5 methods of hotel management

Clean regularly

After sorting and sorting, cleaning work should be done to ensure that all places are spotless.

1. Cleaning

The general procedures for cleaning are cleaning, inspection and maintenance.

(1) Types of cleaning: daily cleaning and planned cleaning

Daily cleaning: The cleaning that needs to be done every day is called daily cleaning. For example, the room attendant has to change the sheets, vacuum the carpet, and wipe the carpet every day. Tables, cleaning and disinfection sanitary equipment, etc.

Planned cleaning: You don’t need to wipe it every day, just wipe it once a week or a month, such as glass windows, air conditioner vents, etc. These weekly or monthly cleaning tasks are called Plan your cleaning.

(2) Inspection

Inspection refers to the self-inspection of cleaning personnel to check whether it is clean after cleaning, whether items are neatly placed and in place, and whether facilities and equipment are operating normally.

(3) Maintenance

If there is a problem with the facilities and equipment, repairs must be carried out.

For example, if the room attendant is cleaning the room and there is no sound from the phone, or the desk lamp does not light up, you should report it for repair.

2. Clarify the responsibilities of cleaning

Responsibilities belong to the people and the system is on the wall. Require cleaning content for each position to be assigned to an individual and posted on the appropriate wall for the system.

3. Cleaning inspection

To maintain the effect, managers must inspect and supervise the cleaning area from time to time. Some inspection forms can be drawn up to publish the inspection contents.

Regular classification

Divide everything into two categories, one is no longer used, and the other is still used. So how to distinguish it?

1. Determine the criteria for whether items are useful or not

When implementing the "Six Constant Methods", we must first determine the criteria for whether items are useful or useless. The key to classifying items. Example:

Really needed

Really not required

1. Normal machinery and equipment, electrical devices

2. Workbench, material rack ;

3. Tools for normal use;

4. Consumable supplies with use value;

5. Raw materials, semi-finished products, finished products and samples;

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6. Office supplies and stationery;

7. Cleaning tools and supplies in use;

8. Various useful posters, billboards, and information;

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9. Useful documents, forms, records, books, newspapers, magazines, and other necessary personal items.

On the floor:

1. Waste paper, debris, oil, dust, cigarette butts;

2. Machinery, equipment and tools that cannot or are no longer used ;

3. Office supplies that are no longer used;

4. Broken picture frames, plastic boxes, cartons, trash cans;

5. Sluggish materials or expired items.

On the workbench or file shelf:

1. Outdated documents, records, books, newspapers and magazines;

2. Excess items and damaged materials Tools and samples;

3. Personal belongings, broken platform glass, broken chairs.

On the walls:

1. Spider webs and stains;

2. Expired and worn posters and billboards

3. Outdated The wall calendar, the broken clock, the useless hanging lamp.

2. Backward classification method

Another way to determine whether an item is useful is the backward classification method.

For example, in the classification of office materials, there are many materials that we don’t know whether they are useful or not. How to classify them? You can put a red label on all office materials, and then tear them off after each use. A red label. After three months, it is found that part of the red label has been torn off, and some parts have not been torn off, which means that the parts that have not been torn off have not been used for three months. If after one year there are still three books that have not torn off the red label, This means that these three materials have not been used for a year. This is called backward reasoning. Items that are difficult to distinguish can be classified using this method.

3. A set of tools or stationery

We often find that there are a lot of stationery placed on the desks of office workers, and the desks look messy. How should these items be classified? Yes Separate the necessary tools or stationery into a set, such as a pencil, a signature pen, an eraser, etc.

Put away or return the excess to the warehouse. Through this classification, you will find that there are many In fact, things are no longer used. A set of tools or stationery is enough.

In addition to office supplies and stationery, waiters’ cleaning tools and supplies can also be classified using this method.

Action: According to the classification method introduced above, classify the items in your position to see which items can be cleared and which should be retained?

Regular maintenance

< p> Maintain the results of the previous "three constants" (always classify, often organize, and often clean). The best way to maintain the "Three Constants" is to classify without sorting, organize without sorting, and clean without cleaning.

What is classification without classification? It is to prevent the occurrence of unnecessary things. If you can prevent the occurrence of unnecessary things, you can avoid the need for classification.

Example: Departmental purchase of goods

The Chinese restaurant department has a lot of materials and utensils. Suppose there is a large reception that requires 2,000 red wine glasses. After they are used, no one will follow up to manage, register, recycle, and keep them. , and there was a large reception that required 2,000 red wine glasses, but no matter how hard I found them, I couldn't find enough, so I made a plan to purchase another 500. In this way, there are more and more new and old items in the hotel, and they need to be sorted and kept regularly.

Therefore, we now stipulate that when departments apply for goods, they must not only have the signature of the department manager, but also the signature of the warehouse person in charge. The main reason is that the warehouse person in charge knows whether the goods being purchased are in stock in the warehouse. There is no need to purchase, and secondly, you can control the maximum inventory of purchased items. This also prevents the production of many unnecessary things and achieves classification without classification.

Organizing without sorting: Things need to be sorted out because they are too messy. Therefore, by avoiding messy items, sorting can be avoided. For example, the linens in the housekeeping department are tied up according to categories when folded in the washing center and are not messy. Therefore, the housekeeping department does not need to sort out the linens when collecting them.

Cleaning without cleaning: cleaning without getting dirty. For example, there is often water on the kitchen floor. Why is there water on the floor? The main reason is that the water does not drip dry after washing the vegetables, and the sieve for loading vegetables is mesh-shaped. Therefore, the water drops fall to the ground and become wet. How can we make the ground water-free, just do it? How about cleaning without cleaning? The method is: 1. Wait for the water on the vegetables to dry before taking them to the kitchen; 2. Use a basin to catch the water under the sieve where the vegetables are loaded. This will prevent the ground from getting wet.

Vegetable steam and oil stains are often found on the floor. The main reason is that the chef fills the soup and vegetables very full, and the waiter jumps around when serving the food, and the soup and vegetables will overflow, causing problems. The floor is wet and slippery. How can we clean it without having to clean it? We need to start from the source, that is, standardize the chef’s plate loading techniques, and train the waiters’ standard movements and walking postures. .

Regular norms

Regular norms mean to standardize all behaviors of employees. How should we regulate employee behavior?

1. Job responsibilities

The prerequisite for regulating employee behavior is to ensure that each employee has a clear division of labor and specific job responsibilities.

2. Programming

Clarify the specific work content of each employee in the hotel for 8 hours a day, and what they should do from work to get off work, in order, so that employees can do There are rules to follow and work is carried out according to established procedures.

3. Standardization

1. All employee behaviors must be standardized: In the process of programming each employee position, the hotel must regulate everything that employees do. Make corresponding specifications.

2. All equipment has instructions for use: All facilities and equipment must be equipped with corresponding instructions for use, such as central air conditioners, kitchen meat grinders, disinfection cabinets, etc.

Thinking: Does every employee in this department clearly understand their job responsibilities? Is every position standardized and programmed?

Regular education

The meaning of regular education is to enable all employees to develop the "Six Regular" habits through criticism and education.

1. Standardized appearance and appearance

2. Standardized service language standards and training

3. Check the implementation of the Six Standards five minutes before leaving get off work every day

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Main content:

1. Check the work status of the day

2. Whether the items are returned home neatly

3. Hygiene and cleaning work

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4. Turn off the lights and air conditioners, etc.

4. Finish today’s work today: Every employee is required not to procrastinate, and to develop a good habit of “finishing today’s work today”.

5. Use reports and numbers to speak: employees’ work and management inspections must be recorded in detail on the corresponding reports