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What are the five rules of kitchen management? And what is the six?

1, five often method of management: often organization, often tidy, often clean, often standardized and often self-discipline.

1, often organization: determine the importance of the items and the amount of use, such as the organization of incoming goods and classification, stored on the shelves, the useless things to discard.

2, often tidy up: to determine the placement of items and stock, such as tools on the tool table, must be neatly arranged, to ensure that within thirty seconds to find what you want.

3, often clean: from upper to lower levels, often keep the factory clean, bright, emphasizing the responsibility of personal hygiene.

4, often standardized: to increase the "transparency" of the goods and labeled with the appropriate mark, the use of creativity and "visual management method".

5, often self-discipline: used up tools and items, must be put back to a fixed location.

2. Six-pronged approach to management: often classified, often organized, often clean, often maintained, often regulated and often educated.

1, often categorized: all things are divided into two categories, one is no longer used, a class is also used.

2, often organized: will no longer use the things cleaned up, the number of items to be used to reduce the minimum amount of safe use, placed in an orderly manner, labeled with anyone can understand at a glance.

3, often clean: sorting and organizing finished, to do cleaning to ensure that all places are spotless.

4, often maintenance: the previous "three often" (often classified, often organized, often clean) to maintain the results.

5, often standardized: to standardize all the behavior of the staff.

6, often education: through criticism and education, so that all employees to develop "six" habits.

Baidu Encyclopedia - Five Constant Method

Baidu Encyclopedia - Six Constant Management Method