Standards for managing food and beverage services for quality

Standards for managing food and beverage services for quality

• Food and beverage services are provided within the objectives, guidelines, regulations and codes of conduct of the CBT initiative.
• Menus are available with associated prices (if appropriate).
• Meals are provided at agreed times identified in consultation between food and beverage providers and the CBT committee.
• Sufficient food is provided for visitor needs, including between-meal snacks.
• Menus vary daily and include at least one traditional meal at each dining period.
• Maximum use is made of fresh, organically grown food and local ingredients, including fresh meat and vegetables, but no bush meats are prohibited by law.
• Dessert and/or fruit forms part of each meal.
• Food preparation and dining areas are maintained in a clean state at all times.
• Food preparation and dining utensils are cleaned thoroughly before use (i.e. cleaned immediately after dining periods).
• Food service providers wash their hands with soap in clean water before and regularly during food preparation.
• Food is stored in clean containers, which are kept in good order.
• Animals (domestic and pest) are kept out of food storage, cooking and dining areas.
• Opportunities exist for tourists to participate in meal preparation and to learn traditional cooking techniques.
• A quality control and improvement system exists, including a system for visitor feedback on the dining experience, and visitors are actively encouraged to participate in the feedback process.
• Visitor dietary preferences are accommodated.
• Maximum use is made of natural bio-degradable products when serving and packaging food (e.g. banana leaves).