PQSD three-dimensional control point management method

Abstract

The invention discloses a PQSD three-dimensional control point management method, and particularly relates to the technical field of catering industry management, and the method specifically comprises the following steps: S1, performing information arrangement: 1-1) performing information collection and arrangement on the whole range of the restaurant, and integrating into a planar graph and a stereogram of a working area; and (1-2) collecting and sorting management systems, management specifications, management standards, working processes and equipment safety use in the restaurant operation process, and integrating the management systems, the management specifications, the management standards, the working processes and the equipment safety use into image-text display graphs. According to the invention, safety, traceability, beforehand, quality and company image can be ensured. The PDCA circulation management spiral continuous improvement of a product circulation system is realized, and resources can be saved. Not only is a lot of convenience brought to the daily work of employees, but also a lot of manpower, material resources, financial resources, time and the like are saved for the operation and training of enterprises. Finally, a good social image in the catering industry is established.

Description

technical field [0001] The invention relates to the technical field of catering industry management, and more specifically, the invention relates to a PQSD three-dimensional control point management method. Background technique [0002] The catering industry (catering) is a food production and operation industry that provides consumers with various drinks, food, consumption places and facilities through the integration of instant processing and production, commercial sales and service labor. [0003] The current status of the catering industry: [0004] (1) Food safety in the catering industry is the fundamental cornerstone of people's livelihood, and training is neglected due to high rent, labor, and operating costs; [0005] (2) Catering service enterprises have low threshold, low cultural level, and the unstable loss of employees greatly affects the company's implementation of national regulations and enterprise standardization and deviations in the implementation of reg...

AI Technical Summary

Problems solved by technology

[0004] (1) Food safety in the catering industry is the fundamental cornerstone of people's livelihood, and training is neglected due to high rent, labor, and operating costs;

[0005] (2) Catering service enterprises have low threshold, low cultural level, and the unstable loss of employees greatly affects the company's implementation of national regulations and enterprise standardization and deviations in the implementation of regulations;

[0006] (3) The employees of the enterprise do not have strong comprehension ability of food materials, equipment, production process, and management system, and the professional technical standards, management standards, and work standards of enterprise management cannot be fully in place, and the waste of training time is low in work execution efficiency;

[0007] (4) The project management model of the catering industry is complex, imperfect and inconsistent, failing to completely eliminate potential safety hazards in corporate operations, failing to create and maintain a good working environment, and failing to shape a good corporate brand image

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