Methods of effectively strengthening the sanitary quality control of guest rooms (2)

6, establish a strict system of patient rounds.

The step-by-step inspection system of guest rooms mainly refers to the step-by-step inspection system of waiter self-inspection, foreman comprehensive inspection and manager spot-checking the sanitary quality of guest rooms, which is an effective method to ensure the clean quality of guest rooms.

Attendant self-inspection: After cleaning the room, the waiter should conduct self-inspection on the cleanliness of the room, the placement of articles and the integrity of equipment. This should be stipulated in the attendant cleaning procedure. Through self-examination, the sense of responsibility and health quality of employees can be strengthened, thus improving the qualified rate of guest rooms and reducing the workload of foreman's rounds.

Foreman's comprehensive inspection: the waiter cleans the room and completes the self-inspection, and the floor foreman will conduct a comprehensive inspection of each room in the responsible area to ensure the quality is qualified. When the foreman makes rounds, the waiter only needs the first pass, which is often the last pass, which is the key to the quality control of room hygiene.

The foreman should record and solve problems in time if he finds them in the rounds. If it is unqualified, he will write a rework order for the room and let the waiter rework it until it meets the quality standards. For unskilled waiters, the foreman should give help and guidance when making rounds. This kind of inspection is actually a kind of job training.

Manager spot check: Manager spot check mainly refers to the spot check of supervisors and managers. The number of rooms inspected by the supervisor is generally 10% of the number of the foreman's rounds, and the supervisor's rounds are also a kind of supervision and inspection for the foreman. Every day, the manager will spend some time on the floor to check the cleanliness and sanitary quality of the guest room.

In addition, the general manager of the hotel should personally check the guest room regularly or irregularly, or send the manager on duty to check it to control the sanitary quality of the guest room.

7. Settings? Guest opinion form?

The quality of room hygiene ultimately depends on the satisfaction of the guests. Therefore, to do a good job in guest room hygiene management, we should give full play to the supervisory role of guests, attach importance to their opinions and reflections, and make targeted improvements. Strengthen the collection of online opinions and focus on the problems existing in the sanitary quality of guest rooms.

? Sanitary quality is the lifeline of guest rooms? The sanitary quality of guest rooms has a great influence on the image of the hotel and the health of guests, which needs the hotel to pay enough attention to. While taking various management measures to control it, we should also pay attention to giving employees care and encouragement, so that they love their work and are willing to contribute. In this way, the sanitary quality of the guest room will be more guaranteed.

Problems and causes of sanitary quality in guest rooms 1. Room decoration materials are not considered.

The guest room is a resting place. In the decoration, gorgeous style is essential, but also need to consider the cleanliness of the room. Nowadays, in order to pursue beauty, many hotels decorate rooms blindly, and use a lot of glass and stainless steel in material selection, which increases the workload of waiters in cleaning.

Because the cleaning procedures of glass and stainless steel are complicated, if the procedures are not strictly followed, the cleaning effect will not be achieved. Therefore, when decorating guest rooms, we should give full consideration to hygiene and cleanliness, and reduce the use of materials such as glass and stainless steel.

2. The awareness of health and quality is not strong.

? Sanitary quality is the lifeline of guest rooms? This can't just stay on the slogan. The room manager must attach great importance to sanitary quality and avoid putting the cart before the horse. They have done a lot of work in service, but neglected basic hygiene. Some employees even think: this is much cleaner than my home, where is the problem!

Only when managers strengthen the supervision of health quality can the staff at all levels in the housekeeping department implement the health work. To strengthen health quality awareness, in addition to the provisions of the system, it is also necessary to implement, strengthen supervision, introduce a series of reward and punishment systems, and improve health quality awareness in a multi-pronged manner.

3, the operation process design is reasonable

The standard operating procedure design of room cleaning is not perfect enough to keep up with the new service requirements. For example, the guest room has been replaced with new facilities and equipment, or the service content has changed, but the clean standard operating procedures have not been updated in time.

Even some small hotels don't have their own standard operating procedures, which leads to room attendants being more casual when cleaning, and the quality of completion is uneven.

4. Employees' professional ethics and sense of responsibility are not strong enough, and supervision and rounds are limited.

In recent years, it is difficult to recruit workers in the hotel industry, which leads to lower recruitment conditions. Most of the room attendants are aunts with low academic qualifications and older age, and even some hotels are in a state of lack of staff for a long time. The newly recruited employees lack professional ethics and sense of responsibility. Sometimes, because of the high labor intensity, they feel that it is good to clean the room, and there is no concern about the quality of hygiene.

The waiter lacks on-site supervision when cleaning the room, and the foreman can't check every link, which will have a certain impact on the sanitary quality of the room.

For example, for convenience, some employees directly wipe other furniture with a rag that wipes the gong bucket. The water cup used by guests is simply wiped and not disinfected. Although the visual standard of guest rooms can meet the standard, it is still far from the standard of biochemical hygiene.

5. Employees' business skills are not too hard.

Room cleaning is practical and requires employees to undergo certain training and practice to complete the task. However, in some hotels, in order to improve the room turnover rate in the peak season, new employees go to work directly before receiving the hotel's induction training and on-the-job training, and even hire part-time waiters to clean the rooms, which makes it difficult to ensure that every cleaning link is completed according to the standards, and even leads to complaints from guests.