{"id":385253,"date":"2024-10-20T03:29:50","date_gmt":"2024-10-20T03:29:50","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-216212021\/"},"modified":"2024-10-26T06:20:20","modified_gmt":"2024-10-26T06:20:20","slug":"bs-iso-216212021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-216212021\/","title":{"rendered":"BS ISO 21621:2021"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4 Features of the traditional restaurant 4.1 General <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4.2 General features 4.3 Entrance 4.4 Main hall <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4.5 Annex spaces <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 4.6 Station and parking lots 4.7 Indoor and outdoor areas 5 Mise en place \u2014 table setting <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 6 Staff 6.1 General requirements of the staff 6.2 Staff qualifications <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 7 Features of service 7.1 Service requirements and recommendations 7.2 Menu requirements <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 8 Safety and security 9 Management <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 10 Training <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | Annex A (informative) Examples of cuisines from different countries <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tourism and related services. Traditional restaurants. Visual aspects, decoration and services<\/b><\/p>\n |