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SB/T 10736-2012: Management and service specifications of bar
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| SB/T 10736-2012 | English | 189 |
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Management and service specifications of bar
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SB/T 10736-2012
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Basic data | Standard ID | SB/T 10736-2012 (SB/T10736-2012) | | Description (Translated English) | Management and service specifications of bar | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A12 | | Classification of International Standard | 03.080.30 | | Word Count Estimation | 7,770 | | Quoted Standard | GB 14930.1; GB 14930.2; GB/T 10001.1 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions of bars, Bar basic appliances, basic wine configuration, environmental and equipment safety requirements, hygiene requirements, Bar service personnel the basic requirements, bartenders knowledge and skill | SB/T 10736-2012: Management and service specifications of bar---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.
Management and service specifications of bar
ICS 03.080.30
A12
Record Number. 37173-2012
People's Republic of China domestic trade industry standards
Bar business services specification
Issued on. 2012-08-01
2012-11-01 implementation
People's Republic of China Ministry of Commerce released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 bar basic appliances 1
5 Basic Configuration 1 drink
6 environmental and equipment safety requirements 2
2 7 hygiene requirements
8 bar workers basic requirements 2
9 bartenders knowledge and skill requirements 2
10 bar staff service processes and specifications 3
11 3 System Specification
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Commercial catering services Development Center, Beijing Century Education Consulting Co., Ltd. Hengda.
The main drafters of this standard. Sun Zhe, Xu Jinglong, Wei Wei, Kui Fengying, Yang Yanling, Geng Yanmei, Liu Xiaoming, Xu Hong-cai.
Bar business services specification
1 Scope
This standard specifies the terms and definitions of the safety bar, bar basic appliances, drinks basic configuration, the environment and equipment requirements, health requirements,
Bar staff basic requirements, knowledge and skills required bartenders, bar staff service processes and norms, rules and norms.
This standard applies to provide service-based drinks for immediate consumption of food service establishments.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 14930.1 food tools and detergent hygiene standards
GB 14930.2 food tools and washed with disinfectant hygiene standards
GB/T 10001.1 flag Public information graphical symbols - Part 1. Common symbols
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Bar bar
To provide service-based drinks for immediate consumption of food service establishments.
3.2
Bartender bartender
In bars or restaurants selling drinks formulated and demonstrate modulation techniques and allows guests to enjoy the wine culture and customs service professionals.
4 bar basic appliances
4.1 Glassware should include shaker, cocktail shaker, bar spoon, the amount of glass, ice bucket, ice folder and ice scraper, filter ice, bottle opener, disposable hand
Sets.
4.2 cups classes should include a cocktail glass, beer mug, red wine glass, brandy glass, Lee cup, champagne, classical cup, all kinds of fruit juice cup.
4.3 equipment classes should include disinfection cabinet, electric mixer, ice-making machines.
5 Basic Configuration drinks
Spirits 5.1 should include brandy, whiskey, gin, rum, vodka, tequila and other liquor and China.
5.2 The main package should liqueur grenadine, banana liqueur, peppermint liqueur, blue orange liquor, cocoa wine.
Wine 5.3 should include sparkling wine, white wine, red wine, rose wine.
5.4 aperitif should include vermouth, bitters, fennel wine.
5.5 Other drinks and beverages should include beer, a variety of juices, a variety of syrups, mineral water, carbonated drinks, coffee, tea, milk and so on.
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