T/NMGPRCYFD 005.1-2023 Active Group standards

T/NMGPRCYFD 005.1-2023 Restaurant Service Savings Management Standards Part 1: Point-of-Sale Type

Publish Date: 2023-08-04 Implement Date: 2023-08-04 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NMGPRCYFD 005.1-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2023-08-04

Implement Date: 2023-08-04

Scope

Main Technical Content: 4 Basic Requirements for Promoting Food Saving 4.1.1 Various methods should be adopted to prominently display information on food saving in dining venues such as halls, private rooms, and dining tables, as well as on the enterprise's official website and other relevant new media, to create an environment conducive to food saving. 4.1.2 Methods and content of food saving information display: a) Display methods include but are not limited to: - TVs, computers, multimedia devices, etc. - Brochures, posters, slogans, table cards, menus, and packaging materials for dining utensils, etc. b) Information content includes but is not limited to: - Reminders to save food; - Rules for ordering meals; - Promotional phrases and the placement of appropriate promotional posters and signage. Enterprises with conditions may also use TVs and electronic screens for promotion. Restaurant servers should be equipped with full-time or part-time staff. They must meet the following requirements: - Provide honest and patient service with a warm smile to customers; - Have an awareness or knowledge of civilized, healthy, resource-saving, and environmentally friendly practices; - Be familiar with the enterprise's dishes, food categories, portion sizes, quality, and characteristics, and have basic knowledge of nutritious and healthy diets; - Be able to identify different consumer groups and consumption patterns. Daily Management 4.3.1 Education and Training Catering enterprises should incorporate the concept of food saving into their professional knowledge and ethics training, establish regular training mechanisms, and maintain records of assessments. When new service staff are recruited or service positions change, education and training should be organized promptly. 4.3.2 Ingredient Management Catering enterprises should strengthen the fine-grained management of food raw materials procurement, storage, processing, and consumption.