chapter I general provisions article 1 these measures are formulated in accordance with the relevant provisions of the state and the actual situation of our city in order to standardize the price of catering industry in our city, protect the legitimate rights and interests of operators and consumers, and promote the healthy development of the catering industry. Article 2 The catering price refers to the catering department of hotels, restaurants, guest houses, and other restaurants, restaurants, and dance halls, and related service charges. Article 3 All state-owned, collective, private and joint-venture enterprises and individuals (hereinafter referred to as operators) operating or concurrently operating the catering industry within the administrative area of this Municipality shall abide by these Measures. Article 4 The catering industry shall adhere to the principles of grading pricing, pricing according to quality, high quality and good price, and implement grading management. Chapter II Formulation of Price Standards Article 5 Gross profit margin of catering industry:

(1) Gross profit margin of catering owners and non-staple foods deducted by categories shall not exceed 61% in super stores, 55% in first-class stores, 45% in second-class stores, 41% in third-class stores and 35% in out-of-class stores;

(2) The gross profit rate of staple food and non-staple food in foreign-related tourist hotels shall not exceed 55% in one-star hotels; No more than 61% of two-star shops, no more than 71% of three-star shops and no more than 51% of foreign-related designated restaurants;

(3) The formula for calculating the gross profit margin of deduction in the present Measures is:

sales (price)-raw material cost (purchase price)

gross profit margin =-----------------------------------------sales (price)

raw material cost.

(4) The sales price shall not exceed the stipulated gross profit margin, and the standard input, output and sales price of business varieties shall be made public.

cost of raw materials

selling price of staple food and non-staple food =-----------1-gross profit margin deducted. Article 6 Price increase rate of drinks (including zero glasses of wine) and beverages:

(1) Price increase rate of drinks and beverages in catering industry, where the price increase rate of premium stores does not exceed 81% of the purchase price and that of first-class stores does not exceed the purchase price.

(2) The price increase rate of drinks and beverages in foreign-related hotels, with the price increase rate of one-star hotels not exceeding 1.51% of the purchase price, two-star hotels not exceeding 211% of the purchase price, and foreign-related designated restaurants not exceeding 71% of the purchase price;

(3) The price of self-made drinks for internal supply shall be subject to the price increase rate standard of drinks and beverages in the catering industry of corresponding grades;

(4) The ticket prices of commercial song and dance halls, karaoke halls, nightclubs and entertainment places in hotels and restaurants, and the increase rates of drinks, beverages and snacks shall be implemented according to the standards of entertainment places of corresponding grades.

the operator has no receipt, and all of them are calculated according to the wholesale price of the same commodity of the municipal competent company. Article 7 The relevant service charges shall be as follows:

(1) Various service items in the catering industry shall have service contents consistent with their prices, and operators shall not only charge no service or charge more for less service. Unless otherwise stipulated by the state, operators shall not charge any extra service fees or increase prices in other forms at will for catering service items;

(2) State-owned foreign-related tourist hotels that have been rated as stars and have not yet been rated as stars can charge service fees at 11% and 7% of the actual consumption price. Article 8 Fees for rooms and rooms with karaoke above Grade II shall be applied by the operator and approved by the Municipal Price Bureau. Hotels below Grade II are not allowed to collect fees for rooms and rooms. Ninth where the rating of the catering industry are hung by the price department and the trade department unified supervision of the grade plaque. Chapter III Management Authority and Examination and Approval Procedures Article 11 The Municipal Price Bureau shall be responsible for the price management of the catering industry in the whole city, and shall, together with the Municipal Trade Bureau, formulate hotel grade standards and evaluate the top-class and first-class hotels in the whole city.

the county and district price bureaus, together with the county and district trade departments, are responsible for evaluating the second, third and off-grade stores. Super-class and first-class hotels located in the county should be signed by the county price bureau, and the operators should report to the municipal price bureau for approval. Eleventh price departments can check the standards of all catering grade stores in the city at any time, and have the right to make corrections within a time limit until the original grade is cancelled. Article 12 The approval grade standard shall be handled according to the following procedures:

(1) The operator shall declare the grade according to the Fushun Catering Industry Grade Standard, fill in the Fushun Catering Industry Grade Declaration Form, and report it to the price department for approval according to the management authority;

(2) The price department and the competent trade department conduct on-the-spot investigation, examination and approval, and conduct comprehensive appraisal;

(3) hotels that meet the corresponding grade standards after examination and approval shall be managed according to the grade, and the "Business Charge Permit" shall be handled at the price department. Thirteenth hotels that have obtained the corresponding grade after examination and approval, when the grade standard changes due to changes in facilities and services, or due to renovation, decoration and replacement of personnel, should raise the grade standard and re-declare the grade. Article 14 According to the examination and approval authority, the grading standards and charges of the graded hotels shall be examined once a year. If the examination is qualified, the seal of examination and approval shall be affixed on the License for Operating Charges. If it is unqualified, the grading standards shall be rectified or lowered within a time limit.