NPS Fine Dining F&B Standards 2017 (10-FBD) Page 1
FINE DINING F&B STANDARDS (10-FBD)
Description - Fine Dining serves one to three meals a day. Table service and dining ambiance are sophisticated.
Guests are seated and served by wait staff in booths or tables. Children's menus may be available. Bar service is
available.
In general, the following definitions apply to these terms throughout the standards:
Adequate:
As much as necessary for the intended duration of use
Appropriate:
Suitable to the level of service or as specified in the operating plan
Clean:
Free from dirt, marks, stains, or unwanted matter
Neat:
Arranged in an orderly, tidy manner
Operational:
In use or ready for use
Sufficient:
Enough for the number of persons
Well-maintained:
Kept in good order or condition
Standard
Number
FACILITY STANDARDS
A, B, C
Ranking
Facility – Exterior
1
Building Structure - Building exterior is well-maintained and surfaces are treated to
protect against deterioration. Roofs, gutters, and downspouts are well-maintained and
clear of obstructions. Rooftop ventilation and other systems are well-maintained and
operational.
B
2
Landscaping/Grounds - Landscaping conforms to park standards and grounds are well-
maintained. Noxious weeds and invasive plants are removed in accordance with an
approved landscape plan. Appropriate drainage is maintained to keep water from
collecting against buildings.
B
3
Outdoor Furniture - Outdoor furniture is weather proof, appropriate, clean, and well-
maintained. Table umbrellas or shades are secured against wind. Adequate shading or
heating is provided when seasonally appropriate.
B
4
Parking - Adequate parking spaces are provided. Paved parking is well-maintained and
spaces are marked. Gravel or dirt parking is graded to remove drainage ruts and holes.
B
5
Pathways, Sidewalks, Ramps, Steps, and Stairs - Pathways, sidewalks, ramps, steps, and
stairs are unobstructed. Surfaces are well-maintained and free of tripping and slipping
hazards. Hand railings are well-maintained and sturdy enough to support visitor use.
A
6
Lighting/Illumination - Lighting is adequate and appropriate, and sufficient for safely
locating the facilities after dark. Light fixtures are well-maintained and operational. If the
park is Night Sky designated, lighting is consistent with International Dark Sky
Association requirements.
A
7
Public Signs - Public signs are appropriately located, accurate, and well-maintained.
Permanent signs are consistent with NPS standards, and were approved prior to
installation. Temporary signs are professional in appearance.
B
8
Entrance - Entrances are clearly identified, clean, and well-maintained.
B
NPS Fine Dining F&B Standards 2017 (10-FBD) Page 2
9
Site Utilities and Equipment - Service areas are neat and well-maintained. Utilities are
hidden from public view as much as possible.
C
10
Loading Docks/Delivery Area - Loading docks and delivery areas are neat, well-
maintained, and screened from public view.
C
11
Trash/Recycling/Composting - Sufficient trash containers are conveniently located.
Waste does not accumulate in trash containers to the point of overflowing. Refuse is
stored in covered, waterproof receptacles in accordance with NPS standards. Market
available recyclable products are collected and recycled. Compost collection areas are
clean and orderly. Central refuse collection sites are screened from public view.
B
12
Fences and Walls - Fences and walls are cleared of overgrowth and well-maintained.
C
13
Flags - National, state, or park flags are well-maintained and comply with the United
States Flag Code. Flags are a minimum size of 3’x 5’. Decorative flags and banners are
appropriate and well-maintained.
C
14
Smoking Policy - No smoking is permitted inside the facility or within 25’ of any doors,
windows or intake ducts. Outdoor smoking areas are appropriately located, clearly
designated, and weatherproof ashtrays are provided. Employee smoking areas are
screened from public view.
A
Public Areas – Interior
15
Entrance Area - Restaurant entrance and waiting areas are appropriately furnished,
clean, and well-maintained. There is a distinct separation between waiting and dining
areas; and waiting area noise and activity levels do not disturb guests in the dining area.
B
16
Windows, Doors, Walls, Ceilings, Floors, and Screens - Floors, walls, and ceilings are
clean and well-maintained. Doors, windows, and screens are clean, operational, and fit
adequately to exclude rodents and insects. Windows and doors do not have excessive
signage.
B
17
Public Restrooms - Restrooms are clean, ventilated, illuminated, and well-maintained.
Restrooms have hot and cold running water. Toilets, sinks, and urinals are clean, free of
stains and chips, and operational. Toilet tissue and disposable towels or hand dryers are
available. Soap is provided in bulk dispensers. Women's or unisex restrooms have a
covered waste receptacle in every stall. The disposal containers are clean and emptied at
least daily. A cleaning inspection log is maintained and posted.
A
18
Public Signage - Public signs are appropriately located, accurate, and well-maintained.
Permanent signs are consistent with NPS standards, and were approved prior to
installation. Temporary signs are professional in appearance. Signage is neatly arranged.
B
19
Ventilation/Climate Control - Public spaces are adequately ventilated and maintained at
a temperature consistent with visitor comfort. Thermostats are operational, and vent
coverings are clean and well-maintained. Temperatures may vary between guest seating
and food preparation areas.
B
20
Trash/Recycling - Sufficient appropriate trash containers are conveniently located.
Waste does not accumulate in trash containers to the point of overflowing. Appropriate
recycling containers are labeled to indicate acceptable recyclables and are adjacent to
trash containers.
B
NPS Fine Dining F&B Standards 2017 (10-FBD) Page 3
21
Employee Areas - Employee areas and restrooms are neat, clean, illuminated, and well-
maintained.
B
Safety
22
Emergency Lighting/Exit Lights/Emergency Exits - Exit lights are on emergency circuits
and in operation at all times. Emergency exits and routes are marked and unobstructed.
A
23
Fire Extinguishers - Fire extinguishers are accessible, signed, and correctly located, with
operating instructions and current inspection tags.
A
24
Smoke Detectors - Operational single-station, hard-wired smoke detectors are present
and in compliance with NFPA standards. Battery-operated detectors are tested monthly
and batteries are replaced at least yearly.
A
25
Fire Alarms and Pull Boxes - Fire alarms and pull boxes are visible and accessible.
A
26
First Aid Kit - A first aid kit is available, stocked, marked, and staff can easily locate the
kit.
B
27
Carbon Monoxide Detectors - Operational hard-wired carbon monoxide detectors are
present in rooms with oil heaters or fireplaces in compliance with NFPA standards.
Battery-operated detectors are tested monthly and batteries replaced at least yearly.
A
28
Animal Pest Exclusion - Facilities are inspected for animal pest (rodent, bat, and other
animal pest) access according to the park-approved program schedule, and animal
exclusion is implemented.
A
Dining Rooms
29
Noise Level - Background music and PA systems are operational. Music is played at an
appropriate level for customers and cannot be heard in adjoining areas. Live music or
entertainment is appropriate and approved by the park.
C
30
Illumination - Lighting is adequate, appropriate, and sufficient for reading menus. Light
fixtures are clean and operational, with no empty sockets or burned-out bulbs.
B
31
Furniture - Furniture is appropriate, adequate, and well-maintained. Table
configurations provide sufficient passage for guests and servers. Seating capacity does
not exceed state or local fire code maximum occupancy limits. Highchairs and booster
seats for children are available upon request, and are clean, secure, and well-
maintained.
B
32
Self Service - Buffet use is appropriate to fine dining. Self-serve food buffets are stocked,
neat, clean, and well-maintained.
B
33
Printed Materials (Menus/Wine Lists) - Sufficient menus and wine lists are appropriate,
clean, legible, and free of extraneous markings. A copy of the menu is posted in a
conspicuous location at or near the dining room entrance. Children's menus are
provided upon request.
B
34
Promotion Boards/Specials - Promotion boards are legible and thematically
appropriate. Chalk promotion/specials boards are acceptable if neatly designed, and
hand writing is legible.
C
35
Beverage Displays - Beverage displays are appropriate, neat, clean, and secured.
C
NPS Fine Dining F&B Standards 2017 (10-FBD) Page 4
36
Tableware/Glassware - Tableware and glassware are appropriate, matching, clean, and
well-maintained. Plastic tableware or drinkware is not permitted.
B
37
Table Settings - Tables are pre-set with salt and pepper, appropriate tableware and
glassware, and folded cloth napkins. Table surfaces, tablecloths, and place mats are
appropriate, clean, and well-maintained. Table decorations are appropriate and do not
unduly clutter the table.
B
38
Interpretive Messaging - Park interpretive themes are incorporated in printed materials
(receipts, menus, comment cards, etc.) and table settings (placemats, decorations, etc.),
and interpretive messaging is approved by the park.
C
39
Games and Game Equipment - Entertainment materials (crayons, paper placemats, etc.)
are appropriate, and games are complete and operational. Games do not affect adjacent
diners (noise, clutter, etc.).
C
Food Preparation Areas
40
Hand Washing Stations - Hand washing sinks are operational and well-maintained, with
hot and cold running water, soap, and towels or hand driers. Required signage is posted.
A
41
Food Preparation Area - Food preparation areas are clean and neat. A cleaning
inspection log is posted and completed. Traces of insects, rodents, or other animals are
not found in food preparation areas.
A
42
Food Storage - Foods are stored at appropriate temperatures, and are properly labeled
and covered. Potentially hazardous foods are correctly thawed. Prepared foods waiting
to be delivered do not sit for lengthy periods of time (i.e., greater than one minute).
A
43
Food Refrigeration and Heating/Cooking Equipment - Equipment in storage and food
preparation areas and display cases are clean, operational, and well-maintained.
Thermometers are present, calibrated, and accurate.
A
44
Beverage Equipment - Beverage equipment is clean, operational, and well-maintained.
Beverage-dispensing lines are flushed out regularly and treated to eliminate lime
buildup. A logbook with flushing and treatment dates is available upon request.
B
45
Ware-Washing Sinks - Three-compartment ware-washing sinks are adequate, clean,
operational, and well-maintained. Sink compartments are correctly marked (wash, rinse,
sanitize).
A
46
Grease Traps/Grill Hoods - Grease traps and grill hoods are clean, operational, and well-
maintained. Grill hoods are tested according to state and local fire codes and have
current inspection certificates or tags. Inspection and cleaning logs are available upon
request.
A
47
Cleaning Supplies - Cleaning supplies and other chemicals are stored in properly marked
containers and beneath or away from consumables. Current Safety Data Sheets (SDS)
are accessible, and employees know where they are kept.
A
48
First Aid Kit - A first aid kit is available, stocked, marked, and staff can easily locate the
kit. First aid kits are stored away from food or food contact areas.
A
49
Regulatory Postings - Employment regulation signage (e.g. OSHA job safety and health
posters) are displayed in a high-traffic employee area.
C
50
Certificates - Current public health and food safety inspection certificates are displayed.
C
NPS Fine Dining F&B Standards 2017 (10-FBD) Page 5
OPERATIONAL STANDARDS
Accessibility
51
Accessibility - Restaurant facilities and services meet the requirements of the Americans
with Disabilities and Architectural Barriers Acts and other applicable laws related to
accessibility.
A
Services
52
Hours of Operation - Facilities and services are operated and provided in accordance
with posted hours of operation. Hours of operation are prominently displayed at each
facility and are visible from the facility’s exterior.
B
53
Reservations - Reservations can be made but do not require confirmation. Reservations
are honored and guests are seated within 5-10 minutes of their reservation time. Pagers
used to alert waiting guests buzz and vibrate discreetly.
B
54
Greeting and Seating - Guests are acknowledged promptly by a designated greeter, and
informed of any expected wait time. Guests are assisted to their table.
B
55
Wait Services - Wait staff training and level of service are appropriate. Seated guests are
greeted within 2 minutes.
A
56
Food Delivery - Food delivery is timely and organized. Tables are ideally served
simultaneously. Tray service is required.
A
57
Chef Appearance - The chef visits tables on request, and is appropriately attired.
C
58
Bus Service - Tables are bussed after each course. Tables, chairs, and floors are bussed
and reset after each seating.
A
59
Leftovers To-Go Requests - Wait staff transfer requested leftovers away from the table.
Styrofoam containers are not permitted.
C
60
Guest Checks - Guest check folders are presented at the end of the meal, or earlier upon
request. Itemized guest checks and receipts are accurate.
A
61
Payment Methods - Credit cards are honored and include MasterCard, Visa, American
Express, and Discover. Debit cards and other payment methods (travelers’ checks,
personal visitor checks, and gift cards) are accepted at the concessioner’s discretion or
at the direction of the Service.
B
62
Tray Stands - Tray stands are promptly removed after use.
C
63
Refilling of Table Items - Table accoutrements are refilled (salt and pepper, etc.) or
replaced (candles, etc.) between service periods.
C
64
Outside Dining - Spills are cleaned and tables are cleared promptly to prevent attracting
wildlife or pests. Appropriate interpretive wildlife feeding prohibitions are posted.
A
Food and Beverage
65
Presentation - Food is appropriately plated, garnished, and arranged. Plating is artistic
and harmonious.
B
66
Temperature - Food is maintained at the appropriate temperature from kitchen to table.
A
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67
Ingredients - Foods are prepared with appropriate ingredients that meet FDA standards.
Seasonal, local, and organic foods are preferred. Regional or local food is obtained from
regulated or inspected producers.
A
68
Menu Item Availability - Menus reflect an appropriate variety of dishes and prices. Core
menu items are present and correctly priced. Menu descriptions match the ingredients.
Healthy items are indicated. Children’s menus are available upon request. Menu listings
are available throughout the serving period, except for limited inventory specials. Wait
staff proactively inform guests of unavailable menu items.
B
69
Menu Advisories - Menus include an advisory for dishes that contain raw or
undercooked proteins (meat, shellfish, etc.), and a request that guests alert wait staff to
food allergies or special dietary needs.
A
70
Returned Menu Items - If a guest refuses or returns an order, wait staff promptly and
courteously acknowledges the request, provides a time estimate for an alternative or a
replacement, and checks with the guest after re-delivery that the item is satisfactory.
B
71
Self Service - Buffet foods are appropriately presented, maintained at the appropriate
temperature, and adequate serving utensils are provided. Food availability is monitored
and restocked as necessary. Food is neatly and correctly labeled, and protected by
sneeze guards.
A
72
Beverage Presentation - Beverages are served in appropriate glassware and garnishes
are suitable. Beverages are served at the appropriate temperature. Wait staff offers
refills to guests.
B
73
Wine Service - Bottled wine is tasted by the guest before wait staff pours for the table.
Wait staff refill wine glasses. When wine bottles are emptied, wait staff inquires if
additional or different wine is desired. Opened bottles are kept in an appropriate
container to maintain temperature if necessary.
B
74
Alcohol - Alcoholic beverage sales are in accordance with applicable federal, state, and
local laws. A ‘carding’ policy for ordering alcohol is enforced. Alcoholic beverages are
consumed on site. Packaged alcohol sales are not permitted.
A
75
Healthy Foods - Appropriate food and beverage items are available that meet NPS
Healthy Foods requirements.
B
Personnel
76
Staffing Levels - Facilities and services are sufficiently staffed to prevent avoidable
delays in service. Staff proactively informs guests of anticipated delays and explains
unanticipated delays.
A
77
Employee Attitude - Employees project a friendly and helpful attitude, and are capable
and willing to answer customer questions (about both job and general park
information). Employees are proactive in solving issues, ensuring customer satisfaction,
and anticipating customer needs.
B
78
Employee Appearance - Employees wear a uniform or name tag identifying them as
concession staff. Uniforms are commensurate with the type of service provided and
approved by the park. Employees present a neat, clean, and professional appearance.
B
NPS Fine Dining F&B Standards 2017 (10-FBD) Page 7
79
Employee Training Programs - An active training program for employees in the
development of necessary skills and procedures is implemented. Training emphasizes
work performance and, as appropriate to the position, covers requirements such as
technical training, emergency response, cleanliness, employee attitude, NPS philosophy
and policy. Training is documented.
B
80
Management Availability - A manager is available during operating hours, and are food-
safety certified by an appropriate state or nationally accredited training program.
B
81
Staff Meal Hours - Staff meals and breaks do not interfere with serving guests. An
employee break area is designated.
B
Rates
82
Approved Rates - Rates and other customer charges do not exceed those approved by
the superintendent.
A
Ranking Definitions
Major: First Priority (A) conditions or practices create or have the potential to exert a significant impairment to visitor or
employee health and safety, park resources, visitor services or visitor enjoyment, Concession Facilities, or associated personal
property.
Moderate: Second Priority (B) conditions or practices create or have the potential to exert a moderate impairment to visitor
or employee health and safety, park resources, visitor services or visitor enjoyment, Concession Facilities, or associated
personal property.
Minor: Third Priority (C) conditions or practices create or have a potential to exert a minor impairment to visitor or employee
health and safety, park resources, visitor services or visitor enjoyment, Concession Facilities, or associated personal property.
