T/511500YBFIA 07-2022 Active Group standards

T/511500YBFIA 07-2022 Guidelines for catering services and management of the whole cow banquet in Yunlian yellow cattle area

Publish Date: 2022-03-11 Implement Date: 2022-03-15 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/511500YBFIA 07-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Integrated agriculture and forestry

ICS Name: Food Technology (Vocabulary)

Publish Date: 2022-03-11

Implement Date: 2022-03-15

Scope

Scope: This document stipulates the service conditions, personnel, norms and management requirements, and industry development management of Junlin Yellow Ox Whole Beef Banquet. This document applies to the service and management of specialty restaurants offering Junlin Yellow Ox Whole Beef Banquet in Junlin County; Main technical content: 4. Service Conditions 4.1 The location, business premises, layout, partitioning, and area of the restaurant shall comply with the provisions of GB/T 33497. 4.2 The decoration of the restaurant shall reflect the cultural atmosphere of Junlin's cattle industry. 4.3 The internal environment of the restaurant shall be kept clean and hygienic. It is recommended to play ethnic light music to create a rich cultural atmosphere. 5. Service Personnel 5.1 Chefs shall meet the professional requirements for chefs and possess cooking skills for Junlin Yellow Ox Whole Beef Banquet dishes. 5.2 Waiters shall have the initial or higher professional skills required by the "National Occupational Skill Standards: Restaurant Waiters", and understand and master the cultural anecdotes and dish information related to Junlin Yellow Ox Whole Beef Banquet. They shall be able to introduce the cultural and dish information of Junlin Yellow Ox Whole Beef Banquet through audio-visual, pictures, and text. Their service etiquette shall comply with SB/T 10476. 6. Service Content 6.1 Dish management shall comply with GB/T 33497. 6.2 Serving requirements 6.2.1 It is recommended to serve dishes in the order of cold dishes, hot dishes, soups, and snacks. 6.2.2 When serving dishes, waiters shall maintain a warm attitude and explain each dish. 6.2.3 Waiters shall introduce the geographical indication products of Junlin Yellow Ox to guests and the historical and cultural anecdotes of Junlin Yellow Ox Whole Beef Banquet (see Appendix A). The form can be unique to the local area. Waiters are encouraged to wear traditional Miao national costumes fro