How does the hotel housekeeping department plan for sanitation?

1. Establish and improve the rules and regulations of the guest room department.

The various current rules and regulations of the guest room department are extremely inconsistent with the actual situation in daily business activities. There are problems such as "multiple sets of job responsibilities for the same position are used together", "there is no unified standard for service operations", " Problems such as "diversified reference standards for management penalties and high arbitrariness" have seriously hindered the development of the housekeeping department in the direction of standardization, standardization and procedure. In 2006, a complete set of management systems for the housekeeping department will be established, including: "Housekeeping Department Organizational Structure and Position Establishment Chart", "Housekeeping Department Job Description", "Housekeeping Department Work Content", "Housekeeping Department Work Standards and Operation Flow Chart" ", "Guesthouse Department Rewards and Punishment Regulations", "Guesthouse Department Position Assessment Methods". Through the unified formulation of the above management systems, employees in each position can be more clear about their work content, standards and specifications for various work operations, further improve service quality, increase work efficiency, and at the same time facilitate the in-depth development of various operations and management work.

2. Department cost control.

1. The cost of linen washing has always been an important part of the department's variable costs. The current "one change per day" system for linen in guest rooms can be changed to a "one change per guest" system to reduce Changing the number of times the linen is washed, on the one hand, greatly reduces the cost of washing the linen, on the other hand, it extends the service life of the linen, and at the same time shortens the waiter's cleaning time and improves work efficiency. After preliminary estimates, this method was adopted. It will save about 50,000 yuan in variable costs every year;

2. Strictly control the equipment and usage of various consumables in the room. In principle, the provision of various consumables in guest rooms follows the system of "one guest, one replacement" or "replacement after use"; unused toiletries that guests insist on replacing must be fully recycled. On the premise of ensuring hygienic quality, refill and use; for team and conference rooms whose room prices are less than 40% off, reduce the number of toiletries and toiletries, and only provide "shampoo" and "shower gel"; according to preliminary estimates Adopting this method will save about 32,000 yuan in variable costs a year;

3. Strict control of the use of "water, electricity, and gas" is also an important measure for "energy saving and consumption reduction" one. ① The water consumption in the guest room department is mainly divided into two situations: "drinking water" and "domestic water". When replacing the drinking water in the guest room, on the premise of ensuring sanitary conditions, the remaining water in the bucket should be combined and filled for secondary use. , to put an end to the waste of drinking water resources; for "domestic water", it is mainly through careful inspection to prevent "running, leaking, dripping" phenomena, and completely eliminate the phenomenon of regular running water in toilets in guest bathrooms, guest rooms and public bathrooms Leakage at the joints of water pipes, dripping from shower heads in guest bathrooms, and water leaking from pipe wells; in addition, some technical innovations can be made, such as controlling the water flow by improving the sprinkler heads while ensuring the spray pressure; Fill the toilet water tank with a sand bottle to reduce the water consumption of the toilet. ② To save electricity, first of all, through the modification of the cleaning operation requirements and the training of waiters, the awareness of energy saving and consumption reduction can be enhanced, and all kinds of water in the public bathroom on the floor can be closed at any time. Electrical equipment, try not to use it when cleaning the guest room; secondly, when guests are in the room, they should actively seek opinions from guests and turn off the switches of various electrical equipment that are not temporarily needed; on the premise of complying with the lighting standards stipulated by the state, The bedside lamp in the guest room has been changed from the current 40W to 25W to further reduce the electricity consumption in the room. ③ The saving of gas is mainly reflected in the use of central air conditioning. It must be based on the actual conditions of the day, such as guest conditions and temperature, and work closely with the engineering department. Cooperate to reasonably shorten the start-up and operating time, thereby achieving savings in overall gas consumption. According to preliminary estimates, using the above method will save about 10,000 variable costs per year in the use of "water, electricity, and gas".

3. Department training work.

The housekeeping department should pay close attention to department training in 2006. In the early stage, all employees can be trained on etiquette, courtesy, service awareness, work content, work standards, operating skills, equipment and facilities according to various rules and regulations formulated. Standardized training in maintenance and other aspects enables employees in each position to clarify their job responsibilities, work content, standards and specifications, and know how to carry out their work, so as to truly be "targeted". In order to solve the problems that arise, we will carry out special training on energy saving and consumption reduction, room service English, and service quality improvement, etc., to deepen the service work of the room department; gradually establish and improve a complete guest room job training system, and continuously improve the performance of room attendants. Comprehensive service quality to improve the overall service level and work efficiency of the housekeeping department. The training will be carried out once a quarter. In the first month of each quarter, the training content will be submitted to the hotel management department for review. It will be modified and improved based on the review opinions. One month out of the three months in each quarter will be selected for specific organization and implementation. (Depending on the operating conditions during the quarter).

4. Salary, monthly bonus and assessment and assessment work.

For a long time, the housekeeping department has lacked the necessary assessment and evaluation mechanism for various tasks. Whether it is in terms of salary payment, monthly bonus payment, or departmental excellence assessment, selection and promotion, there is a serious disconnect and irrelevance. problem, there is no good competition mechanism and development space among employees, which seriously hinders the sustainable development process of the housekeeping department; in order to achieve the purpose of "rewarding diligence, punishing laziness, and commending advanced", a good work style of the housekeeping department is formed. The following work will be carried out in a targeted manner in next year's work:

1. Wages. According to the hotel's 2006 salary grading standards, the salary standards of the housekeeping department, from the foreman to the waiter, can be divided into three levels: A, B, and C.

Payment standards and methods: Based on the monthly comprehensive evaluation, waiter wages will be graded (A, B, C) and reported to the hotel management department for review. After approval, the salary will be issued on the 7th of each month. Before and after, the Finance Department will pay the rated salary to the employee's salary account;

2. Department monthly bonus. Based on the difference between the department's job establishment and the number of people in actual work operations, funds are accrued from the total salary and distributed as department monthly bonuses to motivate employees with good overall performance.

Issuance standards and methods: Based on the monthly comprehensive evaluation, the monthly bonus of the waiter department will be graded (A, B, C). In principle, employees who can get an A-level salary in that month can enjoy A-level bonuses. Monthly bonuses for the grading department, and so on; at the same time, the grading results will be reported to the hotel management department for review. After passing the review, around the 20th of each month, the finance department will distribute the grading bonuses to employees in cash or by transferring them to their salary accounts. personal.

3. Work evaluation and assessment. Establish an assessment record book for each department employee. In accordance with the provisions of the "Housekeeping Department Work Standards and Procedures", "Housekeeping Department Rewards and Punishment Regulations" and other department systems, each employee's daily labor discipline, service quality, work completion, etc. Carry out detailed assessment and scoring, summarize and register the daily deductions or bonus points, calculate the points every month, and assess the grade. At the same time, it is linked to the monthly salary and department monthly bonus to form a linkage mechanism; at the same time, monthly assessment The grade will also serve as an important basis for individual job adjustments, promotions, and year-end evaluations of department employees.