Standard of administration and service in country inns and restaurants
Some standard content:
ICS03.100.20
Record number: 20471-2007
National Trade Industry Standard of the People's Republic of China SB/T104212007
Standard of administration and service in country inns and restaurants2007-03-28 Issued
Ministry of Commerce of the People's Republic of China
Implementation on 2007-07-01
This standard is proposed by the Ministry of Commerce of the People's Republic of China. Former
This standard is under the jurisdiction of the National Technical Committee for Standardization of Catering Services. This standard was drafted by the China Hotel Association and Zhejiang Gongshang University. The main drafters of this standard are: Chen Xinhua, Ping Anwen, Tang Daijian, Lu Jinglan, Wu Jun. This standard is released for the first time.
SB/T10421-2007
SB/T10421—2007
This standard is formulated with reference to the local standards of farmhouses in Zhejiang, Sichuan and other places in my country, and in combination with the specific conditions of farmhouse development across the country. It aims to guide the operation and service management of farmhouses, promote development and innovation, improve service levels, effectively guarantee their healthy development, give full play to their continuous driving role in the rural economy, and promote farmers' income growth. 1 Scope
Farmhouse operation and service specifications
SB/T10421—2007
This standard specifies the terms and definitions of farmhouses, basic requirements for operation and service, grade conditions and evaluation management principles. This standard applies to all forms of farmhouse operation and service activities across the country. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version is used for this standard. GB5749 Sanitary Standard for Drinking Water
GB9663 Sanitary Standard for Hotel Industry
GB16153 Sanitary Standard for Restaurants
Ministry of Health of the People's Republic of China (2005) "Sanitary Standard for Catering Industry and Collective Meal Distribution Units" 3 Terms and Definitions
The following terms and definitions apply to this standard. 3.1
Farmer
Residential households in rural areas whose main occupations are farming, animal husbandry, and fishery. The definition of "farmers" includes fishermen and herders. 3.2
Farmhouses and restaurants Farmers use rural resources and farmyards as carriers to provide consumers with catering, accommodation, labor experience, leisure and entertainment, sightseeing and vacation services with rural interest and farm life. There may be rural leisure, mountain view, folk customs, farming experience, ecological culture and industrial base models, including fishing houses and pastoral packages. 3.3
Service in country inns and restaurants Service personnel who provide consumers with catering, accommodation, farming participation, tourism, entertainment and other activities in farmhouses. 4 Classification and identification of farmhouses
Farmhouses are divided into five levels, marked with five-pointed stars, namely one star, two stars, three stars, four stars and five stars; the higher the star rating, the higher the management and service level of the farmhouse.
5 Basic requirements for farmhouse operation and service
5.1 Operation requirements
5.1.1 The operation and service items of farmhouses shall comply with relevant laws and regulations. 5.1.2 Health permits, sewage discharge permits, etc. shall be obtained in accordance with regulations, and business licenses and tax registration certificates shall be obtained. 5.1.3 Service items shall be clearly stated and prices shall be clearly marked. 5.2 Environmental protection requirements
5.2.1 The surrounding environment shall be clean and tidy, without scattered garbage, sewage or other pollutants. 1
SB/T10421-—2007
5.2.2 Disease prevention and treatment shall be implemented for poultry and pets, and relevant certificates shall be presented. 5.2.3 There shall be environmental protection publicity and waste treatment measures that meet environmental protection requirements. 5.2.4 Materials and raw materials that do not meet environmental protection requirements shall not be used. 5.3 Fire protection requirements
5.3.1 Operation and service personnel shall master fire safety knowledge. 5.3.2 Indoor decoration and furnishing should be made of non-combustible and flame-retardant materials. 5.3.3 Fire-fighting facilities and equipment should be configured and fire safety signs should be set up in accordance with relevant national regulations. Fire-fighting facilities and equipment should be inspected and maintained regularly to ensure that they are intact and effective. 5.3.4 The storage and management of flammable and explosive items should comply with fire safety regulations. 5.4 Safety requirements
5.4.1 The building is solid and safe.
5.4.2 The door locks and other safety devices of accommodation facilities are intact and effective. 5.4.3 The safety protection devices of the power system are intact and effective; the electrical equipment is safe and intact. 5.4.4 All activities and leisure facilities, equipment and appliances are intact and safe. 5.5 Hygiene requirements
5.5.1 Drinking water should meet the requirements of GB5749. 5.5.2 Service personnel should have basic knowledge of hygiene, undergo health examinations, and obtain health certificates issued by at least township hospitals. 5.5.3 The hygiene of catering places should comply with the relevant requirements of the "Hygiene Standards for Catering Industry and Collective Meal Distribution Units" and GB16153. 5.5.4 The hygiene of accommodation places should comply with the relevant requirements of GB9663. 5.5.5 Food processing should ensure that raw and cooked food are separated. 5.5.6 It is prohibited to process and operate poultry, livestock, aquatic animals and their products that have died of disease, poisoning or unknown causes, and meat and its products that have not been inspected or have failed inspections.
5.5.7 It is prohibited to use pesticides with high concentrations specified in laws and regulations or use vegetables, fruits and other edible agricultural products that have not exceeded the safety period of pesticides.
5.5.8 Basic living medicines should be available. When operators find food poisoning or suspected food poisoning accidents, they should report to the local health department in a timely manner and actively provide assistance.
6 Farmhouse business service level conditions
6.1.1 Buildings and environment
a) The building providing services is relatively independent, safe and stable; the outdoor awnings and other devices are safe and stable. b)
Accommodation and reception facilities
The guest rooms are equipped with necessary furniture such as tables, chairs, beds, etc., with good ventilation and lighting; b)
There are public toilets for guests to use, with basic sanitary ware such as pits, washbasins, showers, etc. in the toilets, with good ventilation and lighting, and hot and cold water are supplied at fixed times;
Cotton fabrics such as bed sheets, quilt covers, pillowcases, etc. are changed for each guest; hot and cold drinking water is provided;
e) There are measures to prevent cockroaches, rats, mosquitoes, flies, etc. 6.1.3 Catering and reception facilities
The use of tableware, food preparation, storage, etc. shall comply with the relevant requirements of the "Sanitary Standards for Catering Industry and Collective Meal Distribution Units"; food ingredients shall be kept fresh;
The dining area shall be clean and tidy, with good lighting and ventilation. 6.1.4 Activity and entertainment facilities
The guest activity venue shall be clean and hygienic, without scattered garbage or other pollutants; a)
b) The facilities installed in the activity venue shall be safe, stable, clean and hygienic. Service personnel
SB/T10421—2007
Basic professional ethics requirements for service personnel: abide by laws and regulations, be honest, fair, dedicated, warm and friendly, neither humble nor overbearing: b)
Service personnel behave in a civilized manner, naturally appropriate, friendly and enthusiastic; at least one service personnel can master Mandarin proficiently: d)
Service personnel must hold a health certificate to work, and other personnel should have a health certificate and no acute or chronic infectious diseases; establish basic service operation procedures for service personnel, and service personnel operate according to the procedures. e)
6.2 Two Stars
Architecture and Environment
The exterior style of the building remains basically intact;
The building providing services is relatively independent, safe and stable: c
Outdoor awnings and other devices are safe and solid. 6.2.2
Accommodation and reception facilities
The guest rooms are decorated to a certain extent, equipped with necessary furniture such as tables, chairs, beds, etc., and equipped with televisions, electric fans and other equipment, with good ventilation and lighting; there are public toilets for guests to use, with basic sanitary ware such as cross pits, washbasins, showers, etc. in the toilets, with good ventilation and lightingb))
, and hot and cold water are supplied at fixed times;
Cotton fabrics such as guest sheets, quilt covers, pillowcases, towels, etc. are changed for each guest;c)
Basic accommodation supplies such as slippers are provided, of good quality, safe and hygienic;d
Hot and cold drinking water is provided;
Measures are taken to prevent cockroaches, rats, mosquitoes, flies, etc. 6.2.3
Catering reception facilities
The use of tableware, food preparation and storage should comply with the relevant requirements of the "Hygiene Standards for the Catering Industry and Collective Meal Distribution Units"; b)
Food ingredients should be kept fresh;
The dining area is clean, tidy, well-lit and ventilated; there are public toilets supporting the restaurant, and the toilets are well ventilated and lit. Activity and entertainment facilities
have specific venues for guest activities or entertainment; b)
guest activity and entertainment venues are clean and sanitary, without scattered garbage or other pollutants; c)
all facilities installed in activity and entertainment venues should be safe, stable, clean and sanitary, 6.2.5 Service personnel
Basic professional ethics requirements for service personnel: abide by laws and regulations, be honest, fair, dedicated, warm and friendly, neither humble nor overbearing: service personnel behave in a civilized manner, naturally appropriate, cordial and enthusiastic: more than 25% of service personnel communicate with guests without language barriers and accurately understand guests' requirements; d
service personnel must hold a health certificate to work, and other personnel must have a health certificate and no acute or chronic infectious diseases; establish basic service operation requirements for service personnel, and service personnel must operate according to requirements. e)
6.3 Three stars
6.3.1 Architecture and environment
The exterior style of the building is well maintained, in harmony with the surrounding environment and has certain characteristics; b)
The buildings providing services are relatively independent, safe and stable: 3
SB/T10421—2007
c) Outdoor awnings and other devices are safe and firm. 6.3.2 Accommodation and reception facilities
The guest rooms shall have certain decoration features and be equipped with necessary furniture such as tables, chairs and beds, and be provided with equipment such as televisions, air conditioners and public telephones. They shall be well ventilated and well lit. Www.bzxZ.net
There shall be an independent bathroom in the guest room, which shall be equipped with basic sanitary ware such as toilets, washbasins and showers. The bathroom shall be well ventilated and well lit. Hot and cold water shall be supplied at least at two fixed times. Cotton fabrics such as guest sheets, quilt covers, pillowcases and towels shall be changed for each guest.
Basic accommodation supplies such as slippers shall be provided, which shall be of good quality, safe and hygienic.
Hot and cold drinking water shall be provided.
F) Measures shall be taken to prevent cockroaches, rats, mosquitoes and flies. 6.3.3
Catering and reception facilities
The use of tableware, food preparation and storage shall comply with the relevant requirements of the "Sanitary Standards for Catering Industry and Collective Meal Distribution Units"; food ingredients shall be kept fresh and have local characteristics; b)
The dining area shall be clean, tidy, well-lit and ventilated, and have certain decoration or decoration; e
There shall be a public toilet supporting the restaurant, which shall be well ventilated and well-lit. 6.3.4Activity and entertainment facilities
Carry out at least one agricultural participation or folk culture entertainment activity; a)
The guest activity and entertainment venues shall be clean and hygienic, without scattered garbage or other pollutants; b)
All facilities installed in the activity and entertainment venues shall be safe, stable, clean and hygienic. 6.3.5 Service personnel
Basic professional ethics requirements for service personnel: abide by laws and regulations, be honest, fair, dedicated, warm and friendly, neither humble nor arrogant; service personnel behave in a civilized manner, naturally appropriate, friendly and enthusiastic; more than 25% of service personnel can master Mandarin proficiently; at least one service personnel understands local tourist attractions, folk customs and local specialties; d)
Service personnel must hold a health certificate before taking up their posts, and other personnel must have a health certificate and no acute or chronic infectious diseases; e)
Establish service operation requirements for service personnel, and service personnel must master the operation requirements proficiently. f
6.4 Four-star
Architecture and environment
The exterior style of the building is intact, with prominent local or rural characteristics; the building providing services is relatively independent, safe and stable; the outdoor awnings and other devices are safe and firm. 6.4.2
Accommodation and reception facilities
a) The decoration of the guest rooms has outstanding features, and they are equipped with necessary furniture such as tables, chairs, beds, etc., and are equipped with televisions, air conditioners, public telephones and other equipment, with good ventilation and lighting;
There are independent bathrooms in the guest rooms, and the bathrooms are equipped with basic sanitary ware such as flush toilets, washbasins, showers, etc., with good ventilation and lightingb)
, and hot and cold water is supplied 24 hours a day;
Cotton fabrics such as guest sheets, quilt covers, pillowcases, etc. are changed for each guest;c)
Basic accommodation supplies such as slippers, towels, tooth cups, water cups, etc. are provided, which are of good quality, safe and hygienic;d)
Hot and cold drinking water is provided,
The guest rooms are hygienic and clean, and measures are taken to prevent mosquitoes, flies, rats, cockroaches, etc.;f)
The guest rooms have complete safety facilities and good safety performance. g)
Catering and reception facilities
The use of tableware, food preparation, storage, etc. shall comply with the relevant requirements of the "Sanitary Standards for Catering Industry and Collective Dining Distribution Units", and use disinfection equipment;
b) The dishes have a strong farmhouse flavor, and there are unique and original special dishes; c) Food ingredients should be kept fresh and have farmhouse characteristics; d) The dining area is clean, tidy, well-lit and ventilated, and the decoration is distinctive: SB/T104212007
e) There is a public toilet supporting the restaurant, which is well ventilated and illuminated, and has sanitary equipment such as flush toilets and wash basins. Activities and entertainment facilities
Carry out at least three distinctive agricultural participation or folk culture entertainment activities; b) The guest activity and entertainment venues are clean and hygienic, without scattered garbage or other pollutants; c) All facilities installed in the activity and entertainment venues should be safe, stable, clean and hygienic. 6.4.5 Service personnel
Basic professional ethics requirements for service personnel: abide by laws and regulations, be honest, fair, dedicated, warm and friendly, neither humble nor arroganta
Service personnel behave properly and civilized, naturally appropriate, friendly and enthusiastic. More than 50% of service personnel can master Mandarin proficiently;c)
More than 20% of service personnel understand local tourist attractions, folk customs and local specialties;d
Service personnel hold health certificates before taking up their posts, and other personnel should have health certificates and no acute or chronic infectious diseases;e
f) Establish service operation requirements for service personnel, and service personnel are proficient in the operation requirements. 6.5 Five Stars
6.5.1 Buildings and Environment
a) The exterior style of the building is kept intact, and the decorative features are consistent with the local environment or excavate local history:b) The building providing services is set up independently, safe and stable;c) Outdoor awnings and other devices are safe and firm. 6.5.2
Accommodation and reception facilities
a) The guest rooms shall be decorated in a green way, with prominent local or individual characteristics, equipped with necessary furniture such as tables, chairs, beds, and equipped with televisions, air conditioners, telephones, networks and other equipment, with good ventilation and lighting; b) There shall be independent bathrooms in the guest rooms, with basic sanitary ware such as flush toilets, washbasins, showers, etc., with good ventilation and lighting, and 24-hour supply of hot and cold water;
Cotton fabrics such as guest sheets, quilt covers, pillowcases, towels, etc. shall be changed for each guest; d) Basic accommodation supplies such as slippers, towels, tooth cups, water cups, etc. shall be provided, of good quality, safe and hygienic; hot and cold drinking water shall be provided;
The guest rooms shall be hygienic and clean, with measures to prevent mosquitoes, flies, rats, cockroaches, etc.; f)
|g) The guest rooms shall have complete safety facilities and a high safety level. 6.5.3 Catering and reception facilities
The use of tableware, food preparation, storage, etc. shall comply with the relevant requirements of the "Sanitary Standards for Catering Industry and Collective Dining Distribution Units" and use disinfection equipment;
b) The dishes have outstanding farmhouse characteristics and are consistent with the local culture and history. There are a certain variety and number of unique and original special dishes:
Food ingredients should be kept fresh and have farmhouse characteristics; d) The dining area is clean, tidy, well-lit and ventilated, and has outstanding decoration features; e)
There is a public toilet supporting the restaurant, which is well ventilated and lit, and has sanitary equipment such as flush toilets and wash basins. 6.5.4 Activity and entertainment facilities
Carry out at least five agricultural participation or folk culture entertainment activities with local characteristics; a)
b) There are facilities for the disabled, and important places have foreign language signs; c) Guest activity and entertainment venues are clean and sanitary, without scattered garbage or other pollutants; 5
SB/T10421--2007
All facilities installed in activity and entertainment venues should be safe, stable, clean and sanitary. Service personnel
Basic professional ethics requirements for service personnel: abide by laws and regulations, be honest, fair, dedicated, warm and friendly, neither humble nor overbearing; service personnel behave in an elegant and standardized manner, naturally appropriate, cordial and enthusiastic; more than 50% of service personnel can master Mandarin proficiently, at least one service personnel can master the basic terms of a foreign language, and can c
understand the requirements of foreign guests;
More than 30% of service personnel are familiar with local tourist attractions, folk customs and local specialties, d)
Service personnel hold health certificates to work, and other personnel should have health certificates and no acute or chronic infectious diseases; establish service operation requirements for service personnel, and service personnel are proficient in operation requirements. 7
Assessment management principles
Establish assessment work procedures and rules.
Operators voluntarily apply for the rating of farmhouses. The national industry organization of the hotel industry is responsible for the technical guidance of assessors. The assessment work is assessed on-site by assessors who have passed the training and assessment. 7.4
SB/T10421-2007
Domestic Trade
Industry Standard of the People's Republic of China
Agricultural Service Specification
SB/T10421—2007
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