Standards
This Code of Practice specifies managerial requirements necessary to ensure the efficient running of any restaurant establishment which seeks to ensure quality in the sight of its customers. With the application of this standard the following is expected: (a) that management of a restaurant shall be made aware of their responsibilities with regard to efficient practices in the restaurant service; (b) that customer satisfaction shall be made the ultimate goal in such an establishment; (c) high productivity for the restaurant service; and (d) that the service shall be made more competitive at local and international levels. This standard does not apply to institutional food services, such as school feeding programmed; and to food vans or vendors, in which food is sold from a vehicle or carts on the road side.
This standard gives recommendations on the serviceability of buildings against vibrations. It covers three recipients of vibrations: a) human occupancy in buildings and on pedestrian bridges; b) the contents of the building; c) the structure of the building. It applies to buildings, pedestrian bridges and walkways found within buildings or connecting them and does not include bridges that carry vehicular traffic, nor the design of foundations or supporting structures of machinery.
This standard specifies requirements for hollow non-load-bearing concrete masonry units made from portland cement, water and mineral aggregates with or without the inclusion of other materials. It covers three weight classifications of the concrete masonry units: (a) Normal weight; (b) Medium weight; and (c) Light weight. It also covers the sampling and testing of hollow non-load-bearing concrete masonry units for compressive strength, absorption, weight, moisture content and dimensions. It does not cover blocks intended solely for decorative purposes.