DB43/T—2023 289543 湖南省地方标准 ICS 30.080.30 CCS A 12 发 布 湖南省市场监督管理局2023-1 2发布-20 2024-03实施-2 0绿色宴席服务规范 Specifications for service of green banquets DB43/T 2895—2023 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 5 宴席套餐制定 ································ ································ ································ ········· 2 6 采购验收与贮存 ································ ································ ································ ······ 2 7 食材加工 ································ ································ ································ ··············· 2 7.1 加工制作 ································ ································ ································ ········· 2 7.2 餐具 ································ ································ ································ ··············· 2 7.3 出品 ································ ································ ································ ··············· 2 7.4 留样 ································ ································ ································ ··············· 2 8 宴席服务 ································ ································ ································ ··············· 3 8.1 迎宾 ································ ································ ································ ··············· 3 8.2 传菜 ································ ································ ································ ··············· 3 8.3 看台 ································ ································ ································ ··············· 3 8.4 收餐 ································ ································ ································ ··············· 3 9 持续改进 ································ ································ ································ ··············· 3 参考文献 ································ ································ ································ ···················· 4