T/TQA 0005-2025 Service Standards for the Tibetan Cuisine Catering Industry

Scope

1. Scope This document specifies the terms and definitions, basic requirements, service personnel, service environment, ordering services, dining services, menu preparation, operating premises and facilities, service supervision and improvement, etc. for Tibetan cuisine catering services. This document applies to all catering service units registered and operating within the administrative area of Lhasa City, which mainly engage in Tibetan cuisine catering services. 2. Normative Reference Documents The content of the following documents is incorporated into this document through normative reference. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the unspecified date referenced documents apply to the latest version (including all amendment lists) of these documents. GB 31654 Food Safety National Standard - General Hygiene Requirements for Catering Services GB 50016 Fire Code for Building Design GB 18483 Emission Standards for Cooking Fume from Catering Industry GB 8978 Comprehensive Discharge Standards for Wastewater “Operating Norms for Food Safety in Catering Services” (Announcement of the National Market Supervision and Administration General Administration) “Fire Control Law of the People's Republic of China” 3. Terms and Definitions The following terms and definitions apply to this document. Tibetan Cuisine A catering system that mainly uses ingredients unique to the Qinghai-Tibet Plateau and follows traditional Tibetan cooking techniques to reflect the cultural characteristics of Tibetan cuisine and meet the dining habits of Tibetans. Tibetan Cuisine Service The full range of services provided by Tibetan cuisine catering operators, including reception, menu display, ordering, serving, dining, and billing during the process of providing Tibetan cuisine. Tibetan Dietary Etiquette The etiquette forms that reflect respect for guests, courtesy, and cultural herita

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