What are the procedures and standards of hotel rounds?

Before sorting out the guest room and handing it over to the superior for inspection, the waiter should conduct self-inspection on the integrity of the guest room equipment, the cleanliness of the environment and the placement of articles.

2, the foreman rounds

The foreman has a heavy workload, and some hotels only require him to conduct a general survey of the rooms, vacant rooms and VIP rooms, and at the same time conduct spot checks on the rooms he has checked in.

The foreman is the first and often the last level after the waiter checks himself.

3. Spot check by the supervisor

The number of rooms inspected by the supervisor should exceed 20% of the number of foreman rounds. In addition, the supervisor must carefully check all VIP rooms and spot check the guest rooms.

4, the manager rounds

It is symbolically called "white glove" inspection because the manager's inspection requirements are very high. This kind of inspection is generally carried out regularly.

"Look, smell, cut and ask" four-step cycle

First of all, I hope

"Wang" means "Wang". Before the foreman starts his rounds, he should not only make relevant preparations, but also check the hygiene of the public areas on the floor. Therefore, "hope" can be divided into two types:

1, Gong * * * area: It mainly depends on the sanitation of corridors, the presence or absence of yellow leaves in green plants and the sanitation of garbage bins. If problems are found in the inspection, notify the personnel on duty of the situation record for rectification.

2. Guest room: what the guests can see with their eyes is also something that the foreman must check in rounds. By looking at the main inspection: door, keyhole, cat's eye, shelf life of goods, carpet, TV, bedding, three-cylinder wool and so on. We can find the existing problems at a glance.

Second, the smell

"Smell" is mainly odor, and the odor in guest rooms mainly comes from carpets, floor drains and lines. Once the odor is found, it needs to be treated in time, such as window ventilation, floor drain irrigation and so on. If there is burning smell, we should pay attention to it, find the root cause, report it to the engineering department for solution, and eliminate potential safety hazards.

Third, cut

"Cutting" means starting work, which is mainly used for checking hygiene, touching floating dust with hands, making beds, placing articles, etc.

Fourth, ask

"Q" is mainly to understand the situation of employees doing housing.

"Look", "smell", "cut" and "ask" are simple, but we should do a good job in accumulating long-term experience, constantly sum up the rules in practical work, observe the operating habits of each employee, and focus on the poor work of employees when making rounds.