"five permanent members and six T's" is a comprehensive management, giving consideration to both. The former "Wuchang" is a new catering management scheme developed by Mr. He Guangming of Hong Kong from the Japanese "5S" management mode according to the particularity of the catering industry. After the introduction of these programs, many non-catering enterprises began to follow suit.

Japan's "5S" must be known to anyone who has done a slightly larger enterprise. That is, sorting, rectifying, cleaning, sweeping, and self-cultivation (self-cultivation).

"Six T" management refers to the routine tasks to be done every six days after the implementation of "Five Permanent Management". That is, daily processing, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement.

1. sorting: this sorting refers to the distinction of items. Necessities and non-necessities are strictly separated; 2. Rectification: Focus on the orderly placement of necessities and effective identification after finishing, and dispose of non-necessities as soon as possible. At the same time, it is guaranteed to find out the security location of the items within 31 seconds on the basis of sorting. Reduce the time to find necessities to zero; 3. Cleaning: keep the job in a clean and tidy state without garbage and dust; 4. Cleanliness: On the basis of implementing the above three points (sorting, rectifying and cleaning), the management is transparent, standardized and institutionalized to maintain the results; 5. Literacy (self-cultivation): cultivate each member to develop good habits, and abide by the standardization of rules to improve the self-cultivation quality of members.

based on the above "5S" and the original "five regularities", the "five regularities" for catering are: regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline.

regular organization: judge the necessary items to complete the work and separate them from the unnecessary items; Reduce the number of necessary products to a minimum and put them in a convenient place.

regular rectification: study the method of placing items, and first decide the name and home of the items. In the shortest possible time, we can get and place the goods, that is, give them a correct name and an accurate location.

clean frequently: everyone should have a place to clean. Regular cleaning should be done by all members of the whole organization, from top to bottom. While cleaning, they are also cleaning their own minds.

standardization: it is to standardize some excellent working methods or ideas of enterprises. Regular standardization activities also include the use of creativity and "total visual management method" to obtain and adhere to standardized conditions and improve work efficiency. Every post and area must have a special person in charge, and the name and photo of the person in charge should be posted in the corresponding position, thus avoiding the situation of unclear responsibility and mutual shirking.

Self-discipline: The emphasis here is to create a workplace with good habits. Teach everyone the way to do things and put them into practice. By carrying out the correct operating procedures, employees have developed a good code of conduct and a habit of stressing order, loving cleanliness and being responsible, thus enabling employees to improve their work quality and self-awareness in a subtle way.

daily treatment: the necessary items and non-essential items are separated, and non-essential items are not placed in the work site; Reduce the number of necessities to a minimum, and implement the control method of maximum and minimum quantity for each necessity. The inventory shall not exceed the maximum quantity, and must be purchased below the minimum quantity, which shall be stored separately according to the high, medium and low dosage and managed in different levels. The difficulty in dealing with non-essential items every day is that the operator must make up his mind, and all departments must participate in the unification of opinions to control the inventory quantity, especially personal items should not be placed on the work site, and the old ideas of each employee should be changed.

integration every day: put the necessities in a state that anyone can get them immediately, and put them in a classified and centralized way, with a reasonable container, a fixed effective location, a "name" and a "home", a storage plan and a general location list of the items, first in first out, left in and right out, so as to avoid the outdated use of the items and reduce the losses of enterprises. So that every employee can take out and put back the documents and articles within 31 seconds, and form a good habit that every employee does not put them around.

daily cleaning: a simple and easy operation standard that should be done from management to every employee according to the requirements of health law. Everyone has their own area of responsibility that should be cleaned and made public; It is necessary to remove pollution sources, so that the workplace is not messy, dirty and the items are orderly. This will make cleaning and inspection easy, and one person can easily finish it at will, so that everyone can clean it and keep it clean every day.

daily standardization: adopt transparent, visual management, kanban management and other open and intuitive on-site management methods to standardize, standardize and persist in the achievements of 3T implementation. At the same time, all the management of the enterprise meets the requirements (such as safety, fire protection, quality, energy saving, equipment management, etc.) by adopting clear management methods accepted by employees, so as to achieve the goal of comprehensively improving the management level of the enterprise.

daily inspection: through inspection, everyone can conduct self-inspection and mutual inspection, and form the habit that every employee can abide by rules and regulations continuously and self-discipline. Make a six-T range for each employee and get into the habit of checking before work.

improvement every day: every employee will constantly innovate and improve on the basis of the above 5T, so as to improve the management and work efficiency of the enterprise.