GNBS awaits approval to implement updated code of practice for local restaurants

With the aim of improving the level of services offered by restaurants throughout the country. The Guyana National Bureau of Standards (GNBS), has revised its Code of Practice for Quality Management in the Restaurant Service. Currently the organisation is awaiting final approval before rolling out this code countrywide.
The Code of Practice for Quality Management in the Restaurant Service was first developed in 2003 to guide efficient managerial skills, personnel skills, and contractual arrangements that should be made on a daily basis in a restaurant.
However, recognising that the document is outdated and was in dire need of review, the GNBS recently embarked on a process to update it, soliciting feedback from industry stakeholders.
This was revealed by Head of Corporate Communications at the GNBS, Lloyd David during an interview with Guyana Times.
“We recognise that there are many restaurants opening across Guyana, and that is why we took the opportunity to revise the standard to make sure that it is current based on what is happening today in restaurant services, so that when we propose the implementation of this standard by the various restaurants across Georgetown and so forth, they will be able to conform to the requirement, be satisfied with the requirement, because the requirements are relevant.”

According to the GNBS spokesperson the code has since been updated and has been sent to the National Standards Council (NSC) for final approval.
“Currently, that standard is for approval by the National Standards Council. All the work has been done by the Technical Committee of Tourism. Of course, we have to get the approval of revision by the authority body, the National Standards Council. Once that standard is approved by the National Standards Council, the GNBS will make every effort to publicly promote the standard to encourage stakeholders within the restaurant industry to conform to the requirement.”
Guyana Times was told that when the code is launched, all restaurants operating in the country would be encouraged to sign onto it, currently over 90 restaurants are operating in the country.
Meanwhile, this code of practice was developed by members of a technical committee comprising representatives from the GNBS, Guyana Tourism Authority (GTA), the Competition, and Consumer Affairs Commission, the University of Guyana (UG), private sector officials, and other associated Governmental organisations.
In adhering to the Code of Practice for Quality Management in the Restaurant Service, several comprehensive measures are instituted to ensure consistent excellence throughout all facets of restaurant operations.
The code places paramount importance on the meticulous selection of sub-contractors and suppliers, emphasising criteria such as their ability to consistently provide high-quality products, willingness to accommodate specific restaurant requirements, and reliability in ensuring a steady supply. Once chosen, clear specifications are communicated to these partners, outlining the restaurant’s quality standards, and each item is assigned a unique order number for streamlined procurement processes.
Upon receipt of products from external sources, rigorous inspection and testing protocols are implemented to verify their adherence to defined quality standards. Only after passing these checks are the products approved for use or distribution, safeguarding against the introduction of substandard items into the supply chain.
Comprehensive records are to be meticulously maintained to document all inspection and testing activities, providing tangible evidence of compliance with quality requirements. This systematic approach to record-keeping ensures traceability and facilitates informed decision-making.
All personnel involved in restaurant operations should be thoroughly briefed on the restaurant’s food safety policy. Effective communication practices are to be established to ensure the seamless dissemination of information relevant to the restaurant’s quality management system. This will help to foster transparency, collaboration, and a shared commitment to maintaining quality standards across the organisation.
Stringent controls are also to be instituted for handling, storing, packaging, and delivering purchased items and customer possessions. Among other things, innovation will have to be pursued with rigor and foresight, as top management oversees the planning and execution of new product and service offerings. By adhering to meticulous developmental procedures, restaurants can uphold their commitment to innovation while maintaining the highest standards of quality.
Through these comprehensive measures, restaurants can ensure that every aspect of their operations is conducted with precision, integrity, and a steadfast dedication to delivering unparalleled quality and service excellence to their customers.