Six Regular Methods is an effective method for the management of catering enterprises in Hong Kong and other places. At present, the hotel "six regular" management method has been widely promoted in coastal provinces and cities. According to a survey conducted by the catering industry association in coastal areas on hotels that implement the "six-regular" management method, the profit rate is generally increased by about 15% ~ 21%.

the six-routine management method of catering is a kind of on-site management method combining traditional "5s" management with practice. It cultivates people's good working habits by implementing "six-routine" management (namely, regular classification, regular management, regular cleaning, regular maintenance, regular standardization and regular education) on hotel people, thus producing high-quality products and realizing high-quality services.

1. Regular classification: clearly distinguish between needed and unnecessary items;

2. Regular sorting: the required items are reduced to a minimum, and are positioned and quantitatively placed neatly and clearly marked according to regulations;

3. Dispose of unnecessary items in time;

4. Always clean: always clean and keep clean;

5. Regular maintenance: maintain and maintain the results of classification, sorting and cleaning;

5. Normalization: standardizing human behavior;

6. Regular education: let employees form good habits through critical education.

At present, the "six-routine" management method of hotels has been widely promoted in coastal provinces and cities, and gradually spread to the mainland. The "six-routine" management method has not only become the catering industry standard in some areas, but even in some areas, the "six-routine qualification certificate" has become an exemption certificate for health bureaus and epidemic prevention stations.