What is the system of step-by-step inspection of guest rooms?

Step-by-step inspection system of guest rooms mainly refers to the inspection of the cleanliness and hygiene quality of guest rooms, and implements the three-level responsibility system of foreman, supervisor and department manager, including the self-inspection of waiters and the spot check of superiors. Implementing strict step-by-step inspection system is an effective method to ensure clean quality.

1. Attendant's self-examination

Attendant is required to check the cleanliness of the guest room, the placement of articles and whether the equipment and furniture need to be repaired after finishing a room. Through the waiter's self-examination, not only can the qualified rate of the guest room be improved, but also the waiter's sense of responsibility and inspection consciousness can be strengthened, and at the same time, the workload of the foreman's rounds can be reduced. However, the focus of the waiter's self-examination is whether the guest room facilities and equipment are easy to use and normal. Are guest supplies placed according to the specified standards and quantities? The way of self-examination is to wipe the dust while checking. In addition, before cleaning the room and preparing to close the door, a retrospective inspection should be carried out on the whole room.

2. foreman survey

foreman inspection is the first and often the last level of the waiter's self-examination. Because the foreman is responsible for the report of the OK room, the reception desk can rent the room to the guests accordingly, and the housekeeping department must strengthen the supervision function of the foreman and let him engage in the inspection and coordination of a certain floor of the room.

(1) The role of the foreman's rounds

The foreman's rounds can not only pick up and fill in the gaps, control the sanitary quality of rooms, and ensure that each room belongs to the qualified products available for rent, but also play the role of on-site supervision and on-the-job training for waiters (especially new employees). When the head waiter makes rounds, he should make a rework order for the waiter to clean the room for omissions, mistakes and substandard hygiene.

(2) Number of foreman rounds

The number of foreman rounds varies according to the hotel building structure (the number of rooms on each floor), the number of room inspection items and the number of foreman duties stipulated by the hotel. Generally speaking, the day shift foreman should be responsible for room inspection in the work area of about 8 rooms (with 5-7 waiters). In principle, the day shift foreman should conduct a general survey of all the rooms he is responsible for, but he can only conduct spot checks on the rooms cleaned by excellent employees, or even "exempt from inspection" to show encouragement and trust.

(3) the order of the foreman's rounds

In general, the foreman should make rounds according to the circular route, and record and solve the problems in time when they are found. However, priority should be given to the following rooms:

A, first check those rooms that have been booked for rent;

B, check every finished departure room as soon as possible, and report to the guest room center as soon as it is qualified;

C, check every available VIP room;

D, check the maintenance room to understand the maintenance progress and the status of furniture and equipment;

E, check each guest room and report to the front desk;

3. The supervisor checks

The floor supervisor is the main commander of the guest room cleaning and sanitation task. Strengthening the supervision and inspection of the service site is one of the main responsibilities of the floor supervisor. The way of supervisor's inspection is spot check. The good thing about spot checks is that this kind of inspection is not notified in advance, and it is a sudden attack, so the results of the inspection are often more real.

The significance of the supervisor's spot check lies in:

● Check and urge the foreman to do a good job.

● further ensure the sanitary quality of guest rooms.

● ensure the implementation of the housekeeping manager's management plan.

● Collect information for housekeeping management.

the floor supervisor can generally control the number of random checks on the cleanliness and hygiene quality of guest rooms to about 2 rooms.

inspection content: mainly check the quantity and quality of the rounds actually completed by the foreman, and randomly check the rooms checked by the foreman to see whether they have implemented the management intention of the superior and whether the foreman has mastered the inspection standards and the lenient and strict standards of the project. When the supervisor checks the guest room hygiene, he should also check the cleanliness of the guest room public area, the staff's labor discipline, etiquette and service standards to ensure the normal operation of the area under his jurisdiction.

inspection focus: each VIP room; Each maintenance room will be put into use as soon as possible; Spot-check long-term housing, guest rooms and large clean rooms with planned sanitation;

4. The manager checks

The floor cleaning and hygiene work is the main work of the housekeeping department. The housekeeping manager should also spend more than 1/2 of the time on the floor to inspect and spot check the cleanliness and hygiene quality of the rooms. This is of great significance to master the working conditions of employees, improve management methods, revise operating standards, and learn more about guests' opinions. The manager should check a certain number of rooms every day, and pay special attention to the inspection of VIP rooms.

The level-by-level inspection system of guest rooms should be stricter than the level-by-level, so the manager's rounds should have high standards and strict requirements, which is also called "white glove" inspection. The manager's inspection should be irregular, and the focus of the inspection is on the overall effect of room cleaning and hygiene, the overall level of waiter's work, and whether it reflects his own management intention.