Decision on Restaurants (Ministry of Information, Culture and Tourism)
关于餐馆的决定（新闻、文化与旅游部）
ຂໍ້ຕົກລົງ ວ່າດ້ວຍ ຮ້ານອາຫານ (ກະຊວງຖະແຫຼງຂ່າວ, ວັດທະນະທຳ ແລະ ທ່ອງທ່ຽວ)
Summary
The Decision of the Ministry of Information, Culture and Tourism on the support and management of restaurant businesses stipulates principles, classification, business licenses, registered capital, rights and obligations of parties, suspension and revocation, prohibitions, dispute resolution, management and inspection, rewards and penalties.
Articles
Article 1
Lao People's Democratic Republic. Peace Independence Democracy Unity Prosperity. Ministry of Information, Culture and Tourism. Vientiane Capital. Decision on Restaurants. Basis: Amended Tourism Law No. 32/NA (July 24, 2013); Decree on Organization and Activities of the Ministry of Information, Culture and Tourism No. 95/G (March 9, 2017); Order of the Prime Minister on Improving the Issuance of Investment Licenses and Business Operation Licenses No. 03/G.
Article 2
Purpose. This Decision stipulates principles, systems, and measures for the support and management of restaurants to ensure order, peace, safety, convenience, speed, transparency, fairness, standardization, cleanliness, quality, and standards, in order to protect the rights and interests of individuals and legal entities, attract tourists and investors, promote local commodity production in alignment with regional and international integration, generate income, create employment, distribute benefits to society, and contribute to national development in a green and sustainable direction.
Article 3
Restaurants. Restaurants are establishments providing food and beverage services to tourists, travelers, and the public in need. Their structural forms include buildings, constructions, shops, halls, dining gardens, large hotels, restaurants located on boats, rafts, vehicles, or means of transport, etc., decorated and beautified according to contemporary aesthetics, with diverse forms and grades, featuring a business model of management and service systems, equipped with quality, standard, clean, and safe food service facilities.
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