1. Cleaning requirements of different types of rooms \x1d\ 2. Cleaning sequence of different types of rooms \x1d\ (1) Cleaning sequence in off-season \x1d\ 1. Rooms instructed by the front desk to be cleaned as soon as possible \x1d\ 2. Rooms with "make up room Immediately" signs hanging on their doors. \x1d\ 3. check-out. \x1d\ 4. "VIP" room. \x1d\ 5. Other guest rooms. \x1d\ 6. Vacancy. \x1d\ (2) Cleaning order in peak season \x1d\ 1. Vacancy. The vacant room can be cleaned in a few minutes so that it can be handed over to the front desk for rent as soon as possible. \x1d\ 2. Rooms instructed by the front desk to be cleaned as soon as possible \x1d\ 3. check-out rooms. \x1d\ 4. Rooms with "make up room Immediately" on the door. \x1d\ 5. VIP room. \x1d\ 6. Other guest rooms. \x1d\ III. General principles and hygienic standards for room cleaning \x1d\ (1) General principles for room cleaning \x1d\ 1. From top to bottom. \x1d\ 2. From the inside out. \x1d\ 3. Spread first and then wipe. \x1d\ 4. Ring cleaning. \x1d\ 5, dry and wet separately. \x1d\ (II) Hygienic standard for rooms \x1d\ 1. There is no stain in the place where the eyes see it. \x1d\ 2. There is no dust where the hand touches it. \x1d\ 3. Equipment and supplies are virus-free. \x1d\ 4. The air is fresh without peculiar smell. \x1d\ 5. Room hygiene reached "ten none". \x1d\ IV. Types and scope of use of room cleaners \x1d\ (1) Classification by chemical properties of cleaners \x1d\ 1, acidic cleaners \x1d\ 2, alkaline cleaners \x1d\ 3, neutral cleaners \x1d\ (2) Classification by use \x1d\ 1, multifunctional cleaners. 4. Metal polishing agent \x1d\ 5, furniture wax \x1d\ 6, air freshener \x1d\ 7, insecticide \x1d\ 5. Precautions when cleaning guest rooms \x1d\ 1, "Housekeeping", and at the same time, pay attention to the sound of knocking at the door at a moderate level, not too fast and too hard. \x1d\ 2. When cleaning the room, leave the door open. \x1d\ 3. You are not allowed to smoke, eat or read newspapers and magazines (especially books and periodicals of guests) in the guest room \x1d\ 4. You are not allowed to use the facilities in the guest room \x1d\ 5. When cleaning the bathroom, you should prepare a foot pad. \x1d\ 6. The rags used for cleaning rooms should be used separately \x1d\ 7. Pay attention to the room inspection \x1d\ 8. Do not dispose of the "garbage" in the room casually \x1d\ 9. The shower curtain should be ventilated \x1d\ 11, and the electroplated parts should be completely dried \x1d\ 11. Do not remove the dirt. 13. In order to put the items in your heart, you should pay attention to the fact that the trademark is facing the guests \x1d\ 14, and when you leave the room \x1d\ 15, you should ask the waiter to turn on the lighting in the room \x1d\ Section 2: Planned room sanitation \ x1d \ Planned room sanitation refers to drawing up a periodic cleaning plan on the basis of daily room cleaning. \x1d\ 1. Organization of planned sanitation \x1d\ 1. Require room cleaners to clean a room every day \x1d\ 2. It is stipulated that a certain part or area of the room should be thoroughly cleaned every day \x1d\ 3. Seasonal cleaning or annual cleaning \x1d\ 2. Management of planned sanitation \x1d\ (1) Planned sanitation. (III) Safety Issues of Planned Hygiene \x1d\x1d\ Section III Control of Room Cleanliness Quality \ x1d \ 1. Strengthening employees' hygiene awareness \ x1d \ To do a good job in hygiene management, waiters and managers are required to have hygiene awareness and have sufficient understanding of the importance of hygiene work, so they must be emphasized and assessed frequently. \x1d\ Secondly, strengthening the staff's health awareness also requires that the guest room staff should have sufficient knowledge of the health standards of foreign-related star hotels, and should not take their own daily health standards as the hotel's health standards, and the hotel's health standards should be in line with international standards, otherwise, the normal health requirements of international tourists can be regarded as "cleanliness addiction". \x1d\ II. Formulating the operating procedures and hygiene standards for hygiene work \x1d\ III. Strict inspection system \x1d\ (I) Establishing a step-by-step inspection system for guest rooms \x1d\ 1. Attendant's self-inspection \x1d\ 2. General survey of foreman \x1d\ (1) The function of foreman's rounds \x1d\ Addendum. \x1d\\x1d\ Section IV Cleaning and Maintenance of Public Area \x1d\ 1. Scope of Public Area \x1d\ 2. Characteristics of Public Area Cleaning and Sanitation Work \x1d\ First of all, because the scope of Public Area is quite wide. Secondly, the passenger flow in the public * * * area is very large, and the guest activities are frequent, which brings inconvenience and difficulty to the cleaning work in the public * * * area. Finally, the cleaning work in the public area is complicated, the working hours are not fixed, and the personnel are scattered. Therefore, the quality of cleaning and sanitation is difficult to control. \x1d\ III. Contents of cleaning and maintenance of public areas \x1d\ (1) Cleaning of lobby \x1d\ 1. Cleaning of lobby floor \x1d\ 2. Cleaning of escalators and elevators \x1d\ 3. Cleaning of lobby furniture \x1d\ 4. Polishing of bronzes \x1d\ (IV) Cleanliness and sanitation in other areas \x1d\ (V) Greening arrangement and cleaning maintenance \ x1d \ x1d \ Hotel Hygiene Management System \ x1d \ x1d \ 1. Purpose \ x1d \ x1d \ To improve the quality of hotel hygiene management and provide customers with fresh, clean and hygienic consumption. \ x1d \ x1d \ II. Contents \x1d\ 1. Hygiene management includes three aspects: personal hygiene management, articles and equipment hygiene management and food hygiene management. \x1d\ 2. Personnel at all levels are responsible for keeping their work areas clean and cleaning up. Managers are jointly and severally responsible for the health work at lower levels. \x1d\ 3. Professional sanitary cleaning departments and personnel carry out professional cleaning and management of the areas and work items they are responsible for. Mainly refers to the public * * * health and cleanliness, the catering department, the kitchen and chef, the medical department and its personnel. \x1d\ 4. Personal hygiene management standard: \x1d\ (1) Employee gfd and personal hygiene. \x1d\ (2) Grasp the necessary health knowledge. \x1d\ (3) Physical and mental health, you must hold the Health Certificate. \x1d\ 5. For food hygiene management standards, please refer to the Management Regulations on Hotel Food Hygiene. \x1d\ 6. Hygienic management standard for articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order. \x1d\ 7. Health inspection shall be carried out in accordance with the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, and by means of routine inspection, special inspection, unannounced visit and unannounced visit. For the problems detected, the responsibility shall be investigated and punished according to the standards. \x1d\\x1d\ III. Assessment \x1d\ 1. Articles, facilities and equipment shall have smooth and bright surfaces, no peculiar smell, no damage and no scratches, and shall be placed in an orderly manner, otherwise, punishment shall be given according to the seriousness of the circumstances and the impact caused. \x1d\ (1) Minor hygiene problems such as fluff, floating ash, water stains and paper scraps shall be punished. \x1d\ (2) Penalties will be given for hygiene problems such as dust accumulation, stains, oil stains, large sundries, hair and wrinkles. \x1d\ (3) Penalties will be given for environmental health problems such as dirt, foreign objects, cracks, damage, untidy arrangement, dislocation, falling off or lack of articles, and peculiar smell. \x1d\ 2. Any periodical sanitary cleaning work that fails to clean up due to the expiration will be punished, which will affect the consumption of the guests or be proposed by the guests. As appropriate, the responsible department will be warned or the responsible person will be punished negligently. \x1d\ 3. Those who violate the regulations on personal hygiene and food hygiene shall be punished according to the relevant hotel regulations.