I.      Product category

1. Product character

(1) appearance and color

(2) texture

(3) aroma

(4) flavor

(5) freshness

(6) source

(7) plating and matching

(8) temperature

(9) nutritional information display

2. Culinary arts

(1) nutritional knowledge

(2) menu planning knowledge and skills

(3) culinary arts creativity

(4) menu innovation skills

(5) ingredient and culinary method pairing skills

3. Hygiene and safety

(1) product cleanliness and hygiene

(2) product-source inspection certificates

(3) periodic product inspections

(4) kitchen cleanliness and hygiene

(5) kitchen operations flow planning

(6) pantry storage administration

(7) employee personal-health and hygiene management

(8) waste handling and disposal methods

(9) understanding hygiene regulations

(10) packaging process hygiene and safety

(11) kitchen facility routine disinfections

(12) drinking water and ice hygiene safety inspections

II.    Customer category

1. Environment atmosphere

(1) dining area air quality

(2) dining area lighting and brightness

(3) dining area cleanliness and hygiene

(4) tablecloth and utensil cleanliness

(5) tablecloth arrangement and design