What is the six T practice
The so-called six T practice, is six every day to do: every day to deal with, every day to integrate, every day to clean, every day to standardize, every day to check, every day to improve. It is the Shanghai Catering Industry Association for many years in the catering industry to promote the "five methods", in the summary of its own promotional experience and analysis of the current situation of the domestic catering industry, based on the hotel and catering industry, and the China Hotel Association to promote the popularity of the hotel and catering enterprises across the country is the enterprise to achieve energy saving, improve the staff environment, It is an effective way and important management tool for enterprises to realize energy saving and consumption reduction, improve staff environment, develop healthy catering, shape brand image, and enhance cohesion and core competitiveness, which is highly industry-specific and not applicable to other industries. Six T practice is an operational level of management norms, easy to learn, generally through the three to five days of training can be mastered, but the implementation of the "six T practice" is a full participation in the process of improving the need for a relatively long period of time, according to the importance of the top management of the enterprise, the existing level of management and the length of time of the enterprise's operations The process can take up to three to nine months, depending on the level of attention paid by the top management, the existing management level and the length of time the company has been in operation.
The implementation of the "Six T Practices" involves the general manager, down to the ordinary staff, so all staff should be involved in the training, generally by the enterprise to set up the six T management team, and then on this basis, by the trained personnel to the rest of the enterprise training. At present, the "six T practice" training due to different levels of regional economic development, different lecturers vary, per capita training costs in the 1500 yuan.
The similarities and differences with the five methods
Shanghai Harvest Day's Manager Zheng said: "Six T practice can be said to be an upgraded version of the five methods, five methods of improving the health of the restaurant plays a big role in the six T practice is not limited to the improvement of hygiene, which is not limited to the restaurant's energy saving, improve the dining environment, personnel management, service management to provide a certain degree of help than the five methods are more focused on the management of the restaurant. Five-T method is more focused."
Similarities
Like the five-point method, the six-T practice is also a specification for the management of the restaurant business, with a strong implementation. Take the trial of six T practice has a year's time in Hangzhou Zhang Shengji as an example, they began to implement the six T practice from April last year, the beginning of the relatively hard, from the original aunt to clean up to personal post system, not only the waiter, the chef should also be involved in the cleaning work, purchasing should also be registered every day, for this reason there are a lot of objections, but the implementation of a period of time since the implementation of the group adapted to the. Because of the daily cleaning, every day is very clean, after the daily cleaning does not require much labor.
According to Zhang Shengji's Yin manager, six T practice **** there are 65 nearly four thousand words of norms, it is from the kitchen to the warehouse to the front hall, there are corresponding regulations, catering enterprises in these standards on the basis of the combination of their own business characteristics, and through the responsibility of the package to the individual, at any time to achieve the goods management neatly, transparent material management, dining environment comfortable, restaurant hygiene standards. For example, before the restaurant is cleaned once a week, now changed to work before cleaning after work cleaning, and the implementation of personal responsibility system, frying to clean up their own stoves, cutting boards are cleaned their own knives, cutting boards, etc., each person has a region, each region will be posted on the schematic, number, each number of the two responsible for a person to take a break then the other is responsible for the main, which will not leave the restaurant! Dead ends, to realize that every corner is clean and tidy. The implementation of this measure, not only changed the health environment, while saving water and electricity and other energy consumption: in the past a week to clean the kitchen floor are rinsed with water, now divided into each person, only need to be used by each person with a mop and brush brush, wash dishes, wash dishes, wash dishes are noted to save water; due to the use of work lights, air conditioning are marked high, medium, low, steamer are marked on, off, busy, idle time use method, electricity costs also saved The electricity bill has also been saved; complaints about dish hygiene have also been reduced due to the use of transparent lidded preservation boxes for food storage in the kitchen.......
This approach of specifying norms for different areas basically adheres to the characteristics of the five-pointed method.
Differences
Since it is called an upgraded version of the P5 method, what are the differences between the Six T's practice and the P5 method? The first difference, that is, is that the five-point law is universally applicable to all industries, while the six-point law is only applicable to the catering industry, which is tailored to the characteristics of the catering industry itself, and puts forward requirements for catering enterprises from all aspects. In order to understand the difference between the Six T's and the Five T's, we interviewed Mr. Ji Guanghui, the store manager of Shanghai Harvest Day Luwan District, who has used both the Five T's and Six T's. According to Mr. Ji, the Six T's are the best practices in the restaurant industry, and the Six T's are the most important. According to the store manager, the six-T practice is a set of management mode tailored for restaurants based on the derivation of the five-point method. In comparison, the six-T practice has the following advantages:
The six-T practice 5002 stipulates the standard of uniforms and grooming standards for employees, and there is a demonstration of the standard chart and dressing mirror in the locker room area, which standardizes everything from the basic dress of an employee to his or her facial expression, gesture, look, and smile. From the basic dress of an employee to the facial expression, mannerisms, appearance and smile, all of them are standardized, so that employees always follow this standard and make it a habit for them to become natural. Such a standard is not found in the P5 method because restaurants have the most distinctive service characteristics, whereas the P5 method is specific to a wide range of industries and does not highlight one industry characteristic.
The Six T's practice requires that each dish be prepared in a standardized manner, that all seasonings have a standard, and that the ingredients of a dish have an appropriate standard. The P5 method is not as detailed.
In the six T practice 1001 in the provisions of the restaurant to set up a smoke-free area and smoke-free signs, exhaust noise are up to national standards, Shanghai Harvest Day to set aside an area for the posting of smoke-free signs, which has been approved by the customers of the family gatherings, especially the elderly and children like to provide a humane dining environment for the restaurant.
Of course, the difference is not only the advantages, compared with the five-pointed method, six T practice shortcomings are also obvious, although it involves all aspects of food and beverage management, but on a certain aspect, not as detailed as the five-pointed method, such as in the five-pointed method, the document how to place, should be placed in what position, these are the relevant provisions of the six T practice is not so strict requirements! It still has some shortcomings. First of all, nearly four thousand words of the 65 norms, although the provisions of all aspects of the restaurant, but more general, not detailed enough, such as the six T provisions of the items placed in a convenient and appropriate method, but what is a convenient and appropriate method? Lack of specific standards. Another example is the provision of the workplace can not have personal belongings, but there is no specific regulation to what kind of personal belongings can not be placed in what place. Six T practice made many requirements, although these requirements are very good, but does not give a set of systematic and detailed solutions, experienced managers, a look at this specification to know what to do, while inexperienced, but still do not know how to solve the problem.
Because there is no detailed solution, so the six T practices in the use of the process, each restaurant according to the actual situation are different, not to achieve the full range of standardization, all the solutions, are companies combined with their own characteristics and the development of the company, which leads to the usual management of good management of enterprises will manage to do a better job, and the usual management of the enterprise can not be, it is still difficult to get on the road. For example, there has been a five-point method of practical experience in Shanghai Harvest Day, they are in the implementation of the six T practices in the process of combining the five-point method of management mode, the results are more significant: such as in the six T practice 3007 in the provisions of the scene of the raw and cooked to be separated from the food and closing line separate. So Shanghai Harvest Day in the peak period of operation, so that everyone understands the order of food, everyone is walking according to the designated line, out of the kitchen is always walking on the left, into the kitchen is always walking on the right, so as to avoid the collision of the personnel in and out of the collision, improve the efficiency of the food.
From this, we can see that the six T practices have many excellent places, but still need to be extended, need to improve.