What is 6S 6? There are six items: sorting (SEIRI), rectifying (SEITON), cleaning (SEISO), cleaning (SEIKETSU), literacy (SHITSUKE) and self-criticism, because they all start with "S" and are referred to as 6S for short. 6S originated in Japan. By standardizing the scene and existing things, we can create a clear shopping environment and cultivate employees' good work habits. Its ultimate goal is to improve people's quality: to get rid of carelessness and develop the habit of being serious about everything (taking every "little thing" and every detail in work seriously. ), form the habit of obeying the regulations, form the good habit of consciously maintaining the cleanliness of the shop environment, and form the habit of being polite. Six functions of 6S: sales, economy, safety, standardization, satisfaction and self-improvement. 6S is the best salesman * praised by customers as a clean and tidy enterprise, and has confidence in such an enterprise. Enjoy shopping and word of mouth * to increase the number of visitors. 6S is saving * It reduces a lot of unnecessary space occupation, reduces the waste of customers' "searching", and helps to increase the unit price of customers * It improves the efficiency of goods and work. 6S Safety * The workplace is wide and bright, with a wide field of vision, which can be seen at a glance * The restrictions on observation and display are clear, and unsafe places can be seen at a glance * The passage is smooth, which will not cause confusion and affect customers' smooth shopping. 6S is the promoter of standardization. * The principle of "three definitions and three elements" regulates field operation. * Everyone performs the task correctly according to the regulations. * The program is stable, which brings stable quality. The cost is also stable. 6S Form a satisfactory workplace * A bright and clean workplace * Employees make improvements and have a sense of accomplishment * It can create an atmosphere where everyone can improve. 6S is the self-improvement of employees. * Everyone develops good habits * Self-review constantly to promote the continuous improvement of personal quality (SEIRI) Classify the goods and articles in the store, regularly remove unsalable products, immediately remove defective and expired products and immediately clean up unused items. ◇ Divide the goods in the store into: normal products: promotional products that can provide value for customers and create benefits for the company, and can be sold normally; normal products: best-selling products that buy gifts or have other activities to cooperate with sales activities in order to improve performance and attract customers to sell at low prices; normal products, usually Class A and Class B goods; normal products, usually Class C unsalable goods: no performance in a week or monthly sales. Goods and expired goods whose packaging damage affects normal sales: goods beyond the shelf life ◇ Divide the goods in the store into: immediate use: put them in a place that does not affect sales or in a hidden place on the shelf, so that they can be taken at will, and take them off immediately after use, not immediately use them. The purpose of finishing is to make room for greater value ● Improve commodity efficiency ● Create a clean and tidy shop environment and enhance the shop image. For various reasons, unsalable products, defective products and expired products often appear in the store, which not only occupies the display space of normal products and increases the inventory, but also causes customers' complaints, affects the image of the store and cannot produce any performance. In the course of operation, there are often some unused items left in the store, which will not only hinder customers from shopping, including some tools, but also make the store messy if it is not removed in time. Note * Resolutely deal with unsalable products, defective products, expired products and items that are not used immediately. * Correctly understand the value of storefront space-"instant use value". The storefront space is set to serve customers, not simply stack goods. Conduct a comprehensive inspection of the area under the jurisdiction of one's own store, including formulating the criteria for judging whether the goods are eliminated, removed from the shelves, immediately "used" or "unused", clearing the unused goods out of the store, investigating the use frequency of the required goods, determining the daily use frequency and placement position, formulating the management measures for goods in the store, and making daily self-inspection and rectification (SEITON). The display space behind the sorted goods in the store or the goods taken away by customers should be supplemented regularly and placed according to the regulations, that is, the maintenance of the display. Check whether the price tag is accurate. Put an end to the phenomenon that customers can't find goods because of improper placement and unclear logo. Objective * The goods and logo of the store can be seen at a glance * The clean shop environment * Eliminate the time of finding goods * Effectively reduce the inventory of goods. This is the correct way to improve efficiency-"three elements, three decisions"+technical implementation essentials of rectification. The work arranged in the last step should implement the process layout. Determine the placement location, specify the placement method, and specify the placement quantity. The "three elements" location of commodity labeling and rectification * Commodity display and placement should be set to100% in principle * Commodity display and storage should be fixed and fixed. Quantification * Stores can only display goods that can generate benefits, and display goods that are really in urgent need * Easy to get * Not beyond the prescribed scope * Make more efforts to mark the display mode * Mark the display area and the goods in principle, one-to-one correspondence * Mark the goods and the display area * Unify part of the identification mode * Make more efforts to rectify the "three-set" principle of the marking mode: where to put it? Quota: what props are used to quantify: specify an appropriate number of SEISO to clean the shop, keep the shop clean and beautiful, and eliminate pollution. Keep the store clean, bright and stable, improve the quality and reduce potential safety hazards. Pay attention to responsibility —— Make clear the essentials of the institutionalization of post 6S responsibility, establish a cleaning responsibility area (including the cleaning of equipment, tools and props on the ground, walls and ceilings), carry out daily cleaning, clean up dirt and establish a cleaning benchmark. As a SEIKETSU, institutionalize and standardize the implementation of the above 3S. And implement and maintain the results. The purpose is to maintain the institutionalization and evaluation of the above 3S results-the elements of regular inspection, competition, reward and punishment within ——6S time. Carry out the work of the first 3S, formulate assessment methods, formulate reward and punishment systems, strengthen the executive director to take the lead in frequent inspections to show the importance of education (SHITSUKE), and improve the civilized and polite level of all employees through morning meetings. Cultivate each member to form good habits and abide by the rules. It is easy to carry out 6S, but long-term maintenance must rely on the improvement of literacy. Objective To cultivate employees who have good habits and abide by rules, improve their level of civility and politeness, establish team spirit and pay attention to long-term persistence. Only in this way can they form good habits. Through the morning meeting and etiquette training, strictly implement the relevant rules and regulations of clothing, appearance and identification card standards, formulate etiquette education and training (new employees strengthen 6S education and practice), and promote various spiritual promotion activities of self-criticism (morning meeting, courtesy activities, etc.). ), and conduct self-reflection and review before work every day, sum up experience and shortcomings, and judge one or two improvement measures. Cultivate consciousness, resilience and patience, pay attention to details, keep records, carry out consistently, recall and reflect on what was done that day, review key details and key links through records, record the poor implementation of 6S, draw up tomorrow's improvement plan, check the key points, check whether there are out-of-stock and unsalable products, and eliminate commodities with unknown prices, mispricing commodities and manufacturing defective products in time. Are there any out-of-date goods or goods abandoned by customers who are not in this area in the jurisdiction? Is the same commodity scattered in several different places? Whether there are idle containers, cartons, articles in use, personal articles in aisles, articles in use, boxes parallel to or at right angles to roads, damaged containers, garbage on the ground, scraps of paper, dirty shelves, articles that need to be cleaned immediately after use, trolleys, trolleys, tools that need to be used immediately, trays, props and accessories that need to be cleaned immediately after use, and articles that need to be cleaned immediately on the floor. Cigarette butts B, oil stains C, equipment, tools, props D, trash cans E, broken mats, cartons, rags A, cobwebs B on the broken basket walls, A hung by expired POPs, expired price plates B, expired POP C, and guide plates before display adjustment.