旅游餐馆设施与服务要求 Requirements of facility and service for tourist restaurants  ICS  03.080.01 CCS  A 12   中华人民共和国国家标准 GB/T 26361—2025 代替 GB/T 26361—2010 2025-03-2 8发布 2025-03-2 8实施     国家市场监督管理总局 国家标准化管理委员会 发 布目　　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     设施要求   ······························································································   1      5.1     餐厅   ······························································································   1      5.2     厨房   ······························································································   2      5.3     其他   ······························································································   2 6     菜品要求   ······························································································   3      6.1     菜品质量   ·························································································   3      6.2     菜品类型及价格   ·················································································   3 7     对客服务要求   ·························································································   3      7.1     预订服务   ·························································································   3      7.2     引座服务   ·························································································   3      7.3     点菜服务   ·························································································   3      7.4     餐间服务   ·························································································   3      7.5     收银服务   ·························································································   4      7.6     其他   ······························································································   4 8     管理制度   ······························································································   4 附录A （资料性）    宾客意见调查表（式样）   ·························································   5 GB/T 26361—2025     Ⅰ 前　　言 本文件按照GB/T 1.1—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。 本文件代替GB/T 26361—2010《旅游餐馆设施与服务等级划分》，与GB/T 26361—2010相比， 除结构调整和编辑性改动外，主要技术变化如下： 删除“旅游餐馆的划分和依据”，取消“铜盘级旅游餐馆”“银盘级旅游餐馆”“金盘级旅游 餐馆”的划分（见2010年版的第4章、5.1、5.2、5.3）；— 增加“基本要求”，包括“取得相关证照”“诚信经营”“提倡节约用餐”“体现绿色餐馆理 念”“弘扬优秀餐饮文化”等内容（见第4章）；— 更改主要章节的名称和结构。“等级划分条件”更改为“设施要求”，包括“餐厅、厨房、其 他”三部分，“菜品质量要求”更改为“菜品要求”，分为“菜品质量、菜品类型及价格”两 部分，“服务质量要求”更改为“对客服务要求”，包括“预订服务、引座服务、点菜服务、 餐间服务、收银服务、其他”六部分（见第5章、第6章、第7章，2010年版的第5章、第6章、 第7章）；— 增加使用公筷公勺、手机充电插孔或充电宝、餐厅及包厢的命名等的相关要求，删除对餐位和 包间数量、宣传牌或宣传品、公用电话、台面及台裙等的相关要求（见5.1，2010年版的 5.1.2、5.2.2、5.3.2）；— 增加对垃圾分类、食品留样、开放式厨房等的相关要求，删除对独立面点间、分类仓库等的相 关要求（见5.2，2010年版的5.1.3、5.2.3、5.3.3）；— 增加对旅游厕所、免费WiFi、新能源汽车专用车位、闭路电视监控系统等的相关要求，删除对茶艺 表演或专业茶室、会议设施设备、卫生间冷热水等的相关要求（见5.3，2010年版的5.4）；— 增加对食品原材料、地方风味特色菜点或小吃、招牌菜、传统特色菜品、特色菜系及主题筵 席、不同形式菜品、菜品明码标价等的相关要求（见第6章）；— 增加对网上预订订单确认、手机扫码点餐方式及功能、电子菜单内容、分菜服务、发票开具及 打印、移动支付服务、菜品打包服务、分餐制服务、旅游团餐服务、餐肴委托加工服务等的相 关要求（见第7章）；— 增加对建立健全防疫管理制度、制定重大投诉应急预案、制定绿色餐饮制度和行动方案、开展 制止餐饮浪费行为宣传等的相关要求（见第8章）；— 删除“附录A”“附录B”（见2010年版的附录A、附录B）。 — 请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。 本文件由中华人民共和国文化和旅游部提出。 本文件由全国旅游标准化技术委员会（SAC/TC 210）归口。 本文件起草单位：浙江茗苑旅游规划设计研究中心有限公司、杭州市商贸旅游集团有限公司、浙江 云澜湾旅游发展有限公司、杭州饮食服务集团有限公司、杭州知味观食品有限公司、浙江茗苑旅游标准 化技术研究院。 本文件主要起草人：陈一帆、陈剑锋、赵敏、吴才满、张虹、韩利平、李俊、张萍、郭勇、郭虹、 杨德清、唐增禄、牟琳、崔子瀛。 本文件及其所代替文件的历次版本发布情况为： 2010年首次发布为GB/T 26361—2010； — 本次为第一次修订。 —   GB/T 26361—2025     Ⅲ 旅游餐馆设施与服务要求 1　范围   本文件规定了旅游餐馆的基本要求、设施要求、菜品要求、对客服务要求、管理制度。 本文件