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GB/T 26361-2025: Requirements of facility and service for tourist restaurants
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 26361-2025 | English | 199 |
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Requirements of facility and service for tourist restaurants
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GB/T 26361-2025
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| GB/T 26361-2010 | English | 559 |
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Demarcation and evaluation of facility and service for tourist restaurants
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GB/T 26361-2010
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Basic data | Standard ID | GB/T 26361-2025 (GB/T26361-2025) | | Description (Translated English) | Requirements of facility and service for tourist restaurants | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A12 | | Classification of International Standard | 03.080.01 | | Word Count Estimation | 10,175 | | Date of Issue | 2025-03-28 | | Date of Implementation | 2025-03-28 | | Older Standard (superseded by this standard) | GB/T 26361-2010 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 26361-2025 ImageGB/T 26361-2025: Requirements of facility and service for tourist restaurants---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.
Requirements of facilities and services for tourist restaurants
Tourist restaurant facilities and service requirements
ICS 03.080.01
CCS A 12
National Standard of the People's Republic of China
Replace GB/T 26361-2010
Released on 2025-03-28
2025-03-28 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface ...
1 Scope ...
2 Normative referenced documents ...
3 Terms and Definitions ...
4 Basic requirements ...
5 Facility requirements ...
5.1 Restaurant ...
5.2 Kitchen ...
Add "basic requirements", including "obtaining relevant licenses", "operating in good faith", "promoting economical dining", "embodying green restaurant philosophy" and "promoting the
"Promote excellent catering culture" and other contents (see Chapter 4);
Changed the names and structures of the main chapters. “Grade classification conditions” was changed to “Facility requirements”, including “restaurants, kitchens, and other
"Food quality requirements" was changed to "Food requirements", which was divided into "Food quality, food type and price".
In the part, "Service Quality Requirements" was changed to "Customer Service Requirements", including "reservation service, ushering service, ordering service,
Dining service, cashier service, and other" (see Chapter 5, Chapter 6, and Chapter 7, Chapter 5, Chapter 6, and Chapter 7 of the.2010 edition)
Chapter 7);
Added requirements on the use of serving chopsticks and spoons, mobile phone charging sockets or power banks, and the naming of restaurants and private rooms, and deleted the requirements on seats and
Requirements for the number of private rooms, promotional signs or materials, public telephones, tables and skirts, etc. (see 5.1,.2010 edition)
5.1.2, 5.2.2, 5.3.2);
Add requirements for garbage classification, food sample retention, open kitchens, etc., and delete requirements for independent pastry rooms, classified warehouses, etc.
Relevant requirements (see 5.2, 5.1.3, 5.2.3, 5.3.3 of the.2010 edition);
Add requirements for tourist toilets, free WiFi, special parking spaces for new energy vehicles, closed-circuit television monitoring systems, etc., and delete requirements for tea art
Relevant requirements for performance or professional tea rooms, conference facilities and equipment, hot and cold water in toilets, etc. (see 5.3, 5.4 of the.2010 edition);
Increase the control of food raw materials, local specialties or snacks, signature dishes, traditional specialties, special cuisines and theme banquets
Requirements for banquets, different types of dishes, and clear price tags for dishes (see Chapter 6);
Add online reservation order confirmation, mobile phone code scanning ordering method and function, electronic menu content, food distribution service, invoice issuance and
Printing, mobile payment services, food packaging services, separate dining services, tourist group dining services, food processing services, etc.
Related requirements (see Chapter 7);
Increase the establishment and improvement of epidemic prevention management systems, formulate emergency plans for major complaints, formulate green catering systems and action plans, and carry out
Requirements for promoting the prevention of food waste (see Chapter 8);
Delete "Appendix A" and "Appendix B" (see Appendix A and Appendix B of the.2010 edition). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document is proposed by the Ministry of Culture and Tourism of the People's Republic of China.
This document is under the jurisdiction of the National Tourism Standardization Technical Committee (SAC/TC 210).
This document was drafted by. Zhejiang Mingyuan Tourism Planning and Design Research Center Co., Ltd., Hangzhou Commerce and Tourism Group Co., Ltd., Zhejiang
Yunlanwan Tourism Development Co., Ltd., Hangzhou Catering Service Group Co., Ltd., Hangzhou Zhiweiguan Food Co., Ltd., Zhejiang Mingyuan Tourism Standard
Chemical Technology Research Institute.
The main drafters of this document are. Chen Yifan, Chen Jianfeng, Zhao Min, Wu Caiman, Zhang Hong, Han Liping, Li Jun, Zhang Ping, Guo Yong, Guo Hong,
Yang Deqing, Tang Zenglu, Mou Lin, Cui Ziying.
The previous versions of this document and the documents it replaces are as follows.
First published in.2010 as GB/T 26361-2010; -
This is the first revision. -
Tourist restaurant facilities and service requirements
1 Scope
This document stipulates the basic requirements, facility requirements, menu requirements, customer service requirements, and management system for tourist restaurants.
This document applies to the facilities and services of tourist restaurants.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB/T 10001.9 Graphic symbols for public information Part 9.Symbols for barrier-free facilities
GB/T 15566.1 Principles and requirements for setting up public information guidance systems Part 1.General
GB/T 18973-2022 Quality requirements and assessment of tourist toilets
GB/T 19095 Classification of domestic waste
GB/T 39002 Guidelines for separate dining service in catering
GB/T 40042 Green catering operation and management
SB/T 10580 On-site management specification for catering industry
SB/T 11070 Management requirements for catering food packaging services
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
tourist restaurant
A place equipped with catering facilities and service personnel, mainly providing catering and related services for tourists.
4 Basic Requirements
4.1 It should comply with relevant national requirements such as public security, fire protection, sanitation and epidemic prevention, production safety, environmental protection, and building regulations, and obtain administrative approval.
Relevant certificates and licenses required by the department.
4.2 We should establish the purpose of customer first, quality service and operate with integrity.
4.3 We should encourage thrifty dining and prevent waste, guide rational consumption through packaged services and simple meal services, and cultivate consumers’ thrifty habits.
Good habit.
4.4 Low-carbon energy conservation and green environmental protection should be advocated, and the concept of green restaurants should be reflected in restaurant construction, food production, management and services.
4.5 We should practice the integration of culture and tourism, actively participate in relevant food tourism activities, promote excellent catering culture, and play a role as a window of communication.
5 Facility requirements
5.1 Restaurant
5.1.1 There should be a central air-conditioning system or a split air-conditioning system. When the air-conditioning is turned on, the control of indoor temperature and humidity should comply with relevant regulations.
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