What do you mean by 4d, Wuchang and Liut in catering?

"Five Permanent Members and Six T's" is a comprehensive management, giving consideration to both. The former "five permanent members" is a brand-new catering management scheme developed by Mr. He Guangming from the Japanese "5S" management model according to the particularity of the catering industry. After the introduction of these programs, many non-catering enterprises began to follow suit.

Japan's "5S" must be known to anyone who has done a slightly larger enterprise. That is, sorting, rectifying, cleaning, sweeping, and self-cultivation (self-cultivation).

"Six T" management refers to the routine work to be done every six days after the implementation of "Five Permanent Management". That is, daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement.

1. sorting: this sorting refers to the distinction of items. Necessities and non-necessities are strictly separated; 2. Rectification: focus on the orderly placement of necessities and effective identification after finishing, and dispose of non-necessities as soon as possible. At the same time, on the basis of sorting, it is guaranteed to find out the safe position of the items within 30 seconds. Reduce the time to find necessities to zero; 3. Cleanliness: keep the work in a clean and tidy state without garbage and dust; 4. Cleanliness: On the basis of implementing the above three points (sorting, rectification and cleaning), the management should be transparent, standardized and institutionalized to maintain the results; 5. Literacy (cultivation): cultivate each member to form good habits, abide by the standardization of rules, and improve the cultivation quality of members.

Based on the above "5S" and the original "Five Regular Laws", the "Five Regular Laws" of catering transformation are: regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline.

Regular organization: judge the necessary items to complete the work and separate them from unnecessary items; Reduce the number of necessary products to a minimum and put them in convenient places.

Regular rectification: study the method of placing goods, and first determine the name and home of the goods. In the shortest time, we can get and place the goods, that is, give them a correct name and accurate location.

Always keep clean: everyone should have a clean place. Regular cleaning should be carried out by all members of the whole organization from top to bottom. While cleaning, they are also cleaning their hearts.

Standardization: it is to standardize some excellent working methods or ideas of enterprises. Conventional standardization activities also include the use of creativity and "comprehensive visual management methods" to obtain and adhere to standardization conditions and improve work efficiency. Each post and area should have a special person in charge, and the name and photo of the person in charge should be posted in the corresponding position to avoid unclear responsibilities and mutual shirking.

Self-discipline: The emphasis here is to create a workplace with good habits. Teach everyone how to do things and put them into practice. By carrying out the correct operating procedures, employees have developed a good code of conduct and a habit of being orderly, clean and responsible, thus enabling employees to improve their work quality and self-awareness in a subtle way.

Daily handling: Necessary items are separated from non-essential items, and non-essential items are not placed on the job site; Minimize the number of necessities and implement the control method of maximum and minimum quantity for each necessity. Inventory shall not exceed the maximum quantity, but must be purchased below the minimum quantity, which shall be stored separately according to high, medium and low dosage and managed at different levels. The difficulty in dealing with non-essential items every day is that the operator must make up his mind, and all departments must participate in the unified opinion to control the inventory quantity. In particular, personal items should not be placed on the job site, and the old ideas of every employee should be changed.

Daily integration: put the necessities in a state that anyone can get them immediately, and put them in a centralized way according to categories. Have a reasonable container, a fixed effective location, "name" and "home", a storage plan and location table for articles, first in first out, left in and right out, to avoid articles from being used beyond the time limit and reduce the losses of enterprises. Let every employee take out and put back the documents and articles within 30 seconds, and form a good habit that every employee does not leave them lying around.

Daily cleaning: according to the requirements of the health law, simple and easy operating standards that should be done every day from management to every employee. Everyone has his own area of responsibility, which should be cleaned up and made public; It is necessary to remove pollution sources, so that the workplace is not messy and dirty, and the items are orderly. This will make cleaning and inspection very easy, so that one person can easily finish it at will, so that everyone can clean and keep it clean every day.

Normalization every day: adopt transparent, visual management, kanban management and other open and intuitive on-site management methods to standardize, standardize and persist the achievements of 3T implementation. At the same time, the management of the enterprise meets the requirements (such as safety, fire protection, quality, energy saving, equipment management, etc.). ) By adopting clear management methods accepted by employees, the purpose of improving the management level of enterprises in an all-round way is achieved.

Daily inspection: through inspection, everyone can conduct self-inspection and mutual inspection, forming the habit that every employee can continuously abide by rules and regulations and self-discipline. Give each employee a six-T range and get into the habit of checking before going to work.

Every day: every employee is constantly innovating and improving on the basis of the above 5T, thus improving the management and work efficiency of the enterprise.