GB/T 39002-2020Guidance on individual dining system in catering service (English PDF)

2.1 Individualdining

In the dining process, the dining methods such as tableware, dishes (drinks), etc. are not crossed and mixed.

2.2 Individualdiningsystem

Support the arrangement of activities realized by the way of sharing meals.

2.3 Meal sharing method

The meal-division methods and forms designed based on different dining scenarios and needs can be divided into meal-division by location, meal-sharing by public tableware, and meal-division by themselves.

2.3.1 Individual dining by seat

The dishes are divided into single portions according to the number of people dining, and each one is presented on the table.

2.3.2 Public tableware divided meal individual dining byserving tableware

In the course of the meal, a special meal-sharing tableware such as male spoon, male chopsticks, male fork, male clip or male knife is used to achieve the method of meal sharing.

2.3.3 Self-service

Eating staff use independent tableware, self-service meal picking or meal-sharing method assisted by service staff.

3.1 Safety and health

During the meal-sharing service, ensure safety and hygiene, in line with the relevant national food safety and hygiene standards.

3.2 Efficient and convenient

Reasonably design the service process of the meal sharing system to realize the efficient and convenient implementation of the meal sharing system.

3.3 Customer care

Pay attention to customer's actual and potential needs, gain customer's understanding, cooperation and respect, and provide reasonable convenience for special people.