T/CYSJ 03-2021 Active Group standards

T/CYSJ 03-2021 Service specifications for Chongyi dumpling shop

Publish Date: 2021-09-15 Implement Date: 2021-09-30 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/CYSJ 03-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nBasic standards

ICS Name: Integrated services

Publish Date: 2021-09-15

Implement Date: 2021-09-30

Scope

Main Technical Content: 9. Service Requirements 9.1 Store Service 9.1.1 Service should be enthusiastic, attentive, and meticulous, with civilized and polite behavior. Staff should use courteous language during service (see Appendix A). Both service staff and kitchen staff should wear hats and masks, and kitchen staff preparing meals should wash and disinfect their hands. 9.1.2 Staff should wear clean and tidy uniforms before work. Front desk and dining area staff should tie their hair with a net and women may wear light makeup. They should wash their hands regularly to maintain hygiene, avoid eating smelly foods, and refrain from drinking alcoholic beverages. 9.1.3 During work, they should maintain standardized movements, moderate speaking volume, and light footsteps. They should not engage in playful behavior, chat, do personal tasks, eat snacks, or make phone calls. They should not sneeze or pick their noses in food preparation areas or in front of customers. 9.1.4 When customers have complaints about service, staff should listen patiently, explain clearly after understanding the situation, and avoid arguing with customers. If unable to resolve the issue, they should request the store manager to coordinate a solution. 9.1.5 Menus should be prepared with clear pricing, and the food on the menu should match the actual items, without false or exaggerated claims. 9.2 Takeout Service 9.2.1 Staff should clarify the customer’s requirements for dumpling varieties, specifications, quantity, flavor, and packaging information. For phone orders, they should also confirm the customer’s phone number and address. 9.2.2 For phone orders, they should greet the customer with polite language and carefully review the information on the mobile app. On-site orders should follow the requirements for ordering and payment services. 9.2.3 They should complete the preparation within the specified timeframe and package the food according to customer requirements. 10.