ICS67.040 CCSX00T/QJCIPA 潜江龙虾产业发展促进会团体标准 T/QJCIPA003—2022 “明厨亮灶”餐饮标杆建设与服务指南 “Mingkitchenbrightstove”cateringbenchmarkingconstructionand serviceguidance 2022-05-17发布 2022-05-28实施 潜江龙虾产业发展促进会 发布 全国团体标准信息平台 全国团体标准信息平台 T/QJCIPA003—2022 Ⅰ目  次 前言.................................................................................III 1范围.................................................................................1 2规范性引用文件.......................................................................1 3术语和定义...........................................................................1 4基本要求.............................................................................1 4.1一般要求.........................................................................1 4.2从业人员.........................................................................2 4.3疫情防控.........................................................................3 4.4环境卫生.........................................................................3 4.5标识要求.........................................................................3 5用餐区建设...........................................................................4 5.1装修风格.........................................................................4 5.2动线规划.........................................................................4 5.3配套设施.........................................................................4 6明厨亮灶建设.........................................................................5 6.1公开形式与要求...................................................................5 6.2公开区域与内容...................................................................5 6.3动线规划.........................................................................6 6.4设施设备.........................................................................6 7运营管理.............................................................................7 7.1供应商管理.......................................................................7 7.2采购管理.........................................................................7 7.3验收管理.........................................................................7 7.4贮存管理.........................................................................7 7.5安全管理.........................................................................7 7.6出品管理.........................................................................8 8服务要求.............................................................................8 8.1点餐服务.........................................................................8 8.2分餐服务.........................................................................8 8.3餐中巡台.........................................................................9 8.4传菜与上菜服务...................................................................9 8.5收餐服务.........................................................................9 8.6打包服务.........................................................................9 全国团体标准信息平台 T/QJCIPA003—2022 Ⅱ8.7开票服务.........................................................................9 8.8其他服务.........................................................................9 9紧急事件处理.........................................................................9 9.1食物中毒.........................................................................9 9.2醉酒滋事.........................................................................9 9.3突发疾病........................................................................10 9.4煤气泄漏........................................................................10 9.5停水停电........................................................................10 9.6物品遗失........................................................................10 9.7宾客投诉........................................................................10 全国团体标准信息平台 T/QJCIPA003—2022 Ⅲ前  言 本文件按照GB/T1.1—2020《标准化工作导则第1部分:标准化文件的结构和起草规则》的规定 起草。 本文件由潜江龙虾产业发展促进会提出并归口。 本文件起草单位：潜江龙虾产业发展促进会、潜江市烹饪酒店行业协会、潜江市虾皇餐饮服务有限 公司、潜江市味道工厂餐饮有限公司、湖北省标准与质量研究院、湖北龙之虾文化传媒有限公司、潜江 市小李