Six regular implementation plans for catering

The first constant-constant classification

1. Identify useless criteria.

2. Reverse classification.

3. A set of tools or stationery.

The second is often-often finishing.

1. Hierarchical storage according to usage frequency.

1. Items are stored separately according to the length of use.

2. Articles should be stored in high, medium and low doses respectively.

3. Materials or tools should be placed in the order of operation.

Two. guide line

1. marked area

(1) General warehouse and department layout.

(2) If you want to find food, go to the food warehouse.

(3) If you want to find a drink, go to the wine rack.

(4) If it is Wuliangye, go to the first floor of the wine rack.

2. Inventory label

The third is often-often clean.

1. cleaning procedures: the general cleaning procedures are cleaning, inspection and maintenance.

1. Cleaning: divided into daily cleaning and planned cleaning.

2. Check: whether it is placed neatly, with eyes, ears, nose, hands, etc.

3. Maintenance: If there are problems with facilities and machinery, it is necessary to carry out maintenance and self-inspection.

2. Clear cleaning responsibility

1. The responsibility lies with people, and the system hits a wall. The six routine management requirements of the hotel require that the cleaning content of each post should be distributed to everyone, and then written in the form of a table and posted on the corresponding wall as a system.

2. Equipment and facilities are 15cm away from the ground.

3. Hotel sanitation has no dead ends.

3. Cleaning inspection: How to maintain the effect after the implementation of the six routine management of the hotel? It is one of the most effective methods for hotel foreman and manager to inspect and supervise the clean area.

Four. Cleanliness standard

Verb (abbreviation of verb) three (why)

1. Why don't international brand hotels need to implement the six routine laws?

2. Why can't we say that the salary of domestic hotel employees is very low?

3. Why can an ordinary cashier in a state-owned hotel be a western food supervisor in an international brand hotel?

Fourth Periodic-Periodic Maintenance

(refers to maintaining the first three results)

1. Common problems in hotel management, if you can produce unnecessary items.

2. Unfinished finishing

1. Ways to make things difficult to clutter: If everything can be named, located, quantified and managed by individuals, it will be difficult to clutter. Why? Because after the object is "fixed", no matter who can find the problem.

2. the way to make things messy: hang them up, put them in, and don't use them.

Three. Unclean cleaning

The fifth permanent-periodic specification 1. Job responsibilities are clearly defined in writing and posted on the wall. 2. Procedural: Procedural means that the work content of the employee 12 hours is accurate. 3. Standardization 1. The use behavior of employees should be standardized. (1) Code of Practice for Hotel Bar Cashiers. (2) Specification for returning vegetables. 2. All the equipment used has instructions. 3. Stupid management mode: the biggest difference between Chinese and foreign management. 4. Cyclic version of unified specification. 5. Hold an effective meeting. (1) How often does the hotel hold a regular meeting? When will the meeting be held? (3) The morning meeting should be a regular meeting to solve problems and motivate employees. (4) Allocation of time and energy: 70% for preparation before the meeting, 0/0% for meeting/kloc, and 20% for review after the meeting. (5) A topic of a meeting, dare to interrupt those who deviate from the theme of the speech. (6) The meeting must have a resolution and implement the corresponding person in charge. 6. The responsibility system for the first question What is the responsibility system for the first question is any question asked by the guests. As long as it doesn't violate laws, regulations and social ethics, the waiter who asks first will tell the guests the answer. Even if he can't answer, let the guest wait for a while and help the guest ask the answer right away. 4. Energy saving and consumption reduction 1. Environmental protection and recycling. 2. Reward economy and punish waste. 3. Add an indicator to the power switch. 4. Indicate the service life and standard of electrical equipment. V. Safety regulations. "Liu Chang" believes that there is no norm without security. 1. Safety system and management system. 2. Safety measures. Fire prevention, theft prevention and other safety accidents. 6. Establish "Liu Chang" Museum. Contents of Liu Chang Museum, standard appearance, instrument photos, standard service posture photos of employees in each post, and comparison photos of posts in Liu Chang Hotel. The sixth constant-regular education 1. The sixth constant habit 1. Standardized gfd. 2. Standardized service terms and standards training. 3. Check the implementation of six routines five minutes before work every day. Check the day's work, whether the goods are returned home neatly, hygiene and cleaning work, turn off the lights and air conditioning. Don't put off till tomorrow what you can do today. 5. Speak with sentences and numbers. 6. Innovation of hotel management. 2. How to make employees form habits? Immediate criticism on the job site, criticism by the person in charge, and combination of criticism and praise.