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SB/T 11121-2015: Evaluating indicator of mass cuisine
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Evaluating indicator of mass cuisine
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SB/T 11121-2015
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Basic data | Standard ID | SB/T 11121-2015 (SB/T11121-2015) | | Description (Translated English) | Evaluating indicator of mass cuisine | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 9,997 | | Date of Issue | 2015-01-06 | | Date of Implementation | 2015-09-01 | | Quoted Standard | GB/T 3358.1-2009 | | Regulation (derived from) | Ministry of Commerce - Announcement 2015 No. 1 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the definition of the popular food, the main indicators, the price measurement model, the impact of factors, evaluation and other requirements. This standard applies to the definition of urban mass catering enterprises and the development of the level of evaluation of the index. Rural popular food and beverage reference implementation. | SB/T 11121-2015: Evaluating indicator of mass cuisine---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.
Evaluating indicator of mass cuisine
ICS 03.100.01
A10
Record Number. 50626-2015
People's Republic of China domestic trade industry standards
Mass catering Evaluation
Issued on. 2015-01-06
2015-09-01 implementation
People's Republic of China Ministry of Commerce released
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. China Cuisine Association, one million Beijing Jin Restaurant Management LLC.
Drafters of this standard. Well aid Feng, Xu Yunfei, Cheng Xiaomin, Deng Chao, Jiang arts, Wu Tong.
Mass catering Evaluation
1 Scope
This standard specifies the definition of catering popularity, the main index, the price calculation model, factors and evaluation requirements.
This standard applies to define the city popularization catering business and catering Popularity index level of development. Rural Mass Catering reference
carried out.
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/T 3358.1-2009 Statistics Vocabulary and symbols - Part 1. General statistical terms and terms used in probability
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Mass catering masscuisine
For the majority of consumers in order to facilitate fast, health, safety and economic benefits as the main features of modern forms of catering services.
3.2
Basic Food Consumption Frequency themonthlyfrequencyofcateringconsumption
Consumer food consumption out monthly minimum can be repeated more frequently.
3.3
Urban residents per capita disposable income percapitadisposableincome
Households can be used discretionary income.
3.4
Average urban household expenditure eating out foodexpenditure
URBAN HOUSEHOLDS (including the elderly, children) dine out per pay.
4 key indicators
4.1 Basic Food Consumption Frequency (Y)
The family unit, the family living expenses, based on the food consumption of urban residents to go out twice a month for the basic food and beverage consumption
frequency.
4.2 of urban residents per capita disposable income (I)
Including domestic elderly, children and other non-working population, a direct reflection of the spending power of urban residents. Index to refine month time span,
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