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SB/T 10654-2012: Teahouse management and service specification
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10654-2012 | English | 189 |
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Teahouse management and service specification
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SB/T 10654-2012
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Basic data | Standard ID | SB/T 10654-2012 (SB/T10654-2012) | | Description (Translated English) | Teahouse management and service specification | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A12 | | Classification of International Standard | 03.080.30 | | Word Count Estimation | 7,726 | | Quoted Standard | GB 5749-2006; GB/T 13391-2000; GB 14934-1994; GB 16153; WS 205 | | Regulation (derived from) | ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the definition of the teahouse, professional services requirements and management requirements. This standard applies to legally registered companies teahouse. | SB/T 10654-2012: Teahouse management and service specification---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.
Teahouse management and service specification
ICS 03.080.30
A12
People's Republic of China domestic trade industry standard
Teahouse management service specification
Released on.2012-03-15
2012-06-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 facilities and equipment 1
5 Operating environment 1
6 Management 2
7 Hygiene requirements 2
8 Service Process 2
9 etiquette specification 3
10 Practitioners conditions 3
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, China Tea Distribution Association.
The main drafters of this standard. Xu Jinglong, Sun Wei, Kui Fengying, Yang Yanling, Xiao Xing, Yi Jia, Wei Pujian.
Teahouse management service specification
1 Scope
This standard specifies the definition of teahouse, professional service requirements and business management requirements.
This standard applies to tea house enterprises registered according to law.
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 5749-2006 Sanitary standard for drinking water
GB/T 13391-2000 Liquor Hotel grading regulations
GB 14934-1994 Food (drinking) with disinfection standards
GB 16153 restaurant (restaurant) hygiene standard
WS205 Hygienic Standards for Public Places
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Teahouse teahouse
It is a service place that mainly deals in tea and tea.
4 facilities and equipment
4.1 Equipped with fire-fighting equipment, sewage discharge equipment, decontamination equipment, dust removal and garbage storage equipment in line with relevant national regulations and standards.
4.2 There are raw material warehouses that meet the storage conditions.
4.3 According to the actual needs of the teahouse location, equipped with ventilation, temperature regulation and water treatment equipment.
4.4 All facilities and equipment ensure the convenience and safety of the guests, the integrity rate is 100%.
4.5 The teahouse provides catering services, and the kitchen area should be adapted to the size of the restaurant.
4.6 Food (with) washing and disinfecting cleaning tanks and containers should be made of non-toxic, smooth, easy to clean, disinfect and anti-corrosion materials.
4.7 Equipped with a dedicated disinfection food (drinking) storage cabinet to avoid mixing with other sundries, and regularly disinfect the storage cabinet to keep it dry
Dry and clean.
5 business environment
5.1 The teahouse should be airy, fresh, with good illumination and suitable temperature, and the light is soft.
5.2 The decoration and decoration of the teahouse should highlight the nationality, and the quality of the decoration must conform to the relevant standards set by the state.
5.3 Keep the business premises clean and tidy, and use wet work when cleaning.
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