Please introduce the step-by-step inspection system for guest room hygiene.

Answer: Inspecting guest rooms is also called ward rounds. The level-by-level inspection system for guest rooms mainly refers to the three-level responsibility system of foreman, supervisor and department manager for the cleaning and sanitation quality inspection of guest rooms, and also includes self-inspections by waiters and spot inspections by superiors. Adopting a step-by-step inspection system is an effective way to ensure the quality of housekeeping. The specific contents are:

(1) Waiter self-examination. Every time the waiter finishes tidying up a guest room, he should conduct a self-examination on the cleanliness of the room, the placement of items, and whether the equipment and furniture need maintenance.

(2) The foreman makes rounds. Usually, a morning shift foreman will lead 6-10 waiters and be responsible for an area of ??60-80 rooms. Each room must be inspected to ensure quality.

(3) Supervisor random inspection. Supervisor spot checks are mainly a management method for foremen, and are also used to facilitate the allocation and adjustment of daily work. Typically it is more than 10% of the foreman's rounds. In addition, supervisors must also carefully inspect all VIP rooms and randomly check guest rooms.

(4) Manager’s ward rounds. This is the most reliable and effective method for management to understand work status and control service quality. Such inspections are generally carried out regularly.