Article 1 Name of Association: Anhui Cuisine Association (AHCA for short), Anhui Cuisine Association for short.

Article 2 Nature of the Association: It is a province-wide inter-departmental and cross-ownership catering industry organization composed of departments, enterprises, institutions, social organizations and individuals engaged in the production, processing, management, service, management and research of catering (cooking) and related industries, and it is also a professional institution engaged in the research of cooking theory and technology. It is a non-profit social group.

Article 3 The purpose of this Association is to reflect the wishes of its members and safeguard their legitimate rights and interests on the premise of observing the national constitution, laws, regulations, policies and social ethics. Implement industry service and self-discipline management to promote the common development of the industry; Undertake relevant functions authorized or entrusted by the government and play a bridge role between the government and enterprises; Strengthen the research of cooking theory and technology to promote the innovative development of Anhui cuisine. Make positive contributions to promoting Anhui food culture, prospering Anhui food market, promoting Anhui's rapid economic development and building a well-off society in an all-round way.

Article 4 This Association, under the leadership of the provincial party committee and government, accepts the guidance, supervision and management of the provincial economic and business competent committee and the registration administration department of the provincial civil affairs department, and holds its own meeting in accordance with the articles of association.

Article 5 The meeting place of this Association is located in Hefei, Anhui Province.

Chapter II Scope of Business

Article 6 The business scope of this Association is as follows:

Publicize and implement government laws, regulations and policies, and play the role of social intermediary organizations.

Organize industry training, technical consultation, information exchange, talent market, personnel agency, exhibition investment promotion, domestic and international economic and technological exchanges and cooperation and other activities.

3 to participate in the demonstration of government decision-making involving industry development, industry reform and industry interests, and put forward

Regarding economic policies and legislative suggestions, attend government-sponsored hearings related to this industry.

4 according to the articles of association or industry rules, formulate industry quality standards and service standards. To formulate rules and procedures for handling economic disputes in this industry in conjunction with relevant departments or relevant social organizations as needed.

Reflect the requirements of members and safeguard the legitimate rights and interests of members.

6. Coordinate the disputes between members, members and non-members, enterprises and consumers in the management activities of related industries, and coordinate the relationship between the industry and social organizations in other industries.

Participate in the formulation of industry planning according to the authorization or entrustment of government departments; Participate in the social assessment and appraisal of industry skills; Participate in the formulation and revision of industry enterprise grades and their service standards, and promote their implementation; Participate in industry access qualification, qualification examination and issuance of industry production and operation licenses; Conduct industry statistics, collect, analyze and publish industry information.

Carry out activities such as the creation of famous shops, famous teachers and famous products in catering (cooking) and related industries, and organize identification and recommendation.

Carry out research on cooking theory, technology and food culture to promote the innovative development of Anhui cuisine.

Carry out catering education to improve the comprehensive quality of catering employees.

(eleven) organize and participate in cooking technology competitions inside and outside the province to improve the level of cooking skills.

(twelve) to carry out publicity and education on the nutrition knowledge of catering food, promote the reform of banquet, and advocate scientific dining.

(thirteen) to promote the industrialization of cooking and industrialization, and promote the modernization of the catering industry.

(fourteen) the establishment of economic entities related to the catering industry and cooking.

(fifteen) to undertake activities entrusted by relevant parties at home and abroad that are beneficial to the development of catering industry and cooking industry.

(sixteen) to supervise the catering enterprises to strengthen industry self-discipline, and to take corresponding industry self-discipline punishment measures in accordance with the articles of association or regulations for members who violate the articles of association or regulations and damage the image of the industry. For enterprises or other economic organizations and units that operate illegally, they can suggest and assist relevant government departments to investigate and deal with them.

Chapter III Members

Article 7 Members of this Association are divided into group members and individual members.

Article 8 A member applying to join this Association must meet the following requirements:

Group members: cooking (catering) associations (societies and research associations) at the city and county levels that support the articles of association and are willing to join the association; Catering enterprise groups (companies), hotels, social restaurants, western restaurants, fast food restaurants, tea houses and bars, cooked food and pastry food production and processing factories and shops; Universities, technical secondary schools, junior colleges, technical schools, vocational schools, training institutions and scientific research units with catering, cooking, food nutrition and other related majors; Dining halls, guest houses and logistics service companies of enterprises and institutions such as troops, colleges and institutions; Concerned and supported departments, enterprises and institutions (such as condiment factories, kitchen utensils factories, hotel supplies companies, etc.). ) and related social organizations can apply for membership and become members of the association.

2 individual members: Chinese and Western chefs, pastry chefs, bartenders, nutritionists, waiters in restaurants (teahouses and bars), managers of catering enterprises, teaching and scientific researchers in catering and cooking, and relevant personnel who care about and support catering and cooking can apply for membership.

Article 9 Membership procedures:

Anyone who voluntarily applies to join the club must submit an application for membership and become a group member or individual member of the club after being approved by the standing Council of the club or the secretariat authorized by the standing Council.

A group member shall elect a responsible person as a representative of the group member, and the elected representative shall be absorbed as an individual member.

Relevant departments, social organizations and social celebrities who care about and support the catering industry, cooking and the work of the association can be directly absorbed by the Standing Council as members and honorary members of the association, and can hold relevant positions or honorary positions of the association through relevant procedures.

All members who are approved to join the club will be issued membership cards. The team members also presented plaques to the team members.

Article 10 Members of this Association shall enjoy the following rights:

The right to vote, to be elected and to vote;

2. Participate in relevant activities organized by the Association;

Have the right to supervise, criticize and suggest the work of this association;

4. The priority service right provided by the association and the gift right of the journal of the association;

5. Voluntary participation and free withdrawal.

Article 11 Members of this Association must fulfill the following obligations:

1. Abide by the articles of association of this Association and implement the resolutions of this Association;

2. Safeguard the legitimate rights and interests of this Association;

Actively complete the work assigned by this association;

Take the initiative to report the situation to the bureau, provide information, and make suggestions and opinions on the development of catering industry and cooking as far as possible;

Pay the membership dues in full and on time as required.

Article 12 When a member withdraws from the club, he shall notify the club in writing and return his membership card (group members shall also return the plaque). Members who fail to fulfill their membership obligations or fail to pay their membership dues for two consecutive years are deemed to have withdrawn automatically.

Thirteenth members who seriously violate the articles of association or are subject to criminal punishment by the state shall be removed with the approval of the Standing Council or the secretariat authorized by the Standing Council.

Article 14 Membership, withdrawal and expulsion shall be announced in the journal of the Association or other media.

Chapter IV Creation and Removal of Institutions and Their Responsible Persons

Article 15 The highest authority of this Association is the members' congress. The functions and powers of the members' congress are:

1. Formulate and modify the Articles of Association.

Review the work report and financial report of the Council

(3) Electing and dismissing directors;

To discuss and decide on the working principles and other major issues of the Association;

5. Elect honorary presidents and advisers of the Association;

6. Decided to terminate.

Article 16 A member congress can only be convened when more than two thirds of the delegates are present, and its resolutions can only take effect when more than half of the delegates present vote.

Seventeenth members' congress is held every five years. Due to special circumstances, it is necessary to advance or postpone the general election, which shall be voted by the board of directors, reported to the competent business department for examination and approval, and approved by the registration authority of the association. The longest extension of the term of office shall not exceed one year.

Article 18 The Council is the executive body of the general meeting of members, leading the association to carry out its daily work during the intersessional period and being responsible for the general meeting of members.

Article 19 The functions and powers of the Council are:

1. Implement the resolutions of the general meeting;

2. Elect and recall the executive director, president, vice president and secretary general;

(three) to prepare for the convening of the members' congress;

4. Report the work and financial situation to the members' congress.

5. Decide on other important matters.

Article 20 A meeting of the board of directors shall be held only when more than two thirds of the directors are present, and its resolutions shall take effect only after being voted by more than two thirds of the directors present.

Article 21 The Council shall meet at least once every two years; Under special circumstances, it can also be held by means of communication.

Article 22 The Association shall set up a standing council, which shall be composed of president (one person), vice presidents (several people), secretary general (one person) and standing directors (several people). The Standing Council is elected by the Council and is responsible to the Council. When the Council is not in session, the Standing Council shall exercise the following functions and powers:

1. Implement the resolutions of the General Assembly and the Council;

2. Formulate the annual work plan of the Association;

(three) to prepare for the convening of the members' congress;

4. Decide to accept or expel members;

5. Decide to establish offices, branches, representative offices and entities; To decide on the appointment and removal of the Deputy Secretary-General and the principal responsible persons of various institutions;

6. To lead the work of various institutions of the Association;

7. Formulate internal management system;

8. Decide on other important matters.

Article 23 The Standing Council shall be convened only when more than two-thirds of the executive directors are present, and its resolutions shall take effect only after being voted by more than two-thirds of the executive directors present at the meeting.

Article 24 The Standing Council shall convene a meeting at least once a year, and it may also be convened by means of communication under special circumstances.

Article 25 The president, vice-president and secretary-general of this Association must meet the following conditions:

First, adhere to the party's line, principles and policies with good political quality;

Second, it has a great influence on cooking and catering;

Enthusiastic about the catering industry and cooking career and the work of this association;

(4) The maximum working age of the president, vice-president and secretary-general shall not exceed 70 years old;

Being healthy and able to work normally;

(6) Having not been subjected to criminal punishment of deprivation of political rights;

7. Have full capacity for civil conduct.

Article 26 The president, vice-president and secretary-general of the Association shall be approved by the Council, reported to the competent business department for examination and approved by the registration authority of the Association before taking up their posts.

Article 27 The term of office of the President, Vice-President and Secretary-General of this Association shall be five years, and the longest term shall not exceed two terms. If it is necessary to extend the term of office due to special circumstances, it must be approved by more than two-thirds of the members' congress, reported to the competent business department for examination, and approved by the registration administration organ of the association before taking office.

Article 28 The permanent body of this Association is the Secretariat, which carries out specific work externally. The Secretariat is accountable to the Permanent Council. The secretariat is led by the Standing Council and presided over by the Secretary-General. The Secretary-General may, according to the needs of his work, designate several Deputy Secretaries-General to assist him in his work.

Article 29 The legal representative of this Association is the Secretary-General, appointed by the President of this Association. The legal representative of this Association shall not concurrently serve as the legal representative of other organizations (unless otherwise stipulated by the state).

Article 30 The President of this Association shall exercise the following functions and powers:

1. Convene and preside over the office meetings of the Council, the Standing Council and the President; Recommend the honorary president and consultant of the association and submit them to the member congress for approval.

2. Check the implementation of the resolutions of the General Assembly, the Council, the Standing Council and the President's office meeting;

3. Regularly and irregularly inform the honorary president and consultants of the Association about their work and listen to their opinions. You can also appoint a managing director to undertake this work.

4. Sign relevant important documents on behalf of the Association. Under special circumstances, the vice-president or secretary-general may be appointed to sign relevant important documents.

Article 31 The Secretary-General of this Association shall exercise the following functions and powers:

Under the leadership of the president and vice president, preside over the daily work of the secretariat, and organize the formulation and implementation of the annual work plan;

Coordinate all branches, representative offices, offices and entities to perform various tasks;

(three) to nominate the deputy secretary general and the principal responsible person of the organization and submit them to the Standing Council for appointment;

To decide on the appointment of full-time staff in the Secretariat and institutions;

5. Report to the President and Vice President in time and ask for instructions on major work items;

Handle other daily affairs.

Article 32 Full-time and part-time staff of the Secretariat may attend the Council and the Standing Council as nonvoting delegates upon the proposal of the Secretary-General and with the consent of the President.

Chapter V Principles of Asset Management and Use

Thirty-third sources of funds of the Association:

It took a while;

2. Donation;

(3) government funding;

Income from activities or services provided within the approved business scope;

Income from undertaking matters entrusted by the government and other economic organizations;

6. interest;

Other lawful income.

Thirty-fourth associations collect membership fees in accordance with the relevant provisions of the state, and the standards are determined by the member congresses according to the relevant provisions of the state and the development of the catering industry in our province.

Article 35 The funds of this Association must be used for the business scope and career development stipulated in the articles of association, and shall not be distributed among members.

Article 36 An association shall establish a strict financial management system to ensure the legality, truthfulness, accuracy and completeness of accounting information.

Article 37 An association shall be equipped with accountants with professional qualifications. Accounting personnel shall not concurrently serve as cashiers. Accountants must conduct accounting and exercise accounting supervision. When an accountant transfers his job or leaves his post, he must go through the handover procedures with the recipient.

Article 38 The asset management of this Association must implement the financial management system stipulated by the state and accept the supervision of the members' congress and the financial department. If the source of assets belongs to state appropriation or social donation or subsidy, it must accept the supervision of audit institutions and publish relevant information to the society or relevant departments in an appropriate way.

Article 39 Before an association changes its legal representative, it must accept the financial audit organized by the registration authority and the competent business department of the association.

Article 40 No unit or individual may occupy, privately divide or misappropriate the property of this Association.

Article 41 The wages, insurance and welfare benefits of the full-time staff of this Association shall be implemented with reference to the provisions of relevant state institutions.

Chapter VI Procedures for Amending the Articles of Association

Forty-second amendments to the articles of association of this association must be approved by the Council and reported to the members' congress for deliberation.

Article 43 The revised articles of association of this Association shall come into effect within 15 days after being approved by the members' congress, examined and approved by the competent department of business, and reported to the registration authority of the Association for approval.

Chapter VII Emblem

Article 44 The emblem of the Association has a gold background, with an ancient China cooker-Ding in the middle, the English abbreviation of Anhui Cuisine Association and chopsticks for Chinese food around it, and the words "Anhui Cuisine Association" in the middle of the chopsticks.

Chapter VIII Termination Procedure and Property Disposal after Termination

Article 45 When the Association completes its purpose, disbands itself or needs to be cancelled for other reasons, the Council or the Standing Council shall propose a termination motion.

Article 46. The motion to terminate this association must be voted by the members' congress and reported to the competent business department for approval.

Forty-seventh before the termination of this association, a liquidation organization shall be established under the guidance of the competent unit and relevant departments to clean up the creditor's rights and debts and deal with the aftermath. During the liquidation period, no activities other than liquidation will be carried out.

Article 48 this association shall be terminated after the cancellation of registration by the association registration authority.

Article 49 The remaining property after the termination of this Association shall be used for the development of undertakings related to the purpose of this Association under the supervision of the competent business departments and the registration and management organs of associations in accordance with the relevant provisions of the state.

Chapter IX Supplementary Provisions

Article 50 The Articles of Association was adopted by the third member congress on April 26th, 2005.

Article 51 The right to interpret the Articles of Association belongs to the Council of the Association.

Article 52 The Articles of Association shall come into effect on August 6, 2005 after being audited by SASAC and approved by the Provincial Civil Affairs Department.