Catering establishments include:
– The tourist restaurant;
– Snack bars
– The grill-room;
– Cafe restaurants;
– The tea room;
– The buffet.
They are classified in increasing categories according to the system of bands from one (1) to four (4).
ONE-BAND CATEGORY
The following standards and conditions apply:
– Dining rooms with adequate ventilation and lighting;
– Tables with tablecloths or placemats and napkins changed when each guest leaves;
– Crockery, glassware and cutlery of good quality and in perfect condition;
– Sanitary facilities in a constant state of cleanliness and comprising at least one washbasin, one WC and one independent urinal per capacity bracket of a maximum of one hundred people;
– Towels and soap by the washbasins;
– Kitchen equipped with: stove, hot plate, dishwasher or dishwashing machine and cold room or freezer with a capacity commensurate with the size of the establishment; – Kitchen staff with a professional qualification sanctioned by a diploma or confirmed by experience and comprising:
a- For establishments located in major urban centres:
- Restaurants with more than fifty covers: one or more qualified chefs assisted by the corresponding junior staff;
- Smaller restaurants: a qualified chef or cook, or the operator if he has the necessary professional qualifications, assisted by the necessary staff;
b- For establishments located outside major urban centres, a chef is required, assisted by one or more clerks. The chef may be replaced by the operator if the latter can prove that he is suitably qualified;
– A minimum of three culinary specialties must be offered and at least one of these must appear on the daily menu;
– Presence of a menu card per table; etc.
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