Hotel work clothes label

I feel that you are engaged in hotel room management and ask professional questions. There is no complete system. Let's see if the following contents are of reference value to you:

Room hygiene step-by-step inspection system

Procedure: Checking guest rooms is also called rounds. 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 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 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 room inspection in the work area of about 80 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 those rooms that have been booked 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 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 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 each VIP room;

● Check every maintenance room to make it put into use as soon as possible.

● Spot check long rooms, occupied rooms and large clean rooms with planned sanitation. 4. The manager's spot check on floor cleanliness is the main job of housekeeping department. The housekeeping manager should also spend more than 1/2 time on the floor to check and check the cleanliness and hygiene quality of the room. This is of great significance to master the working conditions of employees, improve management methods, revise operating standards, and learn more about customers' opinions. The manager should check a certain number of rooms every day, especially the VIP rooms. The system of room inspection step by step is stricter than that of the first level, so the manager 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 the overall effect of room cleaning, the overall level of the waiter's work, and whether it reflects his own management intention.

Room inspection system

1. Cleanliness: whether the linen is washed and changed frequently, whether the screen window is cleaned on time and kept clean as new; Whether the chair is clean and spotless.

2. Cleanliness: Whether all kinds of furniture are placed in an orderly manner; Whether the objects or paintings on the stage are neat or not.

3. Convenience: whether the stationery is complete, whether there are enough drinks in the refrigerator, whether the supplies are safe, whether the TV, telephone and lighting are normal, and whether the button switch on the control panel is normal.

4. Safety: whether the door lock is locked, whether the anti-theft button is in good condition, whether the electrical appliances are normal, whether the doors and windows are locked, whether the hot water is overheated, whether the drinking water is at a safe temperature, whether various devices are firm, whether the smoke detector is working normally, whether the ground is too slippery, and whether the carpet is vacuumized.

Daily management system of housekeeping department

1. Go to work on time, and don't be late, leave early, absenteeism, personal leave or sick leave. You should ask for leave.

2. Wear work clothes and hang the work number plate as required, sign in or sign out as required, and openly and actively greet.

3. Attend pre-shift and post-shift meetings, understand the job responsibilities of employees, and cooperate with employees to do a good job.

4. Don't meet relatives and friends in the workplace, don't make personal phone calls, and don't smoke, drink, eat, chase and fight in the workplace and other activities unrelated to work. When you need to leave the workplace, you must obtain the consent of your superiors.

5. lead a totally clean life. If you find the items left by the guests, you must report them to your superiors in time.

6. Obey the work command of the superior, and report the damage or failure to the superior in time.

7. Do not bring people into the workplace without permission, and do not take hotel items out of the hotel or give them to others without permission.

8. Work tools must be cleaned before and after use and placed neatly. Articles unrelated to work shall not be placed before or after the post. Tools must be put back after use.

9. Work conscientiously and responsibly, and strive to complete the task accurately. When encountering difficult problems, report to the superior and ask for instructions. If the parties fail to operate according to the service standards due to their weak sense of responsibility and cause human error, they shall bear economic responsibility.

10. Shift change according to regulations; If losses are caused in violation of regulations, the parties concerned shall bear the economic responsibility.

1 1. Before coming off work, check the water, electricity, steam, doors and windows according to the fire control system, and do a good job of fire prevention and theft prevention.

Good luck with your work!