(TITC) – In order to develop sustainable community based tourism, ASEAN members are required to raise the quality of tour, guiding, food and beverage services. Here the suggestions in ASEAN CBT Standard.
Standards for quality of food and beverage services include standards for ensuring food and beverage service provider quality. Food and beverage providers are community members or approved by a CBT committee, and receive trainings on food hygiene and safety before qualifying as food and beverage providers. Food and beverage providers possess or can demonstrate commitment to hygienic food preparation and service techniques. Food and beverage providers operate within the guidelines and regulations of the CBT initiative and have signed and follow the ASEAN CBT Food and Beverage Providers Code of Conduct.
Food and beverage providers are certified under any relevant standard produced for the purposes of improving food and beverage services. Food and beverage providers provide opportunities for knowledge exchange between hosts and visitors. Food and beverage providers have access to ongoing capacity building and training opportunities to increase their skills and knowledge of: food preparation hygiene and safety; nutritional meal and menu preparation; traditional cuisine and cooking techniques; hospitality and service standards; sustainable tourism; group management; customer care/services; communication (including cross cultural awareness/communication and verbal and non-verbal communication); first aid and safety; authentic local cultural traditions, integrity, identity and values; environmental protection issues; the guidelines and regulations of the CBT initiative, and any other area deemed necessary by the CBT Committee.
In order to manage quality of food and beverage services, these nessessary are 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 (in 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 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).
Appendix 3
ASEAN CBT Food and Beverage Service Provider’s Code of Conduct
I will conform to the CBT Member’s Code of Conduct by:
| o | • committing to on-going learning and improving my communication skills, particularly in the area of quality food and beverage services; (Mandatory) |
| o | • adopting ethical and visitor friendly practices, and taking pride in representing my community; (Mandatory) |
| o | • contributing to the protection and presentation of my community’s natural and cultural assets and traditions by providing and demonstrating traditional cooking practices; (Mandatory) |
| o | • following all CBT approved policies and codes of conduct regarding safety and security of visitors; (Mandatory) |
| o | • providing a quality service and conforming to any standards developed by ASEAN for the purposes of improving the quality of food and beverage services. (Mandatory |
My commitment to providing quality food and beverage services
Provision of meals
| o | I will provide meals to CBT visitors at agreed times identified in consultation with the CBT Committee. (Mandatory) |
| o | I will advise visitors in advance for the price of meals. (Mandatory) |
| o | I will accommodate visitor dietary preferences. |
| o | I will provide sufficient food for visitor needs, including between-meal snacks. (Mandatory) |
| o | I will make maximum use of organically grown food, and local ingredients, including fresh meat and vegetables, but no bush meats prohibited by law. (Mandatory) |
| o | I will make maximum use of natural bio-degradable products when serving and packaging food (e.g. banana leaves). |
| o | I will ensure the menu varies daily to promote local custom and traditional cuisine and provide variety for visitors. (Mandatory) |
| o | I will emphasise local custom and traditional cuisine by providing at least one traditional meal at each dining period. (Mandatory) |
| o | I will provide dessert and/or fruit as part of each meal. (Mandatory) |
Maintaining hygiene standards
| o | I will ensure animals are kept away from food storage, cooking and dining areas. (Mandatory) |
| o | I will ensure treated or boiled water is available for use in food preparation (e.g. washing raw salad vegetables) and cleaning. (Mandatory) |
| o | I will ensure clean water and soap are available in food preparation areas. (Mandatory) |
| o | I will regularly wash my hands with soap before handling food and during cooking. (Mandatory) |
| o | I will ensure cooking areas are maintained in a clean state (e.g. cleaned after each food preparation activity). (Mandatory) |
| o | I will ensure food preparation and dining materials (e.g. utensils) are cleaned thoroughly before use. (Mandatory) |
| o | I will ensure food storage facilities are cleaned on a daily basis and kept in a good order. (Mandatory) |
| o | I will ensure all foodstuffs used on the premises are stored in hygienic containers. (Mandatory) |
| o | I will ensure pests and vermin are controlled in all food preparation and storage areas. (Mandatory) |
Experience exchange
| o | I will ensure opportunities exist for tourists to participate in my cooking activities and learn traditional cooking techniques. |
| o | I will encourage visitors to share recipes and cooking techniques with me. |
I will demonstrate commitment to this ASEAN CBT Food Service Provider’s Code of Conduct and be able
to explain the rationale for each of its requirements. (Mandatory)
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