How do you describe the 5 principles of 5S?

Introduction to 5S (Five Constant Methods) in Hotel Management

1. The meaning of “5S” activities

“5S” means sorting (Seiri) and rectifying (Seiton) , the abbreviation of 5 words, Seiso, Seikeetsu and Shitsuke. Because the first letter of the Roman pinyin of these five words in Japanese is "S", they are called "5S" for short. Activities with the content of sorting, rectifying, sweeping, cleaning and literacy are carried out, which are called "5S" activities.

The "5S" activity originated in Japan and is widely promoted among Japanese companies. It is equivalent to the civilized production activities carried out by Chinese companies. The object of "5S" activities is the "environment" of the site. It comprehensively considers the overall environment of the production site and formulates practical plans and measures to achieve standardized management. The core and essence of the "5S" activities is literacy. Without the corresponding improvement in the literacy of the workforce, the "5S" activities will be difficult to carry out and persist.

2. Contents of "5S" activities

(1) Organizing

Separate the people, things and things that are needed from those that are not needed, and then separate those that are not needed Dealing with people, things and things is the first step to start improving the production site. The main point is to classify the actual placement and stagnant items at the production site, and distinguish what is needed on site and what is not needed on site; secondly, for items not needed on site, such as leftover materials, excess The production site must be resolutely cleared of semi-finished products, cut scraps, chips, garbage, waste products, redundant tools, scrapped equipment, workers’ personal necessities, etc. The focus of this work is to resolutely remove unnecessary things from the site. Lose. Every work station in the workshop, or the front and rear of the equipment, the left and right of the passage, the upper and lower parts of the factory building, the inside and outside of the tool box, and every blind spot in the workshop must be thoroughly searched and cleaned to ensure that there is nothing unused on site. Resolutely doing this step well is the beginning of establishing a good style. Some Japanese companies have put forward the slogan: Efficiency and safety start with organization!

The purpose of tidying up is: ① Improve and increase the working area; ② There is no debris on site, the streets are smooth, and improve work efficiency; ③ Reduce the chance of collision, ensure safety, and improve quality; ④ Eliminate confusion in management. ⑤ It helps to reduce the amount of inventory and save money; ③ Change the style and improve work mood.

(2) Reorganize

Quantify and position the people, things, and things that are needed. After sorting out the previous step, scientifically and rationally arrange and place the items that need to be left at the production site so that you can get what you need as quickly as possible and complete the work under the most effective rules, systems and simplest processes. .

The key points of the rectification activities are: ① The items must be placed in a fixed location and area to facilitate search and eliminate errors caused by mixed placement; ② The placement of items must be scientific and reasonable. For example, according to the frequency of use of items, frequently used items should be placed closer (such as placed in the work area), and occasionally used or infrequently used items should be placed farther away (such as concentrated somewhere in the workshop); ③ Visualize the placement of items so that items loaded in a certain amount can be easily identified at a given time. The areas where different items are placed are distinguished by different colors and markings.

The reasonable placement of items on the production site is conducive to improving work efficiency and product quality, and ensuring production safety. This work has developed into a specialized on-site management method - fixed-location management (its content will be further introduced in Section 3).

(3) Cleaning

Clean the workplace and repair equipment immediately if there is any abnormality to restore it to normal. Dust, oil, iron filings, garbage, etc. will be generated at the production site during the production process, making the site dirty. A dirty site will reduce equipment accuracy and cause frequent failures, which will affect product quality and make safety accidents difficult to prevent. A dirty site will also affect people's working mood and make them unwilling to stay for a long time. Therefore, cleaning activities must be used to remove those dirt and create a bright and comfortable working environment.

The key points of cleaning activities are: ① Clean the items you use, such as equipment, tools, etc., by yourself instead of relying on others or adding special cleaners; ② When cleaning equipment, focus on the Equipment maintenance. Cleaning equipment should be combined with equipment inspection, cleaning is inspection; cleaning equipment should also do equipment lubrication work, cleaning is also maintenance; ③Cleaning is also for improvement. When cleaning the ground and finding flying debris or oil and water leakage, identify the cause and take measures to improve it.

(4) Cleaning

After sorting, rectifying, and cleaning, you must maintain it carefully to keep the site in perfect and optimal condition. Cleaning is the persistence and depth of the first three activities, thereby eliminating the root causes of safety accidents. Create a good working environment so that employees can work happily.

The key points of cleaning activities are:

(1) The workshop environment must not only be tidy, but also clean and hygienic to ensure the health of workers and improve their enthusiasm for work; (2) not only Things must be clean, and workers themselves must also be clean, such as work clothes, clean appearance, and timely haircuts, shaves, manicures, baths, etc.; (3) Workers must not only be physically clean, but also To be spiritually "clean", be polite and respectful to others; (4) Keep the environment free from pollution, further eliminate turbid air, dust, noise and pollution sources, and eliminate occupational diseases.

(5) Literacy

Literacy is education. Strive to improve the quality of personnel and develop the habit and style of strictly abiding by rules and regulations. This is the core of the "5S" activities. Without the improvement of personnel quality, various activities cannot be carried out smoothly, and even if they are carried out, they cannot be sustained. Therefore, when conducting "5S" activities, we must always focus on improving people's quality.

3. Principles for carrying out "5S" activities

(1) Principles of self-management

A good working environment cannot be achieved simply by purchasing equipment, nor by Count on others to create. We should fully rely on on-site personnel, and let the on-site personnel create a neat, clean, convenient and safe working environment for themselves, so that while transforming the objective world, they can also transform their own subjective world and create a sense of "beauty" , develop the customs and habits of observing rules and disciplines and strict requirements required by modern large-scale production. Because it is a result created by one's own hands, it is easy to maintain and persevere.

(2) The principle of running a factory with diligence and thrift

To carry out "5S" activities, it is necessary to clean up a lot of useless things from the production site. Some of them are useless at the site but can be used. In other places; although some are waste, they should be in the spirit of utilizing waste and turning waste into treasure. What should be used should be used in every possible way, and what needs to be scrapped should also be processed according to the scrapping procedures and its "residual value" should be recovered. , must not just try to deal with the "happy" moment, and throw it away indiscriminately as a power grab. The "prodigal" style of lavish spending and disregard of corporate property should be stopped, criticized and educated in a timely manner, and in serious cases, appropriate sanctions should be given.

(3) The principle of perseverance

"5S" activities are relatively easy to carry out. They can be vigorous and achieve obvious results in a short period of time, but they must persist, persevere, and continuously Optimization is not easy. Many enterprises have experienced the phenomenon of one tightening, two loosening, three collapses and four re-emergences. Therefore, the most important thing to carry out "5S" activities is persistence. In order to continue this activity, enterprises should first incorporate "5S" activities into the job responsibility system, so that every department and every person has clear job responsibilities and work standards. Secondly, we must strictly and conscientiously carry out inspection, evaluation and assessment work, and link the assessment results with the economic interests of each department and each person; Thirdly, we must adhere to the PDCA cycle and continuously improve the "5S" level on site, that is, We must pass inspections, constantly discover problems, and constantly solve problems. Therefore, after the inspection and assessment, it is necessary to propose improved measures and plans to address the problems so that the "5S" activities can continue to be carried out.

Example:

Regular organization:

Monday - Technical assessment

Every Monday at 8:00 pm, the head anvil must be organized Kitchen chopping boards undergo a technical assessment, which mainly includes cutting speed, quality of pickles, speed of side dishes, etc. During each assessment, Manager Li must personally check and compare the assessment results with previous assessment scores to understand whether employees have made progress, and then formulate assessment files accordingly. When A Ming from the hotel first came here, he didn't have good skills. The marinated beef tenderloin was too hard after being oiled, which affected the quality of the finished dish, and the timing of the side dishes was also not good at times. After several assessments, it took a while. His technique has improved greatly. Employees who perform particularly well in the assessment can enjoy a three-day trip to Dalian on July 2, 3, and 4, and each person will receive a subsidy of 400 yuan. Generally outstanding employees will be rewarded with 100 yuan each. Employees are also promoted based on their performance during appraisals.

In order to avoid formalities in the assessment, Manager Li basically adopts a spot check method when conducting the assessment, and does not disclose the content of the assessment on that day before the assessment. For example, if the assessment starts at 8:00 in the evening, employees will only know the content of their assessment when the clock reaches 8:00. Before the assessment, employees were in a tense atmosphere and took the assessment very seriously.

Example: Sanzhen Amin’s assessment form short comments on June 6

Is the marinated beef tenderloin too hard after being oiled?

Silver sea cucumber The thickness of the fat tofu shreds is uneven?

Serving time: 90 seconds

The thickness of the duck meat strips is uneven, and the shape of the duck is rough

Tuesday ——Learning the menu

After get off work from 2:00 to 4:00 on Tuesday afternoon, Manager Li organizes the front office service staff and all kitchen staff to learn and study the menu. First, ask the chef in the kitchen to explain the characteristics, taste, color combination, raw materials used, cooking time and specific methods of the special dishes to the waiters, so as to help the front office waiters better serve the guests and better promote the hotel special dishes. . The waiter not only has to remember all the information about the special dishes at the first time, but also communicates how to promote them based on his own experience after the chef has finished explaining, and asks the chef for suggestions.

Wednesday - Firefighting Training

Security department personnel conduct firefighting training for all hotel staff, especially kitchen chefs, from 2:00 to 4:00 pm every Wednesday. The training content includes Basic knowledge of fire, nature of fire, fire hazards, how to avoid fire, and some rescue measures when fire occurs to minimize hotel losses, etc.

Thursday - Health Inspection

The hotel owner will take Manager Li and the quality inspection department personnel to inspect the hotel, especially the kitchen, every Thursday afternoon from 2:00 to 2:30 In terms of hygiene, he wore snow-white gloves and specifically looked for the nooks and crannies to "touch". If he found that the gloves had changed color even slightly, he would have to rework and clean again, or he would be fined. If an employee fails to pass the inspection of the sanitation area he is responsible for three times in a row, 5% of his salary will be deducted and he will be ordered to make corrections.

Frequent cleanliness:

Manager Li focuses on four aspects: the kitchen, the working environment, the employees themselves, and the employee dormitories to ensure "frequent cleanliness". In the kitchen, in addition to requiring kitchen utensils to be neatly placed, it is also required that rags and hand spoons should not have a trace of oil on them. Kitchen staff's nails should not be too long and their hair should not reach their ears. They must bathe twice a day in summer and once a day in other seasons. Moreover, one person is left on duty for half an hour every day in the dormitory to clean the dormitory. Manager Li specially arranged for two health managers to inspect the dormitory hygiene before going to work in the morning and before leaving get off work in the evening, and record the inspection results. The inspection includes whether the floor is clean, whether there are cigarette butts and garbage in the bathroom and balcony, etc. Although the requirements are not as strict as the hotel health inspection, there is a certain reward and penalty system for strict implementation. Under normal circumstances, if the hygiene is unreasonable, a fine of 50 yuan will be imposed. In serious cases, in addition to being fined 50 yuan, they will be responsible for cleaning all dormitories for a week. All fines are awarded to employees with better hygiene.

Normally standardize

Manager Li said that only by standardizing things can efficiency be high. All tableware is required to be stored in a certain position. For example, the tableware under the table, such as 12-inch fish plates and 10-inch round plates, are placed in fixed positions. The corresponding plates are labeled below and must be placed at the same height, making it neat and convenient.

Every raw material that needs to be kept fresh must be placed in a safe box, with the production date marked on a label before being stored in the refrigerator. It is stipulated that employees must implement the "first in, last out" policy when using it. Use what you put in first to prevent the raw materials from going bad.

Every day, statistics are collected based on sales (turnover), direct dialing (raw materials entering the kitchen directly from buyers or suppliers), and outbound delivery (dry goods transferred from the drying warehouse). Table to facilitate obtaining gross profit margin. This data form must be filled in by each position supervisor and handed over to the head chef during the regular meeting the next day. In this way, coupled with daily inventory changes, the gross profit rate can be known the next day.

Regular rectification

Every Friday, Manager Li will organize a regular "guest feedback meeting" and rectify internal problems accordingly. At 9:30 in the morning, the front office manager will sort out the opinions collected from customers for the week and bring them to the feedback meeting. All participants will exchange ideas on various opinions raised by customers and focus on solving employee problems reflected in them. Once, a guest on Wednesday expressed his dissatisfaction with the hotel in the opinion book. He said that he ate a yellow leaf in the "self-made vegetable core" he ordered in the evening. After discussion, it was finally decided that the waiter should be held accountable. If this happens for the first time, the waiter will be given a warning; if it happens for the second time, he will be fined 20-50 yuan depending on the situation; if the mistakes accumulate for more than three times (including three times), his wages will be deducted. 5. If the situation is serious, they will be fired.

Frequent self-discipline

In order to better implement "regular self-discipline", Manager Li stipulated that he must hold two meetings every morning at 9:30-10:00 and after the technical assessment in the evening. Regular meetings are held to ensure that employees strictly abide by discipline. For example, at the meeting, some people who violate hotel rules and regulations by smoking in non-smoking areas, not placing cigarette butts in fixed places, making loud noises in the hotel, not placing shelves of raw materials properly, etc. All will be criticized and even punished.

Postscript: Li... told reporters: "The implementation of the Five Permanent Laws requires not only perseverance and determination, but also the active participation and cooperation of all employees. Only in this way can we truly implement the 'safety, quality, and standardization' , modern enterprise spirit. It not only leads the enterprise into a new management realm, but also facilitates personal environmental education and behavioral cultivation, and ultimately becomes a responsible self-manager, thereby further improving the safety, health, quality, and efficiency of the enterprise. , image these five goals.”