# ? Detailed rules for restaurant management

The following detailed rules are specified in order to clarify the job responsibilities, post responsibilities, do things according to the rules, and make the working environment better.

1. Organize and mobilize all employees, and everyone has a division of labor, sort out all the working areas and working environment, determine the use function and frequency of each item, and classify them accordingly, and resolutely discard or remove unnecessary items.

2 often rectify and name the items that need to be left after the regular organization, label each named item as much as possible, and make sure that the items are famous and have homes.

3. Always clean and carry out general cleaning for all employees, including the front, back, top and bottom of the floor, walls, ceiling, countertops and shelves, so as to create a brand-new clean environment.

4. Regularly standardize the visual management and increase the transparency of implementation. The main areas include the schematic diagram of the division of labor of the responsible persons of the P5, the P5 responsibility cards for equipment and facilities, and the establishment of the P5 management system.

5 Conduct training at different levels and levels, keep training records, and cultivate employees to understand the content, share responsibilities, have good operating habits and set up good personal appearance.

In management activities, it is necessary to train subordinates to formulate and implement their own plans.

training can be carried out in a hierarchical and focused manner.

?

6. Check every day and every week

Conduct a comprehensive inspection of the workplace, set the criteria for judging whether it is needed or not, determine what is needed and what is needed, and at the same time reflect on the causes of what is not needed.

Do you need or not

facilities, equipment, electrical devices, sundries, dust, scraps of paper, oil stains, cobwebs

workbench, damaged garbage cans, baskets, cartons, unused materials, tools used with delayed materials

, tools with damaged containers, samples

raw materials and semi-finished products. Warehouse

Kanban in use, ceiling fans no longer used for posters, all kinds of hangers, old posters

all kinds of cleaning tools, sanitary wares, all kinds of useless pipelines and tools

invalid signs and signs for inspection samples

other needed items and other unnecessary items

Key targets for removing and eliminating unnecessary items:

8.

inventory items, raw and auxiliary materials;

tools, supplies and containers in the workplace.

? Criteria for the elimination of articles:

The purpose of articles is unclear;

the goods have deteriorated or expired;

items are no longer needed.

, a special person is responsible for centralized collection and processing.

timely repair and cleaning of damaged facilities and appliances: damaged facilities, tools, containers, etc. should be reported to be repaired and restored to normal use in time, and facilities and appliances that cannot be repaired or have been damaged and eliminated should be cleared out of the place in time.

9. Storage of personal belongings: Personal belongings should not be brought into the workplace. Personal clothes, satchels and other things that must be carried with you should be stored in the wardrobe in the locker room. Personal belongings that need to be used during working hours, such as tea sets and towels, should be stored in the designated place in the work.

? 11. Investigate the use frequency of needed items, decide the daily dosage, and conduct hierarchical management.

The criteria for judging articles can refer to the following matrix

Hierarchical management of usage times

Articles that are not used once a month are discarded or put into special warehouses

Articles that are occasionally used or may need to be used are put near the operation area or temporary warehouses

Articles that need to be used once a week are put near the operation area

Articles that need to be used every day are put in the use area

Articles that are used many times or more every day. Make things famous and have a home

? The storage locations of all articles are marked: the places where articles can be placed and the goods shelves are arranged as a whole, and the lines are marked so that all articles can be stored with "name" and "home", and "home" is the location where articles are stored. The purpose is to make articles stored and classified, and to facilitate management and access.

? 12. All facilities and equipment should be labeled: the main contents of the label can be changed according to the specific facilities, the operation method and the performance of the facilities (the disinfection temperature that the disinfection cabinet should reach and the refrigeration or freezing temperature that the refrigerator should meet). Put labels on it, and make clear the person in charge of management and management responsibilities, so as to ensure that the facilities are in good and orderly operation.

? Areas that need to be rectified and positioned: cold dish room, warehouse, cooking area, rough machining room and front desk.

? 13. Place the goods in the planned place according to the fixed-point positioning, well-known and well-placed, according to the product category (for example, the food in the cold dish room is concentrated in the cold dish room) and according to the raw material category (for example, different raw materials of meat, poultry, vegetables and aquatic products must be classified and placed). The specific methods are: three-dimensional placement (upper and lower layers), improving utilization rate, and following the principle of first in first out (recommended left in and right out).

the placement method in the specific implementation process can be adapted to local conditions, and strive to be practical, concise, hygienic and efficient. At the same time, the person in charge of the product and the checklist should be set up, and the specific responsible person should be implemented.

? 14. Identify all items

The principle that the identification of the place where the items are placed is consistent with the physical objects of the items;

the principle of consistent identification of areas (places);

save time.

15.? Carrier of visual management:

management label: the service cycle, calibration cycle and completeness of tools, containers, etc. can be clearly seen on the label. Signs are located in the area where articles are placed. Eye-catching signs and object signs are the key links of management. In order to give full play to the visual management efficiency of signs and make articles transparent, easy to find and operate

16. Management boundary signs: use obvious lines or colors to mark the general use range. Raw materials, semi-finished products, ingredients, spare parts and other things can also be labeled and underlined with different colors to mark the minimum inventory, and users and managers can be reminded by colors. Or use phasing and photos as the basis of limited standards or standardized management.

? 17.- Always clean and keep the environment clean. If it is difficult to achieve the purpose of visual management with labels or words, the site or operation can be established at the same place and from the same angle.

? 18. Establish a clean responsibility area. Using the floor plan, clearly identify the cleaning responsible person in each area for all the operation scope or each responsible area of the responsible class should have a detailed fixed map (that is, every smallest area, such as condiment table and vegetable cutting table, should be located with a fixed person). In the public * * * area, a certain post (team) or someone can be identified as the responsible person, or the rotation method can be adopted, and the responsible person must be responsible for the cleaning and hygiene of the area.

? 19. Master the essentials of cleaning. Conduct a comprehensive cleaning of the workplace, including floors, walls, ceilings, countertops and shelves. The content of routine cleaning should be specified, and it should be refined to the time, scope and content of daily cleaning and weekly cleaning. Pay attention to cleaning the hidden party. To make cleaning easier, try to keep the items off the ground.

pay attention to the cleanliness of the wiring and piping.

cleaning around facilities and equipment.

21. Clean corners, under operation desks, under tables or cabinets, in cold storage, refrigerators and other places that are easily overlooked.

21. Cleaning the inner walls and lampshades of fluorescent lamps, ultraviolet lamps and other lighting lamps.

cleaning of toilets and tea tables.

top and back cleaning of cabinets, cabinets, etc.

clean the cleaning products themselves and put them back in place in time.

22. Keep the ground dry and clean, and keep the walls and roofs clean.

the instruments and equipment should be clean after each use.

? 23. Seriously fulfill personal cleaning responsibilities. Cleaning must be careful, and the concept that there is no cleanliness or contamination within my responsibility should be established. When cleaning, special attention should be paid to: cleaning scope, object, cleaning method, focus, cleaning requirements, cleaning times, cycle, cleaning supplies and tools, cleaning opportunity and time.

24.

Specific cleaning requirements: there is no dust and cobwebs on the walls and roofs of the site; Walls, roofs, doors and windows are not damaged or blackened; The countertops, goods racks (cabinets) and goods in the warehouse shall be placed neatly and cleanly; In addition to rough machining and tableware washing room, there is no obvious water wall on the ground, the ground is not greasy, and the feet are not touched when walking; The surfaces of oil fume hood and smoke exhaust pipe are bright and free of oil pollution; After the tableware is cleaned, there is no residue on the surface, and it should be removed. The garbage can at the work site should be covered and the surface should be clean.

? 25. Be persistent, and there is no water stain on the surface of tableware after thermal disinfection; The sewer shall be cleaned regularly, and there shall be no sewage and dirt deposited; Classification and sorting of solid waste,

. Make full use of words, forms, photos, pictures, posters, publicity materials and other forms

? 26. Develop benchmarks for visual management and color management. In addition to maintaining the effect, it is also necessary to establish and improve various measures that can be directly seen (visually), so that managers and employees can find abnormal situations or ask questions in time and eliminate them immediately through visual methods, so as to achieve the goal of keeping the work site in a normal and clean state all the time.

processing.

27. Develop inspection and audit methods. Formulate and establish a checklist for the implementation standard of the "Five Regular Laws" or a checklist for cleanliness and hygiene. Relevant personnel or responsible persons can perform self-examination and self-correction according to this standard, and the competent leaders should personally participate in the inspection of the five regular laws on a regular or irregular basis.

28. Establish a reward and punishment system and strengthen implementation. Formulate the reward and punishment measures for the management and implementation of the "Five Regular Laws", and timely reward and punish those who behave well and fail to implement them in the implementation process. The implementation of rewards and punishments should be based on rewards, and the focus should be on creating a team atmosphere.

29. If the equipment is damaged, the food products are rotted and deteriorated during work, the punishment shall be made according to the seriousness of the case.

these detailed rules are used in conjunction with the regulations on administrative penalties.