you can learn from the five routine methods in catering management. It is a complete management system from the inside out, from people to things, from software to hardware, from theory to practice, from system to process, from evaluation to introspection.

The essence of the Five Regular Laws:

The essence of the Five Regular Laws is: the work is often organized, rectified every day, the environment is always clean, things are always standardized, and everyone is always self-disciplined.

(1) regular organization: judge the necessary items to complete the work and separate them from the unnecessary items, reduce the number of necessary items to a minimum and put them in a convenient place (throw away the unnecessary items or return them to the warehouse, and manage them at different levels according to the necessary degree, and single is the best).

(2) Regular rectification: adopt appropriate storage methods and containers. To study the items to improve efficiency, we must first decide the "name" and "home" of the items. The aim is to get or put things away in the shortest time (everything has a clear label "name" and location "home", first in first out, left in right out, and files and things can be taken out and put back within 31 seconds).

(3) frequent cleaning: the cleaning inspection and hygiene level are completed by all members of the whole organization. Everyone has the scope of cleaning, sorting and inspection (the division of responsibilities makes cleaning and inspection easier, the food shelf is 1.5 cm from the ground, the hidden places are cleaned, and the ground and the overall environment are kept clean, bright and attractive).

(4) Normalization: Focus on vision, safety management and standardization. Maintain transparency, visual management and garden-like environment, including the use of creative and comprehensive visual management methods, so as to obtain and adhere to standardized conditions and improve work efficiency (strengthen visual and color management, transparency, and set up fault P cards).

(5) Regular self-discipline: create a workplace with a good atmosphere, implement the above requirements of "Four Regular" continuously and self-discipline, and develop the habit of formulating and abiding by rules and regulations (five minutes before work, writing and abiding by the Handbook of "Five Regular Laws for Employees", and conducting regular audits of "Five Regular Laws", seeing is believing-strengthening.

Case study:

Regular organization:

Monday: Technical examination

Every Monday at 8:11 pm, the head anvil should organize the kitchen chopping board for a technical examination, which mainly includes the speed of cutting vegetables, the quality of pickles, the speed of side dishes and so on. During each assessment, Manager Li should personally check and compare the assessment results with previous assessment results to find out whether the employees have made progress, and then make assessment files accordingly. When Amin from the hotel first arrived, his skills were not at home. The pickled beef tenderloin was too hard after being oiled, which affected the quality of the dishes. Moreover, the timing of side dishes was not well grasped, and it was fast and slow. After several assessments, his skills were greatly improved for a period of time. Employees with outstanding assessment can enjoy a three-day trip to Dalian on July 2nd, 3rd and 4th, and each employee will also receive a subsidy from 411 yuan. Generally, excellent employees will be rewarded with 111 yuan each. The promotion of employees is also based on the results of the assessment.

in order to avoid the formality of the assessment, manager Li basically adopts spot check when carrying out the assessment, and does not disclose the assessment contents of the day before the assessment. For example, the assessment begins at 8: 11 pm, and employees only know their assessment content when the clock reaches 8: 11. Before the assessment, employees were in a tense atmosphere and took the assessment very seriously.

Tuesday: Learn the menu

After work from 2: 11 pm to 4: 11 pm on Tuesday, Manager Li will organize the front desk service staff and all the kitchen staff to learn and study the menu. First, please ask the chef in the kitchen to explain the characteristics, taste, color matching, raw materials used, cooking time and specific practices of the special dishes to the waiter, so as to help the waiter in the front desk better serve the guests and better promote the hotel's special dishes. The waiter should not only remember all the information related to the special dishes at the first time, but also communicate how to sell them according to his own experience after the chef has explained them, and ask the chef for advice.

Wednesday: Fire Training

The security personnel provide fire training for all hotel staff, especially the chef, from 2: 11 to 4: 11 every Wednesday. The training contents include the basic knowledge of fire, the nature of fire, hidden dangers of fire, how to avoid fire and some rescue measures in case of fire, so as to minimize hotel losses.

Thursday: Hygiene inspection

Every Thursday from 2: 11 to 2: 31 pm, the hotel owner will take Manager Li and the staff of the quality inspection department to check the hygiene of the hotel, especially the kitchen. He wears white gloves and specially looks for "touching" in the corners. Anyone who finds that the gloves change color slightly will be fined. If an employee fails to pass the health area inspection for three consecutive times, 5% of his salary will be deducted and ordered to make corrections.

Always clean:

Manager Li starts from four aspects: kitchen, working environment, employees themselves and staff dormitory to ensure "always clean". In the kitchen, in addition to neat kitchen utensils, it is also required that rags and spoons should not have any oil. The kitchen staff should not have too long nails and ear-length hair. They must take a bath twice a day in summer and once a day in other seasons. Moreover, one person should be on duty for half an hour every day in the dormitory to clean the dormitory. Manager Li specially arranges two health leaders to check the dormitory hygiene before going to work every morning and before leaving work at night, and records the inspection. The inspection contents include whether the floor is clean, whether there are cigarette butts and garbage in the bathroom and balcony, etc. Although the requirements are not as strict as the hotel hygiene inspection, there is a certain reward and punishment system for strict implementation. Under normal circumstances, 51 yuan will be fined if the hygiene is unreasonable. If the circumstances are serious, 51 yuan will be fined, and all dormitories will be cleaned for one week. All fines are awarded to employees with better hygiene.

Normalization:

Manager Li said that only standardization can achieve high efficiency. He requires all tableware to be stored in a fixed position. For example, the tableware under the lotus table, such as the 12-inch fish plate and the 11-inch disk, is placed in a fixed position, and the corresponding lower surface of the plate is labeled, and the height requirements are consistent, neat and convenient.

every raw material that needs to be kept fresh must be put in an insurance box, and the production date should be marked in the form of a label before it is stored in the refrigerator. It is stipulated that employees must implement the policy of "first in and then out" when using it, and the raw materials should be used first to prevent the deterioration of the raw materials.

every day, a data table should be counted according to sales (turnover), direct dial (raw materials directly entering the kitchen from buyers or suppliers) and outbound (dry goods transferred from dry transfer warehouse) to obtain the gross profit margin. This data sheet must be filled in by the post supervisors themselves and submitted to the chef at the regular meeting the next day, so that the gross profit margin can be known the next day, together with the daily inventory changes.

Regular rectification:

Every Friday, Manager Li will organize a regular "guest feedback meeting" to rectify internal problems accordingly. At 9: 31 in the morning, the front office manager will sort out the collected opinions of the guests for a week and take them to the feedback meeting. All the participants will exchange ideas on various opinions put forward by customers and focus on solving the employee problems reflected in them. Once a guest on Wednesday expressed his dissatisfaction with the hotel in the opinion book. He said that he had eaten a yellow leaf in the "self-assisted dish core" at night. After discussion, the responsibility of the side dishes should be investigated at last. If this is the first time, give a warning to the food coordinator; If it is the second time, it will be fined 21-51 yuan according to the situation; If the mistakes are accumulated more than three times (including three times), 5% of the salary will be deducted, and the serious cases will be dismissed.

Regular self-discipline:

In order to better implement the "regular self-discipline", Manager Li stipulates that two regular meetings must be held every morning from 9: 31-11: 11 and at night after the technical examination, so as to ensure that employees strictly abide by the discipline, such as smoking in the non-smoking area, leaving cigarette butts in a fixed place, making a loud noise in the hotel, and not putting the shelves of raw materials properly at the meeting.

Postscript: Li ... told reporters: "The implementation of the Five Regular Laws requires not only persistent determination, but also the active participation and cooperation of all employees. Only in this way can the enterprise spirit of' safety, quality, standardization and modernization' be truly implemented. It not only leads enterprises into a brand-new management realm, but also contributes to personal environmental education and behavior cultivation, and eventually becomes a responsible self-manager, thus further improving the five goals of safety, hygiene, quality, efficiency and image of enterprises. "

I hope these are helpful to you!