Looking for the Six Constants learning methods of hotel management Thank you, ask for advice

The Six Constants Method is a set of methods that are more suitable for hotel management created by Mr. Shao Dechun on the basis of the Five Constants Method, after a lot of modifications and translations. The specific contents include: regular classification, frequent sorting, frequent cleaning, frequent maintenance, regular standardization, and frequent education.

2. A brief interpretation of the Six Standing Rules of the Hotel:

Categorization: Divide everything into two categories: one that is no longer used, and one that is still used.

Tidying up: disposing of things that are no longer used; What else needs to be used is kept to a minimum and placed in an orderly manner, marked in a way that anyone can understand.

Frequent cleaning: Clean frequently to keep it clean.

Norms: Regulate people's behavior.

Constant education: through criticism and education, all employees develop habits.

3. The difference between the 6-permanent method and the 5-permanent law:

The Six Constants Method is a set of methods that are more suitable for hotel management created by Mr. Shao Dechun on the basis of the Five Constants Method, after a lot of modifications and translations. The differences between the six-permanent method and the five-permanent method are summarized as follows.

1. More localization;

2. More hotel-oriented;

3. Not only the kitchen should be done, but also implemented in every position in the whole hotel;

4. Not only the management of goods, but also the management of people;

5. While doing the Six Constants, you can receive professional guidance from the hotel;

6. Liuchang Law Company has done more than 100 hotel introduction training, and each hotel requires more than 2 innovations, and now there are hundreds of innovations for Chinese hoteliers.

I hope the above discussion can help you and all of you, thank you!

The author of this book combines his practical experience and research experience in hotel and catering management for many years, makes a lot of revisions to the 5S management method, adds a lot of professional knowledge in hotel management, puts forward the concept of "fool-style management model", and develops a set of Chinese's own "hotel six permanent management methods", that is, often classified, often organized, and often educated. At the same time, this book combines the successful cases of famous domestic hotel enterprises to explain in simple terms, which is practical and operational, and is the best guide for improving the management level of China's hotel and catering industry.

1. The six permanent management is mainly used for public environmental management, especially the kitchen;

2. Score sheets can be made for routine inspection; More requirements, more on-site supervision, the pursuit of perfection and comfort.

3. The ground and walls should be cleaned frequently, from top to bottom, without staining;

Fourth, often clean up some things that are not used, and arrange the order or position of the materials that should be placed according to the priority or need;

5. Hygiene is the core of the six constants, and it requires constant hygiene in the premises.

6. Save resources, all food materials are classified and covered or sealed according to their physical properties;

Seventh, always safe, often standardized, so that the dangerous operation program.

8. Reflect and summarize often, learn more, and get higher every day.

Regular classification: It is to divide all the items managed by the hotel into two categories: one is no longer used, and the other is still to be used.

Tidy up: It is to clean up the items that are not used, reduce the number of items to be used to the minimum safe amount, and then place them in an orderly manner and label them that anyone can understand at a glance.

Constant maintenance: It means that the achievements of the previous "three constants" are regularly maintained. The best way to maintain the "three constants" is to achieve classification without classification; Finishing without tidying; Cleaning without cleaning.

What do you mean by "cleaning without cleaning"? For example, when our nails are long, we need to cut our nails, and after we finish cutting, we have to clean them all over the ground, so why should we clean them? Because there are nails on the ground.

Why are the nails on the ground? Because the cut nails fell to the ground. Why do nails fall on the ground?

Because nail clippers are leaky.

So someone invented a kind of nail clippers with edge sealing, when you cut your nails, the nails cut off are dropped in the seal of the nail clippers, as long as the nail clippers are opened, the nails are poured into the trash, there is no need to do cleaning, in hotel management, there are many places that need to reduce repetitive labor, that is, to do "cleaning without cleaning".

Standing norms means standardizing all the behaviors of employees.

Constant education is to make all employees develop the habit of "six constants" through criticism and education.