Hotel "five permanent members" management law

After finishing, do a good job of cleaning to ensure that all places are spotless.

I. Cleanliness

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

(1) cleaning type: daily cleaning and planned cleaning.

Daily cleaning: The cleaning to be done every day is called daily cleaning. For example, room attendants have to change sheets, suck carpets, wipe tables and clean disinfection and sanitation equipment every day.

Planned cleaning: it is not necessary to clean every day, but once a week or a month, such as glass windows and air conditioners. These weekly or monthly cleaning tasks are called planned cleaning.

(2) check

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

(3) Maintenance

If there is something wrong with the facilities and equipment, it is necessary to carry out maintenance.

For example, when the room attendant is cleaning the room, the phone doesn't sound or the desk lamp doesn't work, so it needs to be repaired.

2. Clear cleaning responsibility

Responsibility goes to people, and the system hits a wall. It is required to distribute the cleaning content of each post to individuals and post it on the corresponding wall of the system.

Three. Cleaning inspection

In order to keep the effect, managers must inspect and supervise the clean area from time to time. You can make some inspection forms and publish the inspection contents.

Continuous maintenance

Just ahead? Sanchang? (often classified. Sort frequently. Frequent cleaning) results for maintenance. Maintenance? Sanchang? The best way is to classify and not classify, classify and not classify, and be clean and unclean.

What do you mean, classified or not? Is to prevent the generation of unnecessary things, if we can prevent the generation of unnecessary things, we can do it without classification.

For example: departmental procurement projects.

There are many materials and utensils in the Chinese food department. Suppose there is a large cocktail party that needs 2000 red wine glasses, and no one will follow up the management, registration, recycling and storage after use. If there is another large-scale reception that needs 2000 red wine glasses, it is not enough to find them. Make a good plan.

Let the buyer buy 500 more. In this way, there are more and more old and new items in the hotel, which need to be kept in different categories.

So now we stipulate that each department should not only have the signature of the department manager, but also the signature of the person in charge of the warehouse, mainly because the person in charge of the warehouse knows whether the purchased items are in stock in the warehouse and whether they need to be purchased, and secondly, they can be controlled.

Maximum inventory of purchased materials. This is also to prevent a lot of unnecessary things from being produced, so that classification is not classified.

Tidy up without tidying up: Things are too messy and need tidying up. Avoiding clutter can avoid tidying up. For example, the linen in the housekeeping department is not required to be collected by the housekeeping department because the washing center is bundled according to the category when it is folded.

Trim when spreading grass.

Clean but not clean: that is, clean but not 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 did not drip dry after washing vegetables, and the sieve for loading vegetables was reticulate, and the water droplets fell to the ground and got wet. How can we

There is no water on the ground, so do it? What if you don't clean up? The methods are as follows: first, wait for the water drops on the dishes to dry before taking them to the kitchen; 2. Use a basin to receive water under the vegetable sieve. Just don't let the ground get wet.

Steam and oil stains are often found on the floor, mainly because the chef fills the soup and vegetables so full that the soup and vegetables will overflow when the delivery man runs, and the floor will be wet and slippery when serving. How to clean without cleaning? To start from the main source, we should start from standardizing the chef's serving skills and training the standard movements and walking postures of the delivery staff.

Constant classification

Divide everything into two categories, one is no longer used and the other is still in use. So how do you divide it?

I. Identifying useful and useless criteria

In practice? Six regular methods? First of all, we must determine the standards of useful and useless items, which is the key to the classification of items. Example:

Really need

Really don't.

1. Normal mechanical equipment. Electrical equipment

2. Workbench. Material rack;

3. Tools in normal use;

4. Consumables with use value;

5 raw materials, semi-finished products, finished products and samples;

6. Office supplies and stationery;

7. Cleaning tools and supplies in use;

8. Various useful posters, billboards and materials;

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

On the floor:

1. Waste paper, sundries, oil stains, dust and cigarette butts;

2. Machines, equipment and tools that can no longer be used;

3. Office supplies that are no longer used;

4. Broken photo frames, plastic boxes, cartons and trash cans;

5. Dull materials or expired products.

On the workbench or file rack:

1. Obsolete documents, forms, records, books, newspapers and magazines;

2. Excess articles, tools and samples damaged by materials;

3. Personal effects. Broken flat glass. Broken chair.

It says on the wall:

1. Spider web. Stains;

2. Expired and worn posters. Kanban method

3. Outdated calendars, broken clocks and useless chandeliers.

Two. Backward classification

Another way to determine whether an item is useful or not is to classify it in reverse.

For example, the classification of office data, there are a lot of data we don't know whether it is useful or not, how to divide it? You can put a red label on all office supplies and then tear off a red label every time you use it. Three months later, some of them were discovered.

If the red label is torn off, some of it has not been torn off, which means that it has not been used for three months. If the three books have not been torn up after one year, it means that the three books have not been used for one year. This is called reverse reasoning. It's hard to tell things apart, it's just

This method can be used for classification.

3. A set of tools or stationery

We often find a lot of stationery on the desk of office workers, and the desk looks messy. How should we classify these projects? You can take out a set of necessary tools or stationery, such as pencils, pens, erasers, etc.

Put the surplus away or return it to the warehouse. Through this classification, we find that many things are actually no longer used, and a set of tools or stationery is enough.

Besides office supplies and stationery, the cleaning tools and supplies of waiters can also be classified in this way.

Action: According to the classification method described above, classify the articles in your post to see which articles can be cleaned up and which should be kept.

Constant norm

Standardization is to standardize all the behaviors of employees. How to standardize the behavior of employees?

I. Job responsibilities

The premise of standardizing employee behavior is to make each employee have a clear division of labor and specific job responsibilities.

2. Procedural

The specific work contents of employees in each post in the hotel are clearly defined according to the order of what they should do from work to off-duty, so that employees can follow rules and work according to established procedures.

Three. normalization

1. All employees' behaviors should be standardized: in the process of programming each employee's position, the hotel should make corresponding specifications for everything the employees do.

2. All equipment must have instructions: all facilities and equipment must have corresponding instructions, such as central air conditioning, kitchen meat grinder, disinfection cabinet, etc.

Thinking: Is every employee in this department clear about his job responsibilities? Is each post programmed and standardized?

Chang education

The significance of regular education is to train all employees through critical education? Liu Chang? habit

I normative global forest forum

Two. Standardized service language standards and training

Three. Check the implementation of six routines five minutes before going to work every day.

Main contents:

1. Check the work of the day.

2. Are the items returned home neatly?

3. Sanitation and cleaning work

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

What can be done today is not finished today: ask every employee not to delay things, but to develop? What can I do today? Good habit.

5. Speak with statements and figures: the work of employees and the inspection of managers must be recorded in detail in the corresponding statements.