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SB/T 11141-2015: Specification of chain business management for catering enterprises
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| SB/T 11141-2015 | English | 189 |
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Specification of chain business management for catering enterprises
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SB/T 11141-2015
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Basic data | Standard ID | SB/T 11141-2015 (SB/T11141-2015) | | Description (Translated English) | Specification of chain business management for catering enterprises | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 8,844 | | Date of Issue | 2015-11-09 | | Date of Implementation | 2016-09-01 | | Regulation (derived from) | Ministry of Commerce Announcement 2015 No.58 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | SB/T 11141-2015: Specification of chain business management for catering enterprises---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.
Specification of chain business management for catering enterprises
ICS 03.100.01
A10
Record number. 52340-2016
People's Republic of China domestic trade industry standard
Catering enterprise chain management norms
Released on.2015-11-09
2016-09-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 2
5 Food Purchasing and Processing Distribution Center 2
6 Rules and Regulations 2
7 chain operation system 3
8 restaurant chain support 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. China Cuisine Association, Beijing Cixiangyuan Catering Management Co., Ltd., Guangzhou Luyinge Restaurant Chain Co., Ltd.
The main drafters of this standard. Feng Enyuan, Li Yaguang, Xu Yunfei, Shi Tao, Chen Chongjin, Feng Bingzhen, Ma Yanhua, Cheng Xiaomin.
Catering enterprise chain management norms
1 Scope
This standard stipulates the basic requirements for the operation of food chain enterprises and food processing and distribution centers, chain operations, restaurant chain support, etc.
Face requirements.
This standard applies to the operation and management of restaurant chains.
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 14881 General hygiene regulations for food companies
GB/T 27306 Food Safety Management System Catering Enterprise Requirements
SB/T 10426 Catering Business Code
Hygienic norms for catering industry and group meal delivery units (Wei Jian Fa [2005] No. 260)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Restaurant chain operation chaincateringenterprise
Operating a similar catering product or service, using a number of stores with a unified business name, under the management of the same headquarters, adopting a unified operation or licensing
Management mode, to achieve economies of scale business model.
3.2
Direct chain corporatechain
The store is wholly-owned or controlled by the chain company, and under the direct control of the headquarters, it carries out a chain operation mode of unified operation.
3.3
Franchise chain franchisechain
An enterprise (franchisor) with operating resources such as registered trademarks, corporate logos, patents, and proprietary technologies, which is operated by contract
The resource permits the use of other operators (the franchisee), and the franchisee operates under the unified business model according to the contract, and the franchisor
A chain business model for paying franchise fees.
3.4
Voluntary chain voluntarychain
A number of shops or companies have voluntarily combined to face consumers with the same brand image without changing their ownership relationships.
Chain business model.
3.5
Headquarters headquarters
The core management organization of the enterprise responsible for the development, organization, control and coordination of the resources of the restaurant chain.
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