T/GLCX 023-2024 Active Group standards

T/GLCX 023-2024 Guilin Tourism Group Dining Service Standards

Publish Date: 2024-06-15 Implement Date: 2024-07-01 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/GLCX 023-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Integrated services

Publish Date: 2024-06-15

Implement Date: 2024-07-01

Scope

Scope: This document defines the terms and definitions of tour group meals, stipulates the requirements for restaurants, quality standards for tour group meals, service requirements for tour group meals, service evaluation and improvement, etc. This document is applicable to the catering services provided by Guilin catering enterprises for tour groups; Main technical content: 3.1 Tour Group Meals A tour group consists of more than 10 people (inclusive), and the tour group adopts the payment of a comprehensive package price. The travel agencies or tour groups organize and conduct tourism and catering consumption activities according to the predetermined plan. 4. Requirements for Restaurants 4.1 Basic Requirements 4.1.1 Restaurants providing tour group meal services shall comply with the provisions of SB/T 10426. 4.1.2 The preventive measures for infectious diseases in restaurants shall comply with the provisions of GB 19085. 4.1.3 Restaurants shall formulate special service operating procedures or work instructions for Guilin tour groups. 4.1.4 At least 50% of the local traditional dishes of Guilin shall be served in the restaurant, and no less than 2 varieties of snacks shall be provided. 4.1.5 The business hours, the types of dishes provided, and the service fees shall be clearly marked in a conspicuous location, with prices clearly marked, and invoices shall be actively provided to consumers. 4.1.6 There shall be a sound management system, with a complete and well-defined hygiene management system and clear responsibilities. 4.1.7 A post responsibility system and service operation norms shall be established. 4.1.8 There shall be methods and measures to collect opinions and suggestions from tour groups and procedures for handling customer complaints. 4.1.9 The sale of homemade or agency specialty products shall comply with relevant regulations. 4.1.10 An emergency plan for tour group meals shall be formulated. 4.2 Requirements for Tour