T/MZFSCX 011-2022 Management Standards for Hakka Catering Enterprises

Scope

Main Technical Content: 5. Employee Basic Requirements 5.1 General Provisions 5.1.1 Possess the professional knowledge and competencies required for the position. 5.1.2 Hold relevant certifications for on-the-job duties. 5.1.3 Management personnel should master the organization and implementation of common emergency response plans in the catering industry. 5.1.4 Understand basic knowledge and common sense about fire safety, labor safety, and food hygiene, and master the basic skills of related positions. 5.1.5 All staff should master the safe usage requirements of relevant equipment. 5.1.6 Based on the enterprise's management philosophy and through education, training, skills, and experience, conduct post-training and quality development programs to clarify the quality requirements for each position and ensure staff are competent in their duties. 5.2 Appearance and Behavior 5.2.1 Employees should wear attire that reflects the traditional culture of the Hakka people in accordance with the requirements of their positions. 5.2.2 They may wear accessories that showcase the traditional Hakka culture. 5.2.3 Makeup should be light and natural. 5.3 Conduct and Etiquette 5.3.1 Service personnel should use etiquette and behavioral norms that align with Hakka traditions and culture. 5.3.2 They should follow the correct order, methods, and approaches to etiquette, reflecting the ceremonial nature of Hakka culture. 5.3.3 When interacting with customers, they should use polite language, maintain a gentle demeanor, and use appropriate gestures with measured intensity. 5.3.4 They should actively introduce Hakka cultural features to customers and provide corresponding guidance services. 5.4 Service Language 5.4.1 Use civilized service etiquette and avoid service taboos (e.g., inauspicious language, vulgar terms, religious prohibitions, or other national or local taboos). 5.4.2 Use language and etiquette that align with Hakka traditions (see

Development Information

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