How to implement the five-routine method in catering enterprises

Five-routine method management is a practical technology and method for on-site management of catering industry and a revolution in kitchen hygiene management, so how to implement the five-routine method in catering enterprises? Let's take a look!

First, the overall goal

< 1 > Through the "five-routine" management, the scenery of "cultivating people in the artificial environment" is created. All employees advocate starting from small things and doing everything well, so that every employee can develop the habit of "five permanents" through learning and observing sorting, rectifying, cleaning and self-cultivation. The "Five Regular Laws" are: regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline.

< 2 > Management objectives:

1. Safety: no accidents with safety responsibilities;

2. Hygiene: the operation process is standardized, the goods are placed in a standardized and orderly manner, and there is no sanitary corner;

3. Efficiency: everyone has something to do and everything is taken care of, further reducing costs and waste;

4. Customer satisfaction: service quality satisfaction is over 91%

2. Organization

Set up a "five-routine law" office, formulate a practical implementation plan, make sure the implementation is strong, clarify responsibilities and pay close attention to implementation. Working under the direct leadership of the hotel, the office of "Five Regular Laws" is mainly responsible for studying and formulating the management activity plan of the hotel's food and beverage department, organizing the supervision, inspection and guidance of the management activities of "Five Regular Laws", evaluating the implementation of management activities, studying and solving major problems in management activities, and further improving the implementation methods of management activities.

III. Work Steps and Time Schedule

< 1 > Training stage (March 25th-31th)

1. The Wuchang Office is fully responsible for organizing training, observation and publicity, and the training target is all staff of the catering department, mainly focusing on the basic knowledge and skills of the "five-routine method" management. Through the combination of special training and on-site training, theoretical training and observation learning,

2. add necessary facilities and equipment to the management budget of the "five-routine method";

< 2 > Promotion stage (April 1-31)

1. Use three days (April 1-3) to distinguish whether it is necessary or not. Dispose of non-essential goods and personal belongings of employees;

2. Take one week (April 4-11) to carry out customized management and visual management, and implement various signs, functional divisions and division of health responsibilities to people. Require full coverage of responsibilities, no gaps, no blind spots, and formulate practical cleaning standards, design and manufacture Wuchang Kanban and Wuchang Museum;

3. Take a week (April 11-17) to carry out the pilot work, thoroughly clean up, standardize the placement of articles and beautify the environment;

4. Take three days (April 18-21) to feel the environment and efficiency of the initial implementation of the "five permanent members", and ask all employees to understand it, make suggestions and find out the problems existing in the first stage;

5. Take ten days (April 21-31) to consolidate and strengthen, maintain a good site, and establish the concept of "five-routine method" management "do it well before you do it".

< 3 > Consolidation and improvement stage

1. Fully integrate the management activities of the "Five Normal Laws" into daily work, constantly urge continuous improvement, and establish the idea of perseverance and implementation;

2. Constantly improve, update and supplement, and formulate the regulations on assessment, reward and punishment of the five permanent members;

3. Make everyone "five permanent members" and everything "five permanent members" become employees' conscious behavior.

IV. Implementation requirements

< 1 > Strengthen study and raise awareness. In the hotel catering industry, the "five-routine method" management activities are carried out to improve work efficiency, save costs and ensure food safety. To achieve a good situation of "everyone actively participates and everything conforms to the rules" and establish a good working environment in daily work, all employees of the catering department should study hard, understand the rules and regulations and abide by them.

< 2 > Clear responsibilities and implement measures. The "five-routine law" management activities of hotel catering industry are under the manager responsibility system, and the manager of catering department should earnestly grasp the progress and work of the "five-routine law" activities, create an atmosphere of "five permanents" for everyone and "five permanents" for everything, and hotel leaders should look for "five permanents" management activities to earnestly supervise them;

< 3 > reflect the effect and enhance confidence. The effect of "five permanent members" management activities is immediate, so we should pay attention to organizing employees to compare before and after the implementation, and talk about feelings and experiences, so that employees can feel the joy of success in implementing "five permanent members" management;

< 4 > Strengthen supervision and improve quality. In the course of activities, the Office of Five Regular Practices should strengthen leadership, supervision and inspection, because each employee's bad habits can achieve the established goals, and only by laying a "deep brand" in each employee's mind and eventually forming personal habits of doing things, this is our ultimate goal of implementing the "Five Regular Practices" management. ;