As the main income source of the hotel, the guest room plays a very important role in the operation and management of the hotel, and it is also the place where guests stay for the longest time. The guest room can't take away any facilities and equipment. Staying in a hotel is just an experience, an experience of room service and sanitary quality. Below, I will share with you the effective methods to strengthen the quality control of guest room hygiene, hoping to help you!

Measures to Strengthen the Hygienic Quality Control of Hotel Rooms As the main resting place for guests, the hygienic quality of rooms can not be ignored. When the waiter is cleaning, it is difficult for managers to supervise every link on the spot. Once there is a problem with the sanitary quality, it is difficult to correct it, which has a great impact on the hotel. This requires the hotel to take various measures to prevent the occurrence of problems.

I think we can do the following:

1, strengthen health quality awareness

In order to improve the sanitary quality of guest rooms, first of all, waiters are required to have good sanitary awareness. Therefore, pre-job and on-the-job training must be done well, so that employees can establish a sense of post responsibility of hygiene first, standardized operation and self-inspection. At the same time, room managers and waiters are required to pay attention to personal hygiene, start from themselves, and strengthen hygiene awareness and hygiene habits. Secondly, constantly improve the room attendant's understanding of hygiene standards.

2. Pay attention to the total quality management of guest room hygiene.

Hotels can adopt the method of total quality management to control the sanitary quality of guest rooms. Total quality management mainly focuses on prevention and improvement, finds out various factors affecting quality, applies scientific management methods to the whole process, and makes all staff participate in the control of health quality. Its working procedure can adopt PDCA cycle method, that is, plan, do, check and act.

In the planning stage, the hotel makes plans and targets for the quality control of guest rooms according to the needs of guests and its own actual situation, and improves the standard operating procedures, so that employees can have evidence to follow when operating. You can even present some details or standards in the form of pictures for employees to see at a glance. Building a two-way communication platform can make grass-roots employees participate in the formulation of standard operating procedures according to their own work experience, which is more practical.

3. Pay attention to employee motivation.

Giving employees some incentives can strengthen their work enthusiasm and complete the room hygiene work with high quality. Formulate the corresponding system, and promote the employees with excellent room hygiene quality to senior waiters through examination, or avoid rounds.

This can not only motivate employees to finish the room cleaning work seriously, but also reduce the secondary workload during ward rounds and improve the efficiency of ward rounds. At present, most hotel employees are post-80s and post-90s, with great individual differences. Therefore, when formulating incentive methods, we must first understand the employees and adjust the incentive scheme according to their needs, such as incentive travel, free coupons for hotel restaurants and so on.

4. Pay attention to the training of employees.

In room service, the quality of skills will directly affect the quality of room hygiene. In daily training, besides the training of service consciousness, the training of skill operation is also essential. For the dead corner of guest room hygiene and the places that employees tend to ignore when making rooms, we can solve the hygiene problems through key training, which can include: case analysis, on-site simulation, role-playing, etc. Let employees actively participate in training and improve their health quality through training.

5, formulate health quality control standards.

Some service regulations and operating procedures are the basis for ensuring the cleanliness of rooms, and are also the basis for assessing and supervising the work of room attendants. The housekeeping department is required to formulate relevant health system and ward round system, and improve the health quality through the implementation and inspection of the system.

6, establish a strict system of patient rounds.

The step-by-step inspection system of guest rooms mainly refers to the step-by-step inspection system of waiter self-inspection, foreman comprehensive inspection and manager spot-checking the sanitary quality of guest rooms, which is an effective method to ensure the clean quality of guest rooms.

Attendant self-inspection: after cleaning a room, the waiter should do self-inspection on the cleanliness, goods placement and equipment integrity of the room. This should be stipulated in the attendant cleaning procedure. Through self-examination, the sense of responsibility and health quality of employees can be strengthened, thus improving the qualified rate of guest rooms and reducing the workload of foreman's rounds.

Foreman's comprehensive inspection: the waiter cleans the room and completes the self-inspection, and the floor foreman will conduct a comprehensive inspection of each room in the responsible area to ensure the quality is qualified. When the foreman makes rounds, the waiter only needs the first pass, which is often the last pass, which is the key to the quality control of room hygiene.

The foreman should record and solve problems in time if he finds them in the rounds. If it is unqualified, he will write a rework order for the room and let the waiter rework it until it meets the quality standards. For unskilled waiters, the foreman should give help and guidance when making rounds. This kind of inspection is actually a kind of job training.

Manager spot check: Manager spot check mainly refers to the spot check of supervisors and managers. The number of rooms inspected by the supervisor is generally 10% of the number of the foreman's rounds, and the supervisor's rounds are also a kind of supervision and inspection for the foreman. Every day, the manager will spend some time on the floor to check the cleanliness and sanitary quality of the guest room.

In addition, the general manager of the hotel should personally check the guest room regularly or irregularly, or send the manager on duty to check it to control the sanitary quality of the guest room.

7. Settings? Guest opinion form?

The quality of room hygiene ultimately depends on the satisfaction of the guests. Therefore, to do a good job in guest room hygiene management, we should give full play to the supervisory role of guests, attach importance to their opinions and reflections, and make targeted improvements. Strengthen the collection of online opinions and focus on the problems existing in the sanitary quality of guest rooms.

? Sanitary quality is the lifeline of guest rooms? The sanitary quality of guest rooms has a great influence on the image of the hotel and the health of guests, which needs the hotel to pay enough attention to. While taking various management measures to control it, we should also pay attention to giving employees care and encouragement, so that they love their work and are willing to contribute. In this way, the sanitary quality of the guest room will be more guaranteed.

Problems and causes of sanitary quality in guest rooms 1. Room decoration materials are not considered.

The guest room is a resting place. In the decoration, gorgeous style is essential, but also need to consider the cleanliness of the room. Nowadays, in order to pursue beauty, many hotels decorate rooms blindly, and use a lot of glass and stainless steel in material selection, which increases the workload of waiters in cleaning.

Because the cleaning procedures of glass and stainless steel are complicated, if the procedures are not strictly followed, the cleaning effect will not be achieved. Therefore, when decorating guest rooms, we should give full consideration to hygiene and cleanliness, and reduce the use of materials such as glass and stainless steel.

2. The awareness of health and quality is not strong.

? Sanitary quality is the lifeline of guest rooms? This can't just stay on the slogan. The room manager must attach great importance to sanitary quality and avoid putting the cart before the horse. They have done a lot of work in service, but neglected basic hygiene. Some employees even think: this is much cleaner than my home, where is the problem!

Only when managers strengthen the supervision of health quality can the staff at all levels in the housekeeping department implement the health work. To strengthen health quality awareness, in addition to the provisions of the system, it is also necessary to implement, strengthen supervision, introduce a series of reward and punishment systems, and improve health quality awareness in a multi-pronged manner.

3, the operation process design is reasonable

The standard operating procedure design of room cleaning is not perfect enough to keep up with the new service requirements. For example, the guest room has been replaced with new facilities and equipment, or the service content has changed, but the clean standard operating procedures have not been updated in time.

Even some small hotels don't have their own standard operating procedures, which leads to room attendants being more casual when cleaning, and the quality of completion is uneven.

4. Employees' professional ethics and sense of responsibility are not strong enough, and supervision and rounds are limited.

In recent years, it is difficult to recruit workers in the hotel industry, which leads to lower recruitment conditions. Most of the room attendants are aunts with low academic qualifications and older age, and even some hotels are in a state of lack of staff for a long time. The newly recruited employees lack professional ethics and sense of responsibility. Sometimes, because of the high labor intensity, they feel that it is good to clean the room, and there is no concern about the quality of hygiene.

The waiter lacks on-site supervision when cleaning the room, and the foreman can't check every link, which will have a certain impact on the sanitary quality of the room.

For example, for convenience, some employees directly wipe other furniture with a rag that wipes the gong bucket. The water cup used by guests is simply wiped and not disinfected. Although the visual standard of guest rooms can meet the standard, it is still far from the standard of biochemical hygiene.

5. Employees' business skills are not too hard.

Room cleaning is practical and requires employees to undergo certain training and practice to complete the task. However, in some hotels, in order to improve the room turnover rate in the peak season, new employees go to work directly before receiving the hotel's induction training and on-the-job training, and even hire part-time waiters to clean the rooms, which makes it difficult to ensure that every cleaning link is completed according to the standards, and even leads to complaints from guests.

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