9. What is the guest room hygiene inspection system called? What is the specific content?

Room hygiene inspection system, also known as ward round, mainly includes three main contents: waiter self-inspection, foreman general survey and supervisor spot check.

The 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 self-inspection by waiters and random inspection by superiors. Implementing strict step-by-step inspection system is an effective method to ensure clean quality.

1. Attendant self-inspection requires the waiter to check the cleanliness of the room, the placement of items and whether the equipment and furniture need maintenance after finishing a room. Through the waiter's self-examination, it can not only improve the qualified rate of the guest room, but also strengthen the waiter's sense of responsibility and inspection consciousness, and reduce the workload of the foreman's rounds. 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, we should conduct a retrospective inspection of the whole room.

2, the foreman census foreman inspection is the first level after the waiter's self-examination, often the last level. Because the foreman is responsible for the guest room report, the reception desk can rent the guest room to the guest 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 guest room.

(1) The role of the foreman's rounds. The foreman's rounds can not only pick up leaks, 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). The foreman should make a rework list for the waiter when making rounds, and clean up the rooms that are missing, wrong and substandard.

(2) Number of foreman rounds The number of foreman rounds varies according to the building structure of the hotel (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 is responsible for the room inspection of the working area with about 50 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 found. However, priority should be given to the following rooms:

1) Check the rooms reserved for rent first;

2) Check every completed room as soon as possible, and report it to the room center as soon as it is qualified;

3) Check every vacant VIP room;

4) Check the maintenance room to understand the maintenance progress and the status of furniture and equipment;

5) Check each accommodation room and report to the front desk.

3. 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 advantage of spot check is that it is a sudden attack without prior notice, so the results of inspection are often more real. The significance of the supervisor's spot check is to check and urge the foreman to do a good job in a down-to-earth manner. Further ensure the sanitary quality of guest rooms. Ensure the implementation of housekeeping manager's management plan. Collect information for room management. The floor supervisor can generally control the number of spot checks on the cleanliness and hygiene quality of rooms at around 20.

(1) Contents of inspection The supervisor mainly checks the quantity and quality of rounds actually completed by the foreman, and checks whether the room inspected by the foreman has implemented the management intention of the superior, and whether the foreman has mastered the inspection standards and the lenient and strict scale of the project. When the supervisor checks the guest room hygiene, he should also check the cleanliness of the public area of the guest room, the staff's labor discipline, etiquette and service standards to ensure the normal operation of the area under his jurisdiction.

(2) The key points of the supervisor's inspection are: check every VIP room; Check every maintenance room and put it into use as soon as possible. Spot-check long-term housing, living room and large clean room with planned sanitation.