What are the five principles of kitchen management? What is Liu Chang?

1 .5 formal law management: formal organization, rectification, cleanliness, standardization and self-discipline.

1. Regular sorting: judging the importance and use of goods, such as sorting out the goods to be received, sorting them out, putting them on shelves, and discarding useless things. ?

2. Always clean up: Decide on the placement and stock of items, such as tools on the tool table, which must be placed neatly in order to find what you want within 30 seconds.

3. Always keep clean: from the upper level to the lower level, always keep the factory clean and bright, and emphasize personal hygiene responsibility.

4. Normalization: increase the "transparency" of various commodities, attach appropriate labels, and use creativity and "visual management methods". ?

5, often self-discipline: used tools and items must be put back in a fixed position.

2.6 Regular management: regular classification, regular sorting, regular cleaning, regular maintenance, regular standardization and regular education.

1, invariant classification: divide everything into two categories, one is no longer used and the other is still in use.

2, often finishing: clean up things that are no longer used, reduce the items that need to be used to the minimum safe dosage, tidy up, and put labels that anyone can understand at a glance.

3. Regular cleaning: after finishing, do a good job of cleaning to ensure that all places are spotless.

4. Regular maintenance: maintain the achievements of the previous "three periods" (regular classification, regular sorting and regular cleaning).

5. Standardization: All behaviors of employees should be standardized.

6. Regular education: Through critical education, all employees can develop the habit of "six regular".

Baidu Encyclopedia-Five Conventional Methods

Baidu Encyclopedia-Six Conventional Management Methods