What is the content of catering 4d management?

The contents of catering 4D management mainly include the following aspects:

Finishing in place: This refers to the rational use of workplace space through effective sorting work such as "four points", "five decisions" and "four unifications" to avoid misuse and waste of articles, so that articles can be stored in an orderly manner and easily identified and obtained.

Responsibility in place: it is to clarify the responsibility of health, equipment, service and safety to individuals, formulate corresponding systems and put them on the wall to ensure that everyone knows their responsibilities and can implement them in place.

Training in place: through continuous training, change employees' behavior habits, improve employees' quality, ensure employees can follow work norms and standards, and form the habit of serious work.

Execution in place: including cleaning up the mess in the work area, keeping the environment, articles, instruments and equipment clean, preventing pollution and ensuring the cleanliness and order of the work site.

4D management is a systematic management method, aiming at improving the management efficiency of catering enterprises, ensuring food safety and shaping a good corporate image through four aspects: arrangement, clear responsibility, training and implementation.