GB/T 39002-2020 English PDFUS$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 39002-2020: Guidance on individual dining system in catering service Status: Valid
Basic dataStandard ID: GB/T 39002-2020 (GB/T39002-2020)Description (Translated English): Guidance on individual dining system in catering service Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: A12 Classification of International Standard: 03.080.01 Word Count Estimation: 10,141 Date of Issue: 2020-06-21 Date of Implementation: 2020-06-21 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 39002-2020: Guidance on individual dining system in catering service---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Guidance on individual dining system in catering service ICS 03.080.01 A12 National Standards of People's Republic of China Catering service guide 2020-06-21 release 2020-06-21 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee ContentsForeword Ⅲ Introduction IV 1 Scope 1 2 Terms and definitions 1 3 Basic principles 1 3.1 Safety and health 1 3.2 Efficient and convenient 1 3.3 Customer care 1 3.4 Economic and Environmental Protection 2 4 Meals 2 4.1 Meals by place 2 4.2 Shared tableware 2 4.3 Self-service Meal 2 5 Elements of the Meal Plan 2 5.1 Tableware 2 5.2 Dishes 2 5.3 Process 2 5.4 Facilities, equipment and supplies 3 6-meal implementation 3 6.1 General 3 6.2 Provision of meal-sharing services 3 6.3 Public tableware sharing service provision 3 6.4 Self-service meal sharing service provision 3 7 Response to public health emergencies 4 7.1 Choice of meal sharing method 4 7.2 Provision of meal sharing elements 4ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the National Service Standardization Technical Committee (SAC/TC264). This standard is provided by the National Service Standardization Technical Committee (SAC/TC264) and the National Food Service Standardization Technical Committee (SAC/TC264) TC214) Common management. This standard was drafted by. Shandong Shunhe Hotel Group, China Hotel Association, China Cooking Association, Shandong Provincial Tourism Promotion Association, Hunan Xu Ji Hotel Management Co., Ltd., Zhejiang Longju Catering Group Co., Ltd., Jiangsu Xiaochu Niang Catering Management Co., Ltd., Harbin Famous Island Jiayan Catering Co., Ltd., Zhoushan Gaojiazhuang Catering Management Co., Ltd., Wuhan Crude Tea and Light Rice Catering Co., Ltd., Chengdu Mingtang Catering Management Co., Ltd., Tang Palace (China) Holdings Co., Ltd., Jinan Shunteng Villa Group Co., Ltd., Shandong Quality and Technical Review Evaluation Center Co., Ltd. the company. The main drafters of this standard. Ren Xingben, Jin Yong, Ma Xiaoou, Wu Ying, Hei Weiyu, Shi Wanrong, Weng Peihe, Bi Yuqi, Xiang Jili, Chen Qiu.IntroductionMeal sharing is a manifestation of catering civilization, and the meal sharing system is not only to meet the needs of public health emergencies, but also to guide the catering shift. The need for vulgar and civilized progress. Formulate the national standard of "Guidelines for Catering Services", the purpose is to lead through the standardization of the standard, and the standard is implemented Demonstration drives, promotes the implementation of the meal-sharing system, promotes the standardization and standardization of meal-sharing service provision, and makes meal-sharing a daily meal the way. Encourage catering service providers to formulate detailed implementation requirements for meal sharing in conjunction with this guide, and actively promote the concept of meal sharing to create a meal sharing atmosphere, Promote the implementation of the meal sharing system. Catering service guide1 ScopeThis standard gives the basic principles of the catering service system, the method of catering, the elements of the catering system, and the implementation of the catering system. This standard is applicable to guide the organization and implementation of meal-sharing activities in restaurants, hotels, restaurants and other catering service providers.2 Terms and definitionsThe following terms and definitions apply to this document. 2.1 Individualdining In the dining process, the dining methods such as tableware, dishes (drinks), etc. are not crossed and mixed. 2.2 Individualdiningsystem Support the arrangement of activities realized by the way of sharing meals. 2.3 Meal sharing method methodofdividualdining The meal-division methods and forms designed based on different dining scenarios and needs can be divided into meal-division by location, meal-sharing by public tableware, and meal-division by themselves. 2.3.1 Individual dining by seat The dishes are divided into single portions according to the number of people dining, and each one is presented on the table. 2.3.2 Public tableware divided meal individual dining byserving tableware In the course of the meal, a special meal-sharing tableware such as male spoon, male chopsticks, male fork, male clip or male knife is used to achieve the method of meal sharing. 2.3.3 Self-service Eating staff use independent tableware, self-service meal picking or meal-sharing method assisted by service staff.3 Basic principles3.1 Safety and health During the meal-sharing service, ensure safety and hygiene, in line with the relevant national food safety and hygiene standards. 3.2 Efficient and convenient Reasonably design the service process of the meal sharing system to realize the efficient and convenient implementation of the meal sharing system. 3.3 Customer care Pay attention to customer's actual and potential needs, gain customer's understanding, cooperation and respect, and provide reasonable convenience for special people. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 39002-2020_English be delivered?Answer: Upon your order, we will start to translate GB/T 39002-2020_English as soon as possible, and keep you informed of the progress. 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