What else is there in the five-routine method?

Question 1: the five-routine method? From the hotel? What are the five permanent members? Improvement: safety, hygiene, quality, efficiency, image and promotion: competitiveness.

1, structurise: hierarchical management and problem solving.

1. 1 Throw away unnecessary things or return them to the warehouse (such as things that are not used for one year).

1.2 3-R: recycle or reduce paper.

1.3 (required) shall be stored in low, medium and high doses respectively.

1.4 Keep personal belongings as few as possible (first, it is best) and store them centrally.

1.5 Deal with dirt, leakage and damage and solve their causes.

One of the best applications of 1.6: one-day work arrangement and sequencing.

1.7 "One is the best" and the other is a set of tools/stationery/a one-page form.

1.8 "One is the best" The third application: one-hour conference (concise)

1.9 "One is the best" The fourth application: one-stop customer service

1. 10 "First of all, it is best to use plants: materials or documents are stored centrally (including documents in computers).

2, often rectify the appropriate storage methods and containers.

2. 1 Everything has a clear label (name) and location (home).

2.2 Each partition location (home) shall be labeled as the person in charge.

2.3 Safety of cabinet doors and access doors (including keys and master list)

2.4 documents, materials, tools, etc. Should be packed in a suitable container (for example, Wuchang plastic box).

2.5 filing standards and control summary (including the level of quantity and date)

2.6 First-in, first-out arrangement for logistics and people flow (left in and right out)

2.7 Department, ground wire, channel, pipeline, work permit and other signs.

2.8 Clean bulletin board: with title, area and person-in-charge label.

2.9 Clear and understandable notice (including classification, clear title and deletion date)

2. 10 files and articles can be taken out or put back in 30 seconds.

3. Cleanliness inspection and hygiene level.

3. 1 Division and determination of personal cleaning responsibility (including senior staff)

3.2 Make cleaning and inspection easy (for example, the appropriate brick is 15cm).

3.3 Clean hidden places that are not paid attention to (such as anti-bacteria).

3.4 Make a cleaning and maintenance list (including insects and ants) and correct minor problems.

3.5 The ground and the overall environment should be kept bright, clean and illuminated.

4. Standardization: vision, safety management and standardization.

4. 1 Remove unnecessary doors, covers and locks to increase transparency.

4.2 On-site straight-line right-angle layout (not blocking the passage, reducing collision)

4.3 Fire extinguishers, warning lights, "emergency exit" signs and escape instructions

4.4 Disposal of hazardous materials (tools and chemicals), machinery and other safety facilities

4.5 On-site operation instruction and "Inspection Qualified" sign

4.6 Arrangement of electronic switches, function labels and wires (including off the ground)

4.7 Energy-saving methods (such as appropriate temperature pointer and time period of air conditioning)

4.8 Standards and Guidelines for Manual Handling Operation

4.9 color and visual management (such as paper, folders, famous brands and cabinets)

4. 10 Add the five-routine method and work responsibility letter to the floor plan and site.

4. 1 1 Handling noise, vibration and dangerous situations and their prevention

4. 12 Security Policy Commitment and Risk Assessment

4. 13 "even children can do it" to prevent mistakes (for example, use pipes of different sizes to avoid mistakes)

4. 14 garden environment (garden office/restaurant/shopping mall/factory)

4. 15 set up columns of occupational safety and health-related information such as the five-routine law museum (including photos before and after improvement).

5. Self-discipline: Develop good habits.

5. 1 Perform personal duties (including excellent working environment, sense of responsibility and punctuality)

5.2 Wear safety clothing/gloves/shoes/suspenders/goggles/earmuffs/earplugs, etc.

5.3 Good service attitude and standardized communication training (such as magic language)

5.4 Go to P5 five minutes before going to work every day (make your own five-point table).

5.5 What can you do today (including 1.6, P5 and occupational safety work)

5.6 Planning, training, drills and records of safety equipment and hazard handling.

5.7 The organizational structure and service purpose should be placed at the entrance.

5.8 Write and abide by the employee's five-routine manual.

5.9 Review the five standards regularly (at least once every quarter)

5. 10 Seeing is believing: kiss = keep I...> & gt

Question 2: Is there any essential difference between the five-standard method and the six-standard method? Still no difference? The five-routine method is a set of management standards for hotel production departments implemented and certified by the Hong Kong Catering Management Association for more than ten years. Six-way method is the evolution product of Shao Dechun's learning five-way method combined with the local hotel format in Hangzhou, and pays more attention to the education of people (you know the quality of employees in the domestic catering industry)

Question 3: What is the hotel five permanent management law? What are the five meanings of "5S" activities?

"5S" is the abbreviation of Seiri, Seiton, Seiso, Seikeetsu and Shitsuke. Because the first letter of the romanization of these five words in Japanese is "S", it is called "5S" for short, and the activities of sorting out, rectifying, cleaning, cleaning and literacy are called "5S" activities.

The "5S" activity originated in Japan and was widely implemented in Japanese enterprises, which was equivalent to the civilized production activities carried out by enterprises in China. The object of "5S" activity is the "environment" of the site. Considering the overall situation of the production site environment, practical plans and measures are formulated to realize standardized management. The core and essence of "5S" activities is literacy. Without the corresponding improvement of employees' literacy, it is difficult to carry out and adhere to the "5S" activities.

Second, the content of "5S" activities

(a) finishing

The first step to improve the production site is to separate the needed people, things and things from the unwanted people, things and things, and then deal with the unwanted people, things and things. Its main point is to classify all kinds of articles actually placed and stagnant at the production site, and distinguish between those needed and those not needed at the site; Secondly, we must resolutely clean up unnecessary items on the site, such as used materials, redundant semi-finished products, chips, leftovers, garbage, waste products, redundant tools, scrapped equipment, workers' personal daily necessities, etc. The focus of this work is to resolutely clean up unnecessary things at the scene. For each station in the workshop

Or thoroughly search and clean up the front and back of the equipment, the left and right sides of the passage, the up and down of the factory building, the inside and outside of the toolbox, and all the dead corners of the workshop, so as to make everything use local materials. Resolutely doing this step is the beginning of establishing a good style of work. Some Japanese companies put forward the slogan: efficiency and safety begin with the end!

The purpose of dressing is: ① to improve and increase the working area; (2) There is no sundries on the site, the streets are unobstructed, and the work efficiency is improved; (3) reduce collision opportunities, ensure safety and improve quality; (4) Put an end to management mistakes such as mixed loading and mixed loading; ⑤ It is beneficial to reduce inventory and save money; ③ Change work style and improve work mood.

(2) rectification

Quantify and locate the people, things and things needed. After the completion of the previous step, scientifically and reasonably arrange and place the items that need to be left at the production site, obtain the required items as quickly as possible, and complete the operation under the most effective rules and regulations and the simplest process.

The main points of remediation activities are as follows: ① Articles should be placed in fixed places and areas, so as to be easy to find and prevent mistakes caused by mixing; (2) Articles should be placed in a scientific and reasonable place. For example, according to the frequency of use of articles, things that are often used should be placed nearby (such as the work area), and things that are occasionally used or infrequently used should be placed far away (such as concentrated in a certain place in the workshop); (3) Visualize the placement of items, so that the quantitative loaded items can be counted in a few days, and the areas where different items are placed are distinguished with different colors and marks.

Reasonable placement of articles in the production site is conducive to improving work efficiency and product quality and ensuring production safety. This work has developed into a special field management method-fixed location management (its content will be further introduced in the third section).

(3) Cleaning

Clean the workplace, repair the equipment immediately if it is abnormal, and make it return to normal. Dust, oil, iron filings, garbage, etc. Will be produced in the production process of the production site, thus making the site dirty. Dirty scene will reduce the accuracy of equipment, cause frequent failures, affect product quality, and prevent safety accidents; Dirty scenes will affect people's working mood and make people unwilling to stay for a long time. Therefore, it is necessary to remove those dirt through cleaning activities and create a bright and comfortable working environment.

The main points of cleaning activities are: (1) clean your own belongings, such as equipment and tools, without relying on others and adding special cleaning agents; (2) Equipment cleaning, focusing on equipment maintenance. Cleaning equipment should be combined with point inspection of equipment, that is, point inspection and repair; Cleaning equipment should be lubricated at the same time, and cleaning is also maintenance; ③ Cleaning is also for improvement. When cleaning the ground, flying debris and oil-water leakage are found. Find out the reasons and take measures to improve them.

(4) cleanliness

After sorting, rectifying and cleaning, it should be carefully maintained to keep the site in perfect and best condition. Cleaning is the persistence and deepening of the first three activities, thus eliminating the root causes of safety accidents. Create a good working environment and make employees happy ... >>

Question 4: What is the difference between 4:4d management system and six routine management? The real concept of 4D: 3D is the concept of space, that is, the space composed of three axes: X, Y and Z. According to Einstein's theory, 4D adds the concept of time. So the combination of time and space becomes the so-called 4D space.

Traditional "interpersonal interaction" team building activities have little influence on them, so new team skills must be adopted, that is, "4D team building process" constructed from four aspects: emotion, rationality, intuition and perception.

The 4D system can not only be used to train excellent leaders, but also be a rigorous team building process, which can evaluate the key factors that motivate team performance, that is, the social environment. Social environment has always played an important role in project achievements.

To understand, evaluate and better manage the social environment, we must have simple tools to analyze the performance of teams and leaders. The 4D system simplifies leaders and high-performance teams into the following four core elements or orientations. In order to effectively lead, these elements must be handled and balanced: c cultivate feelings (through emotion and intuition)/accept opinions (through emotion and intuition) /V describe vision (through reason and intuition) /D instruct and guide (through reason and intuition).

Lunkai Media uses 4D system.

Systematic establishment of performance benchmarks, and then regular continuous evaluation of each behavior, so that the team of Lunkai Media has achieved systematic improvement, and found that the most effective way to educate and use the 4D system is in the following order:

1. Evaluate a single member: When evaluating, it is necessary to judge whether a member can habitually, sincerely, instantly, substantively and clearly use the eight behaviors proposed by the 4D system.

2. Evaluation team: The main purpose of individual and team evaluation is for training. Then we should use the opportunity of the evaluation briefing to discuss various issues and determine the future direction.

3. Implement three-day training courses: These courses are intensive and in-depth training activities and can be tailored according to the needs of the organization.

4. Track and evaluate individuals and teams regularly.

5. Evaluate the progress and make a chart: let the organization integrate the ideal behavior into the corporate culture, and also let individuals, teams and peers compare.

Six formal management, also known as "6S" management, is a kind of enterprise management method and management theory system. Its contents mainly include six aspects: regular arrangement, regular rectification, regular cleaning, regular safety, regular maintenance and regular training. The ultimate goal is to maintain environmental quality and safety, improve product quality and efficiency. Now, this management method has been adopted by many excellent enterprises.

Question 5: What kind of catering seems to need to be bathed in the spring breeze of management mode forever? After the five-routine law, the management of various names emerged one after another. Up to now, six routines and 4Z management are hidden and taboo, and the smoke cage is cold, and someone always wants to find it. The latest 6t practice seems to be a management upstart. It started from Shanghai and went all the way to Zhejiang, Jiangsu and Fujian, and started a prairie fire with nearly 100 stores, with remarkable achievements. Some restaurants that use the five-routine method have also joined the six-t practice, and even combined the two to create a prosperous scene. So what kind of management method is this six-T practice? How practical is it? What does it have to do with the five laws? We might as well have a look.

What is the six-t practice?

The so-called six-T practice means six things to do every day: daily treatment, daily integration, daily cleaning, daily standardization, daily inspection and daily improvement. It is a "five-routine law" implemented by Shanghai Catering Association in the catering industry for many years. On the basis of summing up their own promotion experience and analyzing the present situation of domestic catering industry, it is put forward specifically for hotel catering industry, which is jointly promoted and popularized by China Hotel Association to national hotel catering enterprises. It is an effective way and an important management tool for enterprises to save energy and reduce consumption, improve employees' environment, develop healthy catering, shape brand image, and enhance cohesion and core competitiveness. It has strong industry pertinence and is not suitable for other industries. Six-T exercise is an operation and management standard, which is easy to learn and can be mastered through three to five days of training. However, the implementation of "Six T Practices" in enterprises is a process of continuous improvement with full participation, which requires a relatively long period. It may take 3 to 9 months, depending on the high-level attention, the existing management level of the enterprise and the length of operation time of the enterprise.

The implementation of "6t Practice" involves the general manager and ordinary employees, so all employees should participate in the training. A general enterprise will set up a six-T management team, and then on this basis, other personnel of the enterprise will be trained by trained personnel. At present, the training of "Six-T Training" varies with different regional economic development levels and lecturers, and the per capita training cost is about 1.500 yuan.

Similarities and differences with five common methods

Manager Zheng of Shanghai Harvest Day said: "Six T practices can be said to be an upgraded version of five routine practices, which has a great effect on improving restaurant hygiene. The six-T practice is not limited to improving hygiene, but helps restaurants to save energy, improve the dining environment, personnel management and service management, which is more targeted than the five conventional practices. "

similar

Like the five-routine method, the six-T method is also a norm of catering enterprise management, which has strong execution. Take Zhang Shengji as an example, the city has been trying out the Six-T Method for one year. They began to implement the 6t practice in April last year. At first, it was hard. From the original aunt cleaning to the personal post system, not only waiters, but also chefs should participate in cleaning work, and purchasing personnel should register every day. There are many objections to this, but since it has been implemented for a period of time, everyone has adapted, because every day is clean, and then the daily cleaning is not.

According to manager Yin, there are 65 specifications and nearly 4,000 words in Six T Training, and there are corresponding regulations from the kitchen to the warehouse to the lobby. On the basis of these standards, combined with the characteristics of their own enterprises, catering enterprises can achieve orderly commodity management, transparent material management, comfortable dining environment and up-to-standard restaurant hygiene at any time and place through the way of responsibility to individual. For example, the restaurant used to be cleaned once a week, but now it is cleaned before and after work, and personal responsibility system is implemented. People who stir-fry clean their own stoves, and people who chop boards clean their own knives and chopping boards. Everyone has an area, and each area will be labeled with schematic diagrams and numbers. There are two people in charge of each number, and one person is mainly responsible for the rest, so that the restaurant does not leave dead ends and every corner is clean and tidy. As soon as this measure was implemented, it not only changed the sanitary environment, but also saved energy consumption such as water and electricity: in the past, the kitchen floor was washed with water once a week. Now, after being divided into everyone, everyone just needs to mop the brush, wash dishes and wash vegetables to save water; As the working lights are used, the air conditioner is marked with high, medium and low, and the steamer is marked with the use methods of on, off, busy and idle, so the electricity bill is also saved; As the food in the kitchen is stored in transparent covered fresh-keeping boxes, complaints about food hygiene have also decreased. ...

This practice of concretizing and standardizing different regions basically inherits the characteristics of the Five Laws.

discrepancy

Because ... >>

Question 6:5s management: What 5s refers to SEIRI, SEITON, SEISO, SEIKETSU and SHITSUKE? Because the romanization of Japanese begins with S, and English also begins with S, it is called "the Five Permanent Principles" or "the Five Permanent Principles" for short.

arrange

Japanese translation (Seiri)

Definition: distinguish what is needed and what is not needed, and only the necessary things are kept on site.

Objective: ① To improve and increase the working area; (2) There is no sundries on the site, the streets are unobstructed, and the work efficiency is improved; (3) reduce collision opportunities, ensure safety and improve quality; (4) Put an end to management mistakes such as mixed loading and mixed loading; ⑤ It is beneficial to reduce inventory and save money; ⑥ Change working style and improve working mood.

Significance: separate the people, things and things that need to be separated from those that don't, and then deal with the people, things and things that don't need, classify all kinds of things that are actually put on the production site and stagnate, and distinguish between those that are needed and those that don't; Secondly. The front and rear of each station or equipment in the workshop, the left and right of the passage, the up and down of the workshop, the inside and outside of the toolbox and the dead corner of the workshop should be thoroughly searched and cleaned to make the best use of everything.

restructure

Japanese translation (Seiton)

Definition: Necessities should be positioned according to regulations, placed in an orderly manner and clearly marked.

Objective: Don't waste time looking for articles, improve work efficiency and product quality, and ensure production safety.

Meaning: quantify the people, things and things needed. After the completion of the previous step, scientifically and reasonably arrange and place the items that need to be left at the production site, obtain the required items as quickly as possible, and complete the operation under the most effective rules and regulations and the most concise process.

Key points: ① Items should be placed in a fixed place and area, which is convenient for finding and eliminating errors caused by mixing; (2) Articles should be placed in a scientific and reasonable place. For example, according to the frequency of use of items, things that are often used should be placed nearby (such as the work area), and things that are occasionally used or not commonly used should be placed far away (such as concentrated in a certain place in the workshop); (3) Visualize the placement of articles, so that the quantitatively loaded articles can be seen and counted, and the areas where different articles are placed are distinguished by different colors and marks.

Thoroughly clean up

Japanese translation (Seiso)

Definition: Clean up the dirt on the site and the material garbage in the operation area.

Objective: To remove "dirt" and keep the site clean and bright.

Significance: Cleaning up the dirt in the workplace and making the abnormal source easy to be found is the first step to implement independent maintenance, mainly to improve the productivity of equipment.

Key points: ① Articles for your own use, such as equipment and tools, should be cleaned by yourself, without relying on others or adding special detergents; (2) Equipment cleaning, focusing on equipment maintenance. Cleaning equipment should be combined with point inspection of equipment, that is, point inspection and repair; Cleaning equipment should be lubricated at the same time, and cleaning is also maintenance; ③ Cleaning is also for improvement. When cleaning the ground, flying debris and oil-water leakage are found. Find out the reasons and take measures to improve them.

clean

Japanese translation (Seiketsu)

Definition: systematize and standardize the practice of sorting, rectifying and cleaning, and maintain its achievements.

Objective: Seriously maintain and adhere to the effect of sorting, correcting and cleaning, so as to keep it in the best condition.

Significance: Through the persistence and deepening of combing, rectification and cleaning activities, the root causes of safety accidents are eliminated. Create a good working environment and let employees work happily.

Key points: ① The workshop environment should not only be neat, but also clean and hygienic, so as to ensure the health of workers and improve their enthusiasm for work; (2) Not only the goods should be clean, but also the workers themselves should be clean, such as clean work clothes, neat instruments, timely haircut, shaving, manicure and bathing. ; ③ Workers should not only be physically clean, but also mentally "clean", be polite and respect others; (4) Protect the environment from pollution, further eliminate turbid air, dust, noise and pollution sources, and eliminate occupational diseases.

accomplish

Japanese translation (Shitsuke)

Definition: Everyone follows the rules and regulations, develops good habits, and makes everyone an educated person.

Goal: to improve "people's quality" and cultivate people who are serious about any work.

Significance: strive to improve employees' self-cultivation and let employees develop good manners ... >>

Question 7: What are the benefits of 7:5S in improving the standardization of working atmosphere system in each site, so as to reduce mistakes in work, avoid dangers, improve work efficiency and improve product quality? On the premise of safety: time = efficiency = benefit = "5s.

Question 8: What is management fashion? What is the current trend and what is the past? Management fashion is the trend of management. The following are several traditional modes. What I explain in detail is basically popular first (plus points, I'm exhausted, hehe). The following management practices and theories have been classified as management fashion by some people (see reading below): I'll translate them for you one by one. These are very useful for management. Management by objectives Management by objectives (system) Deming's profound knowledge system (this is not easy to find, so I went to the database of the University of Hong Kong to find it) Total Quality Management Total Quality Management Customer Service Revolution Customer Service Transformation (this is not in Chinese, I checked Mr. Maslow's book. As a new management idea and practice, reengineering enterprises and knowledge management are mainly tools and methods implemented by various organizations in view of the current situation of knowledge society, information explosion and knowledge workers becoming the mainstream of employees. Six Sigma Six Standard Deviations of Service-oriented Architecture is a set of management skills to control the flow or process from input to output, which has become a competitive learning method for major enterprises at home and abroad in recent years. 5S_ (methodology) 5S management: sorting (SEIRI), rectifying (SEITON), cleaning (SEISO), cleaning (SEIKETSU) and self-cultivation (SHITSUKE), also known as "five principles" or "five laws". 5S originated in Japan and refers to the effective management of production factors such as personnel, machines, materials and methods at the production site. This is a unique management method of Japanese enterprises. 1955, the slogan of Japanese 5S is "Safety begins with sorting and ends with sorting". At that time, only the first two s were implemented, and its purpose was only to ensure the workspace and safety. Later, due to the need of production and quality control, 3S, namely cleaning, cleaning and cultivation, was gradually put forward, which further expanded the application space and scope. By 1986, the works of 5S in Japan were gradually published, which had an impact on the whole field management mode and set off a 5S craze.

Question 9: What is 6s and 6s management? 6S management originates from 5S management, and 5S refers to five items: set limin seven, shining, standardization and maintenance, all of which are abbreviations starting with "S".

5S management originated in Japan. In the 1950s, Japan put forward the slogan "Safety begins with sorting and ends with sorting" and promoted the first two S's. Later, with the development of economy, the concept of "cleanliness, cleanliness and literacy" was gradually put forward, which is the last three S, thus further expanding the concept of 5S management.

After World War II, Japanese enterprises took the development of 5S activities as the basis of management, and gradually began to implement some advanced on-site management and quality control methods, such as TPM.

TQC and so on. The product quality of Japanese enterprises has been improved rapidly, which has also established the position of Japanese manufacturing hegemon. Later, under the advocacy of Toyota, 5S gradually played an increasingly important role in many aspects and was recognized by the management circles of various countries. In 1980s, Massachusetts Institute of Technology studied the 5S management model of Japanese enterprises and promoted it internationally.

Domestic scholars' research results on 5S management theory are the "five-normal law" embodied in Hong Kong, that is, regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline. They mainly began to study the problems and solutions of 5S management system in enterprise application.

At present, with the further development of enterprises, according to the different corporate culture and strategic priorities, 6S(chinatpm) has appeared on the basis of the original 5S, and the newly added part is safety (Saf).

Ety), but its most essential core concept is 5S.

Now 6S is widely used in tobacco, military, steel, seiko, electronic manufacturing, catering and other industries. Domestic enterprises that introduced the 6S concept earlier, such as Haier and China Tobacco, also have successful implementation cases.

Although 6S activities have been widely promoted in enterprises in China, the survey shows that many enterprises have not achieved satisfactory results after implementing 6S. Analysis, mainly for the following reasons:

1, plagiarism, lack of innovation

In order to pursue the development effect and progress, enterprises mostly listen to the opinions of consulting companies or experts to decide whether to adopt and implement this model. However, these consulting companies or experts ignored the specific environment and conditions of 6S development in the guidance process, and directly applied the previous implementation cases or steps. The implementation process of 6S is not acclimatized, which leads to the short-term and unsustainable effect of 6S management.

2. Lack of systematicness

When enterprises implement 6S application projects, most of them are carried out step by step in the order of sorting, rectification, cleaning and cleaning, which is superficial and formal, far from the specific situation of enterprises and more difficult to implement. In the process of development, the actual work is often out of line with the plan, the work plan is not completely implemented, it is not serious, and the regulations are changed at will.

3. The results are not consolidated.

The conclusions formed during the implementation of 6S management were not summarized in time, experts did not participate in the evaluation and guidance, the implementation results were lacking, and the continuous implementation lacked the support of normative documents, which made it difficult to continuously reflect the effect.

Because the company has many years of basic management experience in 6S management, in the development of 6S application project, according to the actual situation of the company, the project is decomposed into several task modules to complete, and the process effect is timely formed into results, forming a systematic normative document, focusing on establishing management mechanism to promote the continuous embodiment of the results.