GB/T 33497-2017
AbolishedStandard of quality management for restaurant
餐饮企业质量管理规范
Application Summary AI generated
This standard specifies the fundamental requirements for quality management systems in restaurant enterprises, covering service processes, food safety, personnel management, and customer satisfaction. It is applied by Chinese catering businesses of all scales, including full-service restaurants, fast-food chains, and institutional canteens, to establish and evaluate their quality management practices. The standard serves as a benchmark for internal audits, third-party certification, and regulatory compliance within the food service industry.
Related Standards
GB/T 2828.1-2012
Sampling procedures for inspection by attributes — Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection
GB/T 19000-2008/ISO 9000:2005
Quality management systems - Fundamentals and vocabulary
GB/T 19004-2011
Managing for the sustained success of an organization — Quality management approach
GB/T 19011-2013
Guidelines for auditing management systems
GB/T 2828.1-2003
Sampling procedures for inspection by attributes--Part 1: Sampling schemes indexed by acceptance quality limit(AQL) for lot-by-lot inspection
GB/T 19022-2003
Measurement management systems--Requirements for measurement processes and measuring equipment
GB/T 6379.2-2004
Accuracy(trueness and precision)of measurement methods and results--Part 2:Basic method for the determination of repeatability and reproducibility of a standard measurement method
GB/T 6379.1-2004
Accuracy(trueness and precision)of measurement methods and results--Part 1:General principles and definitions
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.