Who knows the standard of five-routine management in catering industry?

Brief Introduction of 5S (Five Regular Methods) of Hotel Management

First, the meaning of "5S" activities

"5S" is the abbreviation of Seiri, Seiton, Seiso, Seikeetsu and Shitsuke. Because the first letter of the romanization of these five words in Japanese is "S", it is called "5S" for short, and the activities of sorting out, rectifying, cleaning, cleaning and literacy are called "5S" activities.

The "5S" activity originated in Japan and was widely implemented in Japanese enterprises, which was equivalent to the civilized production activities carried out by enterprises in China. The object of "5S" activity is the "environment" of the site. Considering the overall situation of the production site environment, practical plans and measures are formulated to realize standardized management. The core and essence of "5S" activities is literacy. Without the corresponding improvement of employees' literacy, it is difficult to carry out and adhere to the "5S" activities.

Second, the content of "5S" activities

(a) finishing

The first step to improve the production site is to separate the needed people, things and things from the unwanted people, things and things, and then deal with the unwanted people, things and things. Its main point is to classify all kinds of articles actually placed and stagnant at the production site, and distinguish between those needed and those not needed at the site; Secondly, we must resolutely clean up unnecessary items on the site, such as used materials, redundant semi-finished products, chips, scraps, garbage, waste products, redundant tools, scrapped equipment, workers' personal daily necessities, etc. The focus of this work is to resolutely clean up unnecessary things at the scene. For each station in the workshop

Or thoroughly search and clean up the front and back of the equipment, the left and right sides of the passage, the up and down of the factory building, the inside and outside of the toolbox, and all the dead corners of the workshop, so as to make everything use local materials. Resolutely doing this step is the beginning of establishing a good style of work. Some Japanese companies put forward the slogan: efficiency and safety begin with the end!

The purpose of dressing is: ① to improve and increase the working area; (2) There is no sundries on the site, the streets are unobstructed, and the work efficiency is improved; (3) reduce collision opportunities, ensure safety and improve quality; (4) Put an end to management mistakes such as mixed loading and mixed loading; ⑤ It is beneficial to reduce inventory and save money; ③ Change work style and improve work mood.

(2) rectification

Quantify and locate the people, things and things needed. After the completion of the previous step, scientifically and reasonably arrange and place the items that need to be left at the production site, obtain the required items as quickly as possible, and complete the operation under the most effective rules and regulations and the simplest process.

The main points of remediation activities are as follows: ① Articles should be placed in fixed places and areas, so as to be easy to find and prevent mistakes caused by mixing; (2) Articles should be placed in a scientific and reasonable place. For example, according to the frequency of use of articles, things that are often used should be placed nearby (such as the work area), and things that are occasionally used or infrequently used should be placed far away (such as concentrated in a certain place in the workshop); (3) Visualize the placement of items, so that the quantitative loaded items can be counted in a few days, and the areas where different items are placed are distinguished with different colors and marks.

Reasonable placement of articles in the production site is conducive to improving work efficiency and product quality and ensuring production safety. This work has developed into a special field management method-fixed location management (its content will be further introduced in the third section).

(3) Cleaning

Clean the workplace, repair the equipment immediately if it is abnormal, and make it return to normal. Dust, oil, iron filings, garbage, etc. Will be produced in the production process of the production site, thus making the site dirty. Dirty scene will reduce the accuracy of equipment, cause frequent failures, affect product quality, and prevent safety accidents; Dirty scenes will affect people's working mood and make people unwilling to stay for a long time. Therefore, it is necessary to remove those dirt through cleaning activities and create a bright and comfortable working environment.

The main points of cleaning activities are: (1) Clean your own belongings, such as equipment and tools, without relying on others and adding special cleaning agents; (2) Equipment cleaning, focusing on equipment maintenance. Cleaning equipment should be combined with point inspection of equipment, that is, point inspection and repair; Cleaning equipment should be lubricated at the same time, and cleaning is also maintenance; ③ Cleaning is also for improvement. When cleaning the ground, flying debris and oil-water leakage are found. It is necessary to find out the reasons and take measures to improve them.

(4) cleanliness

After sorting, rectifying and cleaning, it should be carefully maintained to keep the site in perfect and best condition. Cleaning is the persistence and deepening of the first three activities, thus eliminating the root causes of safety accidents. Create a good working environment and let employees work happily.

The main points of cleaning activities are:

(1) The workshop environment should not only be neat, but also clean and hygienic, so as to ensure the health of workers and improve their labor enthusiasm; (2) Not only articles should be clean, but also workers themselves should be clean, such as clean work clothes, neat instruments, timely haircut, shaving, manicure, bathing, etc. (3) Workers should not only be physically clean, but also be mentally "clean", be polite and respect others; (4) Protect the environment from pollution, further eliminate turbid air, dust, noise and pollution sources, and eliminate occupational diseases.

(5) Literacy

Literacy means education. It is the core of "5S" activity to improve the quality of employees and form the habit and style of strictly observing rules and regulations. Without the improvement of personnel quality, all activities can not be carried out smoothly and can not be adhered to. Therefore, to grasp the "5S" activities, we should always focus on improving people's quality.

Iii. Principles of "5S" activities

(A) the principle of self-management

A good working environment cannot be created only by adding equipment, nor can others be expected to create it. We should fully rely on the on-site personnel, who should create a neat, clean, convenient and safe working environment for themselves, so that they can transform their subjective world while transforming the objective world, create a sense of beauty, and cultivate the atmosphere and habits of obeying rules and disciplines and strict requirements required by modern mass production. Because it is the result of self-creation, it is easy to maintain and persist.

(2) The principle of running factories with diligence and thrift.

To carry out "5S" activities, a lot of useless things should be cleared up at the production site, some of which are just useless at the site, but can be used in other places; Although some of them are wastes, they should be used in the spirit of waste utilization and turning waste into treasure. If it needs to be scrapped, we should try our best to use it and recover its "residual value" according to the scrapping procedure. Don't just throw it away as a right to pull just to cope with the temporary "happiness". The "black sheep" style of extravagance and waste, regardless of enterprise property, should be stopped in time, criticized and educated, and appropriate punishment should be given if the circumstances are serious.

(3) the principle of perseverance

The "5S" activity is relatively easy to carry out, and it can be vigorous and achieve obvious results in a short time, but it is not easy to persist, persevere and constantly optimize. Many enterprises are too tight, loose, collapsed and repeated. Therefore, it is very important to carry out "5S" activities. Enterprises should stick to this activity, first of all, put the "5S" activity into the post responsibility system, so that each department and personnel have clear post responsibilities and work standards; Secondly, strictly and conscientiously do a good job in inspection, appraisal and assessment, and link the assessment results with the economic interests of various departments and personnel; Third, stick to PDCA cycle and constantly improve the "5S" level on site, that is, constantly find and solve problems through inspection. Therefore, after inspection and evaluation, improvement measures and plans must be put forward for the existing problems, so that the "5S" activities can be carried out continuously.

Example:

General organization:

Monday-Technical Assessment

Every Monday night at 8 o'clock, the head anvil should organize a technical examination of the kitchen chopping board, mainly including the speed of cutting vegetables, the quality of kimchi, the speed of side dishes and so on. During each assessment, Manager Li should personally check and compare with the previous assessment results to find out whether the employees have made progress and establish assessment files accordingly. Amin from the hotel was not at home when she first arrived. Pickled beef tenderloin is too hard after oiling, which affects the quality of dishes. And the timing of side dishes is not well grasped, and it is fast and slow. After several examinations, his skills have been greatly improved in a period of time. Employees who have passed the examination can enjoy a three-day trip to Dalian on July 2nd, 3rd and 4th, and each employee can also get a subsidy from 400 yuan. General excellent employees are rewarded 100 yuan each. The promotion of employees is also based on the results of assessment.

In order to avoid the formality of the assessment, Manager Li basically adopts the method of spot check when conducting the assessment, and does not disclose the assessment contents of the day before the assessment. For example, the assessment starts at 8: 00 pm, and employees don't know their assessment content until 8: 00. Before the assessment, the employees were nervous and took the assessment very seriously.

Example: A short comment on Amin's assessment form on June 6th.

Is it too hard after pickled beef tenderloin oil painting?

Is the thickness of fat bean curd silk in silver silk sea cucumber uneven?

Side dish time: 90 seconds

The thickness of duck meat strips with sticks is uneven, and the shape of sticks is rough.

Tuesday-Learning Menu

After work from 2 pm to 4 pm on Tuesday, Manager Li organized the front desk service staff and all the kitchen staff to study the research menu. First of all, please ask the chef in the kitchen to explain the characteristics, taste, color matching, raw materials used, cooking time and specific methods of the special dishes to the waiter, so as to help the front desk waiter better serve the guests and better publicize the hotel's special dishes. The waiter should not only remember all the information related to the special dishes at the first time, but also communicate how to sell according to his own experience and ask the chef for advice after the chef explains.

Wednesday-Fire Training

The staff of the security department conducts fire training for all hotel employees, especially chefs, from 2: 00 to 4: 00 every Wednesday afternoon. The training content includes the basic knowledge of fire protection, the nature of fire, the hidden danger of fire, how to avoid fire and some rescue measures in case of fire, so as to minimize the loss of the hotel.

Thursday-health check-up

Every Thursday from 2: 00 pm to 2: 30 pm, the hotel owner will take Manager Li and the staff of the quality inspection department to check the hygiene of the hotel, especially the kitchen. He wore snow-white gloves and looked for "touch" in the corner. Anyone who finds the gloves slightly discolored will be fined. If the employee fails to pass the sanitary area inspection three times in a row, 5% of his salary will be deducted and he will be ordered to make corrections.

Always clean:

Manager Li starts from the kitchen, working environment, employees themselves and dormitory to ensure "regular cleaning". In the kitchen, in addition to neat kitchen utensils, rags and spoons are also required not to have any oil stains. Kitchen workers should not have too long nails and ear-length hair. They must take a bath twice a day in summer and once a day in other seasons. Moreover, one person should be on duty for half an hour every day to clean the dormitory. Manager Li specially arranges two health leaders to check the dormitory hygiene before going to work every morning and before leaving work at night, and records the inspection situation. Check whether the floor is clean, whether there are cigarette butts and garbage in the bathroom and balcony. Although the requirements are not as strict as hotel hygiene inspection, there is a certain reward and punishment system for strict implementation. Under normal circumstances, 50 yuan will be fined for failing to pay attention to hygiene. If the circumstances are serious, 50 yuan will be fined and all dormitories will be cleaned for one week. All fines are awarded to employees with better sanitary conditions.

Constant norm

Manager Li said that only when things are standardized can efficiency be high. He asked that all tableware should be stored in a fixed position. For example, the tableware under the Lotus Table, such as 12 inch fish plate and 10 inch plate, are placed in a fixed position, and the lower surfaces of the corresponding plates are labeled, so the height requirements are consistent, neat and convenient.

Every raw material that needs to be kept fresh must be put in a safe, and the production date must be marked in the form of a label before it is put in the refrigerator. It is stipulated that employees must implement the policy of "first in, first out" when using it, and use it first before using it to prevent the damage of raw materials.

Every day, according to the sales volume (turnover), direct dial (raw materials directly entering the kitchen from buyers or suppliers) and outbound (dry goods transferred from dry goods transfer warehouses), a data table is counted to get the gross profit margin. This data sheet must be filled in by the post supervisor himself and handed over to the chef at the regular meeting the next day, so that the gross profit margin can be known the next day, together with the daily inventory changes.

Regular rectification

Every Friday, Li Jinglian regularly organizes "guest feedback meetings" to rectify internal problems. At 9: 30 in the morning, the front office manager will sort out the guest opinions collected in the past week and bring them to the feedback meeting. All participants will exchange views on various opinions put forward by customers and focus on solving employee problems reflected by customers. On Wednesday, a guest expressed his dissatisfaction with the hotel in his opinion. He said that he ate a yellow leaf in the "buffet vegetable core" at night. After discussion, the responsibility for side dishes should be investigated at last. If this is the first time, give a warning to the food coordinator; If it is the second time, it will be fined 20-50 yuan according to the situation; 5% of the salary will be deducted if the mistakes are accumulated for more than three times (including three times), and if the circumstances are serious, they will be dismissed.

self-discipline

In order to better implement "regular self-discipline", Manager Li stipulates that two regular meetings must be held every morning at 9: 30- 10: 00 and at night after the technical examination, so as to ensure that employees strictly abide by discipline. For example, some people who violate hotel discipline, smoke in non-smoking areas, leave cigarette butts in fixed places, make a loud noise in hotels, and fail to put the shelves of raw materials in meetings will be criticized and even punished.

Postscript: Li ... told reporters: "The implementation of the five routine laws requires not only persistent determination, but also the active participation and cooperation of all employees. Only in this way can we truly implement the enterprise spirit of' safety, quality, standardization and modernization'. It not only leads enterprises into a new management realm, but also contributes to personal environmental education and behavior development, and eventually becomes a responsible self-manager, thus further improving the five goals of safety, hygiene, quality, efficiency and image of enterprises. "