Restaurant and Catering Standards:

In the field of technical and engineering design of catering facilities, adherence to international safety and health principles is paramount. The design process is simultaneously supervised by a sanitary auditor and evaluator, ensuring the project’s eligibility to obtain international standards certification. These certifications signify an international level and contribute to the project’s qualitative and quantitative aspects, which are crucial for advertising, attracting, and building customer trust. Key standards include:

• Codex39 Standard
• GMP Standard
• SFBB Standard
• ISO 14001 Certification
• ISO 22000 Certification
• HACCP Certification

Additionally, to complete its services, the company facilitates training, implementation, and acquisition of safety and health certifications from international companies (C.B.).

Standards and Safety:

In the technical and engineering field of catering design, projects align with international safety and health principles and are simultaneously supervised by sanitary auditors and evaluators. Therefore, projects are eligible to receive international standards certification. These certifications indicate an international level and enhance the project’s quality and quantity, which is very important for advertising, attracting, and customer trust. The main points include:

Codex39 / GMP / SFBB Certification / ISO 14001 Certification / ISO 22000 Certification / HACCP Certification

Restaurant Assessor Training:

This course is designed within the framework of the national service quality rating scheme for trade units or the restaurant star rating scheme. The design of this course is based on the company’s membership in the scientific and technical committee of the national plan. The aim is to conduct a short training course that enables specialized assessors to complete the scoring checklist during restaurant visits and send it to the executive committee (Tehran Restaurant, Traditional Restaurant, and Self-Service Union), the supervisory committee (National Guilds Council), and the scientific committee (Center for Studies and Productivity Improvement of the Institute for Trade Studies and Research).

This course is designed along the following axes:

• Safety and health standards.
• Assessment and excellence models.
• How to assess and measure indicators.
• Restaurant management.

Catering University Course:

The goal of the catering university course is to prepare and develop academic courses so that students and applicants in industrial cooking-related fields can learn all the materials and processes scientifically and practically. The audience for this course includes all personnel in the following areas:

• Accommodation, tourism, and recreation centers (hotels, guesthouses, hotel apartments, accommodation centers, and suites).
• Industrial and commercial food centers (restaurants, fast food, coffee shops).
• Sea, land, air, rail, and other catering services.
• Medical fields, including hospitals, clinics, and all medical centers.
• All university, military, government, semi-private, private, refinery, and petrochemical self-service facilities.

Industrial Cooking Book:

The compilation, collection, and authorship of this book took two years. It is worth mentioning that some of the sources for this book are from foreign industrial cooking books that have been adapted and harmonized with our country’s culture, customs, and traditions. This book includes specialized information from the beginning of setting up a kitchen and restaurant, specifically from menu design and preparation, kitchen design, equipment, warehouse, preparation, production, weight and volume tables, service, to international cooking terms.

Protocol and Hospitality at Conferences:

Protocol is derived from the word “sharaf,” meaning elevation and greatness, and in the Moein dictionary, it is defined as “honorable ceremonies and hospitality.” In general, correct and calculated behavior with order and organization that contains etiquette is called protocol, or in other words, the principles, values, laws, and regulations that result from national traditions and international customs for interaction and cooperation between countries. Wherever there is a guest, whether at home or in the office, a conference or seminar, a festival, a farewell ceremony, formal and informal parties, protocol takes precedence because proper interaction with invitees and consideration of their condition in all aspects can be effective in the success or failure of that activity. Protocol and hospitality in ceremonies such as conferences, where a large number of people participate, are of particular importance. The first step of the conference is to prepare the preliminaries of invitation, reception (transportation), accommodation, hospitality, and farewell (gift), which can be realized in the form of proper planning. Preparing invitations, collecting guest information, hospitality, transportation, etc., are very important steps, and negligence and shortcomings in one step create unpleasant consequences in the following steps. Considering the importance of the invitation and having accurate statistics of attendees can prevent any problems in hospitality. A conference is a very important gathering that must be carefully planned by the executive manager and protocol, and all the small and large points should not be missed by a keen-eyed official. The result of the correct performance of the executive manager and protocol will be the success of that conference, which requires proper training for the organizers before the conference.

Protocol and Hospitality in Restaurants:

In our country and most countries of the world, a restaurant is a suitable environment for dining and providing services to customers. When we are hungry and need to eat, meeting this need is a priority, and everyone chooses from different restaurants (expensive to cheap). Still, the main goal of a person going to a restaurant is to receive proper and quality service, otherwise food can be bought and consumed anywhere. When we choose a restaurant and plan in advance to attend there on a certain day with people, the first important issue is those who provide the service at that place. The etiquette and polite behavior of restaurant staff and their proper hospitality are of particular importance. Because if the food is of high quality but its presentation is unprofessional, it will cause customer dissatisfaction. Cooking, hospitality, and the behavior and speech of the staff can keep a restaurant in this industry. And the opposite is also true. We all go to a restaurant for a quality meal with respect, otherwise we can eat anywhere else. Finally, having the art of protocol (hospitality with etiquette) is very necessary for the staff of a restaurant and will ensure its survival and longevity.

Protocol and Hospitality in Administrative Meetings:

Holding meetings in organizations and departments is an integral part of organizational work. The correct implementation of negotiations, meetings, and speeches in any field, in government or non-government departments, is very vital. Because the behavior and performance of each organization in front of another organization or within the organization results from the thinking, strategy, and current policies of that enterprise and indicates the status of that complex. Administrative meetings are held for various purposes, and observing the limits of protocol and hospitality is of the first importance. The way service personnel provide hospitality in meetings, the way members speak and behave, and a suitable environment in meetings, from the reception of guests to their farewell, are all of great importance. If the preliminaries of holding administrative meetings are done correctly and all aspects of the work (heat, cold, light, ventilation, stationery, type of hospitality, and furniture, etc.) are considered, that meeting will end successfully, which is the duty of the executive manager or protocol manager of that organization. There have been meetings held to sign important contracts, but due to not observing the principles of protocol and hospitality worthy of that meeting, they have not led to an agreement. Therefore, the necessity of having this knowledge and awareness of the issue of protocol and hospitality can lead the organization to success in achieving its lofty goals, which requires the necessary scientific and technical training. We can achieve success in all work and administrative directions, which requires scientific and technical training.

Senior Supervisors of Special Ceremonies and Conferences:

Supervising the proper conduct of work is of particular importance. It is possible that planning, preparations, and training are done before any special ceremony, but due to the lack of supervision of specialized and expert forces of an organization, that ceremony will fail. The terms of reference of senior supervisors in special ceremonies should be prepared in advance and carried out according to a specific schedule. For example, someone who is the senior supervisor of transportation in a formal ceremony is obliged to train drivers in advance, fix technical problems with cars, and if there is a technical problem with transportation on the day of the special ceremony, have a reserve car ready to replace it quickly, and identify routes so that special guests arrive at the venue in the shortest possible time. Given the points mentioned, we realize the importance of supervision and will be determined to take all necessary measures before holding any special (formal) ceremony because if the various stages of a ceremony are not well-expertise and the necessary predictions are not made, that ceremony will fail. Informing senior supervisors and providing their terms of reference for holding special ceremonies and their proper training can lead to success and achievement of the goal in a conference.