How to implement the five-routine law in catering enterprises

How to implement the five-routine law in catering enterprises

Five-routine management is a practical technology and method of on-site management in catering industry, and it is also a revolution in kitchen hygiene management. So how do catering enterprises implement the five-routine management? Let's have a look!

First, the overall goal

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< 2 > management objectives:

1, safety: no safety accident;

2. Hygiene: the operation process is standardized, the items are placed in a standardized and orderly manner, and there is no sanitary corner;

3. Efficiency: everyone has something to do and everything is taken care of, further reducing costs and waste;

4. Customer satisfaction: service quality satisfaction is over 90%.

Second, organization.

Set up the "Five Regular Laws" office, formulate practical implementation plans, pay close attention to implementation, clarify responsibilities and pay close attention to implementation. Working under the direct leadership of the hotel, the office of "Five Normal Law" is mainly responsible for studying and formulating the management activity plan of the hotel catering department, organizing the supervision, inspection and guidance of the management activities of "Five Normal Law", evaluating the implementation of management activities, studying and solving major problems in management activities, and further improving the implementation methods of management activities.

Three. Work Steps and Timetable

< 1 > training stage (March 25th-3rd1)

1. The Wuchang Office is fully responsible for organizing training, observation and publicity. The training target is all employees of the food and beverage department. The main content is the basic common sense and skills of "five-routine method" management. Through the combination of special training and on-site training, theoretical training and observation learning, and the combination of all-staff training and individual lectures, the management awareness of all staff is fundamentally enhanced.

2. Add necessary facilities and equipment for the management budget of "Five Regular Laws";

< 2 > promotion stage (April 1-30)

1, use three days (April 1-3) to distinguish whether it is necessary. Handle employees' non-essential and personal belongings;

2. Take a week (April 4th-10) to carry out customized management and visual management, and implement various signs, functional divisions and division of health responsibilities to people. Require full coverage of responsibilities, no gaps, no blind spots, formulate practical cleaning standards, design and manufacture Wuchang Kanban and Wuchang Museum;

3. Take a week (April11-kloc-0/7) to carry out the pilot work, thoroughly clean up, standardize the placement of articles and beautify the environment;

4. Take three days (April 18-20) to feel the environment and efficiency of the initial implementation of the "P5", and ask all employees to be indifferent, make suggestions and find out the problems in the first stage;

5. Take ten days (April 2 1-30) to consolidate and strengthen, maintain the site well, establish the concept of "five normal methods", and manage "do it first, then do it".

(3) Consolidation and improvement stage

1. Fully integrate the management activities of the "Five Regular Laws" into daily work, constantly urge continuous improvement, and establish the idea of perseverance and implementation;

2. Constantly improve, update and supplement, and formulate the regulations on rewards and punishments for the assessment of the five permanent members;

3. Make everyone "five permanent members" and everything "five permanent members" become employees' conscious behaviors.

Fourth, the implementation requirements

(1) Strengthen learning and raise awareness. Carry out "five-routine" management activities in hotel catering industry to improve work efficiency, save costs and ensure food safety. In order to achieve a good situation of "everyone actively participates and everything conforms to the rules" in daily work and establish a good working environment, all employees in the catering department should study hard, understand the rules and regulations and abide by them.

(2) Clear responsibilities and implement measures. The "five-routine law" management activities in the hotel catering industry are under the manager's responsibility system. The manager of the catering department should earnestly grasp the progress and work situation of the "five-routine law" activities, create an atmosphere of "five permanents" for everyone and "five permanents" for everything, and the hotel leaders should earnestly urge the "five permanents" management activities;

(3) reflect the effect and enhance confidence. The effect of "five permanent members" management activities is immediate, so we should pay attention to organizing employees to compare before and after implementation, and talk about their feelings and experiences, so that employees can feel the joy of successful implementation of "five permanent members" management;

(4) Strengthen supervision and improve quality. In the process of activities, the Office of Five Regular Practices should strengthen leadership, supervision and inspection, because every employee's bad habits can achieve the established goals, and only by laying a "deep brand" in each employee's mind can we finally form personal work habits, which is the ultimate goal of our implementation of the "Five Regular Practices" management.

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