T/NMGPRCYFD 005.2-2023 Active Group standards

T/NMGPRCYFD 005.2-2023 Restaurant Service Savings Management Standards Part 2: Banquet Type

Publish Date: 2023-08-04 Implement Date: 2023-08-04 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/NMGPRCYFD 005.2-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Other

Publish Date: 2023-08-04

Implement Date: 2023-08-04

Scope

Main Technical Content: 4.1 Basic Requirements 4.1.1 All aspects of food production, operation, and consumption should adhere to the principles of resource conservation, waste reduction, and low-carbon environmental protection. Establish policies, goals, and plans for sustainable catering, and integrate the concept of sustainable catering into the company's production and operational activities. 4.1.2 Catering conservation control should comply with the requirements of GB/T 27306. 4.1.3 Provide services with a reasonable price-quality ratio in a civilized and honest manner, and guide consumers to consume moderately. 4.1.4 Prioritize the use of low-energy, low-material consumption, and environmentally friendly facilities, equipment, catering containers, and supplies. 4.1.5 Establish energy-saving standards for water, electricity, and gas in cafeterias, control the conditions for turning on facilities and equipment, usage time, and temperature to achieve economical operation. 4.1.6 Regularly conduct energy consumption measurement, statistical monitoring, and evaluation, analyze and improve the energy consumption status of all production and service links, and comply with the requirements of GB/T 13234. 4.1.7 Register and issue supplies on demand, properly store cafeteria consumables, and promote the use of recyclable packaging materials. 4.1.8 Regularly conduct cost analysis of cafeteria production and operation materials, raw materials, and energy consumption to provide data support for catering conservation. 5 Catering Environment For venues providing banquet services, the following requirements apply to room temperature and lighting: — The set temperature for air conditioning cooling in public areas during summer should not be lower than 26°C, and the set temperature for heating in winter should not exceed 20°C. — Natural lighting should be preferred to reduce the number of lights and use energy-saving lamps. For facilities and equipmen