Gourmet convocation order! "Taste of Hunan" Yueyang Taste Food Season has started

V. Selection method

districts and cities are selected according to the principle of “span south of the city”. Selection criteria for famous local dishes, famous chefs and famous restaurants. Select local famous dishes, famous chefs and famous restaurants in various counties (cities) and districts, and select local famous dishes with distinctive characteristics and outstanding flavors through centralized preliminary evaluation and expert evaluation. , Local chefs with superb skills, local restaurants with potential for development. All types of catering outlets that operate on the market within our city, have a fixed place of business, a certain number of years of operation, good store appearance, and meet food safety and sanitation requirements, can register for the evaluation.

(1) The definition of "famous dish": the color, fragrance, taste, shape and texture of the dish are excellent, and the main and auxiliary ingredients are reasonably matched, which meets the nutritional and hygienic standards; it has a high reputation for the industry and the broad masses. Recognized by consumers.

(2) The definition of "famous chef": a culinary professional for more than 10 years, with a technical title of senior cook or above, and his exquisite skills are recognized by the industry, with wide social recognition and market influence. chef.

(3) Definition of "Famous Store": The decoration has strong regional cultural characteristics and style, and has been in business for more than three years.A restaurant with complete equipment and facilities, a certain scale and benefit, distinctive and outstanding regional characteristics of dishes and services, and a certain tourist team reception ability.

6. Selection steps

1span on the 26th and 9th in charge of each county (in charge of business districts) Initiated, each application unit will carefully fill in the projects applying for participation in accordance with the requirements of the application form, attach relevant materials, and submit it to the competent commercial department of the county (city) district where it is located.

(2) County (City) District Selection (September 10-September 25): Each county (city) and district will conduct a preliminary evaluation of the declared participating projects according to the evaluation criteria and on-site inspections. Focus on auditing the company’s qualifications, reputation, hygiene, food safety, introduction of dishes, and cultural stories. When selecting a list of famous dishes at the municipal level, the media centers in various regions will make a short video for each famous dish, upload it to Mango TV, and click the "Taste Hunan" label when uploading.

(3) Concentrated preliminary evaluation (September 25-September 28): The municipal organizing committee organizes member units and relevant associations responsible for the local famous dishes, celebrity chefs, and The text, pictures, and video materials of famous stores will be evaluated in a centralized manner, and 40 famous dishes, 40 famous chefs, and 40 famous restaurants will enter the expert evaluation link through checking materials and on-site inspections.

(4) Expert evaluation (September 28-September 30): According to the preliminary evaluation results,The Municipal Food and Beverage Industry Association and the Municipal Chefs Association invited the provincial food and beverage associations and municipal food experts to form an expert jury to carry out on-site tasting activities. The shortlisted famous dishes were selected through on-site production, on-site evaluation, and on-site scoring; at the same time, the famous chefs and famous restaurants were inspected and evaluated, and the expert jury scored on-site, and finally selected the "Taste of Hunan" Yueyang Taste Famous Local Dishes , Famous chefs, famous stores.

(5) Announcement of results (October 1st to October 7th): Yueyang Municipal Bureau of Commerce and Grain will publicize the selection results through the official website and mainstream media in the city. The announcement time is 7 sky. The enterprise has the right to use the titles of "Taste Hunan" Yueyang Taste Road, famous local dishes, famous chefs, and famous restaurants that have been voluntarily declared and approved; Yueyang City Catering Industry Association and City Chefs Association have the right to manage, supervise and interpret.

7. Participation conditions

, all participating in the appraisal of "Famous Restaurant" in Hunan Province. For the main body to declare (the selection of famous dishes can also be self-employed), it requires complete business procedures, complete licenses and legal operations.

2. The units participating in the selection of "Taste Hunan" Yueyang Taste and Local Dishes require that the dishes have a high reputation in the local area and are recognized by the industry and consumers as high-quality varieties. If it is a common supply product, all enterprises (self-employed households) in various places can declare.

3. Individual requirements for participating in the selection of "Taste Hunan" Yueyang Taste Road Famous Chefs shall be declared based on their own unit.A well-known chef who has been engaged in cooking for more than 10 years, has a technical title of senior cook or above, is recognized by the industry for his exquisite skills, and has a wide range of social recognition and market influence.

4. Participating in the selection of "Taste Hunan" Yueyang Taste Road local famous stores requires continuous operation for more than 5 years, complete equipment and facilities, operating area of ​​more than 200 square meters, annual turnover of more than 3 million yuan, in recent years No major responsibility for safety and food hygiene accidents.

eight, selection criteria

(a) genuine dishes

1, dishes, smell, taste, shape, texture Excellent, pay attention to the reasonable mix of main and auxiliary materials, and meet the nutrition and hygiene standards.

2. With distinctive characteristics and outstanding flavor, it has a high local reputation and is a high-quality variety recognized by the industry and consumers.

3. Except for individual seasonal varieties, it must be the varieties that catering companies supply all year round in the market. If it is an innovative dish, it must have a supply history of more than two years.

4. Obtain excellent results in various cooking technology competitions at the municipal level and above.

(2) Authentic local chefs

, have a good reputation in the local catering industry, have a high professional ethics.

2. Continuously engaged in the field work for more than 10 years, under the age of 50, with a senior cook title, superb skills, proficient and master the skill requirements and practice of this cuisine and this profession Rich experience, recognized by the industry.

3. It has strong technological innovation capabilities, has market-tested specialty dishes recognized by the society or authoritative organizations, and has made positive contributions to the formation and development of regional famous stores.

4. Have a high cultural quality, a high level of culinary theory, rich management experience and marketing knowledge, have published articles on cooking in public distribution or industry newspapers and Works (not less than two), or received interviews and publicity reports by local news media, have made a great contribution to the development of local Hunan cuisine.

5. Have the knowledge and ability to instruct and train intermediate cooks. Enthusiastically lead the apprenticeship, cultivate talents, and create more than three intermediate cooks with certain influence in the local market.

6. Received awards in provincial or municipal catering industry technology exchange competitions, or served as a judge in provincial or municipal catering industry technology competitions.

(3) Famous local shops:

1span_span _span _span _span _span _span _span 2

2. The initial processing, cooking, service and other areas in the kitchen shall be distributed reasonably and standardized.

3. The indoor environment meets the standard, and the temperature, ventilation, dust fall, and ventilation system meet certain requirements.

4. Operate in accordance with the operating procedures and keep the equipment and facilities clean and sanitary.

5. Food containers, packaging materials, food tools, and equipment must comply with hygiene standards and hygiene management regulations.

6. The fresh-keeping equipment is running well, and cold dishes, snacks and raw materials must be kept fresh in accordance with the specified equipment, temperature and time.

(2) Use of raw materials

1. Mark the fresh meat and poultry food (raw materials required to be used for quarantine)

2. The raw materials used must not be processed by non-food coloring and other non-food chemicals.

3. The raw materials used must be within the warranty period, and it is prohibited to use water-injected, water-mixed, or deteriorated raw materials and their finished and semi-finished products.

4. The raw materials used must not contain toxic and hazardous substances, and the amount of pesticide residues must not exceed the national standards.

5. It is prohibited to use new resource foods and health foods that have not been approved by law.

6. Do not sell protected wild animals and plants that are prohibited by the state.

7. It is forbidden to use other foods that do not have a purchase certificate and do not meet the requirements of the " Food Sanitation Law ".

(3) Service specifications

1. The service procedure should be rigorous and standardized, and it should be rigorous and standardized.

2. Use standard polite language to customers, highlight details, and provide thoughtful service.

3. The service staff must have a beautiful, dignified, decent appearance.

4. Enterprises must be equipped with a certain number of English talents, and simple service dialogues (plus points) can be carried out.

(4) The quality of dishes

1. The dishes are in line with the development direction of environmental protection, health and hygiene.

2. The dishes have distinctive features and outstanding flavors, which are accepted by consumers.

3. There are famous dishes awarded by relevant government departments or industry (professional) organizations.

4. The quality of the dishes is stable, not subject to changes in seasons and time.

5. Famous dishes have a significant role in promoting the sales of enterprises.

(5) Corporate culture

1. The configuration of the company’s employees meets the national or industry management requirements.

2. Professional management and technical personnel shall take up their posts after passing the vocational training and be listed for service.

3. More than 60% of the employees hold a diploma or intermediate professional technical certificate.

(4) Policy rewards

1. Win a priority in the national (international) cooking technology competition.

2. It has been included in the national, provincial and municipal intangible cultural heritage lists with priority.

3. It is preferred to be selected as an "old brand" recognized by the Ministry of Commerce, provincial governments, and prefecture and municipal governments and green catering companies.

Material submission:

1. Fill in the form and make sure that it is true and valid. Relevant information and documents shall be submitted together, and shall be submitted in the form of electronic documents and scanned documents.

2. Picture material: no less than 2M/sheet, high-definition format, no watermarks and advertising elements; dishes pictures must have prominent main body and bright colors.

3. Document specification: The submitted materials must be classified and filed according to the region, the application project, and the application subject, and the summary table of the selection results shall be attached and packaged as a whole. The file name must be unified as "region + project + content" .

Annex 1:

Annex 2:

Annex 3:

Attachment 4: