"Division of Tourist Restaurant Facilities and Service Grade" revised drafts for comments

Recently, the National Tourism Standardization Technical Committee issued a revised draft (hereinafter referred to as the "Level Division") of the National Standardized Technical Committee of Tourism (hereinafter referred to as the "Level Division"), and publicly solicited opinions. The amendment of the standard is to give the flexible development of the domestic tourism restaurant industry, from bottom to top to stimulate the vitality of the market, and promote the high -quality development of my country's tourism industry.

According to the revision instructions of the "Level Division", the amendments to the standard this time mainly reflect the following aspects: First, reflect the guidance of the integration of cultural tourism, strengthen the standards of standards, integrate the old name and famous snack elements, and highlight the traditional cultural symbols of the region; facilities and services are prominent Folk culture and ethnic minority catering etiquette, etc.; Through the theme feasts to highlight the local nature and humanities; strengthen the guidance of restaurant buildings, internal decoration, restaurant names, etc. The second is the intelligentization of the trend of the times, focusing on services, increasing the functions of online booking, ordering online dishes online, scanning code online payment, and issuing electronic invoices; focusing on big data analysis and application. The third is to reflect the normalized epidemic prevention and control, increase the content of the meal division, and put forward requirements for the use of public chopsticks; in accordance with the requirements of epidemic prevention, establish and improve the management system of personal protection, epidemic prevention and disinfecting, dining safety, and food epidemic prevention. The fourth is to stop the waste of catering, guide rational consumption, and refer to relevant standards such as "Green Catering Management and Management" to guide reasonable consumption and stop the waste of catering.

It is understood that in 2010, by the original National Tourism Administration, the National Standard Commission released the national standard of "Tourism Restaurant Facilities and Service Levels", which clarifies the division of the grade of golden plates, silver plates, and copper plate tourism restaurants. According to the development background of domestic cultural tourism integration and smart tourism, as well as the development status and trend of tourist restaurants, combined with the evaluation experience of various places, the original standards need to be improved in many aspects. (Author: Reporter Li Zhigang; Editor: Cao Xuewen)

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