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What are the six common management methods in catering management?

Six-routine management, or "6S" management, is a kind of enterprise management method and management theory system, which mainly includes six contents, namely, routine arrangement, routine rectification, routine cleaning, routine safety, routine maintenance and routine cultivation, with the ultimate goal of maintaining environmental quality and safety, improving product quality and efficiency.

"Chang", as its name implies, refers to an action or phenomenon that occurs continuously or lasts for a long time. In each group of fabrics, six-routine is usually used to maintain environmental quality and safety, improve product quality and improve efficiency.

Six-routine management is a good daily management technology. If it is correctly applied, it will produce good results and make the enterprise become excellent and full of vitality.

Extended data:

Six normal standards:

1, safety: zero "accident target;

2. Efficiency: pick and place items within 31 seconds;

3. Hygiene: there is no "dark corner" of hygiene, and it is spotless;

4. quality: customers are 111% satisfied. For example, the venue and articles are reasonably arranged and beautiful.

5. Image: building a five-star enterprise;

6. Employees: cultured, polite and obey the rules. ?

the scope of application of six regular management:

the production site, dormitory room, warehouse, office, service area and public place of the enterprise;

management of social morality and personnel ideology.

Baidu Encyclopedia-Six Regular Management