What are the tools for lean service management?

Fine, that is, less but fine, without putting in redundant commercial factors; Benefit, that is, all business activities should be beneficial, effective and economical. Lean service is characterized by eliminating all waste, minimizing the resources (people, materials, equipment, funds, time and space) invested, and pursuing Excellence and continuous improvement. Simplification is its core. Get rid of all useless things in the management process. Every employee and his post arrangement should be valuable, and worthless posts should be removed. All service activities respond to customers' needs with the best quality, the lowest cost and the highest efficiency.

1. One of the tools: "50" target.

(1) Zero inventory. Establish a safe, stable, fast and effective supply mechanism and accurately calculate emergency inventory. Eliminate intermediate inventory, eliminate backlog inventory and avoid excessive consumption of materials.

(2) "Zero" waste. In the process of application, procurement, use, processing and distribution of raw materials for property and catering, careful calculation, accurate measurement and accurate feeding are required, and there can be no waste bit by bit.

(3) Zero defect. Maintain a neat, clean, hygienic and orderly site environment, strictly operate standards, overcome all bad habits, and eliminate the defective rate of service products from the source.

(4) "zero" complaints. Understand and master customer satisfaction in an all-round way, feedback and handle customer opinions in time, meet customer needs indiscriminately, and effective customer complaints tend to be "zero".

(5) "Zero" accident. Strictly abide by laws and regulations, operate in strict accordance with work instructions and operating specifications, eliminate all signs of accidents and put an end to any accidents.

2. Tool 2: On-site problem solving method.

According to the immediacy, difference and subjectivity of property and catering service quality evaluation, we insist on finding problems, analyzing reasons, coordinating solutions, on-site rectification and training.

The "four sites" method requires that problems should be found on the spot; Problems found on the spot should be solved on the spot; Analyze the causes of existing problems with the on-site person in charge; On-site rectification training to find and make up management loopholes. For the existing problems, find one and completely solve one.

3. Tool 3: Excellent on-site management method.

Continue to promote the 5S site management of property and the 4D kitchen management of catering.

5S (sorting, rectifying, sweeping, cleaning and literacy) is an effective tool for visual management of property site and also an effective tool for improving employees' literacy. The key to the success of 5S is standardization, the most detailed site standards and clear responsibilities, so that employees can keep the site clean and tidy, solve the problems on the site in time, and develop standardized professional habits and good professional quality.