Clean regularly

After sorting and sorting, cleaning work should be done to ensure that all places are spotless.

1. Cleaning

The general procedure of cleaning is cleaning, inspection and maintenance.

(1) Types of cleaning: daily cleaning and planned cleaning

Daily cleaning: The cleaning that needs to be done every day is called daily cleaning. For example, the room attendant has to change the sheets, vacuum the carpet, and wipe the carpet every day. Tables. Cleaning and disinfection of sanitary equipment, etc.

Planned cleaning: You don’t need to wipe it every day, just wipe it once a week or a month, such as glass windows, air conditioner vents, etc. These weekly or monthly cleaning tasks are called Plan your cleaning.

(2) Inspection

Inspection refers to the self-inspection of cleaning personnel to check whether it is clean after cleaning, whether items are placed neatly and in place, and whether facilities and equipment are operating normally.

(3) Maintenance

If there is a problem with the facilities and equipment, repairs must be carried out.

For example, if the room attendant is cleaning the room and there is no sound from the phone, or the desk lamp does not light up, you should report it for repair.

2. Clarify the responsibilities for cleaning

Responsibilities belong to the people and the system is on the wall. Require cleaning content for each position to be assigned to an individual and posted on the appropriate wall for the system.

3. Cleaning inspection

To maintain the effect, managers must inspect and supervise the cleaning area from time to time. Some inspection forms can be drawn up to publish the inspection contents.

Regular maintenance

Maintain the results of the previous "three constants" (often classified, often sorted, and often cleaned). The best way to maintain the "Three Constants" is to classify without classifying, organize without sorting, and clean without cleaning.

What is classification without classification? It is to prevent the occurrence of unnecessary things. If you can prevent the occurrence of unnecessary things, you can avoid the need for classification.

Example: Department application for goods

The Chinese restaurant department has a lot of materials and utensils. Suppose there is a large reception that requires 2,000 red wine glasses. After they are used up, no one will follow up to manage, register, recycle, and keep them. , and there is a large-scale reception that requires 2,000 red wine glasses. No matter how much I look for, I can’t find enough, so I make a plan

and ask the purchaser to buy another 500. In this way, there are more and more new and old items in the hotel, so we need to buy them frequently. Classified storage.

Therefore, we now stipulate that when departments apply for goods, they must not only have the signature of the department manager, but also the signature of the warehouse person in charge. The main reason is that the warehouse person in charge knows whether the goods being purchased are in stock in the warehouse. There is no need to purchase, and secondly, you can control the maximum inventory of purchased items.

This also prevents the production of many unnecessary things and achieves classification without classification.

Organizing without sorting: Things need to be sorted out because they are too messy. Therefore, by avoiding messy items, sorting can be avoided. For example, the linen in the housekeeping department is tied up according to categories when folded in the washing center and is not messy. Therefore, the housekeeping department does not need to sort out the linen when collecting it.

Cleaning without cleaning: cleaning without getting dirty. For example, there is often water on the kitchen floor. Why is there water on the floor? The main reason is that the water does not drip dry after washing the vegetables. The sieve for loading vegetables is mesh-shaped, so the water drops fall to the ground and become wet. How can we make it so that there is no water on the ground? How to clean it without cleaning? The method is: 1. Wait for the water on the vegetables to dry before taking them to the kitchen; 2. Use a basin under the sieve to hold the vegetables. Catch the water. This will prevent the ground from getting wet.

It is often found that there are vegetable steam and oil stains on the floor. The main reason is that the chef fills the soup and dishes very full, and the waiter jumps around when serving the food, and the soup will overflow, causing problems. The floor is wet and slippery. How can we clean it without having to clean it? We need to start from the source, that is, standardize the chef’s plate loading techniques, and train the waiters’ standard movements and walking postures. .

Regular classification

Divide everything into two categories, one is no longer used, and the other is still used.

So how to distinguish it?

1. Determine the criteria for whether items are useful or not

When implementing the "Six Constant Methods", we must first determine the criteria for whether items are useful or useless. The key to classifying items. Example:

Really needed

Really not required

1. Normal machinery and equipment. Electrical devices

2. Workbench. Material rack ;

3. Tools for normal use;

4. Consumable supplies with use value;

5. Raw materials, semi-finished products, finished products and samples;

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6. Office supplies and stationery;

7. Cleaning tools and supplies in use;

8. Various useful posters, billboards and information; < /p>

9. Useful documents, forms and records, books, newspapers and magazines, and other necessary personal items.

On the floor:

1. Waste paper, debris, oil, dust, cigarette butts;

2. Machinery, equipment, and tools that cannot or are no longer used. ;

3. Office supplies that are no longer used;

4. Broken picture frames, plastic boxes, cartons, trash cans;

5. Sluggish materials or expired items.

On the workbench or file shelf:

1. Outdated documents, form records, books, newspapers and magazines;

2. Excess items. Damaged materials Tools and samples;

3. Personal belongings. Broken platform glass. Broken chairs.

On the walls:

1. Spider webs, stains;

2. Expired and worn posters, billboards

3. Outdated Wall calendar. Broken clock. Useless hanging lamp.

2. Backward classification method

Another way to determine whether an item is useful is the backward classification method.

For example, in the classification of office materials, there are many materials that we don’t know whether they are useful or not. How to classify them? You can put a red label on all office materials, and then tear them off after each use. A red label, and after three months, a part is found

If the red label is torn off, but part of it is not torn off, it means that the unused parts have not been used for three months. If there are still three months after one year, If the red labels have not been removed, it means that these three materials have not been used for a year. This is called backward reasoning. Items that are difficult to distinguish can be classified using this method.

3. A set of tools or stationery

We often find that there are a lot of stationery placed on the desks of office workers, and the desks look messy. How should these items be classified? Yes Separate the necessary tools or stationery into a set, such as a pencil, a signature pen, an eraser, etc.

Put away or return the excess to the warehouse. Through this classification, you will find that there are many In fact, things are no longer used. A set of tools or stationery is enough.

In addition to office supplies and stationery, the cleaning tools and supplies for waiters can also be classified using this method.

Action: According to the classification method introduced above, classify the items in your position to see which items can be cleared and which should be retained?

Normal standards

< p> The meaning of regular standards is to standardize all behaviors of employees. How should we regulate employee behavior?

1. Job Responsibilities

The prerequisite for regulating employee behavior is to ensure that each employee has a clear division of labor and specific job responsibilities.

2. Programming

Clarify the specific work content of each employee in the hotel for 8 hours a day, and what they should do from work to get off work, in order, so that employees can do There are rules to follow and work is carried out according to established procedures.

3. Standardization

1. All employee behaviors must be standardized: In the process of programming each employee position, the hotel must regulate everything that employees do. Make corresponding specifications.

2. All equipment has instructions for use: All facilities and equipment must be equipped with corresponding instructions for use, such as central air conditioners, kitchen meat grinders, disinfection cabinets, etc.

Thinking: Does every employee in this department clearly understand their job responsibilities? Is every position standardized and programmed?

Regular education

The meaning of regular education is to enable all employees to develop the "Six Regular" habits through criticism and education.

1. Standardized appearance and appearance

2. Standardized service language standards and training

3. Check the implementation of the Six Standards five minutes before leaving get off work every day

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Main content:

1. Check the work status of the day

2. Whether the items are returned home neatly

3. Hygiene and cleaning work

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4. Turn off the lights and air conditioners

4. Finish today’s work today: Every employee is required not to procrastinate and develop a good habit of finishing today’s work today.

5. Use reports and numbers to speak: The work of employees and the inspections of managers must be recorded in detail on the corresponding reports.