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What are the contents of hotel quality inspection?
Contents of hotel quality inspection

Basic skills of Gfd

1. Are employees' clothes complete, crisp and clean?

2. Are coats, underwear, pants (skirts), shoes, socks, ties (flowers) and work number plates coordinated and unified?

3. Is the employee's courtesy dignified and generous, courteous and considerate, standardized and enthusiastic?

4. Are there any phenomena such as chatting together, making personal phone calls and eating snacks in employee discipline?

5. Does the concierge wear neat clothes, white gloves and shiny shoes, and there is no smell?

6. Do you wear famous brands?

7. Is the instrument well maintained?

8. Can you provide guest service in Mandarin and English, and can you speak and understand foreign languages clearly?

Facility environmental sanitation

9. Are the indicators clear and in line with the regulations?

10. All kinds of customer service instructions and service terms should be expressed at least in Chinese and English?

1 1. Are there any valuables safes opened by guests at the same time, with at least three specifications, the number of which is not less than 15% of the number of rooms, and the location is safe and hidden?

12. Is there a wheelchair to provide necessary services for the disabled?

13. Is there a public telephone and prepare a local phone book?

14. Are there murals or reliefs in the lobby, or are there other artworks for decoration?

15. Are the front hall lamps luxurious, advanced, intact, free from black light, damage and stains?

16. Is the lobby well lit and professionally designed to meet the lighting requirements of different areas?

17. Have any guests opened their own umbrella stands, and there is no damage or stain?

18. Is there a central work of art that can feel a good cultural atmosphere and sensory effect, without damage or dust?

19. Is the front desk decorated exquisitely, elegantly, without damage or dust?

20. Is the lobby area reasonable and convenient for guests' activities?

2 1. Are the flowers and trees in the lobby and doorway properly placed and beautifully decorated to make guests feel natural and comfortable?

22. The lighting in the front hall is appropriate, the temperature is appropriate, and there is no peculiar smell, smoke, noise or strong wind?

23. Is the tone, style and atmosphere of the front hall quite harmonious?

24, air conditioning, tuyere are in good condition, no stains, dust?

25. Is the lobby floor clean and bright?

26. Is the ground of Qianping flat, intact and clean?

27. Are the doors and windows free of damage and stains, and the glass clean and bright?

28, smallpox is no damage, no cracks, no stains, no cobwebs?

29, furniture, appliances, stable, no damage, no dust, stains?

30. Is the elevator balance effective, barrier-free and free of good stains?

3 1. Is the public reading room clean and tidy with no damaged pages?

32. Are umbrellas, umbrella stands, luggage carts, trash cans and ash cans in good condition, free from dust and stains?

33, corridor floor, wall, ceiling, lamps and lanterns, facilities are in good condition, effective, no dust, no cobwebs?

34. Is the temperature in the front hall kept between 23 and 25 degrees?

35. The background music in the lobby is of good quality and moderate volume?

Concierge luggage service

36. Does the concierge provide warm and friendly welcome and farewell services?

37. Does the concierge maintain the environmental sanitation of the work area and pick up the peels, scraps of paper, cigarette butts and other sundries in time?

38. Is the concierge enthusiastic and standardized in providing luggage service for guests with luggage?

39. Does the concierge standardize the service of pulling and opening doors for guests?

40. Does the door pulling service stand one step away from the car, and does it pull the door to eight in a standard posture to greet the guests?

4 1. Whether the door closing service pulls the door in a standard posture, please get on the bus and close the door. After the door is closed, take three steps back and say goodbye to the guests?

42, luggage service, whether to greet "Sir, you have worked hard, can I help you with your luggage? And bend down 15 degrees and reach forward for your luggage?

43. When carrying luggage, do you walk three steps ahead of the guests and pay attention to the guests' movements with the corner of your eye?

44. Guide the guests to the front desk to go through the formalities of entering the store. Do you put your luggage two or three steps to the guest's left and then stand behind it in a standard posture?

45. When welcoming guests into the elevator, do you hold the elevator door with one hand first, let the guests enter the elevator first, and then stand in front of the elevator control panel to operate the elevator?

46. Do you press the elevator door with one hand to welcome the guests out of the elevator and ask the guests to go first with the other hand?

47. Do you ring the doorbell first, then knock on the door, and open the door with a card if there is no response?

48. After the usher opens the door for the guest, he takes the electricity, exits the room and invites the guest into the house. ......

What is the purpose of hotel quality inspection?

(1) If the first inquiry responsibility system is inconsistent with the existing post responsibilities, the "responsibility of accepting guest inquiries and complaints and handling them" shall be added to the post responsibilities. Prior to the relevant procedures and these rules are in conflict, these rules shall prevail.

(2) In addition to the company's quality inspection department, all departments of the hotel must designate 1-2 full-time (part-time) staff to handle guests' inquiries and complaints.

(3) The Quality Inspection Department is responsible for counting, summarizing, evaluating and rewarding the implementation of the first inquiry responsibility system in all departments of the hotel. Specific assessment methods shall be separately formulated and issued by the quality inspection department.

(IV) The Human Resources Department of the Company shall be responsible for the interpretation of these Detailed Rules.

(5) These Rules shall be implemented as of September 6, 2004.

(nineteen) the hotel weekly quality inspection system.

In order to improve hotel service quality, standardize staff service procedures, conduct quantitative inspection and prevent quality inspection from becoming a mere formality, the hotel has made the following provisions for weekly quality inspection since May 2004:

1. The quality inspection time is from 2: 30pm to 4: 00pm every Thursday.

Two. Participants: vice president, department manager or person in charge.

Three. * * * Location: Office of Human Resources Department

Four, quality inspection requirements:

1. Personnel participating in quality inspection must arrive at the * * * location 1 minute in advance;

2. During the quality inspection, the quality inspection list must be filled in carefully according to the requirements of the quality inspection list, and it is not allowed to deal with it, let alone blank it, and put forward reasonable suggestions on the test content. The quality inspection department is responsible for reporting the quality inspection to the general manager and informing the results;

3. When the quality inspectors cannot attend the quality inspection on business, they need to ask for leave from the general manager or deputy general manager.

Attachment: Quality Inspection Contents

Serial number function work item

1. Responsible for checking the sanitation and vehicle placement in all areas inside and outside the hotel.

2. Be responsible for checking the fixed facilities, equipment and engineering problems in all areas of the hotel.

(1) ceiling inspection

(2) check the wallpaper and murals

(3) Furniture inspection

(4) Inspection of mirrors

(5) Inspection of lamps and lanterns

(6) Inspection of lobby sofa and newspaper rack

What is the purpose of hotel quality inspection?

(1) If the first inquiry responsibility system is inconsistent with the existing post responsibilities, the "responsibility of accepting guest inquiries and complaints and handling them" shall be added to the post responsibilities. Prior to the relevant procedures and these rules are in conflict, these rules shall prevail.

(2) In addition to the company's quality inspection department, all departments of the hotel must designate 1-2 full-time (part-time) staff to handle guests' inquiries and complaints.

(3) The Quality Inspection Department is responsible for counting, summarizing, evaluating and rewarding the implementation of the first inquiry responsibility system in all departments of the hotel. Specific assessment methods shall be separately formulated and issued by the quality inspection department.

(IV) The Human Resources Department of the Company shall be responsible for the interpretation of these Detailed Rules.

(5) These Rules shall be implemented as of September 6, 2004.

(nineteen) the hotel weekly quality inspection system.

In order to improve hotel service quality, standardize staff service procedures, conduct quantitative inspection and prevent quality inspection from becoming a mere formality, the hotel has made the following provisions for weekly quality inspection since May 2004:

1. The quality inspection time is from 2: 30pm to 4: 00pm every Thursday.

Two. Participants: vice president, department manager or person in charge.

Three. * * * Location: Office of Human Resources Department

Four, quality inspection requirements:

1. Personnel participating in quality inspection must arrive at the * * * location 1 minute in advance;

2. During the quality inspection, the quality inspection list must be filled in carefully according to the requirements of the quality inspection list, and it is not allowed to deal with it, let alone blank it, and put forward reasonable suggestions on the test content. The quality inspection department is responsible for reporting the quality inspection to the general manager and informing the results;

3. When the quality inspectors cannot attend the quality inspection on business, they need to ask for leave from the general manager or deputy general manager.

Attachment: Quality Inspection Contents

Serial number function work item

1. Responsible for checking the sanitation and vehicle placement in all areas inside and outside the hotel.

2. Be responsible for checking the fixed facilities, equipment and engineering problems in all areas of the hotel.

(1) ceiling inspection

(2) check the wallpaper and murals

(3) Furniture inspection

(4) Inspection of mirrors

(5) Inspection of lamps and lanterns

(6) Inspection of lobby sofa and newspaper rack

What are the contents of hotel service quality?

Mainly includes the following aspects. The environmental quality of the hotel is an integral part of the hotel service quality, which refers to the sensory enjoyment and psychological satisfaction brought by the hotel service atmosphere to the guests. It mainly includes unique hotel architecture and decoration, reasonable layout and convenient hotel service facilities and places, interesting and distinctive decoration style, clean and dust-free, suitable temperature hotel environment and dignified hotel staff. All these constitute the unique environmental atmosphere of the hotel, which can meet the material needs and spiritual enjoyment needs of the guests at the same time. Quality of Hotel Facilities The facilities and equipment of a hotel are the foundation of the hotel's existence, the support for the hotel to provide services, and reflect the reception capacity of a hotel. The hotel provides services for its guests with its facilities and equipment. Therefore, the quality of facilities and equipment is the basis and an important part of hotel service quality. The requirements for the quality of hotel facilities and equipment are: the number of well-equipped service facilities reflects the perfection and matching degree of facilities. The number of hotel facilities should not only be determined according to the tourists' situation of the hotel, but also meet the requirements of the hotel star standard. The design and layout of hotel facilities and equipment with reasonable structure should be carried out from the perspective of convenience for guests. Hotels should not only consider the availability of facilities and equipment, but also consider their practicality. Meanwhile, the operation of facilities and equipment should be simple. If it is complicated, it is necessary to clearly inform the guests of the specific use methods to avoid equipment damage caused by improper use by the guests. The comfort and beauty of facilities and equipment, on the one hand, depends on the grade and configuration of facilities and equipment, on the other hand depends on the maintenance of facilities and equipment. Therefore, it is necessary to strengthen management to ensure the comfort of facilities and equipment. Only in this way can we provide a material basis for improving service quality. The integrity of hotel facilities and equipment with good performance directly affects the service quality. It is necessary to ensure the normal operation of various facilities and equipment and give full play to the efficiency of facilities and equipment, otherwise it will bring security problems. Only by ensuring the quality of facilities and equipment can the hotel provide all kinds of comfortable services for its guests, thus improving the service quality and the reputation of the hotel. The quality of hotel products is the direct embodiment of meeting the material consumption needs of hotel guests, and its quality is the factor that affects the satisfaction of guests. The quality of the hotel's physical products usually includes the quality of dishes and drinks. The quality of catering products occupies an important position in the eyes of guests. Therefore, managers must attach great importance to it. The requirements are accurate and applicable raw material selection, fine processing and cooking, delicious product flavor and moderate catering price. The quality of guest goods, including disposable consumables and reusable consumables, is also an integral part of the hotel's physical products. It is a variety of daily necessities directly consumed by the hotel. Its variety and quality must be suitable for the hotel's star rating, sufficient in quantity, timely in supply, able to meet the needs of guests, and must also ensure the safety and hygiene of the guest items provided. Commodity quality Hotel commodities are daily necessities and handicrafts sold in hotel shopping malls. Hotel shopping malls should be complete in variety, reasonable in structure, beautiful in display and reasonable in price, and should meet the shopping preferences of customers in the hotel target market. The quality of service articles refers to all kinds of articles provided by the hotel to the service personnel in the process of providing services, such as the work car of the butler department, the tray of the catering department, the dining car, etc. It is the premise of improving labor efficiency and meeting the needs of guests, and it is also a necessary condition for providing quality services. The quality of service articles requires complete varieties, sufficient quantity, superior performance, convenient use, safety and hygiene, etc. Hotel service level Hotel service level is mainly the service state and level shown by the attitude and behavior of hotel service personnel. It mainly includes the following aspects: service attitude refers to the subjective intention and psychological state of hotel service personnel in the process of serving customers. The service attitude should be active, enthusiastic, patient and thoughtful. Its quality is determined by the initiative, creativity, enthusiasm, sense of responsibility and quality of employees. Service skill Service skill is the skill and ability of hotel employees in the process of customer service, and it is the technical guarantee to improve service quality. The level of service skills depends on the professional knowledge and operational skills of service personnel, and whether they can be used flexibly according to specific conditions. Service mode Service mode refers to the forms of service activities and behaviors, such as standing mode, delivery mode, pouring wine and delivering vegetables, etc. The service mode reflects the standard of service to a certain extent, and the service must be standardized, beautiful and decent. ......

What exactly does a quality inspector do in a star-rated hotel?

Responsible for hotel quality inspection, supervise the implementation of various work plans and arrangements of various departments, and review the rationality of hotel rules and regulations and operating procedures. Specifically, it includes: 1, which is responsible for patrolling all areas of the hotel and checking the implementation and enforcement of various hotel rules and regulations; 2. Supervise the work of quality inspection leaders of various ministries; 3, review the rationality of the hotel rules and regulations and operating procedures, cooperate with various departments to revise and improve the rules and regulations and operating procedures; 4, sampling supplier delivery quality; 5. Convene relevant quality inspection meetings; 6. Implement the reward and punishment system; 7. Summarize the quality inspection and prepare the quality inspection report.

Hope to adopt

How to do a good job in hotel quality inspection

Therefore, the hotel supervisor or quality inspector plays an important role in hotel management. As a supervisor in a hotel, I have the opportunity to inspect all business premises and often look around all positions in the background. In fact, the inspection work is to "find fault" with the software and hardware of each post and the service and work of employees in the hotel according to the hotel rules and regulations such as employee handbook, etiquette standard, post responsibility system and operation standard, and then write a patrol report and notify all departments and senior leaders once a day. This job is a thankless job, find a job that is scolded. Imagine how many people hate people who make "small reports", let alone people who make "big reports" in the sun every day, which means that once things are reported, all departments and leaders of the hotel know. Therefore, it is often encountered that various "reasons" are found to excuse themselves, or department managers find excuses and reasons to let subordinates "get rid of", which can easily lead to contradictions or dissatisfaction. To do this work well, we must pay attention to the following points: 1. The facts must be absolutely clear. If someone in the cold dish room does not wear gloves as required, you must write down the employee's badge number so that people around you can see that you are recording it for later investigation. You don't have to write the brand number on the "report", but you must have a certificate that can be said to be true, so as not to admit it or find fault afterwards. 2, the text should be accurate. For example, poor dust removal, poor dust removal, dust leakage, floating dust on the table and dust accumulation, different words and dynamics reflect different attributes. For another example, if an employee does sleep on his desk, but the boss comes to him with an "inspection report", he will definitely say, "I didn't sleep at all, just because I didn't feel well for a while …", and sometimes the boss with serious selfishness will vent his dissatisfaction with the supervisor on this basis, making everyone unhappy. What should I do? For things that cannot be clearly defined, either point them out on the spot and never do them again, so there is no need to report them in writing. If you must express it, you can write like this: "Some employees lie on their desks and close their eyes during office hours." This can avoid conflicts afterwards, tell the truth clearly, and also leave room for managers to handle it as appropriate. 3. The same problem is expressed in a centralized way. For example, the problem of dust accumulation on shower curtain rods in bathrooms often occurs for a period of time and has not been rectified for many times, so attention should be paid to it in an eye-catching format: if most of the rooms being inspected have this situation, the first sentence of the situation report in each room will state that imagine that the same problem exists in several rooms and the hygiene problems appear repeatedly in the same report, which is a clear hint to every manager-it's time to take care of it. 4. Praise hints. Improper wiping of cups often leaves fingerprints or water stains. It has been pointed out many times that it is still impossible to rectify, and the department will say that there is something wrong with the glass quality. At this time, the best way is to find a clean cup and praise it, such as "XX room is clean and meticulous, especially the cup is clean and bright, without fingerprints and water stains", which is more effective than any explanation. 5, heavy evidence. Everything written in the report must have evidence, otherwise it will not come to a good end. If an employee goes to the workshop with a casual book, you must confiscate the book if you want to report it, because some behaviors are punishable. If there is no evidence, the story will soon change, such as "The book is not mine", "I didn't read it, just leafed through it" and "I didn't read it at all …". 6. Resolutely put an end to pleading. We can pretend that we don't know before we let you go, but once the report is written and handled, we must see the results, and we must never be influenced by the intercession of the department, because there is a first time, there will be a second time. The most terrible thing is that it will bring bad consequences-the system can vary from person to person. Therefore, employees will think that the person who "reports" is a "wicked person" and the person who intercedes is a "good person", thus creating contradictions and opposites. 7. Pointing out your problem is to help you. It is difficult for managers of all departments to understand this truth, but we must find ways to make them understand it. For example, once I came out of the bathroom, I forgot to zip up the back of my skirt because of an emergency, and I hurried to the scene. A male employee followed me to a place where I could talk and whispered to me, "Your skirt is zipped up." I really thank him from the bottom of my heart. Because people who point out in time avoid embarrassment in front of more people on a larger scale, people who can point out in time that they are not enough to help you improve are the ones who are really good to you. In fact, other employees must have noticed it, but they didn't tell me for the following reasons: ① What do you mean? ② Will you be unhappy? Will you be embarrassed? 4 Let her go! It's none of my business anyway. If everyone does this, ......

Responsibilities of hotel quality inspection

Responsibilities of members of the quality inspection team:

1. The quality inspection team is led by the general manager and the executive general manager of the hotel, mainly composed of the administration and personnel department, and is the core of the hotel quality improvement, analysis and suggestion activities.

2. Organize, coordinate, supervise, inspect and assess the total quality management, implement the hotel service quality inspection system step by step, and supervise and coordinate the quality inspection work of various departments and teams.

3. Frequently investigate the problems encountered in total quality management, study the improvement measures, make suggestions on the operation and management of the general manager of the hotel, do a good job in the operation and management of various departments, attach importance to guest complaints, and strengthen the collection, feedback, synthesis and processing of information.

4. Organize the formulation of various service regulations, service standards and working systems, and strive to improve the service level and management level of the hotel.

5. The members of the quality inspection team have veto power over the service quality of this department.

6. The members of the quality inspection team use the method of dynamic inspection every day to conduct daily inspection and information feedback on the service quality, sanitary conditions, operation and maintenance of equipment and facilities of all departments of the hotel.

7, quality inspection team members not only during working hours, but also outside working hours, also have the right and obligation of quality inspection.

8, the manager on duty, also have the rights and obligations of quality inspection team members.

9, quality inspection team members must strictly abide by the rules and regulations, consciously and humbly accept the supervision of the hotel staff at all levels.

10, members of the quality inspection team strictly enforce the law in the quality inspection work, and do not practice favoritism or malpractice.

1 1. During the quality inspection, members of the quality inspection team have the right to put forward suggestions and handling opinions on the following issues:

A, for the problems existing in the department health, can put forward suggestions and opinions to the department, and rectification within a time limit.

For the service problems found in the inspection, the members of the quality inspection team have the right to issue a penalty sheet to the responsible department and the responsible person, and ask the general manager of the hotel to sign for approval.

Hotel quality inspection report

The inspection content of the project process is secondary guarantee 1. Raw materials were not rechecked according to raw material standards, and unqualified products were collected and put into storage. 2. The refrigerator management department, the name of the person in charge and the date of purchase are not marked. 3. Vegetables, spices, utensils, and placement are not classified and layered, and they are placed in confusion. 4. Poor storage, deterioration, decay or lack of raw materials. 5. There is no inventory record, or the accounts are inconsistent, resulting in losses. 6. Clean the refrigerator not once a week. 7. Don't arrange food shelves, boxes and all raw materials once a day. 8. If you don't do FIFO, you will rot early. 9. All doors, windows, refrigerators, vegetable rooms, freezers, gas, water and electricity are not turned off after work. 10. failing to do a good job in hygiene according to the food hygiene law, the environment, utensils and personal hygiene are unqualified. 1 1. Vegetable returns or customer complaints due to raw material quality problems. Rough work 12. When raw materials are used, they are not reinspected according to raw material standards, and unqualified products are used. 13. The raw materials are stored unreasonably or for too long, which leads to deterioration. 14. Dry goods are not operated according to the inflation procedure, and there are silt, sundries and internal organs. 15. The expansion rate, color, shape, texture and softness are not up to standard. 16. There are dead leaves, silt and sundries in vegetables. , has not been peeled, stiff and beaten as required. 17. aquatic products and livestock were not processed according to the requirements of fine processing, and the slaughter treatment failed to meet the requirements. 18. Dismantling and cutting were not carried out according to the standards of each document. 19. The operation damages the raw materials with heavy nutrients, such as cutting before washing and leaving them for too long. 20. Raw materials are not handled cleanly and unhygienic. 2 1. did not master the processing technology: chopping, cutting, picking, washing and other operations. 22. Processing raw materials are not placed neatly, are not classified, and are placed in confusion. 23. Emergency raw materials were not treated in time and could not be used. 24. Failing to do a good job in hygiene according to the Food Hygiene Law, and the environment, utensils and personal hygiene are unqualified. 25. Because of the quality of raw materials and rough machining, vegetables are returned or customers complain. 26. The menu of dishes and the folder of table number (hall name) do not match correctly. 27. The name of the dish and the table number (hall name) were not accurately and clearly reported to the delivery students, and the questions were not answered in time. 28. The order of serving is unreasonable and the dishes are not arranged in time. 29. Improper use or damage of the appliance was not found. 30. Dish loading is unqualified, such as small quantity, improper setting, improper edge, unclean edge, etc. 3 1. Serious problems in the quality of dishes have not been found. 32. No chef's job number, missing dishes, wrong dishes or repeated serving were found. 33. I can't remember the recipes and dishes, the general characteristics are not clear, and the cuisine is not understood. 34. Environmental sanitation and personal hygiene are unqualified. 35. Dishes or guest complaints are due to visual quality problems. Cutting matching │ Fine machining, matching 36. Poor preparation before meals, unreasonable menu editing at the distribution point of the cutting supervisor, resulting in delayed or mismatched distribution. 37. Dishes are not prepared according to standard menu specifications, such as random ingredients and insufficient quantity. 38. Banquet side dishes were not prepared more than 20 minutes in advance, and the menu was not prepared according to the standard banquet menu, and the change rate exceeded 40%. 39. Unqualified raw materials for rough machining were used. 40. Do not indicate in the menu according to special requirements such as * * *. 4 1. The matching is irregular, irregular, uneven and irregular, and the cutting treatment does not meet the requirements. 42. The cutting is unreasonable, and there are many scraps, resulting in the waste of raw materials. 43. Semi-finished products are not classified and layered, and they are placed in confusion. 44. There were duplications, mismatches and omissions. 45. The urging dishes were not handled in time. 46. Due to the quality of raw materials and cut-and-match quality problems, food is returned or guests complain. 47. Failing to do a good job in hygiene according to the Food Hygiene Law, the environment, utensils and personal hygiene are unqualified. Hot dishes. Poor pre-meal reserve and lack of seasoning varieties, 49. Failure to follow standard recipes. 50. Broth is not cooked according to the standard. 5 1. Accept off-duty operations, such as others cooking in the kitchen. 52. "Single dish" will be fried, and there will be many dishes in a pot. 53. This dish is not labeled with the chef's job number. 54. Failing to follow the principle of first-come, then-stir-fry, giving priority to urging dishes, and failing to handle urging dishes in time. 55. 1-2 Innovative dishes are not cooked every week. 56. Whenever the quality inspector checks out a copy, there is ......

Hotel quality inspection work plan

Due to the complexity and particularity of the work involved in quality inspection supervision, the overall operation of quality inspection work must have absolute autonomy and independence, and be directly responsible to the executive general manager; We must have absolute quality inspection supervision power over all departments and the right to suggest rewards and punishments; Must have the absolute supervision and inspection right of employee affairs guarantee; We must ensure that the quality inspection department has absolute quality inspection supervision right at any time after work, on Sundays and on rest days. Due to the importance of supplementary inspection and training, as well as the characteristic areas involved in the quality inspection process and the premise that the quality inspection is not easy to be crowded, the trainer must have the quality inspection function to cooperate with it.

Hotel quality supervision system is divided into two levels and one major;

First-level quality inspection: the quality inspection department will have special personnel to patrol, and the quality inspection executive management organization is mainly responsible for the quality inspection supervision of hotel software and hardware, as well as supervising the second-level and organizing special inspections, putting forward rectification opinions and summarizing and reporting them.

Second-level quality inspection: self-inspection by departments, and the supervisors (or supervisors) of each department are mainly responsible for the quality inspection supervision of hotel special services (specific service processes).

Special quality inspection: joint inspection, organized and summarized by the quality inspection department, led by the administrative office (general manager's office or general manager or chief administrative value), and jointly conducted by managers of various departments or heads of relevant departments once a week, focusing on fire safety, equipment and facilities maintenance, energy saving and consumption reduction, health and service, and staff affairs. Division of functions of quality inspection and supervision: hardware quality inspection and supervision; Software quality inspection and supervision features: * * features; Scope of special quality inspection supervision: software and hardware provided by the company to employees and guests; Software and hardware quality inspection and supervision functions provided by employees to the company and guests: "Quality inspection" is mainly aimed at software services with * * * characteristics, including hardware such as smiling greetings, including health standards and behavioral norms; And "supervision" mainly aims at distinctive software services, including the specific service processes of various departments.

Classification of quality supervision characteristics: 1. * * * Quality inspection scope: guest's goods arrangement specification, gfd, service attitude, polite hospitality, code of conduct (employee handbook), equipment and facilities maintenance and energy saving, fire safety hazards, regional and personal hygiene, food and supplies quality, internal environment quality, employee affairs guarantee and background service.

2.

Characteristic supervision scope: service skills, service methods, service efficiency, service process details and unconventional services of various departments, departmental cooperation, customer complaint handling, customer feedback and front-line employees' work opinions and employee complaints. 3. Supervision scope of hardware quality inspection: guest goods arrangement specification, gfd, equipment and facilities maintenance, energy saving and consumption reduction, fire hazards, regional and personal hygiene, food and supplies quality, internal environment quality, employees' compliance with the company's various codes of conduct (employee code), background service, employee affairs guarantee and the software and hardware provided by the company to employees (accommodation standard, cultural and sports entertainment and career development, equal personality environment and spirit).