Constant cleanup (seiri): clear and strict distinction between necessary and unnecessary things in the workplace. seiri): the workplace necessary things and unnecessary things clear, strict distinction, do not want things resolutely cleaned up.
Often tidy (seiton): to make the workplace all the items to maintain a neat and orderly state, and the necessary marking, requires the complete elimination of the chaotic pile, supplies confused, should look for things can not be found and other disordered phenomena.
Often clean (seiso): the requirement of no garbage and pollution, so that the working environment and work equipment, etc. always maintain a clean state.
Seiketsu: The development of good habits that can be maintained for a long period of time, and the implementation of the previous three activities, supplemented by a certain degree of supervision and inspection measures.
Constant self-discipline (shitshke): that is, to improve the quality of employees, to establish a civilized, positive and dedicated spirit, such as respect for others, care for public property, abide by the rules, have a strong sense of time, etc.. The ultimate goal is to improve human quality.
The implementation of the five-point management method within the hotel mainly refers to the five aspects mentioned above to cultivate the habits of the staff and strengthen the concept of civilized work of the staff, thus making the environment of each place in the hotel and the behavior of each employee can meet the specific requirements of the five-point spirit.
The role of the five-point management method
The introduction of the five-point management method in the hotel can bring about a variety of effects. Therefore, it is very necessary for managers to take this method as an important auxiliary means to promote the management of service quality and carry out.