Hotel Wuchang pictures

The so-called "Five Constant Law" specifically refers to the environmental management model of constant organization, constant rectification, constant cleaning, constant standardization and constant self-discipline. It was pioneered by Ho Kwong Ming, the founding chairman of the Hong Kong Five Constant Law Association. The "Five Permanent Laws" have clear regulations on every detail of catering management. "For example, in the past, raw, cooked, unused and used food in our refrigerator were all mixed together, which made it easy to cross Infection, and according to the standards of the Wuchang Method, cooked meat, raw meat, and vegetables in the refrigerator should be separated by different colors to ensure that the food is complete. The Wuchang Method is like a tutor in the kitchen, using the simplest method to standardize every detail, even. This includes that the water used for salads should be filtered several times, and different seafood should be stored at different salinities and temperatures." While ensuring safety and health, the "constant rectification" in the "Five Permanent Laws" requires determining the inventory of necessities. In the past, the boss bought things as he thought of them, without planning, and many things were backlogged until they expired. Now he purchases according to standards, and unnecessary overstocked items are discarded immediately. “I have saved hundreds of thousands of yuan in the past six months,” said a hotel owner. explain.

Imitate

Taste the sweetness of Hangzhou and Shenzhen

“Come on, come and take a look at our kitchen,” said Luo Junping, the catering director of a restaurant in Hangzhou. When I meet familiar regular customers, I like to take them to visit the kitchen.

Tan Shuling, chief consultant of the Hong Kong Wuchang Law Association, conducted strict audits at the three first batch of "Wuchang Law" certified restaurants, namely Guangdong and Zhejiang Association, Shefeng Hall, and Xiaoshan Celebrity Master, and also conducted training for Jiaoye Restaurant, West Lake Spring is also a member unit of "Wuchangfa".

Although Hangzhou’s catering industry is developed, the management of catering companies is not yet advanced. The kitchen of a luxuriously decorated restaurant may be messy, so customers are particularly taboo about entering the kitchen. "Now, we ask regular customers to come to the restaurant kitchen. A tidy kitchen can increase their trust in dining," Luo Jun said. The "Five Permanent Laws" have clear regulations on every detail of catering management. "For example, in the past, raw, cooked, unused and used food in our refrigerator were all mixed together, which made it easy to cross Infection, and according to the standards of the Wuchang Law, cooked meat, raw meat, and vegetables in the refrigerator must be separated by different color labels to ensure food safety."

According to Zhu Baoqi, deputy secretary-general of the Hangzhou Catering and Hotel Industry Association. , Hongni, Huazhongcheng, Louwailou, Xinsanmao, Xinkaiyuan and other dozens of famous restaurants are participating in learning the "Five Constant Methods", and Hangzhou's restaurant management is expected to be upgraded.

Simple and easy to implement but with remarkable results, the "Five Constant Methods" enable the catering industry to see benefits in subtle ways. "SARS" taught Shenzhen enterprises a profound lesson. Many enterprises began to realize the dangers of poor management and introduced various advanced management standard systems. In the past month, a "Five Permanent Law" widely circulated in Hong Kong has gradually been promoted in Shenzhen.

When they first hear the "Five Constant Methods", most people will think of economist Zhang Wuchang. In fact, this is a management standard system originated from Japan and developed in Hong Kong. It is called by enterprises as the management activity with the least investment and the simplest principle.

It is understood that in Japan, the implementation of the Five Permanent Law has become a must-implement activity for any manufacturing company. Now the Hong Kong Judiciary, Hong Kong Telecom, VTech, Quanzhi, Philips, Princess Margaret Hospital and other institutions have also introduced the Five Permanent Methods, saving hundreds of millions of dollars and greatly improving the working environment and service quality of these companies. . In the past month, the Five Permanent Laws have gradually "spread" from the branches of Hong Kong-funded companies in Shenzhen. Large-scale catering industries such as Tang Palace and Yinghai Fishing Port were the first to introduce it, and it has penetrated into all walks of life in Shenzhen.

The Wuchang Quality Management Method is simple and easy to understand, specific and practical, and has obvious effects. It is very suitable for small and medium-sized enterprises in the mainland.

"Wuchang Excellent Management (SS)" is an easy-to-understand management system created by combining Chinese culture and corporate characteristics. "Wuchang Excellence Management" uses a simple and clear method to implement systematic management and processes, involving every employee. It is the first step for enterprises to implement the ISO management model and ultimately achieve TQM comprehensive quality management.

Revealing the Secret

Chinese-style "Five Permanent Laws"

Although there are many different types of enterprise management systems in the world, they are not very suitable for Chinese entrepreneurs used because those systems are too complex and abstract. Chinese people like concreteness, image, and organization, and the same goes for business management. What entrepreneurs need is not hundreds of pages of goals and theories, but concrete instructions on how to do it. The Five Constant Methods teach people exactly what to do. It is a tool rather than a goal. This tool is very simple, with only 15 words, easy to understand, remember and use. It is simply tailor-made for Chinese business managers.

According to the management principle of "goods first in, first out" of the Wuchang Law, the catering industry can directly reduce costs. The funds occupied by goods per month are reduced by 30%, inventory items are reduced by 40%, and operating income is rapidly increased by 20%.

Zhong Weiping, CEO of Daoxiang Catering Group, said that after the introduction of the Five Constant Methods, food purchase volume and inventory procedures were effectively controlled, waste was greatly reduced, and purchasing costs were saved by more than 300,000 yuan per month. In terms of water and electricity, the annual Save 5 million. The owner of a high-end restaurant told reporters that it turned out that there was no transparency in the restaurant's storage. After buying things, they were piled up randomly. When they were used, they couldn't find them and bought them again. After the introduction of the Five Constant Methods, more than 200 crystal dishes worth more than 300 yuan were found, saving at least more than 60,000 yuan.

Wuchangfa

The name of Wuchangfa (5-S) means five Japanese characters. Its logic is to regularly maintain the organization, rectification, cleanliness and standardization of the work site, eliminate and reduce waste, and improve work efficiency.

In addition to emphasizing environmental management, the significance of the Five Permanent Laws is to change the nature of employees' thoughts and behaviors and thereby improve service levels. In Japan, the Five Constant Method is widely used. People believe that this management rule not only improves the working environment, but also increases their job satisfaction.

Permanent organization

★What is a permanent organization?

In the modern working world, which is overflowing with objects and information, to increase efficiency, you must know what to throw away, what to save, and how to store it properly so that it can be easily found in the future.

★Hierarchical management and classification work

The key to regular organization is to classify and store items/documents according to their usage. The goal is to allow you to take them out or put them back within 30 seconds. .

¨ Determine the importance and frequency of use of items

¨ Reduce unnecessary backlog of items

¨ Reduce tables, general ledgers, and unnecessary confusion.

¨ Put things in the right places (such as tips for sorting kitchen items)

¨ Make sure you have the necessary things at hand and the unnecessary ones far away

¨ Count the items you need and throw away the rest.

Frequent rectification

★What is regular rectification?

The purpose of Changzheng is to design a system that everyone can understand so that people can get what they need as quickly as possible and store it in the shortest time after use. Simply put: put things where they belong.

★Store things well

¨ Use a unified name for each thing

¨ Have a good place to store spare parts

¨ Mark the storage location on the items

¨ Also indicate the name of the items at the storage location

¨ A brief table should be made to classify and store items to facilitate a clear idea when looking for items. As well as having documents to refer to when purchasing and taking inventory, this form can be used as a unified standard for the management of various items.

¨ Safe storage: put heavy items on the bottom floor

¨ Storage height: knee to shoulder is the most convenient

¨ Determine the minimum inventory of items, in advance Ordering

¨ If someone borrows an item, indicate who is using it and the date of return (there should be a special record)

★Renovation notices and publicity boards

¨ Announcements and posters need to give people a sense of order

¨ Designate the posting place and do not post them everywhere

¨ Each announcement board has clear labels, such as external, event, emergency, etc.

¨ Regularly update promotional posters

¨ Remove the tape used to paste labels

¨ Align all notices from the top and post them in an orderly manner

¨ Use the specified size for posters

¨ Hang the posters securely to avoid being blown off by the wind

¨ Pay attention to the height of the posters

Clean frequently

★What is regular cleaning?

Routine cleaning is done by all members of the entire organization, from the director general to the cleaning workers. Ideally, designate areas where everyone is responsible for cleaning and take on their own responsibilities. The most important thing is: while cleaning, also clear your mind so that it feels fresh and clean.

★Motto of always cleaning

¨ Don’t make things dirty

¨ Don’t drop things everywhere

¨ Clean things immediately

¨ Replace the fallen labels

¨ Maintain the habit of frequently checking the hygiene of your own area.

¨ Conduct regular health inspections and correct minor problems

¨ Clean most of the places that have not been noticed

Normal practices

★What Is it normal?

Through exemplary management, we repeatedly adhere to the behaviors of regular organization, regular rectification, and regular cleanliness.

★Enhance visual management of items

¨ Sealed spaces never attract people’s attention and are often messy

¨ Transparent covers should be used as much as possible to allow people to see What should be stored in the memory?

¨ Use colored symbols in file cabinets

¨ Post clear office or department logos and name tags

¨ Cannot be used in places where garbage is stored. Store other items to prevent them from being blocked. Trash cans must have lids.

★Post appropriate labels

¨ Use labels: Indicate the characteristics of each tool or item. These labels can include:

¨ Identification tags: indicate the name of the item or tool

¨ Responsibility tags: indicate the person responsible for a job

¨ Safety labels : Remind people to pay special attention to certain safety issues

¨ Inspection label: affix the date of the previous year's inspection

¨ Location label: affix the location and direction where the items should be stored

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¨ Employee tags: For duty and sanitation, etc., employees should wear relevant name tags.

Always self-discipline

★What is constant self-discipline?

Frequent self-discipline means creating a workplace and atmosphere with good habits, teaching everyone how to do things, and letting them put it into practice. When everyone ditches bad habits and develops good ones, discipline becomes an essential tool for smooth work.

★ Develop good and disciplined work habits

¨ Everyone develops the habit of abiding by operating procedures

¨ The organization develops some form of discipline, such as procedures Documents and work instructions (such as standard operating procedures (SOP))

¨ Practice collecting objects and garbage

¨ Write and abide by the Five Standing Laws Manual

¨ Take what you see as your guide Check the work environment based on the principle of seeing is believing

Extension

The "Five Constant Methods" that suit you

The Five Constant Methods five minutes before leaving get off work

Organize: Throw away unnecessary things and return them to the warehouse

Organize: Put all used documents, tools, instruments and personal items where they should be.

Cleaning: Wipe the tools, items, instruments and work surfaces you have used and sweep the floor

Safety: Develop the habit of safety inspection before leaving get off work every day.

Standards: fix labels that may fall off, check whether the overall standards are maintained, and correct non-conformances in a timely manner

Self-discipline: do today's things today: check whether the work on duty is completed, check the condition of clothing and cleanliness in preparation for tomorrow's work.

The actual effectiveness of the Five Constant Methods

▲ Provide a clean, safe and organized working environment;

▲ Improve work efficiency;

▲ Improve the quality of employees;

▲ Ensure quality;

▲ Create a good corporate image.

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Organization: Establish a 5S implementation team and formulate an activity plan

Rules: Organize and formulate various 5S specifications and audit standards

Training: Promote 5S basic knowledge, various 5S specifications

Execution: Comprehensively implement various 5S specifications and self-audit

Supervision: Organize inspections and mutual evaluations

Assessment: Regularly conduct assessments on the work of the five permanent members , linking ratings to wages.