"Five Constant ""Six T" management method is the most scientific management method in the food service industry at present.

"Five" that is: often organization, often rectification, often clean, often norms, often self-discipline.

"Six T" management, refers to the implementation of the "five" management after six daily to do the work routine tasks. That is, daily processing, daily integration, daily cleaning, daily standardization, daily inspection, daily improvement.

Often organize: the workplace of any item area is divided into necessary and unnecessary this week, in addition to the necessary to stay, the other are cleared away. Purpose: To free up space and create a clean workplace.

Often tidy up: to stay with the necessary items in accordance with the provisions of the location of the arrangement, and placed neatly, and labeled. Purpose: the workplace at a glance, neat working environment, to eliminate excessive backlog of items.

Often clean: the workplace (machinery and equipment, sanitation) within the visible and invisible places should be cleaned, so that the old and worn recovery as new, to maintain a clean workplace, bright environment. Purpose: to keep the workplace clean and sanitary on a regular basis.

Constant regulation: maintain the results of the above 3S, continuous, repeated adherence to the "often organize", "often rectify" and "often clean" activities. Purpose: To maintain the results of the first three phases and standardize the relevant system.

Frequent self-discipline: to make every employee develop good habits of life and work, consciously abide by the rules and regulations, work actively. Purpose: to cultivate good habits and create team spirit.

Everyday handling: essential items and non-essential items are separated, and non-essential items are not placed on the work site; the number of essential items is reduced to a minimum, and the highest and lowest amount of each essential item is implemented as a method of control, with the inventory not exceeding the highest amount, and lower than the lowest amount must be imported, and stored in accordance with the high, medium, and low dosage, respectively, and managed at different levels.

The daily integration: the necessities will be placed in anyone can immediately take the state, the implementation of the classification of items placed centrally, with reasonable containers, there is a fixed effective position, there is a "name" and "home", first in first out, left into the right out, to avoid items Avoiding the loss of goods due to expiration. So that each employee can take out and put back within 30 seconds, to develop a good habit of each employee not to put and take.

The daily cleaning: according to the standard requirements into the management to each employee every day to do the simple and easy to implement the operating norms. Everyone has their own should clean the area of responsibility, and publicized; to remove sources of pollution, to do the workplace is not messy, not dirty, the items in order, so that to make cleaning and checking easy, a person can be convenient to go along to complete the implementation of the implementation of everyone to do the cleaning, every day to ensure that the clean.

The daily standardization: the use of transparency, visual management, Kanban management and other open intuitive at-a-glance site management methods, the results of the implementation of the 3T standardization, standardization, and persistent adherence to the same time the management of the requirements have been adopted by the staff have accepted at-a-glance management methods to implement, to achieve the purpose of comprehensively improve the level of management.

Daily inspection: through the inspection to do self-check, mutual inspection, to develop each employee can continue, self-discipline to comply with the rules and regulations of the habit. To each employee to formulate the scope of the six T, to develop the habit of checking before work.

Daily improvement: by each employee in accordance with the above 5T basis for continuous innovation, continuous improvement, and thus improve management efficiency.