What is the Five Permanent Management Law?

Question 1: What is the management of the P5? "Five-routine method" is an enterprise management method established by Professor He Guangming, Chairman of Hong Kong Five-routine Law Association, who introduced Japanese 5S management and combined with the reality in Hong Kong. The "Five Regular Laws" are often organized, rectified, cleaned up, standardized and self-disciplined. Its biggest feature is to turn profound modern enterprise management theory into simple and easy action and turn complicated rules and regulations into employees' habits. Every job site has been trained and standards have been implemented in every detail. Hotels have complex positions, many points and wide areas, integrating production, sales and service, frequent personnel turnover and great difficulty in management. It is imperative for hotels to implement "five-routine management".

Since March 2006, our store has fully implemented the Five Permanent Management Law. With the joint efforts of all staff, after more than three months' implementation, the expected effect has been successfully achieved, the articles are kept clean at all times, the needed articles are ensured to be found in the shortest time, the work efficiency and staff morale are maximized, the staff work is safer and more comfortable, and the waste of resources is minimized.

Question 2: What is the hotel five permanent management law? What are the five meanings of "5S" activities?

"5S" is the abbreviation of Seiri, Seiton, Seiso, Seikeetsu and Shitsuke. Because the first letter of the romanization of these five words in Japanese is "S", it is called "5S" for short, and the activities of sorting out, rectifying, cleaning, cleaning and literacy are called "5S" activities.

The "5S" activity originated in Japan and was widely implemented in Japanese enterprises, which was equivalent to the civilized production activities carried out by enterprises in China. The object of "5S" activity is the "environment" of the site. Considering the overall situation of the production site environment, practical plans and measures are formulated to realize standardized management. The core and essence of "5S" activities is literacy. Without the corresponding improvement of employees' literacy, it is difficult to carry out and adhere to the "5S" activities.

Second, the content of "5S" activities

(a) finishing

The first step to improve the production site is to separate the needed people, things and things from the unwanted people, things and things, and then deal with the unwanted people, things and things. Its main point is to classify all kinds of articles actually placed and stagnant at the production site, and distinguish between those needed and those not needed at the site; Secondly, we must resolutely clean up unnecessary items on the site, such as used materials, redundant semi-finished products, chips, leftovers, garbage, waste products, redundant tools, scrapped equipment, workers' personal daily necessities, etc. The focus of this work is to resolutely clean up unnecessary things at the scene. For each station in the workshop

Or thoroughly search and clean up the front and back of the equipment, the left and right sides of the passage, the up and down of the factory building, the inside and outside of the toolbox, and all the dead corners of the workshop, so as to make everything use local materials. Resolutely doing this step is the beginning of establishing a good style of work. Some Japanese companies put forward the slogan: efficiency and safety begin with the end!

The purpose of dressing is: ① to improve and increase the working area; (2) There is no sundries on the site, the streets are unobstructed, and the work efficiency is improved; (3) reduce collision opportunities, ensure safety and improve quality; (4) Put an end to management mistakes such as mixed loading and mixed loading; ⑤ It is beneficial to reduce inventory and save money; ③ Change work style and improve work mood.

(2) rectification

Quantify and locate the people, things and things needed. After the completion of the previous step, scientifically and reasonably arrange and place the items that need to be left at the production site, obtain the required items as quickly as possible, and complete the operation under the most effective rules and regulations and the simplest process.

The main points of remediation activities are as follows: ① Articles should be placed in fixed places and areas, so as to be easy to find and prevent mistakes caused by mixing; (2) Articles should be placed in a scientific and reasonable place. For example, according to the frequency of use of articles, things that are often used should be placed nearby (such as the work area), and things that are occasionally used or infrequently used should be placed far away (such as concentrated in a certain place in the workshop); (3) Visualize the placement of items, so that the quantitative loaded items can be counted in a few days, and the areas where different items are placed are distinguished with different colors and marks.

Reasonable placement of articles in the production site is conducive to improving work efficiency and product quality and ensuring production safety. This work has developed into a special field management method-fixed location management (its content will be further introduced in the third section).

(3) Cleaning

Clean the workplace, repair the equipment immediately if it is abnormal, and make it return to normal. Dust, oil, iron filings, garbage, etc. Will be produced in the production process of the production site, thus making the site dirty. Dirty scene will reduce the accuracy of equipment, cause frequent failures, affect product quality, and prevent safety accidents; Dirty scenes will affect people's working mood and make people unwilling to stay for a long time. Therefore, it is necessary to remove those dirt through cleaning activities and create a bright and comfortable working environment.

The main points of cleaning activities are: (1) clean your own belongings, such as equipment and tools, without relying on others and adding special cleaning agents; (2) Equipment cleaning, focusing on equipment maintenance. Cleaning equipment should be combined with point inspection of equipment, that is, point inspection and repair; Cleaning equipment should be lubricated at the same time, and cleaning is also maintenance; ③ Cleaning is also for improvement. When cleaning the ground, flying debris and oil-water leakage are found. It is necessary to find out the reasons and take measures to improve them.

(4) cleanliness

After sorting, rectifying and cleaning, it should be carefully maintained to keep the site in perfect and best condition. Cleaning is the persistence and deepening of the first three activities, thus eliminating the root causes of safety accidents. Create a good working environment and make employees happy ... >>

Question 3: The management of the five permanent members refers to the management of the five permanent members, that is, regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline.

The connotation of standardized management is how to maximize market development and obtain high added value under the premise of saving costs in combination with its own characteristics. Other hard copies have been divorced from the purpose and foundation of the five laws management.

Question 4: The reflection of the Wuchang Management Law praised the Wuchang traffic police, and even BMW dared to catch it.

Question 5: What are the five principles of kitchen management? What is Liu Chang? First, the five laws of kitchen management:

1, general organization:

It is to ask every employee to start from himself, cultivate self-organizing ability and spirit for colleagues, work and daily life, and form a good organizational behavior inertia through continuous organization. Only when everything is in order can progress be made. Enterprises or group units should often organize employees to study, research, summarize, communicate, understand and analyze small links in their work, so as to get better solutions, thus embodying the overall organizational work order and teamwork spirit. Its function is to improve employees' organizational ability and judgment ability, form a good working order and atmosphere, improve employees' team spirit, and enhance employees' work spirit and enthusiasm, so as to achieve a tacit cooperative relationship in work and life, which is conducive to the smooth development of all work in enterprises.

2, often rectify:

It means that in a group or enterprise, different things will happen at different times and stages, and these things should be completed by each member of the group, thus forming a working atmosphere. The success or failure of the work depends on employees' understanding and analysis of the work, as well as their accurate and serious work attitude and positive work spirit. Only by doing every link in the work well can the whole work be successful. Therefore, every employee is required to regularly check and rectify the work. Only through continuous work, continuous inspection and continuous summary can we constantly find out the shortcomings and things in our work, organize and rectify with goals, and finish our work better and faster. Its function is to improve the working efficiency of employees, save working time, greatly improve the working accuracy and practical working ability of employees, thus improving the overall quality and work of all employees and enhancing the efficient operation ability of enterprises.

3, often clean:

It refers to individual, family and collective cleaning work. Individuals mainly show their cleanliness and neatness, and the dormitory is clean and tidy. Family refers to the environmental sanitation of the family, including the cleanliness of the office environment, the cleanliness of the workplace and the cleanliness of the business environment. Only by training employees in clean and hygienic work habits can we keep the overall working environment clean and tidy, reflecting a clean and tidy working environment, thus reflecting the good mental outlook of the whole enterprise. Its function is to form an elegant and neat collective working environment by cultivating employees' good clean and hygienic habits, fully embody the overall working spirit and appearance of the enterprise, and greatly improve the overall image of the enterprise.

4, often specification:

Standardization is the unified demand of enterprises for standards in the process of continuous expansion and development. Enterprise norms include personal appearance, appearance, clothing, language, behavior, professional level and professional ethics. Only when employees are constantly standardized according to the standard requirements of their work can the standardization, standards and unity of the whole enterprise be realized. Its function is to cultivate the overall standard style of employees and improve their work level. Through everyone's standards, it reflects the norms, standards and unity of the whole enterprise.

5, regular self-discipline:

Every employee of the enterprise is required to be strict with himself, consciously abide by the rules and regulations of the enterprise, put the interests and honor of the enterprise first, and consciously safeguard the good image of the enterprise. Its function is to create a good working atmosphere by cultivating employees' self-discipline, embody a master's working attitude, and have discipline for both people and themselves, thus forming a good working discipline for the whole enterprise.

Two, six common methods of kitchen management:

1, constant classification:

It is to divide all the items managed by the hotel into two categories: one is no longer used and the other is still in use.

2, often finishing:

Is to clean up the unused items, reduce the number of items to the minimum safe dose, and then put them in order with labels that anyone can understand at a glance.

3, often clean:

That is, after finishing, clean up the items and facilities.

4, regular maintenance:

It means to maintain the previous "three unchangeable" achievements. The best way to keep the "three invariants" is to classify rather than classify; Finishing or not; Clean is not clean.

5, often specification:

Is to regulate all the behaviors of employees.

6, regular education:

It is through criticism and education that all employees have formed the habit of "six rectifications". ...& gt& gt

Question 6: Five-routine management system "Five-routine management system"

In order to standardize management, five permanent management systems for key positions are formulated as follows for reference:

A, raw material procurement card five permanent system.

Responsible department: responsible person of purchasing department: system number: 5S00 1

1. Check and back up the hygiene license and product quality inspection report of each food raw material production unit when purchasing.

2. When purchasing raw materials, carefully confirm the sensory characteristics such as color, fragrance, taste and shape of the product; When purchasing the packaged food, the product label should include the product name, factory name, address, production date, shelf life and other contents.

3. Purchasing personnel should keep abreast of the food safety situation, and shall not purchase exposed and blacklisted raw materials.

4. Establish a standardized and detailed raw material claim management account, so that the records are clear and easy to check.

5. The "five-routine method" management responsibility group shall inspect the materials for claiming certificates of purchased raw materials every month, and check whether the materials for claiming certificates are consistent with the purchased items and whether the inspection reports are consistent with the purchased batches.

Second, the grain storage system of the five permanent members.

Responsible department: warehouse group responsible person: system number: 5S002

1, all kinds of food raw materials must be registered in detail before storage, and the production date and shelf life of raw materials must be recorded in detail. Before storage, we should carefully check the sensory properties of raw materials such as color, aroma, taste and shape, and check whether the labels of the packaged food are complete.

2. Items should be placed in strict accordance with the overall layout of the warehouse. Finished products, semi-finished products and food raw materials should be set up in different regions, and stored in different regions, shelves and levels according to high, medium and low dosage, and the contents should be consistent with the shelf labels.

3. All kinds of food should be stored in the specified area, and shall not exceed the "three lines". Place the items in strict accordance with the label name, and store them in the order of left entry and right exit. Find the items within 30 seconds.

4, food in and out of the warehouse to be diligent, first in first out, regular inspection clearance, to prevent food expired, mildew and insects, it is strictly prohibited to toxic and harmful substances and personal items into the warehouse, timely clean up the food does not meet the hygiene requirements.

5. Keep the warehouse clean and tidy, and clean it thoroughly every week.

Three, food rough machining five permanent system

Responsible department: rough machining group responsible person: system number: 5S003

1. The pretreated raw materials shall be stored in the designated location according to the label, and the quantity shall be neat.

2, rough machining personnel must carry out quality inspection of raw materials before processing, expired, deterioration, rot, insects and other raw materials that do not meet the health requirements shall not be processed.

3. The cleaning tank should be cleaned according to the identification of aquatic products, meat and vegetables, so as to ensure that the upper and lower sewers of the tank body are unobstructed, and the waste generated by rough machining should be cleaned up in a closed trash can with a cover next to the tank body in time.

4, food raw materials must be cleaned, can't leave dirt, clean food raw materials must be placed in the cleaning container, laundry list with clean vegetables shall not be piled up on the ground, raw materials should be stored according to the type of container after cleaning, drain water, neatly placed.

5, cleaning personnel to wear clean work clothes, maintain personal hygiene.

6, responsible personnel to ensure the normal operation of sanitary facilities, indoor without four pests, and check the cleaning quality of raw materials.

7, all kinds of rough machining tools stored in accordance with the provisions, clearly marked.

8, five minutes before work every day, the P5 inspection, tools in place, facilities in good condition, clean and tidy.

9. Thoroughly clean the workplace every week, including floors, walls, ceilings, countertops, shelves and other corners.

Four, the five permanent cutting and side dishes system

Responsible department: rough machining group responsible person: system number: 5S004

65438+

2. The tools and instruments shall be rustless, the chopping board shall be free from mildew, the processing table and the rag shall be clean, used according to the marking function, and stored in the marked position.

3. According to the functions of containers for aquatic products, meat and vegetables, cut and match the raw materials and put them in order.

4. The refrigerator should be managed by a special person, defrosted regularly, and stored in the position indicated on the refrigerator responsibility card.

5. Cut-and-match personnel should wear clean work clothes and working caps. If there are harmful foods such as fever and injuries from falls ... >>

Question 7: What are the five principles of kitchen management? What is Liu Chang? This is to learn Japanese management. Later, Hong Kong people introduced it, which is somewhat similar to 5S and 6S. Now there is a concept of 10. The Five Regular Laws are organization, rectification, cleanliness, standardization and self-discipline. Six regular education is based on the five permanent members.

Question 8: What do you mean by "4d, 5P, 6T" in catering? "5P" and "6T" are a strange management method for many people. But those who have done catering can definitely understand it at a glance.

The management method of "five permanent members" and "six T" is the most popular humanized management method in the catering service industry at present, and it is also the service highlight of large and medium-sized catering hotels at present.

"Five Permanent Members" and "Six T's" are comprehensive management, giving consideration to both. The former "five permanent members" is a brand-new catering management scheme developed by Mr. He Guangming from the Japanese "5S" management model according to the particularity of the catering industry. After the introduction of these programs, many non-catering enterprises began to follow suit.

Japan's "5S" must be known to anyone who has done a slightly larger enterprise. That is, sorting, rectifying, cleaning, sweeping, and self-cultivation (self-cultivation).

Finishing: This finishing refers to the distinction between items. Necessities are strictly separated from non-necessities

Rectification: focus on the orderly placement of necessities and effective identification after finishing, and dispose of non-necessities as soon as possible. At the same time, on the basis of sorting, it is guaranteed to find out the safe position of the items within 30 seconds. Reduce the time to find necessities to zero.

Cleanliness: keep the work in a clean and tidy state, free of garbage and dust.

Cleanliness: Based on the implementation of the above three points (sorting, rectification and cleaning), the management is transparent, standardized and institutionalized to maintain the results.

Literacy (cultivation): cultivate each member to form good habits, abide by the standardization of rules and improve the cultivation quality of members.

Based on the above "5S" and the original "Five Regular Laws", the "Five Regular Laws" of catering transformation are: regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline.

Regular organization: judge the necessary items to complete the work and separate them from unnecessary items; Reduce the number of necessary products to a minimum and put them in convenient places.

Regular rectification: study the method of placing goods, and first determine the name and home of the goods. In the shortest time, we can get and place the goods, that is, give them a correct name and accurate location.

Always keep clean: everyone should have a clean place. Regular cleaning should be carried out by all members of the whole organization from top to bottom. While cleaning, they are also cleaning their hearts.

Standardization: it is to standardize some excellent working methods or ideas of enterprises. Conventional standardization activities also include the use of creativity and "comprehensive visual management methods" to obtain and adhere to standardization conditions and improve work efficiency. Each post and area should have a special person in charge, and the name and photo of the person in charge should be posted in the corresponding position to avoid unclear responsibilities and mutual shirking.

Self-discipline: The emphasis here is to create a workplace with good habits. Teach everyone how to do things and put them into practice. By carrying out the correct operating procedures, employees have developed a good code of conduct and a habit of being orderly, clean and responsible, thus enabling employees to improve their work quality and self-awareness in a subtle way.

"Six T" management refers to the routine work to be done every six days after the implementation of "Five Permanent Management". That is, daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement.

Daily handling: Necessary items are separated from non-essential items, and non-essential items are not placed on the job site; Minimize the number of necessities and implement the control method of maximum and minimum quantity for each necessity. Inventory shall not exceed the maximum quantity, but must be purchased below the minimum quantity, which shall be stored separately according to high, medium and low dosage and managed at different levels. The difficulty in dealing with non-essential items every day is that the operator must make up his mind, and all departments must participate in the unified opinion to control the inventory quantity. In particular, personal items should not be placed on the work site, and the old ideas of every employee should be changed.

Daily integration: put the necessities in a state that anyone can get them immediately, and put them in a centralized way according to categories. Have a reasonable container, a fixed effective location, "name" and "home", a storage plan and location table for articles, first in first out, left in and right out, to avoid articles from being used beyond the time limit and reduce the losses of enterprises. Let every employee take out and put back the documents and articles within 30 seconds, and form a good habit that every employee does not leave them lying around.

Daily cleaning: According to the requirements of the Health Law, it is very simple to do every day from the management to every employee ... >>

Question 9: Five-period cleaning four processes "Five-period method" is an enterprise management method established by Professor He Guangming, Chairman of Hong Kong Five-period Law Association, who introduced Japanese 5S management and combined with the actual situation in Hong Kong. The "Five Regular Laws" are often organized, rectified, cleaned up, standardized and self-disciplined. Its biggest feature is to turn profound modern enterprise management theory into simple and easy action and turn complicated rules and regulations into employees' habits. Every job site has been trained and standards have been implemented in every detail. Hotels have complex positions, many points and wide areas, integrating production, sales and service, frequent personnel turnover and great difficulty in management. It is imperative for hotels to implement "five-routine management".

Since March 2006, our store has fully implemented the Five Permanent Management Law. With the joint efforts of all staff, after more than three months' implementation, the expected effect has been successfully achieved, the articles are kept clean at all times, the needed articles are ensured to be found in the shortest time, the work efficiency and staff morale are maximized, the staff work is safer and more comfortable, and the waste of resources is minimized.