In order to strengthen the management of employee attendance, so that employees are clear about the management of attendance, to ensure the accuracy of employee attendance, we have developed this system.

2. Scope

Applicable to all hotel staff attendance.

3. Responsibilities

3.1 The Human Resources Department is responsible for the leadership of the implementation of this system.

3.2 The Human Resources Department is responsible for the specific management and implementation of this system.

3.3 The head of each department is responsible for registering and transmitting the attendance of employees in his/her department.

4 Attendance Regulations

4.1 Explanation

4.1.1 Those who do not arrive at work at the stipulated time are considered late.

4.1.2 Leaving work early without reaching the specified time of dismissal is considered early dismissal.

4.1.3 During the working hours and the time of participating in collective activities, leaving the workplace and the site of the activities without the approval of the leadership is considered off duty.

4.1.4 Because of the hotel's work schedule can not take a normal vacation days, as overtime.

4.1.5 Failure to follow the prescribed work and rest time (work and rest time according to the actual situation of each hotel and seasonal changes) attendance and failure to participate in collective activities in accordance with the prescribed time: late, leave early or off duty for more than 30 minutes, and collective activities not to the organizer of the leave or leave of absence without the approval of the private do not participate in the participants are regarded as absenteeism, absenteeism of less than 2 hours (including 2 hours) and the absence generated by the collective activities, will not be counted as leave; absenteeism of more than 2 hours (including 2 hours) and collective activities, will not be counted as leave. Absenteeism of less than 2 hours (including 2 hours) and absenteeism arising from group activities shall not be counted as vacation; absenteeism of more than 2 hours but not more than 4 hours shall be regarded as absenteeism of half a day; absenteeism of more than 4 hours shall be regarded as absenteeism of a whole day. Both half-day and full-day absences are counted as vacation.

4.1.6 Other cases of non-attendance are detailed in the Penalty Rules.

4.2.Attendance will be taken by the department after the employee reports to each department.

4.3 Attendance Methods

4.3.1 Each department supervisor uses roll call to take attendance of employees in his/her department each day at work.

4.4 Checking, submitting and counting of attendance.

4.4.1 At the end of each month, before 17:00, the department head will check the attendance of the employees in the department for the month, fill in the department, the number of days of vacation, the number of days of attendance in the employee's personal time sheet, and sign in the column of the person in charge. After counting the number and accuracy, send it to the personnel department and sign to confirm; the same into the new time sheet.

4.4.2 The labor clerk will check the general time sheet with the personal time sheet of the employees in each department and sign it, and at the same time account for the salary.

4.5 Attendance in case of employee transfer

4.5.1 Internal transfer

Departmental adjustment.

4.5.2 Attendance at activities on official assignment shall be calculated on the basis of attendance.

5 Inspection.

5.1 Department heads check themselves with the leave slip after scratching the employees' personal attendance sheet every day to ensure its accuracy.5.2 The Quality Inspection Department randomly inspects the attendance of each department at any time and reports its result records to the Manager of Human Resources of the Department.

Degree checklist on.

5.3 The manager of the human resources department carries out occasional spot-checks on the work of personnel clerks.

6 Penalties.

6.1 Where the completion of the time sheet does not match the facts; violation of checking, submission and statistics and other requirements, the head of each department shall be fined 50 yuan.

6.2 The Human Resources Department shall be fined 30 yuan if it fails to carry out its duties in accordance with the provisions of this system.

6.3 Absenteeism for 1 day shall be fined 100 yuan, and 3 consecutive days shall be dismissed.

6.4 Loss of employee attendance sheet, a fine of 50 yuan each time.

1. 7 Late, early departure, off duty for 30 minutes (including 30 minutes) or less, a fine. 10 yuan; more than 30 minutes, a fine of 50 yuan.

Note: the hotel full month means: the first day of the month to the end of the hotel health management

I. Post health responsibility system

I) General

1, the hotel premises inside and outside the environment is clean and tidy, and often open the windows to change the air. Do not put, hanging or drying clothes. Practitioners of daily life and utensils are not mixed with customer supplies, mixed. The arrangement of the working room should be reasonable and tidy, and each floor of the guest room should be equipped with a special disinfection and customer supplies cleaning cabinet. The rags used must be clean and hygienic, special cloths for special use, and should be disinfected regularly. Window air conditioner filter or fan clean and dust-free.

2, bedding should be changed once a guest, long-stay guests change every week, sanitary ware and tableware should be sterilized once a guest, and have cleaning measures.

3, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions, and completely reduce indoor mosquitoes, flies, cockroaches and rats.

4, seriously implement the "statutory infectious disease report" and "public **** place of health hazards report" system.

2) guest cups, cups disinfection system

1, disinfectant: "a piece of net disinfectant tablets," "Euchlorine" disinfectant powder

2, cleaning agents: stain remover, laundry detergent

3, disinfecting tools: disinfection cabinets, disinfectant buckets, cleaning cloth

4, disinfectants: disinfectant, disinfectant, disinfectant, disinfectant, disinfectant, disinfectant, disinfectant, disinfectant, disinfectant, disinfectant and disinfectant.

4, storage tools: tea times storage cabinet

5, procedures

1) from the guest room withdrawn teacups, cups to the disinfection room to pour all the tea;

2) the teacups to the cleaning pool, wash with detergent, and then put into the rinsing pool rinsed with water;

3) disinfectant with a certain amount of water loaded to the disinfection bucket, according to the agent

3) with disinfectant with a certain amount of water loaded into the disinfection bucket, according to the agent shall prevail, a bucket of water to put a piece of "a piece of net" disinfection tablets;

4) will be washed teacups, cups immersed in disinfectant water, the time of at least 20 minutes or more (chemical disinfection method);

5) or will be cleaned teacups, cups, wipe dry along with the iron frame and put into the sterilizer to disinfect (physical disinfection method);

7)

6) turn on the disinfection power (automatic disinfection), disinfection at least 45 minutes after the cups will be removed;

7) remove the disinfected teacups, cups stored in a closed cleaning cabinet for spare;

8) in the disinfection record to do the registration, record the disinfection of time and name.

Three) Catering Department health management system

Health work is related to the credibility of the enterprise and business, but also related to the construction of social and spiritual civilization, but also related to the general consumers' health and even life safety. Develop a good sense of hygiene and habits, not only the excellent performance of the work of each service personnel, but also the performance of a person's good cultivation and habits.

I, personal hygiene

(1) to do the four diligence: diligent hand-washing, nail clipping; diligent bathing, haircutting; diligent washing of clothes and bedding; diligent change of work clothes.

(2) Wash your hands before going to work and after urinating and defecating.

(3) To have health awareness, regular physical examination, disease prevention, when found to have a cold, laryngitis, hepatitis, skin disease should be reported to the supervisor, leave to recuperate before going to work.

(4) managers should attach great importance to the personal hygiene and health of service personnel, to create some of the necessary conditions for them, and often check and supervise, so that personal hygiene to form a system.

Two, work hygiene

1, on duty to avoid touching the hair or face, can not cough, sneeze at food customers; not allowed to spit; not allowed to smoke.

2. Fingers should not touch the food, or the mouth of the cup, the tip of the knife, the front of the chopsticks and the spoon to hold the soup.

3, the waiter to use the rags, cloths, etc. should be cleaned every day, soaked in boiling water to reduce or eliminate bacteria. Trays and other tools must be kept clean.

4, where rotten and spoiled and do not meet the hygiene requirements of the food is determined not to sell.

5, from the dish fell off the food can not be given to the guests to eat.

6, can not use the tableware and tablecloths falling on the floor.

7, the unclean tableware and tablecloths should be sent back to the washroom in time to clean, not to be used.

8, it is strictly prohibited to discard waste paper, water, tea cups.

9, different foods should not be confused, so as not to damage the flavor.

10, in the process of service to pay attention to the diners, found sick people and those with bacteria, the tableware used to separate

packing, focusing on disinfection.

11, pay attention to health when closing, toothpicks, paper towels and other debris when trying to avoid falling on the ground, so as not to be indecent and increase

add to the cleaning difficulties (the correct method is: the first to take away the dishes and other tableware, wrapped in a tablecloth to pour debris or sweep with a

broom).

12, where appropriate, to use trays regularly, training yourself to be a good waiter.

Three, environmental health

Environmental health in the restaurant mainly includes the dining room, access, toilets, lounge, workroom (kitchen), green belt, parking lot and other places of health. To improve environmental health, we must do the "four", namely: set people, set time, set things, set quality, delineation and division of labor, responsibility, and do a good job everywhere someone clean, diligent inspection, to ensure that all the time clean. To do before the city to organize, clean up after the city, weekdays, weekly cleaning, to ensure that health work is regular, institutionalized.

Environmental health, including work, recurrent work is:

1, the store should be cleaned every day, tables and chairs should be wiped clean at any time, windows and doors should be controlled often wash. To achieve four walls without dust, windows, clean floors, tables and chairs neat.

2, at any time to remove the garbage, debris, to remind guests not to spit the residue on the ground. Trash around the restaurant ulcer water should be cleaned often, the restaurant is not allowed to pile up debris, where personal items and brooms, mops, garbage shovels, etc. in the safekeeping room, do not pile up in the guests wash their hands by the side of the pool or in the toilet aisle. Empty wine bottles, boxes and other items should not be stacked in the restaurant.

3, the toilet should be flushed and cleaned diligently, so that there is no dust, no odor.

4, to take effective measures to eliminate flies, rats and cockroaches and other pests.

5, public **** place, the entrance, parking lots, green belts and other cleanliness should not be ignored, which is often left to the guests of the "first impression".

6, the service personnel is also the landscape of environmental cleanliness, instrumentation and demeanor should be in line with health norms.

In the cleaning work mentioned above, to choose the right method and timing such as glass wiping should pay attention to the choice of day and time, cloudy or morning, dusk, no sunlight, window stains are easy to see, is the best time to wipe the window. If you wipe the window in strong sunlight, the stains dry lumps, resulting in not easy to wipe clean, the operator is also easy to eye blossom, affecting the efficiency and quality of work. Correct and simple way to wipe the window is to choose the right time of day, with a clean absorbent wipe without hair, in the water after soaking wet and dry, the first will be wiped once the glass window, to wait until it is dry, and then wipe clean with a clean dry cloth, wipe bright, such as serious stains can be used to wipe the glass cleaner or decontamination powder, wipe forbidden to have oil. Or scrub with a specialized glass scrub is also a good way.

Four, tableware health

Tableware health requirements are "four pass": a wash; two brush; three rinse; four disinfection. Ensure that the tableware is not greasy, no stains, no water, no bacteria.

Scraping: Before washing tableware, scrape off the leftovers in the plate and bowl, and separate the large tableware from the small pieces of tableware, wash them separately to avoid damage.

Washing: Because dishes and bowls are generally greasy, use hot water to wash or put the right amount of detergent in the water to remove grease.

Over: wash with water after washing.

Disinfection: commonly used disinfection methods such as: steam disinfection, boiling water disinfection, drug disinfection, electronic disinfection.

With the development of science and technology in the times, some restaurants are equipped with mechanical automatic dishwasher or ultrasonic dishwashing machine, that cleaning is more scientific and simple.

Five, food hygiene

Food storage implementation of the "four isolation": raw and cooked segregation; segregation of finished products and semi-finished products; food and sundry, drug segregation; food and natural ice segregation.

Kitchen staff should pay attention to the hygiene of cleaning, storing and picking up during the production process, and try to wear work hats to avoid hair falling on the food.

From raw materials to finished products to implement the "four no system": buyers do not buy rotten and spoiled raw materials; processors (chefs) do not use rotten and spoiled raw materials; sales staff (waiters) do not sell rotten and spoiled food; retail units do not buy rotten and spoiled food, do not sell rotten and spoiled food, do not use the hands of food, do not use waste paper, dirty paper packaging food. Waste paper, dirty paper packaging food.

Two, practitioners of health inspection and hygiene training system

I) Health inspection system

1, directly for the customer service practitioners, should be regular health checks, hold a "health certificate" before they can engage in their work. Suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, septic or exudative skin diseases and other public **** hygiene diseases, before the cure shall not engage in direct customer service work.

2, March, June, September and the end of December each year to arrange for the next quarter of the expiration of the health certificate personnel physical examination.

3, the collation of health card expiration personnel list, to send a letter to notify the department personnel.

4, call Xiangyin County Health Epidemiological Station to make an appointment for medical checkups, and go to the station to apply for health certificates on schedule.

5, after the results of the physical examination, the list of unqualified personnel to the Personnel Training Department in accordance with the provisions of the treatment.

2) health training system

1, personnel training department on the 25th of each month to send out the next month's health training program for new employees, approved by the general manager, sent to the departments to implement the training staff.

2, health training program should be clear training objectives, training content, training time, location, lecturer, training and assessment time, the department head should refer to the actual situation to ensure that the plan can be implemented.

3, has been in the work of the staff need to focus on health training twice a year, to strengthen health awareness and health knowledge.

4, health knowledge training assessment fails, must participate in personnel training department organized by the supplementary examination, supplementary examination still fails, deductions and penalties for the month's floating salary of 50 yuan, and extend the probationary period for new employees or in-service employees of the promotion of the assessment period.

5, all training results into the employee's personal file, as the employee's future post adjustment, promotion, salary increase reference basis.

Three, reward and punishment system and reward and punishment rules

1, daily hygiene, planning and health by the inspection of many times to meet the standard and praised by the leadership, each time to reward 20-100 yuan. (Three monthly health inspection of the guest room department)

2, disregard for professional ethics, with four towels to wipe the bathroom or other dirty parts, each time the discovery of deducting the full amount of the month's bonuses, a demerit, recorded in the staff file. Repeat the mistake within six months, to dismissal.

3, health work is not in accordance with the procedures, violation of health regulations or damage to health equipment, each time the discovery of the demerits and a fine of 50 yuan, more than three months of negligence repeated deduction of the full amount of the month's bonuses, demerits, recorded in the staff file, half a year within the recurrence of the error, dismissal treatment.

4, check out cleaning and sanitation do not operate according to the prescribed procedures, do not change the tea set according to the regulations, do not implement the sanitation cleaning and disinfection procedures stipulated in the disinfection system, each time you find a warning, a fine of 30 yuan, a repeat offense within one month and a fine of 50 yuan.

5, night shift health foreman inspection failed, not rework or rework still failed, a deduction of 10 yuan.

6, the supervisor checks the night health failed, a deduction of 10 yuan, to the night work record book shall prevail.

7, the foreman checked and reworked qualified health, the supervisor found unqualified, deductions foreman 5 yuan per room, and so on.

8, the foreman does not follow the regulations to check the health or did not fill out the foreman checklist, a deduction of 10 yuan.

9, the use of guest bathroom or guest room sanitation, a deduction of 20 yuan.

Four, public **** place management system and prohibited signs system

1, public **** place should comply with the relevant national health standards and requirements, mainly air, micro-climate (temperature, humidity, wind speed); water quality; lighting; lighting; noise; customer utensils and sanitation facilities.

2. Strictly implement the general provisions, health management, health supervision, penalties, bylaws and other contents of the Implementing Rules for Health Management Regulations of Public *** Places issued by the Ministry of Health.

3, public **** place directly for the customer service practitioners once a year for health checks, suffering from dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other public **** impede the hygiene of the disease, the cure shall not be engaged in the work of the direct service for the customer.

4, public **** place should do the following health work:

1) public **** place environment is complex, should be avoided to breed pests, to avoid it to become a vector for the spread of certain diseases;

2) practitioners of personnel staff health and the health of the customer is the influence of the health status of each other, so it should be strictly done practitioners of the health examination;

3) For the public use of equipment, should be strictly enforced disinfection management, to prevent the lack of disinfection of equipment to prevent the transmission of certain diseases;

4) public **** place indoor crowd concentration, easy to make the air dirty and spread disease, so should be strictly good disinfection and air ventilation and other work;

5) public **** place customers stay a short period of time, there is a reliance on the idea of public **** place cleaning poor responsibility, the public **** place of work, and the public **** place of work. Place cleaning responsibility is poor, easy to make the public **** place dirty, chaotic. Should always do a good job of cleaning the public **** place, clean up the dead ends of health in a timely manner, to eliminate the possibility of breeding pests;

6) public **** place is easy to store or contact through the object, resulting in mutual pollution, affecting people's health. Should strictly do a good job of public **** place object classification storage, classification management work, to avoid cross-contamination;

5, the hotel strictly enforce the following anti-smoking system:

1) employees in the public **** place is prohibited to smoke, violators in accordance with the "Employee Handbook" penalties;

2) the hotel to do a good job of publicity and education of the ban on smoking;

3) in the public **** place of smoking is prohibited to smoke;

4) in the public **** place of smoking is prohibited to smoke.

2) The hotel does a good job of publicizing and educating the public on the prohibition of smoking;

3) Setting up conspicuous no-smoking signs in public ****places where smoking is prohibited;

4) Not placing smoking utensils and not setting up tobacco advertisements in no-smoking places.

V. Air-conditioning cleaning system

In order to ensure the normal operation of the hotel's central air-conditioning system and the cleanliness of the air supply, and to provide guests with a comfortable consumer

environment, the following system is formulated.

One, the central air-conditioning cooling water system every month according to the water quality, adding water treatment chemicals once a year to clean

One.

Second, the central air-conditioning cooling water system every month according to the water quality, adding water treatment chemicals once a year to clean.

Three, the central air-conditioning cooling tower monthly sewage, cleaning once a year.

Four, the central air conditioning end fan coiler inlet filter cleaning once a month, the table cooler according to the dirty condition, cleaning once every two years.

Fifth, the central air conditioning fresh air unit (fresh air cabinet) inlet filter cleaned once a month, the table cooler according to the dirty condition, cleaned once a year. Employee on-the-job training system: employees formally on the job, due to a variety of needs and training. Training content combined with departmental needs, may be arranged by the Ministry of Human Resources or departmental arrangements. 1, the training system: 1) according to the department's business management needs of targeted, phased training courses. 2) The employees who are arranged to participate in the training should be on time to participate in the training. 3) training staff attendance system in accordance with the provisions of the Ministry of Human Resources P& P processing. 4) After the end of the training, the training will be registered for archiving purposes. 4) Training Assessment of excellent, will be combined with the performance of the department can be recommended for the selection of outstanding employees. Conversely, those who have not or can pass will be disqualified from the selection. 2, training content: 1) job responsibilities, job content 2) operating standards, workflow 3) operation and management knowledge related to the department's business 4) knowledge of the management of the hotel, skills and techniques of training 5) new equipment, new products, new technologies, new operating procedures training 6) reflections and handling of complaints, security analysis 7) courtesy and etiquette, grooming Repeated training 8) comprehensive quality training (including work ethic, safety education, sense of belonging, etc.) 9) foreign language training staff promotion training system: 1, training system: 1) employees must be promoted through the management level training courses 2) training staff attendance system according to the Ministry of Human Resources P & P regulations processing. 3) probationary period, not be able to pass all are not allowed to promote the salary increase. 4) after the end of training. Training will be registered and archived. 2, the training staff should master the knowledge: 1) basic knowledge of management 2) manpower management 3) the responsibilities of managers and leadership skills 4) the basics of management psychology 5) the importance of training and leadership must become a trainer 6) how to deal with complaints 7) how to establish customer relations 8) good communication skills 9) incentives for employees to train the assessment system: 1, all hotel Arrangements for mandatory, phased, targeted professional training, arranged to participate in the training of employees must be required to attend on time. 1) Attendance of employees to participate in training is linked to wages, each absence of 1 deduction of 20 yuan of monthly wages, each late 1 deduction of 5 yuan, regardless of the reason, if the absence of up to 20% of the total amount of class time, the training department has the right to take the qualification of its participation in the final examination. 2) Participants in the training staff are required to sign the attendance (3) The training department monthly fou ministries notify the treatment of absenteeism. (4) The attendance situation will be deposited in the file, as the future promotion, salary adjustment, one of the bases. 2, when the end of each topic of training, the training department will work with the departmental trainer training content assessment. 1) assessment of those who passed the test, the results are recorded in the personal file, as one of the bases for future promotions and salary increases. 2) Theory examination failed, will be deducted 20 yuan monthly salary, and will be deducted 20 yuan. (2) those who fail the theoretical examination, the results will be recorded in the personal file, as one of the basis for future promotion and salary increase. 2) those who fail the theoretical examination, the monthly salary will be deducted 20 yuan, to attend the remedial examination is still failed, will be reduced to the probationary salary, and then the training failed, will be dismissed. 3) Training Department check, the field operation is not in accordance with the norms of the person, a deduction of 20 yuan, the manager of the duty (foreman/supervisor) in the field at the same time the negative side responsibility to deduct the monthly salary of 5 percent. Is a comprehensive assessment of the six-month training. 1) assessment content: discipline, courtesy, salutation service, service skills, leadership skills, organizational skills, and guest relations, departmental coordination, obedience to arrangements and so on; and then is a half a year since the training content of the comprehensive assessment. 1) assessment of those who are qualified, the results are recorded in the personal file as a future promotion, one of the important bases for salary increase; assessment of the unqualified dry to be a reduction of 20%, for a month, a month later, a reduction in salary! 20%, for a month, a month and then make up the test, qualified people to restore the original salary level, unqualified people to demotion or dismissal processing.