Three shutdowns in "three shutdowns and one closure": shutting off water, electricity and gas, and one closure: closing the kitchen door.

The basic action of this set of standards for food and beverage stores is that every day before the food and beverage store closes, by the day on duty of the Property Management Department, the Operations Department staff and the day of the volunteer firefighters on the store whether to do a good job of closing safety management measures to verify, and by the day of the general manager is responsible for the implementation of the random check.

This is to promote from the root of the nurturing management mode, the fire safety hazards all nipped in the bud. In order to ensure the safe evacuation of dangerous areas, the building should be set up with necessary evacuation facilities, such as mortuary doors, evacuation staircases, footbridges, escape holes and evacuation protection areas.

Expanded Information:

Management of other aspects of the food and beverage stores:

1, pre-control: do things in advance before thinking about how difficult it will be to carry out the pressure, and record it. and record it, pre-think of all the difficulties, and then carefully analyze the solution.

2, on-site control: after deep thought to break when the method to resolve the crisis on the scene, in order to protect the work of the next step in the smooth progress.

3, feedback control: after each job must be summarized after the experience and shortcomings, so that they are stronger, more weathered, by which to summarize the process of total failure, more valuable than summarizing the success.

4, the budget monthly operating expenses: personnel costs, costs, uncertainty costs, and the results of the budget for the month's operating expenses.

5, financial management: the requirement of accounts in line with each link in writing as a basis for the development of a set of feasible management system, process, there are rules to follow.