T/HLJCCH 003-2020 Active Group standards

T/HLJCCH 003-2020 Dining industry credit evaluation specification

Publish Date: 2020-12-31 Implement Date: 2021-03-31 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/HLJCCH 003-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nBasic standards

ICS Name: Other services

Publish Date: 2020-12-31

Implement Date: 2021-03-31

Scope

Scope: This document specifies the terms and definitions, evaluation principles, evaluation methods, evaluation processes, and information management for credit evaluation of catering enterprises. This document applies to external credit evaluation activities of catering enterprises (including third-party institutions), while internal evaluations may be conducted with reference to this document. Main Technical Content: 5.1 Evaluation Indicators The evaluation indicators are divided into basic indicators and special indicators. When selecting indicators, it is advisable to rationally set, adjust, or refine the indicator items based on the characteristics of the credit subject and the resources available, while complying with the evaluation principles of this document. 5.1.3 Basic Indicators 5.1.3.1 Basic indicators are divided into three first-level indicators: values, competitiveness, and social responsibility. 5.1.3.2 Values include development planning, leadership quality, corporate governance, regulations and rules, and brand building, with a total of five second-level indicators. 5.1.3.3 Competitiveness includes integrity management, human resource management, management systems, solvency, profitability, development capacity, operational capacity, technical level, and market share, with a total of nine second-level indicators. 5.1.3.4 Social responsibility includes tax payment credit, financing credit, contract performance, wage and payment, welfare and social insurance, and case execution, with a total of six second-level indicators. 5.1.3.5 The names and scoring of basic indicators shall comply with the requirements of Appendix A. 5.1.4 Special Indicators 5.1.4.1 Special indicators are divided into three first-level indicators: basic requirements, service management, and social impact. 5.1.4.2 Basic requirements include business premises, organizational structure and responsibilities, equipment management, environmental management, d