Some standard content:
GB/T13391-2000
GB/T13391-1992 Regulations on Classification and Grading of Restaurants, Hotels and Restaurants has promoted the technological and management progress of the catering service industry in the whole society since its release in 1992, standardized the business behavior of enterprises, improved the service supply capacity, improved the service quality, and continuously increased the economic and social benefits of enterprises. Considering the economic development, industry progress and changes in consumer demand in recent years, some requirements in the original standard are not suitable for the current status of the catering service industry. According to the provisions of the Standardization Law of the People's Republic of China, it is necessary to revise the standard.
The main contents of this revision are as follows:
1 The overall structure has been adjusted. The revised standard specifies the requirements for the equipment and facilities of each level of enterprises and the services they should provide, puts forward the service quality requirements for building a quality system, and stipulates that when compiling a quality manual, the assessment enterprise should adopt and refer to the requirements of the GB/T19000 series of standards, so that the work of classifying enterprises in the catering service industry is further aligned with international service standards. 2. In addition to the necessary conditions, optional items are added to national special-grade, national first-grade, and national second-grade restaurants and hotels, and the minimum number of optional items is specified according to the different grades. Enterprises can select items based on different service objects and different enterprise characteristics. 3. The content of this standard pays attention to the consistency with GB9663-1996 "Hotel Industry Hygiene Standard, G B9673-1996 Public Transport Vehicles Hygiene Standard, CB14934--1994 Food (Drinking) Utensils Disinfection Standard and other standards are coordinated and effective. This standard shall replace G13/13391--1992 from the date of entry into force. The appendices and notes of this standard are recommended appendices. This standard is proposed by the State Bureau of Domestic Trade. This standard is under the jurisdiction of the National Technical Committee for Standardization of Catering Services and is responsible for interpretation. The drafting unit of this standard: Service Consumption Department of the State Bureau of Domestic Trade. The main drafters of this standard: Han Ming, Chen Xinhua, Zhang Lijun, Li Jingping, Ping Anwen. National Standard of the People's Republic of China
Classification and grading directives for restaurants and hotels
Classification and grading directives for restaurants and hotels Scope
GB/T13391-2000
Replaces GB/T 13391—1992
This standard specifies the principles for the classification and grading of restaurants and hotels, the specific requirements for the classification and the evaluation methods. This standard applies to restaurants and hotels within the territory of the People's Republic of China. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised. All parties using this standard should explore the possibility of using the latest versions of the following standards: GB/T19002—1994 Quality assurance model for production, installation and service of electrical systems (idtIS090021994) 3 Definitions
This standard is based on the principles of quality assurance for the production, installation and service of electrical systems (idtIS090021994) The following definitions are used.
3.1 Restaurant
Enterprises that currently order, process, and sell food products and provide dining places and consumer services for consumers. Note: Including restaurants, restaurants, wine shops, restaurants, restaurants, bars, multi-flavor restaurants, specialty stores, tea houses, etc. 3.2 Hotel
Enterprises that provide accommodation, food, and related comprehensive services to consumers. Note: Including restaurants, guesthouses, inns, hotels, etc. 4 Grading
The grades of restaurants and hotels are divided into restaurant series and hotel series, and each series is divided into 5 grades, namely national special grade, first grade, second grade, third grade, and fourth grade.
5 Basis and evaluation method of grade division
5.1 The basis for grade division is the material factors of restaurants and hotels, management factors, technical factors, service factors, and safety, hygiene and environmental factors. 5.2 The specific conditions for the classification of restaurants and hotels shall be implemented in accordance with Appendix A and Appendix B. 5.3 The rating of restaurants and hotels adopts and draws on the evaluation method of GB/T19002 to evaluate the equipment and facilities (buildings, decoration, equipment, facilities), technical strength, catering quality, service provision, service quality, management level and quality system documentation procedures of the enterprise. The specific evaluation method is implemented in accordance with the evaluation procedures and scoring rules formulated by the national administrative department of the catering service industry. 5.4 An enterprise implements the standards of a series of grades and is evaluated for one grade. If an enterprise consists of several branches, affiliated stores and chain stores, the grades should be evaluated separately according to the actual situation of each store. 6 Principles of grade evaluation and grade management
6.1 The rating of restaurants and hotels is based on the self-application of the enterprise. The method of graded evaluation is: the enterprise applies to the local grade evaluation agency in the region, Guohao Quality and Technical Supervision Bureau, approved on May 19, 2000 and implemented on August 1, 2000
, and the grade evaluation agency evaluates according to the evaluation authority. GB/T13391—2000
National special-grade and national first-grade restaurants and hotels are evaluated by all restaurant and hotel rating agencies; national second-grade, national third-grade and national fourth-grade restaurants and hotels are evaluated by provincial, autonomous region, municipality, independently planned city and sub-provincial city restaurant and hotel rating agencies, and the evaluation results are reported to the national rating agency for record. Provincial, autonomous region, municipality, independently planned city and sub-provincial city rating agencies are responsible for recommending national special-grade and national first-grade restaurants and hotels to the national rating agency. 6-2 All formally operating restaurants and hotels can apply for rating. 6.3 The restaurant and hotel rating agencies of the national catering service administrative department shall uniformly produce the rating signs of restaurants and hotels. 6.4 Each rating agency shall conduct a review of the rated enterprises every four years, confirm the grade, and conduct an annual review every year. The enterprise must report after two years.
6.5 After the rating of restaurants and hotels, they can enjoy the relevant supporting policies of the hotel. 7 Reviewers
7.1 The rating of restaurants and hotels is implemented by the reviewer system. Reviewers are specially trained and assessed, and those who pass the assessment will be issued with a reviewer certificate. Reviewers must receive regular training and assessment: 7.2 National reviewers are appointed by various rating agencies to conduct rating reviews of restaurants and hotels. 7.3 Reviewers conduct reviews in accordance with the prescribed review procedures and should strictly implement relevant review disciplines. A1 Special Class Restaurant
41.1 Basic conditions for buildings and equipment and facilities
GB/T 13391—2000
Appendix A
(Standard Appendix)
Classification conditions for restaurants
The building structure is good, the building layout is scientific and meticulous, and the reception service functions are complete and complete; the equipment and facilities are comfortable, convenient, safe and advanced in performance, high-quality, and the intact rate is maintained at 100%; the materials of decoration and furnishings are of high quality and the craftsmanship is sophisticated. A1.1.1 The business area is not less than 800 square meters, and the ratio of the kitchen (including auxiliary rooms) to the restaurant area is not less than 0.8:1. A1.1.2 There is a central air conditioning system, a white power generation system or an efficient power supply system, and a computer networking system. A1.1.3 There is a raw material warehouse and a finished product warehouse that meet the storage conditions. A1.1. 4 There are effective sound and odor insulation facilities between the restaurant and the kitchen. A1.1.5 There are facilities and equipment for the disabled. A1.1.6 There are staff restaurants, staff bathrooms, and dressing rooms. A1.2 Environmental protection and safety and sanitation conditions
1) Equipped with equipment and facilities in accordance with the current laws and standards for fire protection, safety, and sanitation 2) There are sewage discharge, smoke elimination, noise elimination, dust removal facilities and garbage storage and dispersion equipment that meet environmental protection requirements. A7.3 Front
A1.3.1 Equipment and facilities conditions
1) There is a spacious and beautifully decorated reception lobby in addition to a unique dining environment: 2 There is a reservation office with Chinese and foreign signs, which has service functions such as taking orders, receiving and negotiating! 3) There are places and conditions for guests to rest and wait; 4) There is a sign board for reserving seats (private seats);
5) There is a public telephone:
6) The decorations meet the requirements of A1.1.
A1. 3. 2 Services to be provided
1? A duty manager shall be appointed to coordinate the reception work at the front office; 2) A receptionist shall be appointed to greet and see off guests during business hours, guide guests to their seats for dining, and make reservations and arrange taxis for guests; 3) Provide in-store search services and special services for disabled people 14. Promotional materials on restaurant service items, various menus (price lists) and more than 2 kinds of newspapers and magazines shall be provided in Chinese and foreign languages; 5) Reception services shall be provided in standard telephone and two foreign languages (English is a required language). A1.4 Restaurant
A1.4.1 Equipment and facilities
1) There is a banquet hall or multi-function hall that can accommodate 150 people at the same time; 2) There is a medium banquet hall or multi-function hall that can accommodate 50 people at the same time: 3 There is a special luxury banquet hall;
4) There are no less than 10 banquet rooms:
5 The area of each dining seat is not less than 2m;
6) There is a dining room on each floor;
7) Tables, chairs, utensils, tableware, wine sets, and tea sets are high-end and equipped with gold (silver) plated set meals: 8) The decoration and furnishings meet the requirements of A1. 1. GB/T 13391--2000
9) The lighting should be able to well reflect the sensory properties of the food and set off the dining atmosphere. 10) The temperature can be adjusted according to the needs of the guests. A1.4.2 Services to be provided
1) Provide at least 200 kinds of dishes (or have a single set of special varieties); 2) Have restaurant service technicians to organize routine reception services; 3) Senior restaurant waiters and above account for at least 10% of the restaurant service staff; 4) Service staff can introduce orders in foreign languages and assist in reception services; 5) The closing time of the evening business shall not be earlier than 21:00; 6) Ability to provide large banquets, cocktail parties, buffets, and buffet services; 7) Provide one-time checkout services and credit card services. A7.5 Kitchen
A1.5.1 Equipment and Facility Conditions
1) The layout of the kitchen is in line with the production process of Taiwanese dishes; 2) The kitchen floor is made of high-end anti-slip materials, the walls are fully paved with ceramic tiles, and the top is treated with anti-pollution. 3) The preparation room, primary processing room, cooking room, cold dish room, pastry room, and dishwashing room are separated and meet the requirements of health regulations and standards: there are advanced special disinfection equipment or disinfection counters;) There are sufficient refrigeration, freezing and preservation equipment; 6) Tools and supplies are mainly made of stainless steel:
7) There are reasonable and good ventilation and exhaust facilities: 8) The temperature of the kitchen should be at normal room temperature. 41.5.2 Services to be provided
1) Master chefs and above serve as head chefs, and there is at least one master chef for cooking pastries; 2) Intermediate and above chefs account for 60% of the staff in the pastry industry, of which senior chefs account for 20%; 3) Intermediate and above pastry chefs account for 40% of the above staff; 4) There are on-site nutritionists, and nutritional analysis is carried out on the snacks supplied all year round; 15) The snacks have clear quality standards and material input standards, and are strictly implemented according to the standards; 6) All supplied varieties should have good sensory properties, pure taste, meet hygiene and quality standards, and have good nutritional value; 7) Can meet the guests' requirements for production time; 8) There are dishes made from high-end raw materials:
9) There are more than 12 kinds of famous snacks and single sets of special varieties recognized by authoritative catering industry organizations at or above the provincial level or recognized by the market. A1.6 Public Areas
A1.6-1 Equipment and Facilities Requirements
There are sufficient and convenient parking spaces for the doors;
2) The restaurants with more than four floors have commercial quality guest elevators that are suitable for the reception capacity. 3) There are public toilets for guests on each floor, and the toilets and washrooms are separated, and there are partitions between toilets; 4) The corridors, hallways and hallways for guests are spacious and respectful; 5) There are separate guest passages and employee improvement passages: 6) There are standardized public signs!
7) All equipment and facilities meet the requirements of A1.1. A1.6.2 Services to be provided
1) Public toilets should provide necessary dust removal supplies and services; 2) There are special personnel responsible for cleaning and sanitation of the service, corridors, hallways and toilets for guests. A1.7 Service Quality Requirements
CB/T 13391 2000
1) In accordance with GB/T 19002 Establish a quality assurance system with complete documented procedures, complete quality records, and preventive and improvement measures. 2) The service work of each position strictly follows the service operating procedures to provide standardized services: 3) All staff members establish a service consciousness of honesty, love their jobs, fulfill their duties, and focus on efficiency + pay attention to their appearance and etiquette, service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality; 4) Staff members in each position should have training experience and proficient job skills, 5) There are professionally trained management personnel and commercial-level technical personnel, A1.8 optional items (a total of 20 items, at least 10 items) 1) There is a background music system; 2) There is an automatic sprinkler system; 3) There is a smoke alarm system; 4) There is a secondary water supply system, |5) A closed-circuit television surveillance system;
6) A courtyard garden;
7) A pastry shop open to the public;
8) More than 15 private rooms;
9) A restaurant open 24 hours a day;
10) A food hygiene inspection record;
113 A closed telephone room;
12) Entertainment facilities (singing and dancing hall or movie theater);
13) The ability to provide banquets outside;
14) Regular singing and dancing performances;
15) A baby care center and children's entertainment room;
16) Senior technicians;
17) A nationally recognized Chinese chef title;
18) Chinese cooking masters and chefs;
19) Comprehensive honors and honors evaluated by administrative departments at or above the provincial level;
20) A service brand recognized by industries and competent departments at or above the provincial level. A2 First-class restaurant
A2.1 Basic conditions for buildings and equipment and facilities
The building layout is scientific, reasonable, exquisite and thoughtful. The reception service function is complete and complete; the facilities are comfortable, convenient, safe and advanced in performance, with high-quality materials and a good intactness rate of 10%. The furnishings are luxurious and exquisitely made. A2.1.1 The kitchen area is consistent with the restaurant area. A2.1.2 There is a central air-conditioning system, a self-contained power generation system or a dual-circuit power supply system, and a financial computerization system: A2.1.3 There is a raw material warehouse that meets the storage conditions. A2.1.4 There is an effective sound insulation and odor insulation between the restaurant and the kitchen. A2.1.5 There are facilities and equipment for the disabled. A2. 1. 6 There are employee meal kits, employee 1. Dissolving rate, and changing pens. A2.2 Environmental protection and safety and sanitation conditions
1) Equipped with equipment and facilities in accordance with the current laws and regulations on fire protection, safety and sanitation; 2) Have sewage discharge, disinfection, noise reduction, inspection and testing facilities and garbage storage equipment that meet environmental protection requirements. 42.3 Lobby
A2.3.1 Equipment and facilities conditions
GB/T 13391-2000
1) Have a spacious and high-end reception lobby independent of the dining environment; 2) Have a reservation counter with Chinese and foreign language signs and a sign board for reserving seats (private seats); 3) Have conditions for guests to wait;
4) Have a public telephone:
5) The decoration and furnishings meet the requirements of A2.1, A2.3. 2. Services to be provided
1) A duty manager is appointed to coordinate reception work; 2. A receptionist is appointed to greet and see off guests, lead guests to the restaurant, and book and arrange taxis for guests! 3) Able to provide in-store search services and special services for the disabled; 4) Provide restaurant service promotional materials, various menus (price lists), newspapers or magazines in Chinese and foreign languages; 5) Able to provide reception services in standard Mandarin and two foreign languages (English is a must). A2.4 Restaurants
A2.4.1 Equipment and facilities
1) There must be a banquet hall or multi-purpose hall that can accommodate 100 people at the same time; 2) There must be a medium-sized banquet hall or multi-purpose hall that can accommodate 50 people at the same time; 3) There must be no less than 8 banquet rooms;
4 The area of each dining seat must not be less than 1.8 m2; 5) There must be a dining room on each floor;
6) The tables, chairs, utensils, tableware, wine utensils, and tea sets must be high-end and gold (silver) tableware must be available; 7) The decoration must meet the requirements of A2.1; 8! The lighting should be able to reflect the food's taste and create a dining atmosphere; 9) The table temperature can be adjusted according to the guests' dining needs; A2.4.2 Services to be provided
1) No less than 200 dishes (single set of special varieties); 2) There are restaurant service technicians to organize reception work; 3) High-end restaurant waiters are no less than 10% of the restaurant service staff; 4] There are service staff who can introduce certain points in foreign languages and receive foreign guests; 5) The evening business ends no earlier than 21:00; 6) Can provide table service, buffet or dining service; 7) Provide one-stop checkout service and credit card service. A2.5 Kitchen
A2.5.1 Equipment and Facility Conditions
1) The kitchen layout complies with the production process; 2) The kitchen floor is made of high-grade materials with effective anti-slip properties, the walls are fully covered with tiles, and the top is treated with anti-pollution treatment; 3) The primary processing room, cooking room, cold dish room, pastry room, and washing room are separated and meet the requirements of health regulations and standards: 4) There are advanced special disinfection equipment or disinfection counters: 5) There are refrigeration, freezing and preservation equipment
6) Utensils and supplies are mainly stainless steel;
7) There are well-maintained ventilation and exhaust facilities; 8) The temperature of the kitchen should be at a normal room temperature. A2.5.2 Services to be provided
1) Master chefs or above shall serve as head chefs, and at least one master chef shall be responsible for cooking and pastry: GB/T 13391-2000
2) Intermediate chefs or above shall account for 60% of the staff of the same type of work, of which 20% shall be resigned chefs; 3) Intermediate pastry chefs or above shall account for 40% of the staff of the same type of work; 4) There shall be a nutritionist for dishes, and nutritional analysis shall be conducted on the cases supplied all year round; 5) There shall be clear quality standards and material input standards for dishes: strictly implement the standards; 6) All varieties supplied shall have good sensory properties, pure taste, meet hygiene and quality standards, and have good nutritional value; 7) The requirements of customers on production time shall be met; 8) There shall be dishes made with high-grade raw materials; 9) There shall be more than 10 famous dishes and pastries recognized by the authoritative organizations of the catering industry at or above the provincial level or recognized by the market, as well as single-item complete sets of special varieties; A2.6 Public areas
A2.6. T Equipment and Facility Conditions
1) Convenient parking conditions;
2) Restaurants with more than four floors have high-quality passenger elevators that are suitable for reception capacity; 3) There is a public toilet for guests on each floor, and there are partitions between toilets and toilets, and partitions between toilets; 4) There are separate passages for guests, employees and goods; 5) There are standardized public signs;
6) All equipment and facilities meet the requirements of A2.1. A2.6-2 Services to be provided
1) Public toilets can provide necessary sanitary products and services; 2) Corridors, hallways and toilets for guests are cleaned by dedicated personnel. 42.7 Service Quality Requirements
1) Establish a quality assurance system in accordance with GB/T19002 standard, with complete documented procedures, complete quality records, and preventive and improvement measures:
2) The service work of each position shall strictly follow the service operating procedures to provide standardized services; 3) All staff shall establish a service awareness of honesty and trustworthiness, respect for their jobs, fulfilling their duties, and focusing on efficiency, pay attention to their appearance and etiquette, have proficient service skills, maintain enthusiastic, attentive, polite service attitude and high-quality and efficient service quality; 4) The staff of each position should have training experience and proficient job skills; 5) There are professionally trained management personnel and senior technical personnel. A2.B options (total 20 items, at least 8 items) 1) Background music system; 2) Automatic sprinkler system; 3) Smoke alarm system; 4) Drinking water supply system; 5) Closed-circuit television monitoring system; 6) Courtyard garden; 7) Bakery open to the public; 8) More than 15 dining rooms; 9) Restaurant open 24 hours ;
10) Have a food hygiene inspection room;
11) Have a closed telephone room;
12) Have entertainment facilities (singing and dancing hall or Karaoke (K hall); 13) Have the ability to provide banquets outside; 14) Have regular singing and dancing performances:
15) Have baby care and children's entertainment room; 16) Have senior technicians:
17) Have the title of China's time-honored brand recognized by the state: 18) Have Chinese cooking masters and masters
GB/T 13391=-2000
19) Have comprehensive honors evaluated by administrative departments at or above the provincial level; 20) Have a service brand recognized by the industry and competent departments at or above the provincial level. A3 Second-level restaurant
A3.1 Basic conditions for buildings and equipment and facilities
The building layout is practical and reasonable, the equipment and facilities are convenient and safe, the intact rate is maintained at 100%, and the decoration and furnishings are beautiful and generous. A3.1.1 The kitchen area is compatible with the restaurant area. 43.1.2 There are air conditioning or heating facilities.
A3. 1. 3 There is a raw material warehouse that meets the storage conditions. A3.1.4 There are odor isolation facilities between the restaurant and the kitchen. A3.1.5 There are facilities and equipment for the disabled. A3.2 Environmental protection and safety and health conditions
1) Equipped with necessary equipment and facilities in accordance with the current laws and regulations and standards on fire protection, safety and sanitation; 2) There is a food ordering area and sewage, smoke and dust removal facilities and garbage storage equipment that meet environmental protection requirements. A3.3 Lobby
A3.3.1 Equipment and facilities
1) There is a lobby for guests to wait and rest in addition to an independent dining environment; 2) There is a column for booking seats (private seats); 3) There is a public telephone,
4) The decoration and furnishings meet the requirements of A3.1,
A3.3.2 Services to be provided
11 There is a duty manager to coordinate reception work,
2) There is a greeter
3) There are special services for the disabled. A3.4 Restaurant
43.4.1 Equipment and facilities
1) There is a restaurant that can accommodate 100 people for dining; 2) There are no less than 6 banquet rooms;
3) The area of each dining seat is not less than 1.6 m24) There are matching tables, Sichuan utensils, tableware, wine utensils, and tea sets; 5) The decorations meet the requirements of A3.1,
6) There are good lighting facilities;
7) The temperature can be adjusted according to the needs of guests. A3.4.2 Services to be provided
1) The supply varieties are not less than 150 (or there are single sets of special varieties); 2) There are high-level restaurant waiters responsible for daily reception services; 3) The number of restaurant waiters above the middle level is not more than 30%; 4) The end time of evening business is not earlier than 21:00; 5) Provide a one-time checkout service.
A3.5 Kitchen
A43.5. 1 Equipment and Facility Conditions
1) The kitchen layout complies with the production process flow: GB/T 13391-2000
2) The kitchen floor is made of non-slip material and the walls are fully covered with tiles: 3) The primary processing room, cooking room, cooling room, pastry room, and dishwashing room are separated and meet the requirements of health laws and standards, 1) There are advanced special disinfection equipment;
5) There are refrigeration and freezing equipment:
6) There are good ventilation and smoke exhaust facilities.
A3.5.2 Services to be provided
1) A chef with a master degree or above shall be appointed as the head chef, and there shall be at least one master chef each in charge of cooking and pastry. 2) Chefs with intermediate degree or above shall account for 50% of the staff of the same type, of which senior chefs shall account for 15%; 3) Pastry chefs with intermediate degree or above shall account for 30% of the staff of the same type. 4) There shall be a nutritionist for dishes, and nutritional analysis shall be conducted on the dishes supplied all year round. 5) The dishes shall have clear quality standards and material input standards, and shall be strictly implemented in accordance with the standards. 6) All supplied varieties shall have good sensory properties, authentic taste, meet hygiene and quality standards, and have good nutritional value. 7) The production time requirements of the guests shall be met. 8) There shall be dishes made from high-grade raw materials. 9) There shall be more than 8 famous dishes and pastries recognized by the competent catering industry institutions at or above the provincial level or recognized by the market, as well as single sets of special varieties. A3-6 Public Area
A3-6.1 Equipment and Facility Conditions
1) Parking conditions are available;Www.bzxZ.net
2) Bathrooms are available for guests
3) Standard public signs are available;
4) All equipment and facilities meet the requirements of A3.1. A3.7 Service Quality Requirements
1) Establish a quality assurance system in accordance with GB/T 190G2; 2) The service work of each position shall strictly follow the service operation procedures and provide standardized services; 3) All staff members shall establish a service consciousness of honesty and trustworthiness, love their jobs, fulfill their duties, and focus on efficiency, pay attention to their appearance and etiquette, require skilled service skills, appropriate language, and maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality; 4) Staff members of each position shall have training experience and proficient service skills: 5) There shall be professionally trained management personnel and technical personnel. A3.8 Select items (total 20 items, at least 5 items) 1) Background music system; 2) Automatic sprinkler system; 3) Smoke alarm system; 4) Water supply system; 5) Closed-circuit television surveillance system; 6) Courtyard garden; 7) Bakery for external business; 8) More than 15 private rooms; 9) Restaurant open 24 hours; 10) Food hygiene inspection room; 11) Closed telephone room;
12) entertainment facilities (singing and dancing hall or karaoke hall); 13) the ability to provide banquets outside; 14) regular singing performances;
15) baby care and children's entertainment room; 16) senior technicians;
17) the title of China's time-honored brand recognized by the state: 18) famous Chinese cooking chefs and masters;
GB/T13391-2000
19) comprehensive honors evaluated by administrative departments at or above the provincial level: 20) service brands recognized by the provincial industry and major departments. 44 Level 3 Restaurant
A4.1 Basic conditions for buildings and equipment facilities
The building layout is practical and reasonable, the equipment is convenient and safe, the intact rate is maintained at 100%, and the decoration and furnishings are beautiful and generous. A4.1.1 The kitchen area is consistent with the restaurant area. A4.1.2 Air conditioning or heating equipment:
A4.1.3 A raw material warehouse that meets storage conditions. A4.2 Environmental protection and safety and sanitation conditions
1) Equipped with necessary equipment and facilities in accordance with the current laws and standards for fire protection, safety and sanitation; 2) Equipped with sewage discharge, dust removal facilities, and garbage storage and reduction equipment that meet the requirements of environmental protection. A4.3 Whole hall
A4.3. 1 Equipment and facilities conditions
1) There is a banquet restaurant or a la carte restaurant that can accommodate 100 people at the same time: 2) There are no less than 3 banquet rooms;
3) The area of each seat is not less than 1.6 m; 1) There are conditions for preparing meals;
5) There are matching tables and chairs, utensils, tableware, wine utensils, and tea sets; 6) The decoration and furnishings meet the requirements of A4.1;
1) There is good lighting and suitable temperature. A4.3.2 Services to be provided
1 There shall be no less than 100 varieties of food:
2) There shall be high-end restaurant waiters responsible for reception and service; 3) There shall be no less than 30% of the restaurant waiters above level; 4) The evening business shall end no earlier than 21:00A4.4 Kitchen
A4.4.1 Equipment and facility conditions
1) The kitchen layout shall comply with the production process; 2) The kitchen floor shall be made of non-slip material and the walls shall be covered with tiles; 3) The cooking room, cold table room and bowl room shall be separated and meet the requirements of health regulations and standards; 4) There shall be advanced special disinfection equipment:
5) There shall be cold cutting and freezing equipment;
6) There shall be better ventilation and smoke exhaust facilities.
A4.4.2 Services to be provided
1) There should be at least one chef for each of cooking and pastry operation; 2) Chefs above level 7 account for 50% of the staff at the same time, of which senior chefs account for 15%; GR/T 13391--2000
3) Pastry chefs above intermediate level account for 30% of the staff at the same job type; 4) There should be a nutritionist and conduct nutritional analysis on the dishes supplied all year round; 5) There should be clear quality standards and material input standards for dishes, and they should be strictly implemented according to the standards; 6) All the seeds should have good sensory properties and pure taste. They should meet the hygiene and quality standards and have nutritional value; 7) They should be able to meet the guests' requirements for production time; 8) There should be samples made from high-end raw materials; 9) There should be more than 8 kinds of famous dishes and pastries that have been tested by authoritative organizations in the catering industry at or above the provincial level or recognized by the market, as well as single sets of special varieties. A4.5 Public area
1) Parking conditions are available;
2) Toilets for guest use are available;
3) Standard public signs are available;
4] All equipment and facilities meet the requirements of A4.1. A4.6 Service quality requirements
1) A quality assurance plan is established in accordance with GB/T19Q02; 2) The service work of each position is strictly in accordance with the service operation procedures to provide standardized services: 3) All staff should establish a service awareness of honesty and trustworthiness, respect for the job, fulfilling their duties, and attaching importance to efficiency, pay attention to their appearance and etiquette, require proficient service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality: 4) Staff in service positions should have training experience and proficient job skills: 5) There should be professionally trained management and technical personnel. A5 Level 4 Restaurant
45.1 Basic requirements for buildings and equipment and facilities
The building layout is practical and reasonable: the equipment and facilities are convenient and safe: the intact rate is maintained at 1 plus: the decoration and furnishings are beautiful and square. 45.1.1 The kitchen area is consistent with the restaurant area 45.1.2 The fast food restaurant has a food distribution center, A5.1.3 The store name has a brand, and the store logo is hung in a prominent place on the building, 45.1.4 There is a raw material warehouse that meets the storage conditions. A5.2 Environmental protection and safety and health conditions
1) Equipped with necessary equipment and facilities in accordance with the current laws and standards for fire protection, safety and hygiene: 2) There are sewage removal and dust removal facilities and garbage storage equipment that meet environmental protection requirements. A5.3 Restaurant
A5.3.1 Equipment and facilities
1 There is a restaurant that can accommodate 80 people at the same time;
2) The area of each dining seat is not less than 1.6m;
3) There are matching tables, chairs, utensils, tableware, and drinking utensils;
4) There are air-conditioning or heating facilities
5) The decoration and furnishings meet the requirements of A5.1;
6! There is good lighting and appropriate temperature. A45.3.2 Services to be provided
1) The variety provided is distinctive, or has the traditional flavor of Chinese dishes;
2) The supply is convenient and fast, and meets the requirements of health care;
3) The ingredients and craftsmanship are unified: the specifications are consistent;
4) The variety tastes are pure: the texture remains unchanged:2 Services to be provided
1) There should be at least one chef for each of cooking and pastry operation; 2) Chefs above level 7 account for 50% of the same type of staff, of which senior chefs account for 15%; GR/T 13391--2000
3) Pastry chefs above intermediate level account for 30% of the same type of staff; 4) There should be a nutritionist and conduct nutritional analysis on the dishes supplied all year round; 5) There should be clear quality standards and material input standards for the dishes, and they should be strictly implemented according to the standards; 6) All the ingredients should have good sensory properties and pure taste. They should meet the hygiene and quality standards and have nutritional value; 7) They should be able to meet the guests' requirements for production time; 8) There should be samples made from high-end raw materials; 9) There should be more than 8 kinds of famous dishes and pastries that have been tested by authoritative catering industry organizations at or above the provincial level or recognized by the market, as well as single sets of special varieties. A4.5 Public area
1) Parking conditions are available;
2) Toilets for guest use are available;
3) Standard public signs are available;
4] All equipment and facilities meet the requirements of A4.1. A4.6 Service quality requirements
1) A quality assurance plan is established in accordance with GB/T19Q02; 2) The service work of each position is strictly in accordance with the service operation procedures to provide standardized services: 3) All staff should establish a service awareness of honesty and trustworthiness, respect for the job, fulfilling their duties, and attaching importance to efficiency, pay attention to their appearance and etiquette, require proficient service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality: 4) Staff in service positions should have training experience and proficient job skills: 5) There should be professionally trained management and technical personnel. A5 Level 4 Restaurant
45.1 Basic requirements for buildings and equipment and facilities
The building layout is practical and reasonable: the equipment and facilities are convenient and safe: the intact rate is maintained at 1 plus: the decoration and furnishings are beautiful and square. 45.1.1 The kitchen area is consistent with the restaurant area 45.1.2 The fast food restaurant has a food distribution center, A5.1.3 The store name has a brand, and the store logo is hung in a prominent place on the building, 45.1.4 There is a raw material warehouse that meets the storage conditions. A5.2 Environmental protection and safety and health conditions
1) Equipped with necessary equipment and facilities in accordance with the current laws and standards for fire protection, safety and hygiene: 2) There are sewage removal and dust removal facilities and garbage storage equipment that meet environmental protection requirements. A5.3 Restaurant
A5.3.1 Equipment and facilities
1 There is a restaurant that can accommodate 80 people at the same time;
2) The area of each dining seat is not less than 1.6m;
3) There are matching tables, chairs, utensils, tableware, and drinking utensils;
4) There are air-conditioning or heating facilities
5) The decoration and furnishings meet the requirements of A5.1;
6! There is good lighting and appropriate temperature. A45.3.2 Services to be provided
1) The variety provided is distinctive, or has the traditional flavor of Chinese dishes;
2) The supply is convenient and fast, and meets the requirements of health care;
3) The ingredients and craftsmanship are unified: the specifications are consistent;
4) The variety tastes are pure: the texture remains unchanged:2 Services to be provided
1) There should be at least one chef for each of cooking and pastry operation; 2) Chefs above level 7 account for 50% of the same type of staff, of which senior chefs account for 15%; GR/T 13391--2000
3) Pastry chefs above intermediate level account for 30% of the same type of staff; 4) There should be a nutritionist and conduct nutritional analysis on the dishes supplied all year round; 5) There should be clear quality standards and material input standards for the dishes, and they should be strictly implemented according to the standards; 6) All the ingredients should have good sensory properties and pure taste. They should meet the hygiene and quality standards and have nutritional value; 7) They should be able to meet the guests' requirements for production time; 8) There should be samples made from high-end raw materials; 9) There should be more than 8 kinds of famous dishes and pastries that have been tested by authoritative catering industry organizations at or above the provincial level or recognized by the market, as well as single sets of special varieties. A4.5 Public area
1) Parking conditions are available;
2) Toilets for guest use are available;
3) Standard public signs are available;
4] All equipment and facilities meet the requirements of A4.1. A4.6 Service quality requirements
1) A quality assurance plan is established in accordance with GB/T19Q02; 2) The service work of each position is strictly in accordance with the service operation procedures to provide standardized services: 3) All staff should establish a service awareness of honesty and trustworthiness, respect for the job, fulfilling their duties, and attaching importance to efficiency, pay attention to their appearance and etiquette, require proficient service skills, maintain a warm, thoughtful, polite service attitude and high-quality and efficient service quality: 4) Staff in service positions should have training experience and proficient job skills: 5) There should be professionally trained management and technical personnel. A5 Level 4 Restaurant
45.1 Basic requirements for buildings and equipment and facilities
The building layout is practical and reasonable: the equipment and facilities are convenient and safe: the intact rate is maintained at 1 plus: the decoration and furnishings are beautiful and square. 45.1.1 The kitchen area is consistent with the restaurant area 45.1.2 The fast food restaurant has a food distribution center, A5.1.3 The store name has a brand, and the store logo is hung in a prominent place on the building, 45.1.4 There is a raw material warehouse that meets the storage conditions. A5.2 Environmental protection and safety and health conditions
1) Equipped with necessary equipment and facilities in accordance with the current laws and standards for fire protection, safety and hygiene: 2) There are sewage removal and dust removal facilities and garbage storage equipment that meet environmental protection requirements. A5.3 Restaurant
A5.3.1 Equipment and facilities
1 There is a restaurant that can accommodate 80 people at the same time;
2) The area of each dining seat is not less than 1.6m;
3) There are matching tables, chairs, utensils, tableware, and drinking utensils;
4) There are air-conditioning or heating facilities
5) The decoration and furnishings meet the requirements of A5.1;
6! There is good lighting and appropriate temperature. A45.3.2 Services to be provided
1) The variety provided is distinctive, or has the traditional flavor of Chinese dishes;
2) The supply is convenient and fast, and meets the requirements of health care;
3) The ingredients and craftsmanship are unified: the specifications are consistent;
4) The variety tastes are pure: the texture remains unchanged:
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