic of China
GB/T21084—2007
Green hotels
2007-09-20 Issued
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
2008-03-01 Implementation
Normative reference documents
Terms and definitions
Grading and identification
Basic requirements
Edge design
Safety management
Energy saving management
Consumption reduction management
Environmental protection.
Health Management·
Green Promotion
Evaluation of Green Hotels
Appendix A (Normative Appendix)
Detailed Rules for Evaluation of Green Hotels
GB/T21084—2007
GB/T21084—2007
This standard is formulated with reference to the commercial industry standard SB/T10356-2002 "Regulations on the Rating of Green Hotels", the tourism industry standard LB/T007-2006 "Green Tourism Hotels" and relevant domestic local standards. Appendix A of this standard is a normative appendix.
This standard is jointly proposed by the Ministry of Commerce, the National Development and Reform Commission, the State-owned Assets Supervision and Administration Commission of the State Council, the State Environmental Protection Administration, the National Tourism Administration, and the National Standardization Administration. This standard is under the jurisdiction of the Ministry of Commerce.
The drafting units of this standard are: the Department of Commercial Reform and Development of the Ministry of Commerce, the Department of Science and Technology Standards of the State Environmental Protection Administration, the Department of Quality Standards and Management of the National Tourism Administration, the China Hotel Association, and the Environmental Certification Center of the State Environmental Protection Administration. The main drafters of this standard are: Li Jingban, Jiang Hong, Liu Shijun, Yu Changguo, Zhao Tao, He Jing, Liu Jinhong, Han Ming, Zhang Minghou, Liu Zunwen, Lu Zhenglan, Liu Huijun, and Cao Lei.
GB/T21084—2007
Saving resources, protecting the environment, and providing safe and healthy services are the directions for the hotel industry to achieve harmonious development. This standard is formulated to guide hotels and restaurants to develop green business methods, provide green service products, and create a green consumption environment. This standard provides guidance for the creation of Yuanse Hotel Action. The creation action is a process of continuous improvement and perfection. During the implementation, hotels should pay attention to coordination with other business management activities to promote the harmony and improvement of the overall business management of hotels. With the development of relevant technologies such as resource conservation and environmental protection in the hotel industry, the deepening of the understanding of green hotels, the improvement of hotel management level and the formation of a social atmosphere of saving and environmental protection consumption, this standard will be continuously revised and improved according to actual conditions. 1 Scope
Green Hotel
GB/T 21084-2007
This standard specifies the terms and definitions, basic requirements, green design, safety management, energy-saving management, consumption-reduction management, environmental protection, health management and assessment principles related to green hotels. This standard applies to hotels engaged in business services. Catering companies can refer to the relevant clauses for implementation. 2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated referenced documents, the latest versions are applicable to this standard. Drinking water hygiene standard
GB5749
Comprehensive sewage discharge standard
CB8978
GB 9663
GB12348
GB13271
GB 15316
Hotel industry hygiene standard
Industrial enterprise boundary noise standard
Boiler air pollutant emission standard
Energy-saving monitoring technology test
GB/T18883Indoor air quality standard
Quality management system requirements (idtISO9001:2000)GB/T 19001
2006Food safety management systemRequirements for various organizations in the food chain (ISO22000:2005, IDT)GB/T 220002
Environmental Management System Requirements and Guidelines for Use (ISO14001:2004, IDT) GB/T 24001
GB/T28001 Occupational Health and Safety Management System Specification (neqOHSAS18001:1999) Law of the People's Republic of China on the Prevention and Control of Pollution from Solid Wastes Decree of the President of the People's Republic of China No. 58 (Revised on December 29, 2004)
Measures for the Hygiene Management of Central Air Conditioning and Ventilation Systems in Public Places Health Supervision [2006] No. 53 Health Standards for Central Air Conditioning and Ventilation Systems in Public Places Health Supervision [2006] No. 58 3 Terms and Definitions
The following terms and definitions apply to this standard. 3.1
Hotel
Enterprises that provide accommodation, catering and related comprehensive services to consumers. Including hotels, guesthouses, inns, hostels, resorts, guest houses, training centers, etc.
Green Hotelgrecnhotel
In the process of planning, construction and operation, the hotel takes saving resources, protecting the environment, safety and health as the concept, scientific design and effective management and technical measures as the means, and takes maximizing resource efficiency and minimizing environmental impact as the goal to provide consumers with safe and healthy services. 3.3
Green Designgreen design
Incorporate the factors of saving resources and protecting the environment into the hotel design process, help determine the decision-making direction of the design, reduce resource consumption and 1
GB/T 21084—-2007
impact on the environment.
Environmental Policyenvironmentpolicy
The overall intention and direction formally expressed by the top management on the environmental performance of the organization. 3.5
Green Consumptiongreenconsumption
In the process of consumption, consumers actively choose products and services that are beneficial to resource conservation and environmental protection, reduce or eliminate pollution to the environment, and reduce the consumption of resources and energy.
Green Actiongreenactian
A series of activities taken by enterprises in accordance with the formulated plan to spread knowledge about green consumption to the general public, adjust their own business methods, and strengthen resource conservation and environmental protection. 3.7
Clean productioncleanproduction
Take measures such as improved design, use of clean energy and raw materials, adoption of advanced process technology and equipment, improved management, and comprehensive utilization to reduce pollution from the source, improve resource utilization efficiency, reduce or avoid the generation and emission of pollutants during production, services and product use, so as to reduce or eliminate harm to human health and the environment. 3.8
Hazardous wastehazardouswaste
Waste listed in the national hazardous waste list. Note: Refer to the "Law of the People's Republic of China on the Prevention and Control of Environmental Pollution by Solid Wastes". 4 Grading and Labeling
4.1 Green hotels are divided into five grades according to the different degrees of effectiveness achieved by hotels in saving resources, protecting the environment, and providing safe and healthy products and services. See Appendix A for the detailed evaluation criteria for green hotels. 4.2 Use ginkgo leaf logo, from one leaf to five leaves, with five leaves being the highest level. 5 Basic requirements
5.1 Comply with the requirements of laws, regulations and standards on energy conservation, environmental protection, hygiene, epidemic prevention, safety, planning, etc. in the construction and operation. 5.2 Formulate environmental policies, clarify green action goals and quantifiable indicators, and have a sound management system to ensure implementation. 5.3 Have corresponding organizational structures, an assessment and reward system for green actions, and senior managers are specifically responsible for creation activities. 5.4 Provide employees with education and training on green hotel-related knowledge every year, including energy conservation and water conservation, environmental protection technology and management, fire education, occupational safety education and food safety education. 5.5 Provide budget funds and human resources support for green actions. 5.6 Have propaganda actions advocating resource conservation, environmental protection and green consumption to create an atmosphere of green consumption environment, and provide multiple incentives for consumers' conservation and environmental protection consumption behaviors. 5.7 No safety accidents or excessive environmental pollution accidents in the past three years. 6 Green Design
6.1 Environmental Design
6.1.1 The site should be far away from high radiation and high pollution areas. 6.1.2 The design should fully reflect the harmony between local nature and humanities and the protection of biodiversity. 6.1.3 It should not cause damage to the local ecological environment. 2
6.2 Architectural Design
6.2.1. Energy saving and land saving shall be reflected in the design, and there shall be no waste of building space. 6.2.2. There shall be design and application of heat insulation, noise reduction and thermal insulation materials. 6.2.3. There shall be design and application of natural lighting. 6.2.4. Environmentally friendly, safe and healthy building materials and decoration shall be adopted. 6.3. Process design
6.3.1. There shall be design for active use of renewable energy and alternative energy such as geothermal energy, solar energy, wind energy and hydropower. 6.3.2. There shall be design for recycling of energy and resources. 6.3.3. There shall be design for clean production in the process of service and product formation. 7. Safety management
7.1. There shall be regular production safety meeting system and production safety accident hidden danger investigation system and they shall be implemented. 7.2. Equipment and facilities shall be safe and reliable, and fences or warning signs shall be set up for dangerous equipment, facilities and areas. CB/T21084—2007
7.3. There shall be emergency response plans for public safety, fire safety, food safety and other emergencies, which shall be continuously improved and drills shall be organized regularly. 7.4 There are emergency broadcasts in Chinese and English that can cover all business areas. There are various emergency diagrams and instructions in prominent locations in guest rooms and public areas, and they are expressed in at least standardized Chinese and English. 8 Energy-saving management
8.1 The main energy-consuming departments such as water, electricity, gas, coal, and oil shall establish and implement a responsibility system. 8.2 Measuring instruments shall be installed in the main energy-consuming equipment and functional areas, and hotels are encouraged to conduct energy-saving tests and energy audits in accordance with the requirements of standard GB15316.
8.3 Monitor and compare the consumption of water, electricity, gas, coal, and oil every month, and report to employees regularly. 8.4 Regularly inspect and maintain energy-consuming equipment such as air conditioning, heating, and lighting to reduce energy loss. 8.5 Use advanced energy-saving equipment, technology, and management methods, and use energy-saving products to improve energy efficiency. 8.6 Use advanced water-saving appliances, technologies, and pipe burial methods to reduce water resource consumption. 8.7 Use renewable energy and alternative energy to reduce the use of coal, gas, and oil. 8.8 The cooling temperature of public areas in summer shall not be lower than 26℃, and the heating temperature in winter shall not be higher than 20℃. 9. Consumption reduction management
9.1 Reduce the use of disposable items
9.2 Reduce the number of times cotton fabrics in guest rooms are changed and washed according to the wishes of customers. 9.3 Simplify the packaging of guest room supplies.
9.4 Save paper and promote paperless office. 9.5 Have measures to encourage the reuse of waste items. 10. Environmental protection
10.1 Comply with national or local pollutant emission standards, reduce the concentration and total amount of pollutant emissions, and discharge according to local environmental targets until zero emission is achieved.
10.2 Use advanced environmental protection technology and equipment. 10.3 Choose to use environmentally labeled products.
10.4 Take measures to reduce the emission of solid waste, and implement classified collection, storage and transportation of solid waste without causing harm to the surrounding environment; hazardous waste and specific recycled materials shall be handed over to qualified institutions for treatment and disposal. 10.5 Use organic fertilizers and natural insecticides to reduce the use of chemical agents. 3
GB/T 21084—2007
10.6 Local plants are used to green the environment.
11 Health Management
11.1 Green Guest Rooms
11.1.1 Non-smoking guest rooms or non-smoking floors are provided. 11.1.2 The decoration is environmentally friendly.
11.1.3 The relative humidity complies with the provisions of GB/T18883, and the temperature can be adjusted according to the needs of the guests. 11.1.4 There is a good fresh air system, and there is no odor in the closed state. 11.1.5 The doors, windows and walls are well soundproofed. 11.1.6 Clean drinking water is provided in accordance with the provisions of GB5749. 11.1.7 The equipment and facilities in the guest room bathroom are disinfected daily, and the hygiene complies with the provisions of GB9663. 11.1.8 Plants that are beneficial to human health are placed. 11.2 Green catering
11.2.1 Food processing and business premises are laid out in a one-way process of raw material entry, storage, processing, semi-finished product processing, and finished product supply, with complete functional operation rooms.
11.2.2 There is a food quality control and assurance system, and the raw material purchase, inspection, acceptance system and record requirements are complete. 11.2.3 There are full-time food safety and hygiene management personnel. 11.2.4 Use organic, green, and pollution-free food raw materials to provide nutritionally balanced meals. 11.2.5 The procedures for food procurement, processing, transportation, storage, disposal, and cleaning and disinfection of equipment and tableware are complete and strictly implemented. 11.2.6 The restaurant has a non-smoking area and non-smoking package. 11.2.7 The restaurant is well ventilated and odor-free. 11.2.8 The separate dining system is advocated, and the menu clearly provides large and small servings. 11.2.9 There are reminders and service measures to guide green consumption and save consumption. 11.2.10 Do not use wild protected animals and plants as food ingredients. 11.2.11 Store kitchen waste in a sealed and low-temperature environment, and advocate harmless treatment. 12 Green Promotion
12.1 Carry out various forms of social activities to promote green hotels and green consumption. 12.2 Have specific plans to encourage guests to engage in green consumption and implement them. 12.3 The creation of green hotels has relevant media reports. 12.4 The creation of green hotels has been supported and approved by guests, and the degree of satisfaction of guests with the hotel environment has reached more than 80% (according to the statistics of the questionnaire).
12.5 The board store promotes the promotion and application of energy-saving and environmental protection technologies through purchases, investments, etc., and promotes green consumption. 13 Evaluation of Green Hotels
13.1 Green Hotel Evaluation Procedure
13. 1.1 Application and Acceptance
Hotels voluntarily submit application materials to the green hotel evaluation agency. The evaluation agency shall verify the application materials within the specified date, make a reply on whether to accept or not, and send the green hotel evaluation standards and related materials to the accepting enterprises. 13.1.2 Self-inspection and Improvement
Hotels shall conduct self-inspection and implement improvements according to the standards. After meeting the requirements of the corresponding level, they shall apply to the evaluation agency for evaluation. 13.1.3 Evaluation
The green hotel evaluation agency shall conduct on-site evaluation of the hotels that apply. 13.1.4 Awarding
GB/T21084—2007
For the hotels that pass the evaluation, the national green hotel evaluation agency shall give a formal reply and award the corresponding signs and certificates. 13.2 Qualifications of assessors
Green hotel assessors are required to have systematic hotel management knowledge, strong analytical and organizational skills, and obtain the qualification of assessors through training.
13.3 Signs and certificates
13.3.1 Green hotel signs and certificates are uniformly produced and issued by the national green hotel assessment agency. 13.3.2 Signs should be clearly stated to consumers.
13.4 Validity and review
13.4.1 The validity period of the green hotel rating is four years. 13.4.2 For green hotel enterprises that have been assessed, a review of the rating will be conducted every two years. 13.4.3 For hotels that are downgraded or fail to meet the assessment standards during the review, they will be notified, downgraded or have their green hotel titles revoked according to their degree.
GE/T 21084—2007
A.1 Grading
Appendix A
(Normative Appendix)www.bzxz.net
Detailed Rules for Green Hotel Evaluation
The full score of the evaluation standard is 300 points. Hotels with a score of 270 points or more (including 270 points) are rated as five-leaf green hotels; hotels with a score of 240 points or more (including 240 points) are rated as four-leaf green hotels; hotels with a score of 210 points or more (including 210 points) are rated as three-leaf green hotels; hotels with a score of 180 points or more (including 180 points) are rated as two-leaf green hotels; hotels with a score of 160 points or more (including 160 points) are rated as one-leaf green hotels.
A.2 Evaluation Rules
See Table A for the evaluation rules. 1.
Provincial and autonomous regions
Basic requirements
Strictly abide by relevant laws, regulations and standards on energy conservation, environmental protection, hygiene, epidemic prevention, safety and planning.
Have a scientific and effective resource conservation and environmental protection policy. Have clear green action goals and quantitative indicators. : Have a sound management system.
Have an organizational structure for the creation of green hotels, and have professionally trained senior managers responsible for green actions.
Provide green hotel-related knowledge education and training for all employees every year, and the hotel sets up a special budget for green actions.
Provide necessary green action personnel guarantees. Have green action assessments and rewards, and include them in the hotel's continued effectiveness evaluation system. Have actions that advocate conservation, environmental protection and green consumption,Provide incentives for consumers' conservation and environmentally friendly consumption behaviors. No environmental pollution exceeding the standard within three years. No fire safety and food safety accidents within three years. Green design. Environmental design. The site selection should be far away from dust, harmful gases, radioactive substances and other diffuse pollution sources. Major items and sub-items. Each drink score. Each sub-item. Each sub-item. Districts and municipalities. Green hotel evaluation agencies. National green hotels. Table A1 (continued). There are designs that protect local natural landscapes, cultural landscapes and local biodiversity. There is no impact on the local ecological environment. Architectural design. Hotel design reflects intensive land use. There are designs that make full use of natural lighting. There are designs that make full use of thermal insulation and heat preservation materials. There is a design to reduce noise. New wall materials and environmentally friendly decorative materials are used. The design follows the local natural resources and climate characteristics, and there is no high energy consumption structure design. New structural systems and structural materials are used to improve the utilization rate of building space. The building is floodlit, there is no light pollution, and no technology, equipment, materials and products that are expressly prohibited by the state are used. Process design. There is a design and application of new energy such as solar energy, geothermal energy, and wind energy, and there is a design to reduce pollution emissions. There is a dirty cloth wine channel in the guest room service room, and there is a building automatic control design: the steam system has condensate recovery. There is a grey water system, and there is a rainwater collection and utilization system. Safety management. There is a regular meeting system for safe production and a system for checking production safety hazards, and they are effectively implemented. There is a complete emergency plan for fire protection, food safety and other emergencies, and drills are conducted at least once every six months.
Fire-fighting equipment and facilities are complete and clearly marked. There is a security monitoring system covering all public areas.
Equipment and facilities in all working areas are safe and reliable. Equipment and areas prone to problems are equipped with protective fences and safety temporary signs. Dangerous goods such as explosives are stored separately and managed by dedicated personnel. Evacuation instructions, safety tips and warnings should be clearly displayed in Chinese and English in guest rooms and public areas.
Major items
Sub-items
Sub-item scores
GB/T21084—2007
Provincial, autonomous region, municipality directly under the Central Government
Green hotel evaluation agency
National Green Hotel
GB/T21084—2007
There is an emergency broadcast in Chinese and English covering the entire area. Table A. 1 (Continued)
Inspect the business area once every hour and keep records. Energy saving management
Energy metering
Install water, electricity and steam meters according to the use department or functional area. The power and lighting electricity of the power system are measured separately. The main energy-consuming equipment is equipped with separate meters. Monitor the energy consumption regularly every day and register the ledger. Report to employees regularly. Plan control
Each energy-consuming department of the hotel establishes energy-saving operation specifications and implements them. Establish a responsibility system for employee energy consumption.
Consumables are managed by quota.
The hotel conducts energy statistics and comparative analysis every month and formulates improvement measures. The indoor temperature of the main places of the hotel is controlled according to relevant regulations. The board store conducts energy-saving tests and energy audits regularly. Energy saving of equipment and facilities
Select and use energy-saving marked products.
Use lighting automatic control system in public areas. Transformer operation, power factor>0.95. When the load is low, adjust and reduce the number of transformers in operation.
The surface temperature of boiler and heating pipe network meets the standard
Adopt automatic ventilation system, reaching more than 50% of the business area. Heat recovery devices are installed in the refrigeration and exhaust systems of the central air-conditioning system, and energy-consuming equipment is inspected and repaired regularly to improve energy efficiency. Regularly detect water network leakage.
Adopt 6-liter water-saving toilet.
Use the grey water system and it works well.
Adopt other new technologies and methods for saving water, electricity and steam. Renewable energy utilization
The hotel uses renewable energy such as solar energy, wind energy, geothermal energy, etc., of which a) the use accounts for more than 30% of the total use. b) the use accounts for more than 20% of the total use,
c) the use accounts for more than 10% of the total use.
Major items
Sub-items
Fat, autonomous regions
National green
Sub-items, direct sugar
Green hotels
Item scores
Jianghui
City green
Hotel rating
AgencyImprove energy efficiency. Regularly check the water network for leakage. Use 6-liter water-saving toilets. Use the grey water system and make it work well. Use other new technologies and methods to save water, electricity and steam. Utilize renewable energy. The hotel uses solar energy, wind energy, geothermal energy and other renewable energy, of which a) the amount used accounts for more than 30% of the total amount. b) the amount used accounts for more than 20% of the total amount, and c) the amount used accounts for more than 10% of the total amount. Major items, sub-items, autonomous regions, national green hotels, sub-items, sub-items, and scores of items. Jiangxi Green Hotel Rating AgencyImprove energy efficiency. Regularly check the water network for leakage. Use 6-liter water-saving toilets. Use the grey water system and make it work well. Use other new technologies and methods to save water, electricity and steam. Utilize renewable energy. The hotel uses solar energy, wind energy, geothermal energy and other renewable energy, of which a) the amount used accounts for more than 30% of the total amount. b) the amount used accounts for more than 20% of the total amount, and c) the amount used accounts for more than 10% of the total amount. Major items, sub-items, autonomous regions, national green hotels, sub-items, sub-items, and scores of items. Jiangxi Green Hotel Rating Agency
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