ISO/DIS 18981:2026(en)

ISO/TC 228

Secretariat: UNE

Date: 2025-11-25

Tourism and related services — Restaurants — Guidelines for buffet design and services

© ISO 2026

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Contents

Foreword iv

Introduction v

1 Scope 1

2 Normative references 1

3 Terms and definitions 1

4 Facilities 1

4.1 General 1

4.2 Design of restaurant 2

4.2.1 Layout of restaurant 2

4.2.2 Entrance 2

4.2.3 Lobby 2

4.3 Restaurant facilities 3

4.3.1 Dining tables and facilities 3

4.3.2 Cleaning equipment 3

4.3.3 Information and intelligent facilities 4

4.3.4 Other equipment 4

4.4 Signage guidelines 4

5 Dish design 4

5.1 Food choices 4

5.2 Variety of dishes 5

5.3 Presentation 5

6 Cultural themes 6

7 Features of service 7

7.1 General 7

7.2 Mise en place 7

7.3 Dining service 8

7.4 Post-dining service 8

7.5 Value-added services 9

8 Hygiene and safety 9

8.1 General 9

8.2 Production health management 9

8.3 Food presentation safety and management 9

8.4 Area and equipment safety and hygiene management 10

9 Sustainable catering 10

9.1 Ecological food production 10

9.2 Sustainable buffet service 11

9.3 Green marketing 12

Bibliography 13

Foreword

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This document was prepared by Technical Committee ISO/TC 228, Tourism and related services.

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Introduction

Buffet is a method of food service whereby all cooked dishes are decently prepared nicely presented for individual to have their choice willingly and freely. With a wide range of users, buffet is a global industry that is growing in importance. However, there exist a series of problems to be tackled, such as serious food wastage, lacking cultural characteristics in buffet design and buffet service, difficulty in guaranteeing food quality. Well-designed guidelines are of urgent need.

This document aims to improve the quality of dishes and services in the global buffet industry, and at the same time follow the catering concept of "green, healthy and nutritious" buffet, and meet the dietary needs of customers.

This document is useful as a foundational document for all stakeholders in the buffet restaurant and catering industry and their customers.

Tourism and related services — Restaurants — Guidelines for buffet design and services

This document provides guidelines related to the buffet design and facilities, dish design, cultural themes, features of service, hygiene and safety, and sustainable catering.

There are no normative references in this document.

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

— ISO Online browsing platform: available at https://www.iso.org/obp

— IEC Electropedia: available at https://www.electropedia.org/

3.1

buffet service

service where food is displayed on tables and where customers take plates then proceed to the buffet to be served or self-served

[SOURCE: ISO 16520,3.3.4]

3.2

buffet design

process of creating a quality buffet dining experience for customers by designing restaurant facility, layout of dining area, dish design, restaurant theme, dining service, food and table service, etc.

3.3

cooking station

booth located in a restaurant that features with chefs preparing specific types of food on the spot

4.1.1 The concept of green buffet should be implemented during buffet design and facility design.

4.1.2 The buffet should be accessible for all types of customers.

NOTE ISO 21902, clause 11 refers to the details of accessibility measures in restaurants.

4.1.3 Where applicable, restaurants should provide adequate facilities such as children's entertainment, toddlers/babies' dining chairs and special seat for pregnant woman and persons with disabilities.

4.1.4 Restaurants should have emergency equipment, emergency exists and emergency contact information clearly visible at the entrance and in the lobby. A smoke alarm should be installed.

4.2.1.1 In terms of catering functional area, restaurants should be reasonably planned, and be divided into service counter, pick-up area, on-site production area, and customer dining area, etc. Where applicable, kid’s play areas should be installed. There should be clear and concise signage to direct customers to each functional area, restroom, and other amenities. The space should have elasticity to meet the needs of events.

4.2.1.2 Where applicable, a special area should be assigned to vegetarian food and other diets for special needs.

Piling up items irrelevant to restaurant services should be avoided near the service counter, which should be installed near the door, with corresponding signs and multilingual signs. Welcome, inquiry and other services should be provided. There should be no barriers and obstacles, so that it is convenient for employees to welcome customers.

4.2.3.1 According to the area and shape of restaurants, buffet tables should be arranged flexibly. Irregular restaurant space (such as underutilized corner, wall, and other spaces) can be occupied by hot food table, cold food table, snack table, dessert table, fruit table, decoration table, etc., considering the convenience of customer’s selection of food and beverages.

4.2.3.2 Stations should be established according to the type of food and beverages. On the station or buffet counter there should be more than one container for each type of food. Containers with different sizes and shapes should be placed reasonably to separate appetizers, hot dishes, cold dishes, deserts, fruits, beverages, staple food, etc.

4.2.3.3 Restaurants should create a warm and comfortable open or semi-open dining area. The dining table can be modular, stackable and multifunctional pieces, and the number of seats can be flexibly adjusted at any time according to customer flow.

4.2.3.4 The serving line should lead to the dining area. Restaurants should design the serving line and traffic reasonably subject to:

a) avoiding crossed traffic;

b) the layout of tables and chairs;

c) for the convenience of customers’ picking food and beverages;

4.2.3.5 Restaurants should allow relatively spacious aisles, avoid steep slopes and elevated sections.

4.3.1.1 Buffet design and facility design should conform to the principles of coordination, functionality and aesthetics, in order to improve customer flow during the dining peak, and provide comfortable and efficient dining experience.

4.3.1.2 A “Make your Own Dish” station (e.g. yogurt bar, deli counter) could be installed. Pairing, cooking and seasoning operated by customers themselves should be designed and provided, to increase interactive experience at the self-serving or live cooking stations.

4.3.1.3 Restaurants should utilize cooking stations to showcase signature dishes, local culinary skills and culture.

4.3.1.4 The heights of stations (including cooking station) are subject to presentation of dishes and customers’ convenience, and are adjustable. The lengths of stations (including cooking station) are subject to restaurant spatial layout, amount of dishes, varieties of food and beverages.

4.3.1.5 Food and beverages should be placed within easy reach of average customer. The edge area of the food and service line should not exceed 56 cm. All surfaces of service line should be kept free of debris. Where applicable, restaurants should arrange a service line that is accessed from two sides, with a central barrier or decoration.

4.3.1.6 Restaurants should install sneeze-guards on exhibition stands, stations, etc. to prevent possible droplet contamination. The position of sneeze-guards should not interfere with customers’ access to displayed food. Display cases, packaging, and mechanical dispensers can be used alternatively.

4.3.1.7 Restaurants should use a heating light or lamp with sterilization function and use the chafing dishes. Various electronic warmers enabling different culinary skills should be provided. Microwave, toaster at breakfast, lunch and dinner should be provided.

4.3.1.8 The choices of tableware should match the types of appetizers, hot dishes, cold dishes, deserts, fruits, beverages, staple food. Restaurants should choose tableware whose qualities meet their positioning; the surface of tableware should be flat and smooth, with even texture and normal colour. Tableware should be replaced timely according to wear and tear. Restaurants should use compostable and biodegradable tableware. Disposable tableware made of melamine or plastic should be avoided.

4.3.2.1 Restaurants should ensure that all hand washing stations and bathrooms are appropriately located and identified with an appropriate sign, and always accessible, clean, fully functional and well equipped with water, soap and either single use towels or a fully functional hand-drying device. Restaurants should ensure that hand washing stations are only used for hand washing.

NOTE ISO 21621 provides details on bathrooms and sanitary facilities.

4.3.2.2 Where applicable, receiving tables or carts should be designed for soiled dishes, to encourage customers to return their soiled dishes themselves. The tables or carts should be placed unobtrusively and emptied/cleaned regularly. A separate rack for glassware and a cutlery bin may be placed alongside.

NOTE ISO 21621 can be used in this respect.

4.3.3.1 Restaurants should consider developing a mobile app for digital communication and promotion. Digital services should be encouraged. Recipes should be gracefully displayed on intelligent devices. Restaurants should build smart ordering devices and QR codes where customers can conveniently pay the bill, vote best dishes and service quality, and leave comments after the completion of meal. Intelligent weighing equipment should be equipped. Unattended buffet mode should be advocated, enriching dining experience.

4.3.3.2 Restaurants should use and promote intelligent machines, food service robot, unmanned cooking, intelligent plate disinfection cabinets, adding to its appeal and preventing cross infection.

4.3.4.1 Restaurants should grant an internal conditioning system suitable to obtain the comfort of the customers (e.g. temperature, humidity) without useless waste of energy. The system should be installed at a position avoiding blowing directly on the food and customers. Sufficient ventilation should be installed in service lines where cooking equipment is used.

4.3.4.2 The lighting should be utilized to create a layered lighting space, with pendant chandelier as the main choice and small spotlight or downlight as supplement.

4.3.4.3 Restaurants should use the lighting that does not change the original colours of food and beverages.

4.3.4.4 Where applicable, adequate parking spaces should be provided, including designated parking for people with disabilities.

4.4.1 Restaurants should be equipped with clear and concise dining maps, streamline instructions and other adequate guides/requirements. Evacuation route map and safety guide should be placed near the entrance. Regulations on smoking and pet policy should be clearly displayed at the entrance and lobby.

4.4.2 For hotel buffet, the identification and information should be provided in the hotel.

4.4.3 If the restaurant is a member of a legal association or the food is an award winner, this information should be clearly displayed.

5.1.1 Sources of ingredients should be extensive. Locally sourced ingredients should be used. Where applicable, multiple options such as certified organic, certified community-development or environmentally beneficial, and fair-traded items should be provided. When applicable, the date and origin of production of the raw materials, as well as the qualification of supplier, should be marked.

5.1.2 Buffet dishes served should be balanced in nutrition and taste. Raw ingredients such as livestock and poultry meat, aquatic products, eggs, vegetables, fruits, cereals and potatoes and dairy products, should be provided in balance. They should be safe, fresh. Seasonal products including fruits should be encouraged.

5.2.1 Restaurants should reasonably predict the number of customers in terms of meals of the day, holidays, and prepare quantity and variety of dishes accordingly. The variety of dishes should be sufficient to meet the needs of different customers such as old, middle, young. The menu should be updated and adjusted in a timely manner according to target customers, and fashion trends. A small signature fixed menu should be utilized to appeal to customers.

5.2.2 Design of menu should consider type of the meal, such as breakfast, lunch, dinner. Mostly light food should be offered. Healthier cooking methods should be adopted and promoted, to emphasize original flavors of food ingredients.

NOTE An example for variety of dishes in breakfast is included in ISO 22483:2020, Annex A.

5.2.3 Adequate numbers of appetizers, hot dishes, cold dishes and desserts should be designed according to the theme of buffet, or classification of restaurant. Popular items and dishes from other dining outlets can be offered on buffet menu. Dish design should consider colour coordination, appropriate cooking methods, textures and tastes of dishes.

5.2.4 When serving customers with special/specific/various dietary needs, a variety of international or local recipes should be offered, including dietary options such as lactose-free, egg-free, sugar-free, nut-free, and other dietary preferences.

5.2.5 Traditional appetizers and desserts can be provided. Desserts and salads should be well designed and served in order to obtain special attractiveness by attention to colour, variety, arrangement, and garnishes.

NOTE ISO 21621 provides information on traditional beverages.

5.2.6 Chilled, potable water should be provided.

5.2.7 Hot and cold beverages should be provided daily.

5.2.8 Fruit choices can be increased by providing different varieties of the same fruit, cutting mixed fruit, etc. Bottled, canned, fountain options of the same beverage can be counted as distinct beverage options. When properly designed and prepared, side item, packaged product or pre-made food can be counted as a favorite option.

5.2.9 Themed buffet menu such as seafood should be promoted.

5.3.1 The layouts and organization of stations and counters should follow a logic sequence or be placed in the natural order of the menu to encourage smooth customer flow and maximize efficiency for both customers and employees. For positioning stations and counters, restaurants should take following measures:

a) appetizers should be placed at the beginning of the serving line;

b) hot dishes and staple food may be concentratedly placed in the convenience of equipping heating facilities;

c) self-serving stations (beverages and desserts) and cooking stations should be placed away from the entrance to reduce congestion;

d) obstacles that can impede traffic should be avoided.

5.3.2 The dishes should be placed in elegant, balanced, and unified manners, and they should be easy to access. The presentation of dishes should be practical, and appealing to all the senses in order to exploit the full sensory potential of each dish. Other strategies include:

a) Dishes should be placed and presented with appropriate density.

b) Low-fat and low-calorie food can be put in prime locations and/or with prominent signage. Where applicable, a food service line featuring only healthier food and beverages can be established.

c) Salt, sugar, butter, sauces, and other seasonings should be placed directly with the food they accompany.

d) Food grouping for special dietary needs or use according to the type or interest of customers should be available and clearly indicated.

NOTE Examples for grouping or classification of food can be health dietary food (such as low fat, high protein, diabetic, vegan, vegetarian, gluten free), religious dietary food (such as Halal, Kosher, Hindu, etc.), regional interests (such as Asian, African, Caribbean, Scandinavian), etc.

e) Different types of food and beverages should be separated. The unsatisfactory mixtures of food odors, which affect dining experience, should be avoided.

5.3.3 Restaurants should use stands, trays or risers of varying sizes, shapes, heights, to create height and visual interest in the presentation, and strengthen aesthetic appeal.

5.3.4 Seafood, red meat, and poultry for on-site production should be placed under close supervision at all times and kept away from presented food on the counter to prevent cross contamination of microorganisms.

5.3.5 Food should be kept properly heated or chilled at the right temperatures suitable for tasting. The principle of Hot Food served Hot and Cold Food served Cold should be strictly adhered to.

5.3.6 Large pieces of food and fruits should be cut into small/bite-sized portions for the convenience of customer’s eating and waste reduction.

5.3.7 Dish information cards should be placed in front of food and beverages, which indicate the portion size, calorific value, and presence of allergens etc.

6.1 Restaurants that mainly serve international customers, should fully explore the local catering culture, maintain local intangible cultural heritage, promote food and beverages that reflect local characteristics, and maintain the authenticity of the flavor through cooperation with local restaurants and other means.

6.2 Restaurants should perform background music according to the themed decoration, buffet design, festival and dish variety, and indicate the theme meaning and traditional stories in a right position and manner.

7.1.1 Healthy and balanced eating should be promoted. Restaurants should guide customers to eat reasonably. Buffet experience should be enhanced.

7.1.2 On serving customers, employees should introduce restaurant layout, signature dishes and other features of the restaurant to customers, and make additional recommendations according to customers’ special needs. If an ordering service is applicable, a menu should be provided.

7.1.3 Team briefing/line-up should be conducted before the buffet service commences where employees will properly be briefed about the day’s activities as regards the buffet service.

7.1.4 Employees should obtain relevant certificates required by the industry, necessary health qualifications, and wear appropriate personal protective equipment throughout the service process. White aprons and waists coats are preferred.

7.1.5 Dynamic management of buffet service quality should be adopted. Restaurants should collect information such as feedback of customers. Restaurants should adjust and improve dish and service qualities according to analysis of such information.

NOTE ISO 10002 can be used in this respect.

7.2.1 Before the buffet service, tables should be set according to the workflow of employees or customer’s requirements. Employees should place suitable food dispensing utensils such as serving tongs and spoons, cutlery, forks, etc. near the dishes. The serving utensils should be of sufficient size and design, preventing them from falling out of or into the container, and they should be used exclusively with that container. For dishes with soup, an additional serving colander should be provided. Napkins, towels, and placemats should be placed appropriately; cruet sets and sweeteners should be sufficiently provided. The use of disposable towels should be actively reduced.

7.2.2 Mise en scene should be conducted. Employees should:

a) Check whether air conditioning, lighting, coffee machine, power plug, performance platform, and decorations work properly, and repair or replace the damaged or aging ones in time.

b) Check the sanitary conditions. Check and address any potential safety hazards at the dining area. Ventilation, temperature, and other conditions should be kept in normal operation.

c) Check the display and condition of the station, counter, table, dining tableware, etc. Check menu, dish information cards, signs and other marking information, to ensure that the information is consistent with presented dishes.

7.2.3 Effective customer communication should be conducted to ensure a smooth and enjoyable dining experience for customers. Restaurants should:

— display the event schedule including buffet hours, speaker schedules, and other activities;

— label each station with its offerings;

— provide information on options for customers with dietary restrictions;

— ensure that employees are friendly, attentive, and knowledgeable about the menu and ingredients, and ensure that employees know how to handle customer inquiries, and other concerns.

7.3.1 For disabled customers with mobility, visual and communication challenges, employees should provide ordering service and other assistance.

7.3.2 Healthy dining options and portion sizes appropriate for children should be promoted.

7.3.3 Employees are distributed equally in the dinner area, responding timely to customers’ requirements and inquiries. An employee should be available near the table for monitoring the service provision.

7.3.4 Employees should change clean plates for customers timely and politely, and on request, and help to keep the table clean and tidy.

7.3.5 Heating facilities should be checked and kept cleaned during buffet service at regular intervals.

7.3.6 During the meal service, dishes displayed on stations should maintain qualified colours, fragrances, tastes, shapes, textures.

7.3.7 Specially-assigned employees should be in charge of checking temperatures of food, adjusting remaining food in containers, and, according to customer flows, making replenishment when the dishes are less than 1/3 of the container capacity.

7.3.8 Restaurants should manage real-time food supply. In the latter part of meal time when food supply is in small, smaller size of serving containers should be used for aesthetical presentation.

7.3.9 High-cost food items may be rationed or portioned controlled through a pre portioning in individual portioned sizes.

7.3.10 If types of hot dishes and barbecue applicable, employees should start cooking devices for customers. Employees should inform customers of cooking time, and turn off the devices when necessary.

7.3.11 If ordering service is applicable, employees should plan the serving sequence reasonably and serve the dishes one by one.

7.3.12 Chef should be made available to stand behind the cooking station or counter to guide and/or in case of show kitchen, following all safety and health protocols.

7.3.13 Restaurants should choose slow-rhythm light music; the volume of music should be adjusted according to the customer flow at the restaurant. When the restaurant is populated, the volume should be slightly increased, and vice versa.

7.4.1 Membership system should be established. Information systems should be employed to establish and store customer files properly.

7.4.2 Restaurants should provide accurate price information and tax rate (if not included in the price).

7.4.3 While following necessary food safety procedures, restaurants should provide environmentally friendly and recycled packaging boxes and beverage containers.

7.5.1 Customized food and beverages should be offered in line with different reception needs such as business meals, and tour group meals.

7.5.2 Restaurants should provide customized decoration services for wedding banquets, birthday banquets, tour groups, and other special themes.

Food hygiene should conform to HACCP standards.

8.2.1 Food should be thoroughly and sufficiently cooked to kill bacteria. Use of food additives in the production process should meet applicable requirements.

8.2.2 Hygiene management of production process should be strengthened, and corresponding posts and personnel should be secured. The production safety awareness of employees and management of production equipment should be strengthened. Food safety and hygiene training should be conducted for new employees.

8.2.3 Safe handling of food should be considered at all times. Employees should be assigned according to the responsibilities of food production. Employees should change work clothes and undergo disinfection prior to work. Personal appearance – uniforms, hair coverings, jewellery, glove – policy should be in place in food handling areas. Unauthorized persons should not enter the production area.

8.2.4 Raw materials should be stored in accordance with recommended hygiene requirements, in appropriate containers, at the required temperature. Shelf life of the inventory should be checked and the food beyond the shelf life should be correctly disposed in time. Potentially hazardous food should be treated appropriately. Vegetarian and non-vegetarian products should be segregated and kept in appropriate manner to avoid cross contamination. Left over should be discarded immediately, if beyond shelf life.

8.2.5 A system for retaining samples of dishes should be established to secure the hygiene, and safety of dishes.

8.2.6 Water health management should be emphasized to prevent legionella. Potable water should be used for cooking purpose.

8.2.7 Restaurants should always have a first aid box available to all employees and ensure that each first aid box is well stocked with all necessary items.

NOTE ISO 22000 and ISO 22483 can be used in this respect.

8.3.1 Dishes should not be placed on the stations too early.

8.3.2 Assigned employee should inspect the food safety and hygiene condition of dishes displayed on the stations at regular intervals, and remove the contaminated or used food and utensils immediately. Employees should remind customers of right usage of utensils, and keep an eye on the condition when children touch food.

8.3.3 When food is displaced on station, no floor cleaning should be allowed.

8.4.1 Restaurants should ensure clean and hygienic dinning environment.

8.4.2 After closing the buffet service, the following should be cleaned:

a) counters (including cooking station);

b) bars;

c) tableware;

d) tablecloths;

e) tables;

f) chairs;

g) facilities; and other equipment.

8.4.3 Employees should classify and recycle the garbage and wastage. New technology is recommended to deal with kitchen garbage and waste. Environmentally sustainable disposal of waste should be designed, i.e. composting food, handling used oils & fats.

8.4.4 Garbage collection, especially of the wet garbage, its storage on premises (under refrigeration if disposal is not frequently done like after every meal time and in comparatively warmer climates) to the point of disposal and disposal should be done in a hygienic and environment friendly manner. There should be no unpleasant odor in the environment. The garbage collection area and waste proposal line should be hidden from the customers’ view. Initiatives should be taken to prevent and deal with insects and rodents effectively.

8.4.5 Emergency evacuation procedures should be known and practiced by all employees.

8.4.6 Restaurants should maintain necessary and unobstructed communication with the local security authorities. Cameras should be installed.

8.4.7 Public health qualifications, regulations and certificates should be displayed.

9.1.1 Adequate operating procedures for disposal of food ingredients, non-edible by products, wastage should be developed and strictly implemented.

9.1.2 Restaurants should provide meals in stages and at different times, and adopt one-way or two-way serving line(s) and traffic subject to customer flow. When buffet or ordering service is not in operation, water bar, food delivery and other services should be provided in flexible ways.

9.1.3 Open dining area should be adjusted flexibly. Power supply and air conditioning should be monitored in line with customer flow.

9.1.4 While following necessary food safety procedures, excess food, and clean/uncontaminated left-over and beverages should be repurposed for future meal preparation, or be inventively recycled as garnishes.

9.1.5 The comprehensive utilization rate of food should be improved. Restaurants should make full use of vegetable roots, stems, leaves and other parts creatively to make it appetizing. The vegetables not in top condition as far as the appearance in concern including irregular shape or colour but still wholesome, should utilized, while retaining their hygiene standards and improving the presentation.

9.1.6 The development of set meals should be facilitated. When baking, cut breads, cakes, pies, and brownies into smaller sizes.

9.1.7 When possible, make breads, and desserts from scratch.

9.2.1 Food saving should be promoted. Restaurants should create an atmosphere of reducing food waste and cherishing food, to guide customers and/or their families to create or maintain sustainable eating habits.

9.2.2 Restaurants should adopt creative facilities and measures including:

— cabinets with transparent doors to display beverages and desserts like ice cream;

— transparent bin and tracker;

— intelligent or visual portion display of meal sizes;

— one-click generation of nutrition report.

9.2.3 Restaurants should encourage customers to make reservation for the sake of accurate forecast of the food.

9.2.4 Restaurants should increase chef performances and aesthetic cooking which encourage moderate queueing among customers, to add appeal at the same time of save food.

9.2.5 Inducement, prompt messages, including “Save the Earth Save ourselves”, “Balanced Meal”, “Maintaining a Healthy Weight”, should be placed to encourage sustainable and rational catering among customers. Television, multimedia, voice prompt, picture album, menu, etc. should be used. Coupons, deposits or games should be designed to reduce food waste among customers, especially the young.

9.2.6 Cooperation with NGOs and food bank to explore surplus food donation should be encouraged. While following necessary food safety procedures, surplus and clean/uncontaminated left-over should be sent to homeless shelters or similar establishments. Or measures such as off-price promotion, employee benefit should be implemented for this food.

9.2.7 Restaurants should provide information about food with special tastes such as spicy, sour, sweet.

9.2.8 Employees should be trained with knowledge and methods of energy saving and sustainability issues. They should provide scientific dining tips and guide them to use appropriate size of plate.

9.3.1 Offering friendly, useful tips or guidelines for healthy eating specifically tailored to buffet, to assist and attract target groups such as the diabetics. Marketing and green consumption reminders for products such as cruise buffet and train buffet should be carried out.

9.3.2 Promotional or advertising materials should be centred on the healthy, organic, diverse, delicious, efficient, lighter, flexible/controllable/customizable, fresher, wellness, hygienic dining features of buffet to attract customers.

Bibliography

[1] ISO 10002, Quality management — Customer satisfaction — Guidelines for complaints handling in organizations

[2] ISO 16520, Tourism and related services — Restaurants and catering — Vocabulary

[3] ISO 21621:2021, Tourism and related services — Traditional restaurants — Visual aspects, decoration and services

[4] ISO 21902, Tourism and related services — Accessible tourism for all — Requirements and recommendations

[5] ISO 22000, Food safety management systems — Requirements for any organization in the food chain

[6] ISO 22483, Tourism and related services — Hotels — Service requirements

[7] California Conference of Directors of Environmental Health (CCDEH), Buffet service guidelines. CCDEH, 2008