T/YMCA 005-2019 Active Group standards

T/YMCA 005-2019 Yangzhou Public Chopsticks Service Standards

T/YMCA 005-2019

Publish Date: 2019-12-30 Implement Date: 2019-12-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/YMCA 005-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Integrated services

Publish Date: 2019-12-30

Implement Date: 2019-12-30

Scope

Scope: This standard specifies the terms and definitions, production requirements, and service requirements for public chopsticks and spoons services. This standard applies to all catering service venues in Yangzhou; Main technical content: 3. Production requirements distinguish public chopsticks and spoons from personal chopsticks and spoons in terms of length, color (or material or style), and logos. 3.1 Specifications: Public chopsticks and spoons are mainly distinguished by length. Public chopsticks and spoons are slightly longer than personal chopsticks and spoons. Public chopsticks are generally 27–30 cm long, and public spoons are generally 16 cm long and 5.5 cm wide. 3.2 Color (or material): Public chopsticks and spoons are different from personal chopsticks and spoons in color (or material). 3.3 Logos: It is recommended to print logos or prompts such as "public chopsticks" and "public spoons" on public chopsticks and spoons. 4. Service requirements: High-end catering venues are encouraged to implement the serving system of separate dishes. It is recommended to serve each guest with their own dishes. Whole or large pieces of livestock, poultry, and fish should be disassembled and deboned by servers using public chopsticks or forks. For conference meals, it is recommended to adopt the buffet form. General catering enterprises implement the public chopsticks system. 4.1 Guidance requirements: Before dining, servers should actively guide guests to use public chopsticks and spoons. 4.2 Placement requirements: 4.2.1 Basic requirements: All dining tables in restaurants, except for the regular cutlery, wineware, and tea sets placed for each guest, should also be equipped with public chopsticks and spoons. Public chopsticks and spoons should be placed on dedicated chopstick (spoon) racks and arranged symmetrically in a straight line or cross shape on the table. A pair of public chopsticks (or a spoon) should be placed on the right side of each dish (