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6s management mode of catering
6S refers to six items, namely, sorting (SEIRI), correcting (SEITON), cleaning (SEISO), cleaning (SEIKETSU), literacy (SHITSUKE) and safety, all of which begin with "S" and are referred to as 6S for short.

1.seiri)-Divide all articles in the workplace into supplies and non-supplies, and clean up all articles except useful articles. Objective: To make room for flexible use, prevent misuse and maintain a refreshing working environment.

2. Seiton)-Put the necessary items left behind in the designated location and mark them neatly. Objective: The workplace should be clear at a glance, which can save the time of searching for articles, create a clean working environment and eliminate excessive backlog of articles.

3.sei sou- clean the visible and invisible places in the workplace, keep the workplace clean and bright, and create a good working environment. Objective: To stabilize quality and reduce work-related injuries.

4.seiketsu—— Carry out sorting, rectification and cleaning to the end, and institutionalize it, and always keep the environment clean and beautiful. Objective: To create a clear scene and maintain the above 3S implementation results.

5, literacy (shitsuke)-every member should develop good habits, and abide by the rules to do things, and cultivate a proactive spirit (also known as habits). Objective: To promote the formation of good behavior habits, cultivate employees who abide by the rules and develop team spirit.

6, safety (safety)-pay attention to the safety education of members, always have the concept of safety first, nip in the bud. Objective: to establish and maintain a safe production environment, and all work should be based on safety.

Tips: The above contents are for reference only.

Reply time: 202 1-04-02. Please refer to the latest business changes announced by Ping An Bank in official website.

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