T/SYX 001-2020 Efficient Dining Enterprise Evaluation Guidelines

Scope

Main Technical Content: Evaluation Indicators for Energy-Saving Catering Enterprises Index No. First-level Indicator Score Second-level Indicator Score Evaluation Content Evaluation Basis 1 Catering Enterprise Management 20 Senior Management 4 Senior management responsible for energy-saving catering work Review relevant documents and meeting records 4 Establishment and implementation of energy-saving catering policies, goals, and plans Review relevant documents and meeting records 4 Establishment of energy-saving catering management systems Review relevant documents 4 Establishment of internal reward and punishment measures for energy-saving catering Review relevant documents 4 Promotion and training on energy-saving catering Have promotion and training plans related to energy-saving catering, and regularly organize promotion and training activities Review relevant documents and training records 2 Catering Venues 16 Facilities, equipment, and supplies Meet the requirements of GB/T 21084 for green hotels, use energy-efficient and environmentally friendly facilities, and provide tableware conducive to saving and sharing meals. Tableware hygiene should comply with GB 14934 Inspect the on-site environmental hygiene 4 The dining environment should meet the requirements of GB 37487 and maintain cleanliness of floors, walls, and equipment Inspect the on-site environmental temperature 4 Comply with the requirements of GB/T 21084-2007, Section 8.8 Inspect the on-site energy-saving information prompts Display energy-saving information in conspicuous locations: display methods, content, and slogans Inspect the on-site 3 Meal Preparation 25 Menu and portion design conducive to saving Provide half-portion and à la carte dishes Review the menu 5 Offer set meals/group meals for specific numbers of people Review the menu 5 Cooking operation standards conducive to saving Have co

Development Information

Related Standards