Want to know the specific content of the six routine management methods of catering, it should be more comprehensive.

Six routine methods are effective methods for the management of catering enterprises in Hong Kong and other places. At present, the hotel "six regular" management method has been widely promoted in coastal provinces and cities. According to the investigation of hotels implementing the "Six Regular" management method by the catering industry association in coastal areas, the profit rate has generally increased 15% ~ 20%.

The "six rectifications" management method of catering is a field management method that combines the traditional "5s" management with practice. It implements "six-period" management (namely, regular classification, regular management, regular cleaning, regular maintenance, regular standardization and regular education) to cultivate people's good working habits, thus producing high-quality products and services and eliminating or reducing waste.

1. Regular classification: clearly distinguish between needed and unnecessary items;

2. Regular arrangement: reduce the required items to a minimum, locate them according to regulations, place them quantitatively and orderly, and clearly mark them;

3. Dispose of unnecessary items in time;

4. Clean frequently: clean frequently and keep clean;

5. Regular maintenance: maintenance and maintenance of the results of classification, sorting and cleaning;

5. Normalization: standardizing human behavior;

6. Regular education: let employees develop good habits through critical education.

At present, the hotel "six routine" management method has been widely promoted in coastal provinces and cities, and gradually spread to the mainland. The "six routine" management method has not only become the catering industry standard in some areas, but even in some areas, the "six routine qualification certificate" has become the inspection-free certificate for health bureaus and epidemic prevention stations.