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SB/T 11143-2015: Standard operating procedures for individually-plated dining service
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 11143-2015 | English | 139 |
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Standard operating procedures for individually-plated dining service
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SB/T 11143-2015
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Basic data | Standard ID | SB/T 11143-2015 (SB/T11143-2015) | | Description (Translated English) | Standard operating procedures for individually-plated dining service | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A12 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 6,632 | | 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 11143-2015: Standard operating procedures for individually-plated dining service---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.
Standard operating procedures for individually-plated dining service
ICS 03.100.01
A12
Record number. 52342-2016
People's Republic of China domestic trade industry standards
Code of service for catering and catering
2015-11-09 release
2016-09-01 implementation
Issued by the Ministry of Commerce of the People's Republic of China
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and centralized by the Ministry of Commerce of the People's Republic of China.
This standard is responsible for drafting units. Qingdao Bingju Chef Hotel Service Co., Ltd., Shandong Province Standardization Research Institute.
The main drafters of this standard. the original Jing, Zhao Honghong, Sun Yuting, song hair Sichuan, Bing Jihe, Yan Li, Qi Xiaodan.
Code of service for catering and catering
1 Scope
This standard specifies the meal meal sub-meal form, sub-meal service requirements, tableware replacement requirements.
This standard applies to restaurants, restaurants and other catering services sub-catering services.
2 terms and definitions
The following terms and definitions apply to this document.
2.1
Minute meal
Service staff or guest We distribute meal style by using common dish, and use dining method for each meal.
3 meal form
3.1 table meal style
When the waiter teaches, in each course, place a common spoon, fork and other tableware, by the guests self-service meals; or according to the different dishes, by the rice
Shop or restaurant kitchen or attendant to implement sub-meal; or a chef on-site production of sub-meal form.
3.2 buffet form
By the hotel or restaurant to provide different varieties of dishes, drinks and staple food, guests choose the form of their own meals.
4 points meal service requirements
4.1 When using the table form of the table, the service operation rules are shown in Table 1.
Table 1 table before the meal service requirements
Project requirements
Preparation of supplies according to the number of meals, dishes to prepare the contents of the sub-meal containers, knives, fork, spoon and other corresponding tableware.
Show dishes to send dishes to the guests before the newspaper and display dishes, introduced dishes and nutritional value of dishes.
Self-help way a) send dishes to sub-cuisine
1) Pendulum requirements. bone dish, saucer, tea bowl, soup bowl, spoon and other tableware placed should meet the dinner banquet requirements;
2) Each table is equipped with chopsticks, spoon, and placed in front of the deputy owner;
3) to send posture. service staff on the left hand pad napkins will hold up the dish, the right hand to send food with the fork spoon, right leg in front, waist
Department of slightly bent, the upper body slightly forward, breathing even;
4) from the right side of the guest, in a clockwise manner around the table, followed by the dishes assigned to the guests in front of the corresponding device
Dish, at the same time to introduce guests to the characteristics of food and nutritional value;
5) to send vegetables to master the weight, so that evenly distributed, should not be from the guest disk to dial out;
6) According to the number of guests for the number of sub-dishes, if any special requirements guests can be divided according to preferences;
7) After the meal the rest of the dishes should be put back to the table.
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