DB31/T1222—2020I目次前言................................................................................II1范围..............................................................................12规范性引用文件....................................................................13术语和定义........................................................................14基本要求..........................................................................25分餐模式..........................................................................25.1分派式........................................................................25.2位上式........................................................................25.3公筷公勺自取式................................................................25.4自助餐式......................................................................26分餐服务..........................................................................26.1通用要求......................................................................26.2分餐要求......................................................................26.2.1分派式....................................................................26.2.2位上式....................................................................36.2.3公筷公勺自取式............................................................36.2.4自助餐式..................................................................37分餐保障..........................................................................37.1制度建设......................................................................37.2流程构建......................................................................37.3菜品开发......................................................................37.4场所保障......................................................................37.5餐具保障......................................................................38分餐管理..........................................................................
