SB/T 11072-2013 English PDF

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SB/T 11072-2013: Classification and accreditation for star-rated teahouse
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Basic data

Standard ID: SB/T 11072-2013 (SB/T11072-2013)
Description (Translated English): Classification and accreditation for star-rated teahouse
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: A10
Classification of International Standard: 03.100.20
Word Count Estimation: 18,165
Date of Issue: 4/6/2014
Date of Implementation: 12/1/2014
Quoted Standard: GB 5479; GB/T 10001.1; GB 14930.1; GB 14930.2; GB 14934; GB 16153; GB/T 18883; SB/T 10654; SB/T 10733
Regulation (derived from): Ministry of Commerce Announcement No. 23 of 2014
Issuing agency(ies): Ministry of Commerce of the People's Republic of China

SB/T 11072-2013: Classification and accreditation for star-rated teahouse

---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.
Classification and accreditation for star-rated teahouse ICS 03.100.20 A10 Record number. 46992-2014 People's Republic of China domestic trade industry standard Teahouse classification and assessment Published on.2014-04-06 2014-12-01 implementation Published by the Ministry of Commerce

Content

Foreword I 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Classification basis and identification 1 5 Classification requirements and assessment 2 6 Division of basic conditions 2 7 Rating and Management Principles 3 Appendix A (Normative Appendix) Necessities for Tea House Classification 4 Appendix B (normative appendix) Teahouse rating rules and rating instructions 8

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Commercial Food Service Industry Development Center, Beijing Evergrande Education Consulting Co., Ltd. The main drafters of this standard. Sun Wei, Xu Jinglong, Yu Guanting, Ding Yishou, Liu Qinjin, Yin Zhijun, Zhou Xingyu, Chen Shuqian, Wu Fengming, Zhou Wenzhao, Wu Pingyue, Zhang Ping, Lin Chunming, Sun Qian, Zhang Jing, Sun Wei, Wang Qiong, Liu Qiuping, Zhang Xingrong, Zhao Bing, Yan Yajun, Yang Yanling, Yi Jia, Yang Ke, Li Zhihong, Xie Meixia. Teahouse classification and assessment

1 Scope

This standard stipulates the classification basis and marking and grade division requirements and assessment of teahouses, basic conditions, rating and management. in principle. This standard applies to teahouses that are officially opened.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 5749 Sanitary Standard for Drinking Water GB/T 10001.1 for public information graphic symbols - Part 1. General symbols GB 14930.1 Hygienic standard for detergents for food tools and equipment GB 14930.2 National Standard for Food Safety Disinfectants GB 14934 food (drinking) with disinfection standards GB 16153 restaurant (restaurant) hygiene standard GB/T 18883 indoor air quality standard SB/T 10654 Teahouse Management Service Specification SB/T 10733 Tea Master Job Skills Requirements

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Star-rating It indicates the level of equipment facilities and services that teahouse companies have.

4 Classification basis and identification

4.1 Level setting The number of stars is used to indicate the level of the tea house. The teahouse stars are divided into five grades, namely one star, two stars, three stars, four stars and five stars. The minimum is one star and the highest is five stars. 4.2 Classification basis The basis of the classification includes the scale of the teahouse enterprise, equipment and facilities, technical strength, tea and tea quality, service capacity and management level. And environmental health conditions, etc. ......

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