introduction to 5S (five-routine method) of hotel management

I. the meaning of 5S activity

5s is the abbreviation of five words: Seiri, Seiton, Seiso, Seikeetsu and Shitsuke. Because the first letter of the romanization of these five words in Japanese is "S", it is called "5S" for short, and it is called "5S" activity to carry out activities with the contents of sorting, rectifying, cleaning, cleaning and literacy.

"5s" activity originated in Japan, and it is widely implemented in Japanese enterprises, which is equivalent to civilized production activities carried out by Chinese enterprises. The object of "5S" activity is the "environment" of the site, which comprehensively considers the overall situation of the production site environment and formulates feasible plans and measures to achieve standardized management. The core and essence of the "5S" activity is literacy. Without the corresponding improvement of the literacy of the staff, it is difficult to carry out and persist in the "5S" activity.

second, the content of "5S" activities

(1) sorting out

separating the people, things and things that are needed from those that are not needed, and then disposing of the people, things and things that are not needed, which is the first step to improve the production site. Its main point is to classify the various items that are actually placed and stagnant at the production site, and distinguish what is needed and what is not needed at the site; Secondly, we should resolutely clean up the unnecessary items on the site, such as used materials, redundant semi-finished products, cut scraps, scraps, garbage, waste products, redundant tools, scrapped equipment, workers' personal daily necessities, etc. The focus of this work is to resolutely clean up the unnecessary things on the site. Every station

or equipment in the workshop, around the passage, up and down the factory building, inside and outside the tool box, and every dead corner of the workshop should be thoroughly searched and cleaned, so as to achieve all the things on site. Resolutely doing this step is the beginning of establishing a good style of work. Some companies in Japan put forward the slogan: efficiency and safety begin with finishing!

the purpose of finishing is: ① to improve and increase the working area; (2) the scene without sundry, street unobstructed, improve work efficiency; (3) reduce the chance of collision, ensure safety and improve quality; (4) to eliminate management errors such as mixing and mixing; ⑤ It is beneficial to reduce inventory and save money; ③ Change the style of work and improve the working mood.

(2) Rectify

Quantify and locate the people, things and things needed. After finishing in the previous step, scientifically and reasonably arrange and place the items that need to be left at the production site, so as to obtain the required items with the fastest speed and complete the operation under the most effective rules and regulations and the simplest process.

The main points of the rectification activities are as follows: ① The goods should be placed in a fixed place and area, so as to facilitate the search and eliminate the mistakes caused by mixing; (2) items should be placed in a scientific and reasonable place. For example, according to the frequency of use of articles, things that are frequently used should be placed near (such as in the operation area), and things that are occasionally used or not often used should be placed far away (such as concentrated in a certain place in the workshop); (3) Visualize the placement of articles, so that the quantitative loaded articles can be counted in a few days, and the areas where different articles are placed are distinguished by different colors and marks.

The reasonable placement of articles on the production site is conducive to improving work efficiency and product quality, and ensuring production safety. This work has developed into a special field management method-fixed location management (its content will be further introduced in the third section).

(3) Cleaning

Clean the workplace, and repair the equipment immediately when it is abnormal, so as to make it return to normal. Dust, oil stain, iron filings, garbage, etc. will be produced in the production process at the production site, thus making the site dirty. Dirty site will reduce the accuracy of equipment, cause frequent failures, affect the quality of products, and make safety accidents impossible to prevent; Dirty scenes will affect people's working mood and make people reluctant to stay for a long time. Therefore, it is necessary to remove those dirt through cleaning activities and create a bright and comfortable working environment.

the main points of cleaning activities are as follows: ① clean the articles used by yourself, such as equipment and tools, without relying on others and adding special cleaners; (2) the cleaning of equipment, focusing on the maintenance of equipment. Cleaning equipment should be combined with point inspection of equipment, that is, point inspection; Cleaning equipment should be lubricated at the same time, and cleaning is also maintenance; ③ Cleaning is also for improvement. When flying debris and oil-water leakage are found when cleaning the ground, it is necessary to find out the reasons and take measures to improve them.

(4) Cleaning

After sorting, rectifying and cleaning, it should be carefully maintained to keep the site in a perfect and best state. Cleaning is the persistence and deepening of the first three activities, so as to eliminate the root causes of safety accidents. Create a good working environment so that employees can work happily.

The main points of cleaning activities are as follows:

(1) The workshop environment should not only be neat, but also clean and hygienic, so as to ensure the health of workers and improve their labor enthusiasm; (2) Not only the articles should be clean, but also the workers themselves should be clean, such as clean work clothes, neat instruments, timely haircut, shaving, manicure, bathing, etc. (3) Workers should not only be physically clean, but also be mentally "clean", be polite and respect others; (4) To protect the environment from pollution, further eliminate turbid air, dust, noise and pollution sources, and eliminate occupational diseases.

(5) Literacy

Literacy means education, and it is the core of "5S" activities to strive to improve the literacy of personnel and develop the habit and style of strictly observing rules and regulations. Without the improvement of personnel quality, all activities can not be carried out smoothly, and they can not be adhered to. Therefore, to grasp the "5S" activities, we should always focus on improving people's quality.

Third, the principle of "5S" activities

(1) the principle of self-management

A good working environment can't be created only by purchasing equipment, nor can we expect others to create it. We should fully rely on the on-site personnel, and the on-site personnel should create a neat, clean, convenient and safe working environment for themselves, so that they can transform their own subjective world while transforming the objective world, generate a sense of "beauty", and cultivate the atmosphere and habits of obeying rules and disciplines and strict requirements required by modern mass production. Because it is the result of self-creation, it is easy to maintain and persist.

(II) The principle of running a factory with diligence and thrift

To carry out the "5S" activities, a lot of useless things should be removed from the production site, some of which are just useless at the site, but can be used in other places; Although some of them are wastes, they should be used in the spirit of making use of waste and turning waste into treasure. Those that need to be scrapped should be used by all means, and their "residual value" should be recovered according to the scrapping procedures. Never just try to deal with "happy" for a while and throw it away indiscriminately as a right to pull. We should stop, criticize and educate the style of "black sheep" who is extravagant and ignores the property of the enterprise in time, and give appropriate punishment if the circumstances are serious.

(3) The principle of persistence

The "5S" activity is relatively easy to carry out, and it can be vigorous and achieve obvious results in a short time, but it is not easy to persist, persevere and constantly optimize. Many enterprises have experienced the phenomenon of tight, loose, collapsed and repeated. Therefore, it is important to carry out the "5S" activity. In order to persist in this activity, enterprises should first incorporate the "5S" activity into the post responsibility system, so that each department and personnel have clear post responsibilities and work standards; Secondly, we should strictly and conscientiously do a good job in inspection, appraisal and assessment, and link the assessment results with the economic interests of various departments and personnel; Third, we should adhere to PDCA cycle and constantly improve the "5S" level on site, that is, we should constantly find and solve problems through inspection. Therefore, after the inspection and assessment, it is necessary to put forward improvement measures and plans for the problems, so that the "5S" activities can be carried out continuously.

Example:

Regular organization:

Monday-technical assessment

Every Monday at 8:11 pm, the head anvil should organize the kitchen chopping board for a technical assessment, 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.

Example: A short comment on Amin's assessment form on June 6th

Is the pickled beef fillet too hard after oil painting?

Is the thickness of fat bean curd silk in silver silk sea cucumber uneven?

time for serving dishes: 91 seconds

The thickness of the sticks of duck and duck meat is uneven, and the shape of the sticks is rough

Tuesday-learning the menu

After work from 2: 11 to 4: 11 pm on Tuesday, Manager Li organized the front office 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 fighting training

Security personnel conduct fire fighting 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, fire hazards, how to avoid fire and some rescue measures in case of fire, so as to minimize hotel losses.

Thursdays-Hygiene Inspection

Every Thursday afternoon from 2: 11 to 2: 31, the owner of the hotel takes Manager Li and the staff of the quality inspection department to inspect the hygiene of the hotel, especially the kitchen. He wears white gloves to "touch" the corners. Anyone who finds that the gloves change color a little 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.

Regular standardization

Manager Li said that only standardized work can be efficient. 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" and 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. For example, some people who smoke in the non-smoking area in violation of hotel discipline, leave cigarette butts in a fixed place, make a loud noise in the hotel, and fail to put the shelves of raw materials properly will be criticized 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. "