Technical requirements for professional managers of catering industry

SB/T 10374-2004 Assessment criteria for professional managers in the catering industry SB/T10374-2004 standard download decompression password: www.bzxz.net

ICS03.100.30
Registration No.: 13985—2004
Commercial Industry Standard of the People's Republic of China
S8/T10374—2004
Technical reguirements for professional managers of catering industry2004—06—17 Issued
Ministry of Commerce of the People's Republic of China
2005—02—01 Implementation
SB/T 10374-2004
1 Scope--
2 Normative references·
Terms and definitions..
4 Classification and basis of grades
5 Certification criteria·
Screening (normative appendix)
Professional managers in the catering industry
Appendix B (normative appendix)
Professional managers in the catering industry
The appendices and appendices of this standard are normative appendices. This standard is proposed by the China General Chamber of Commerce and the China Cuisine Association. This standard is under the jurisdiction of the China General Chamber of Commerce. The title of this standard is: China Cuisine Association. The main Drafting persons: Wang Qiao, Yang Ying, Yue Yu, Yu Enshe, Xingti. This standard is formulated for the first time.
SH/T10374-2004
1Fang Gu
Qualification conditions for professional managers in the catering industry
This standard stipulates the requirements and certification of professional managers in the catering industry. This standard is applicable to personnel engaged in catering management. 2Normative referenced documents
SB/T103742004
The clauses in the following documents become the clauses of this standard through reference in this standard. For referenced documents with a date, all subsequent amendments (excluding errata) or revisions shall apply. Revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to investigate whether the latest versions of these documents can be used. For undated references, the latest versions apply to this standard. Ministry of Labor and Social Security, National Quality Supervision Bureau, State Administration of Quality Supervision, Inspection and Quarantine: 1999 Occupational Classification of the People's Republic of China
3 Terms and Definitions
The following terms and definitions apply to this standard.
Professional manager of catering industry can apply modern catering management knowledge, management experience Experience and skills: personnel who independently demonstrate effective operation and scientific management of catering enterprises or catering projects.
4 Division and basis of grades
41 Catering industry managers are divided into two grades: professional managers and senior professional managers. 4.2 The division of grades is based on catering management knowledge, management skills, work experience, professional ethics, business practices, innovation ability, and assessment results (see Appendix A and Appendix B:
5 Recognition principles
5.1 To apply for the recognition of professional managers and senior professional managers, the qualification review, knowledge, ability review and comprehensive assessment must be conducted by a specialized certification agency recognized by the state.
5.2 Professional managers and senior professional managers implement the employment system. The validity period of the qualification certificate is 5 years. Upon expiration, the specialized certification agency recognized by the state will conduct an assessment and review. Those who pass the assessment and review will retain their original qualifications. Those who fail to pass the assessment and review will be downgraded or their corresponding professional manager qualifications will be revoked.
and.3 The institution that issues the examination certificate and manages the professional qualification card is the relevant industry management department recognized by the State Council SE/T 10374204
Appendix A
(Normative Appendix)
Professional Managers in the Catering Industry
,1 Have a secondary technical school education or above (or equivalent) or an intermediate technical position, and have been in the industry for more than 5 years. A2 Have relatively rich knowledge of modern catering management, marketing knowledge and experience, and have published articles on catering business management. A3 Have a good grasp of catering enterprise management (financial management, human resources management, quality management, temporary license management, information management), catering services and related legal issues. wwW.bzxz.Net
A.4 Be able to formulate enterprise development plans and coordinate the external environment of the enterprise. 5 Have relatively rich experience in catering enterprise management, be able to formulate catering management standards and service specifications, and organize catering or software project operations in a reasonable and orderly manner.
High 6 Have a relatively strong innovation ability and have made positive contributions to the formation of the catering enterprise brand. A. Have served as a middle and senior leader in the enterprise, have a good record of catering enterprise management performance, have a certain influence in the local area, and are well received by the industry.
A.8 Comply with the industry's professional ethics and national laws and regulations, have a good personal reputation, have been accepted by the market for a long time, and have high satisfaction from employees, investors, owners, and society.
A.9 Can use office equipment approved by the regulations and use a computer software. Appendix B
(Normative separation)
Strong senior professional manager of the catering industry
SB/T 10374—2004
Ugly 1 Have a college degree or above or a senior technician title: have been in the industry for more than 10 years (more than 3 years of work): Familiar with the theoretical knowledge of modern catering management; have published articles or monographs on catering management. B2 Familiar with the basic theories and methods of financial management, investment management, brand management, quality management, information management, catering management, and human resource management of modern catering enterprises.
B.3 Familiar with the national catering policies and regulations, understand the basic theories and methods of catering industry economics, and be familiar with the external environment of decision-making, coordination and improvement of enterprise management.
,4 Familiar with modern market marketing knowledge, master the basic theories and methods of catering group operation and chain operation, and be familiar with the basic knowledge and operation methods of internationalization of catering industry.
B.5 Have half of the practical experience in the operation and management of the whole catering industry, be able to formulate the operation and management standards and service specifications of catering enterprises, and independently organize the operation and management activities of catering enterprises.
B,6 Have strong innovation ability and play a major role in the establishment of catering enterprise brands and the formation of famous stores. B.7 Have excellent records of catering enterprise management experience. During the period of serving as a middle and senior manager of the enterprise, the enterprise has maintained good operation for 3 consecutive years, or has led employees to obtain good results in national or international technical exchange and competition activities. B.8 Have good professional ethics, good personal reputation, excellent quality, have a high reputation in the national catering industry, and have won honorary titles in the national catering industry.
9 Master a foreign language.
B.10 Be able to operate modern office equipment and be familiar with meal payment management software. B.11 Be familiar with and able to correctly formulate corporate development strategy goals and improve the external environment of corporate operations.
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