第二篇：酒店管理会所 质检报告明细Quality Report Sample(2)

序号

NO.标准 Criteria

1店外场所 EXTERIOR GROUND合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

1.1酒店标志和标识的状况

CONDITION OF HOTEL SIGN AND LOGO

1.1.1清洁、醒目，状况良好

Clean markedness and in good condition

1.1.2夜间灯箱要有足够、完整的照明

Sufficiently lit at night

1.2入口 Entrance

1.2.1进入酒店的指引标识清晰，便于外来车辆及客人进入

Clear signage for the convenience of coming arriving guests

1.2.2干净，整洁，无垃圾

Clean, tidiness, no debris

1.3停车场状况

CONDITION OF CAR PARK

1.3.1干净 Clean

1.3.2道路状况良好（无坑洼）

Road in good condition (no potholes).

1.3.3指向的、“不能停车（NO PARKING）”及允许高度的标志要清晰可见

"No Parking" and height clearance signs clearly visible.

1.3.4停车位有专人管理，引导，保证车位不被当作其他用途

Patrolled regularly by Security

1.4室外旗帜

OUTDOOR FLAGS

1.4.1至少3根旗杆，分别悬挂戴斯品牌旗帜、国旗、业主公司旗帜

序号

NO.标准 Criteria

3 flags at least (Days Inn Logo flag, national flag & owner companyflag)合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

1.4.2所有旗帜保持良好状态，从清晨悬挂到日落

All flags in good condition and flown from early morning until1.5建筑外观及周边物品（植物、装饰、景观、喷泉）

CONDITION OF EXTERIOR OF THE BUILDING

1.5.1干净

Clean.

1.5.2状况良好

In good condition.

1.5.3足够的照明

Sufficient lighting.

2大堂 LOBBY

2.1外观和状况

GENERAL APPEARANCE AND CONDITION OF HOTEL LOBBY

2.1.1干净,垃圾箱及烟灰缸等保持清洁

Clean, keep the trashcans & ashtrays clean

2.1.2状况良好

In good condition.

2.1.3足够的照明

Sufficient lighting.

2.1.4适当的纯音乐背景音乐

Background music.

2.2每日记事板和一览表

序号

NO.

2.2.1

2.2.2

2.2.3

2.3

2.3.1

2.3.2

2.3.3

2.3.4

2.3.5

2.4

2.4.1

2.4.2

2.4.3标准 CriteriaDAILY EVENT BOARDS AND LISTINGS干净、状况良好Clean and in good condition.信息及时且拼写正确、易认Current with correct spelling and easy to follow.彩色印刷，有酒店LOGO，Multicolor printing space, with hotel logo公共休息室PUBLIC RESTROOMS洁净Clean.完好备用Well stocked.无异味Odour-free.经常有服务Regularly serviced.照明好Well-lit.公共卫生间RESTROOM IN LOBBY及时清理，时刻保持整洁Regularly serviced, clean.无异味Odour-free.设施设备能够正常使用

Well stocked.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

2.4.4照明充足

Well lit.

2.4.5卫生用纸时刻保持充足提供

Toilet paper supply sufficient

2.4.6各个厕位内至少保证一个挂衣钩

At least one coat hook in every stall

2.5大厅内的指向标志

2.5.1

2.5.2

2.5.3

2.6

2.6.1DIRECTIONAL SIGNS IN THE LOBBY干净Clean.状况良好In good condition.标志安放位置醒目、易懂Signs are prominently located, easy to follow.前台FRONT DESK前台要干净、整洁，笔要保持工作状态，记事本外观要新。

Front desk counter is clean, neat and tidy. Pens are in workingcondition and blotter pads are looking new.

酒店前台必须放置戴斯（中国）酒店宣传册及戴斯简报。

The Days Inn China brochures & Days News must be prominentlydisplayed at the front desk.

戴斯（中国）VIP卡

DIC VIP card

大堂醒目位置摆放戴斯（中国）集团统一印制的VIP卡宣传海报DIC VIP card poster is prominently displayed in Lobby2.6.22.6.32.6.3.1

序号

NO.

2.6.3.2标准 Criteria合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan前台摆放VIP卡折页宣传册

DIC VIP card brochures placed in Lobby

前台提供VIP卡介绍及销售服务2.6.3.3Reception provides VIP card introduction and sales service前台摆放戴斯（中国）酒店宣传册2.6.3.4Place DIC hotel brochure in reception area.

所有酒店必须接受主要信用卡作为支付方式。酒店至少应接受：American Express, Master Card, Visa , Diners Club 和银联卡

2.6.4Properties must accept all major credit cards as payment for all

charges. As a minimum, this must include American Express,Master Card, Visa, Diners Club, and Union Pay.

2.7行李存放区域

BAGGAGE AREA

2.7.1干净,有序

Clean，orderly

3客房 ROOMS

3.1洗衣服务 LAUNDRY SERVICE

洗衣袋及洗衣价格单必须放置于所有客房及前台。戴斯三星酒店可以选择是否提供上述服务，如提供此服务，则洗衣袋及洗衣价格单必须放置于所有客房及前台。3.1.1It is optional to offer same day guest laundry and dry cleaningservice for Days Inn’s, however, if a Days Inn decides to offer thisservice, laundry bags and price list is required to be offered.

3.2客房广告 GUEST ROOM ADVERTISING

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

所有放置于客房内的广告制作应专业，并应有助于推广戴斯品牌。客房内的广告只限用于戴斯酒店的服务及设施、戴斯品牌的宣传、其他

3.2.1戴斯酒店的推广及当地非住宿业公司的宣传广告。

All guest room advertising should be done professionally and shouldbenefit the Days Inn System as a whole.

3.3基本客房设施要求 GUEST ROOM INITIAL CONDITION

门锁功能正常，好使好用。3.3.1Door locks function smoothly, and are in excellent condition.

房间的地毯情况良好，没有明显的破损、缝裂和线头，没有任何污迹和破洞。

3.3.2Carpeting/ Flooring throughout the room are in very good condition,

free of visible wear and loose seams and threads, and arecompletely free of debris and stains.

3.3.3墙、木家具和天花情况良好，没有划痕、脏痕和尘灰。Walls, woodwork and ceilings are in very good condition, free of

nicks, marks and dirt .

家具情况良好，没有裂缝，划痕和污尘。

Furniture are in very good condition, free of visible wear, and arecompletely free of debris and stains.

窗和玻璃门里面洁净，外面净洁，包括门坎和门框。

Windows and glass doors are completely clean inside, very cleanoutside, including sills and frames.

窗和玻璃门操作灵活，安全，玻璃门上有安全扶手。

Windows and glass doors operate smoothly and easily, and locksecurely, with safety bars on glass doors.

房间里的架子和抽屉没有灰尘和划痕。

All shelves and drawers throughout the room are completely free ofdust and debris.3.3.43.3.53.3.63.3.7

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

床要柔软舒适，放置足够的枕头（大床4个，小床2个）。

3.3.8Beds present a plush and comfortable appearance, with extra pillow

(4 on king bed, 2 on twin bed).

所有床上用品情况良好，没有破裂、污渍、头发等。

3.3.9All bedding materials are in excellent condition, free of wear and any

debris, hair or stain whatsoever.

整个房间无异味，通风良好。

3.3.10Entire room is fresh and odor-free and gives an impression of good

ventilation.

温度开关操作简单，可以迅速改变室内温度。

3.3.11Temperature controls are simple to use and have efficient

effectiveness in changing room temperature.

床上、书桌、椅子和沙发处有良好看书照明。

3.3.12Lighting provides superior reading illumination at the bed, desk, and

chairs / sofas.

房间内放置印刷品有、客服指南、文具、地图、客人问卷、送餐菜单，且保持良好状态。

3.3.13Room collateral include Directory, Guest Services Directory, guest

stationery, city map, guest questionnaire and room service menu, allin excellent condition.

酒店必须确保客人能够24小时使用客房电话。

3.3.14Incoming and outgoing telephone service must be available to guest

24 hours a day.

提供常用电话、语音留言和酒店分机指示。

3.3.15Instructions for telephone, voice mail, and frequently used hotel

extensions will be provided.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

房间期刊包括酒店杂志，当地流行杂志、电视节目指南和现任发行物，且处于良好状态。3.3.16Periodicals include a Hotel magazine, local magazine, and TV

program viewing guide, all current issues and in excellent condition.电视、广播情况良好、使用功能方便（包括遥控）电视频道指南放在显著位置。Television and radios are in good, clean condition,3.3.17function conveniently (including remotes), and TV channel directoryis prominently available.

房内镜子没有污点，使用正常。

3.3.18Mirrors throughout the room are spotlessly clean, and in excellent

repair.

浴室设备干净无污点，没头发、损坏和变色。

3.3.19Bathroom fixtures are spotlessly clean, free of hair, damage and

discoloration.

毛巾和浴袍情况良好，柔软、吸水和不褪色。 仅在套房提供。

3.3.20Towels and robes are in excellent condition, fluffy and absorbent

and color consistent. Days Inn— robes are to be provided in suites排水顺畅快速。

Drains function smoothly and drain quickly.

水笼头好使好用，管内水压正常。

3.3.22Taps function smoothly and provide for firm water pressure in all

fixtures.

地面，墙面水泥缝隙填充情况良好，没有褪失现象。

3.3.23Grout and caulk are in excellent repair, and do not show any

discoloration.

浴室用品方便适用。3.3.24The bathroom amenities are conveniently available.3.3.21

序号

NO.

3.3.25标准 Criteria酒店内所有区域无虫、鼠害。

All areas must be free of insects, rodents and pests.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

酒店内客人所有可视区域包括：景观，建筑物内外墙，标识，户外广告栏，内部装修及装饰须遵从戴斯酒店管理集团（中国）之标准。All landscaping, building interiors and exteriors, signs, billboards,3.3.26interior furnishings and décor in areas observable to the guest asany and all additions or replacements of items, must comply withDIC Standard.

3.4客房供应品 GUEST ROOM SUPPLIES

男式衣架 （配置标准按照集团房务部管理手册的规定执行）

3.4.1Hangers – normal (The details placements to be per Rooms

Division Manual Specification).

3.4.2

3.4.3

3.4.4

3.4.5

3.4.6

3.4.7

3.4.8女式衣架（配置标准按照集团房务部管理手册的规定执行）Hangers – skirt (The details placements to be per Rooms DivisionManual Specification).2 x 纤维拖鞋配置每间客房。2 x slippers – synthetic per room2 x 洗衣袋配置每间客房。2 x laundry bag – synthetic per room2 x 购物袋配置每间客房2 x shopping bag per roomPlastic – Standard Room1 x 钢笔或圆珠笔配置每间客房服务指南内。1 x pen / ball pen service directory1 x 铅笔配置每间客房记事本的上方。1 x pencil per note pad2 x 平底大玻璃杯配置每间客房。

2 x tumbler per room

序号

NO.

3.4.9标准 Criteria合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan2 x 平底大玻璃杯配置每间客房浴室。

2 x tumbler per bathroom

2 x 咖啡杯或茶杯带碟配置每间客房。3.4.102 x coffee mug / cups / saucer per room2 x 咖啡匙或茶匙配置每间客房。3.4.112 x tea spoons per room

2 x 烟灰缸配置每间吸烟的标准客房3 x烟灰缸配置每间吸烟的套房3.4.122 x ashtray per standard room ( smoking room)3 x ashtray per suite (smoking room)

3.5

3.5.1

3.5.2

3.6

3.6.1

3.6.2

3.6.3

3.6.4

3.6.5客房供应品- 糖, 咖啡,茶包 GUESTROOM SUPPLIES – TEA &COFFEE SET UP咖啡： 2 x 三合一速溶咖啡+2 x 纯咖啡每间客房。2 x complimentary coffee mix and 2 x black coffee per room2 x 中式茶包配置每间客房。2 x Chinese tea per room客房宣传品/ 印刷品 GUEST ROOM COLLATERALS1 x 请勿打扰卡，放置于客房门后把手上。1 x DND sign behind the guestroom door.2 x 洗衣单放置于洗衣袋口袋内。2 x laundry list per laundry bag.2 x 免费矿泉水标签放置于每瓶矿泉水颈口。2 x complimentary water tag per water bottle.1 x 电视节目单，1 x 电视节目单夹放置于电视机旁/床头便于客人使用1 x TV / channel list & 1 x TV / program holder per TV.1 x酒店服务指南， 配置每间客房内。

1 x guest service directory per room

序号

NO.

3.6.6标准 Criteria合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan1 x 文具夹, 配置每间客房。

1 x stationery folder per room.（3.6.5 & 3.6.6可合并）1 x 电话记录本+1支铅笔配置每部电话机旁边。3.6.71 x note pad & 1x pencil per telephone set.

A4信纸（配置标准按照集团房务部管理手册的规定执行）。

3.6.8Writing paper - A4 (The details placements to be per Rooms

Division Manual Specification).

3.6.9A4信封（配置标准按照集团房务部管理手册的规定执行）。Envelope - A4 (The details placements to be per Rooms Division

Manual Specification).

1 x 客人意见书，配置客房文具夹内。

1 x opinion card.

1 x 免换床单卡/ 环保卡，配置每间客房。

1 x bed sheet re-use card per room.

1 x 免换毛巾卡 / 环保卡，配置每间客房浴室。

1 x towel re-use card per bathroom.

1 x 火柴, 配置每间吸烟客房。

1 x matches per smoking room.

浴室物品 BATH ROOM AMENITIES

1 x 洗发液，独立包装，配置每间客房。

1 x shampoo per room , individual packing.

1 x 护发素，独立包装，配置每间客房。

1 x conditioner per room,individual packing.

1 x 沐浴液，独立包装，配置每间客房。

1 x shower / bath gel per room,individual packing.

1 x 手皂，配置每间客房。套房需增加一个。

1 x hand soap（40g）per room. 1 x additional for suite.3.6.103.6.113.6.123.6.133.73.7.13.7.23.7.33.7.4

序号

NO.

3.7.5标准 Criteria1 x 沐浴皂，配置每间套房的浴缸或淋浴间。

1 x bath soap (50g) per bath tub or shower stall in suite.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan1 x 针线包, 配置每间客房

塑料盒装 – 只提供套房

纸盒装 – 所有标准房间3.7.61 x sewing kit per room

plastic box – Suite only

paper box – All Standard Room

3.7.7

3.7.8

3.7.9

3.7.10

3.7.11

3.7.12

3.7.13

3.8

3.8.1

3.8.21 x 棉花棒，配置每间客房。1 x cotton buds per room.1 x浴帽, 配置每间客房1 x shower cap per room2 x 牙刷和牙膏, 配置每间客房。2 x toothbrush and toothpaste per room.1 x 梳子, 配置每间客房，如房间入住两人时，需增加一个。1 x comb per room, 1 additional for double occupancy room.2 x卫生袋, 配置每间客房。2 x sanitary bag per room.1 x 皂碟，配置每间客房。1 x soap dish per room.1 x 挂衣钩1 x clothes-hook浴室布草 BATHROOM LINEN2 x 普通浴巾，配置每间:标准客房2 x bath towel – regular per All Standard Room2 x 普通手巾，配置每间:标准客房

2 x hand towel – regular per All Standard Room

序号

NO.

3.8.3

3.8.4

3.8.5

3.8.6

3.8.7

3.8.8标准 Criteria2 x 普通面巾， 配置每间:标准客房2 x face towel – regular per All Standard Room1 x 地巾，配置每间客房。1 x bath mat per room.1 x 浴室防滑地垫，配置每间客房。1 x bath mat – rubber per room.1 x 浴帘, 配置每间客房。1 x shower curtain per bathtub.1 x 浴帘绳，配置每间浴室浴缸上方位置。1 x shower curtain liner per bathtub.2 x 普通浴袍，配置每间:套房

2 x bathrobe – regular per Suite Only – Days Inn合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

3.9非吸烟房 NON-SMOKING ROOMS

所有戴斯酒店应保证30%的客房为非吸烟客房。如当地市场需要，应相应增加非吸烟房间的数量。酒店根据非吸烟房间总数的规定设置适当的楼层为非吸烟楼层。3.9.1All non-smoking rooms should be in adjacent blocks or some otherarrangement which will simplify housekeeping, reservations andregistration.

3.9.2

3.9.3所有烟灰缸应当从非吸烟房中撤出。All ashtrays should be removed from the non-smoking rooms.非吸烟房应做好无烟处理。

Non-smoking rooms should not have smoke odor.

3.10迷你吧 MINI BAR

3.10.1必须配置冰箱

1x refrgrigerator

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

所有瓶罐干净，有清晰商标。确保所有饮料在保质期内，没有过期饮料配备在迷你吧。

3.10.2All bottles / cans will be clean and rust-free labels properly affixed.

To ensure all items within the expiration date and no expired itemsto be found.

4餐饮 F&B

4.1餐厅运营总则RESTAURANT OPERATIONS GENERAL

所有酒店必须在餐厅入口处明显位置摆放标牌以示客人餐厅运营时间

4.1.1Each property must prominently display a sign at the restaurant

entrance and/or lobby area to notify guests of the restaurant hours.如客人提出要求，餐厅必须提供儿童用高椅或辅助座椅（每五十个座位配备一把且必须符合当地法律法规）。

4.1.2A supply of children’s high chairs or booster seats must be available

on request (minimum 1 per 50 seats and must comply with localcode regulations).

在餐厅每日运营时间，必须划出一部分就餐区域作为非吸烟区，并在其他时段内遵循当地关于吸烟的有关法律法规。

4.1.3Part of dining areas must be designated as non-smoking during

food service hours with appropriate signage and must adhere tolocal smoking law regulations at all other times.

所有餐厅要有良好的欢迎气氛，包括音乐、灯光和温度的设置。

4.1.4All restaurants are set to deliver an inviting ambience appropriate

for the time of the day (music, lighting, temperature).

序号

NO.

4.1.5标准 Criteria在餐厅运作期间，所有桌子要做好摆台。

Tables must be left dressed throughout operation hours.摆台最低包含：

Minimum Items are:

1）刀

Knife

2）叉

Fork

3）筷子

Chopsticks

4）咖啡杯

Coffee cup

5）纸巾

Napkin

6）盐盅&胡椒盅

Salt & pepper shakers合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

4.2早餐 BREAKFAST

戴斯早餐服务基本标准4.2.1Days Breakfast Service Standards

所有戴斯酒店必须为住店客人提供早餐服务。

4.2.1.1All Days properties must provide breakfast service to all guests on

the premises.

4.2.1.2客人入座后餐桌上不要摆放花和植物。

No flower and plant on dining table after guest are seated.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

确保客人可见的厨房设备保持清洁和正常运转 。

4.2.1.3All kitchen equipment that is available and visible to guests must be

cleaned, polished and in impeccable condition.

食品要做标签，中英文，不可使用手写的标签，质地精良。

4.2.1.4Food is labeled where appropriate，bilingual ,never use hand-

written label, excellent in quality.

4.2.1.5餐台上食品应确保充足，便于客人取用。

Guarantee enough food for guest

自助餐台冷、热餐区域应保持在各自适合的温度。应遵循当地卫生检验规范。

4.2.1.6The items in both the hot and cold areas of the buffet must be

maintained at the correct temperatures. Local food hygieneregulations apply.

服务生在服务，清洁食物及饮料时，应使用托盘。

4.2.1.7Any food and beverage served and cleared by staff must be done

using a tray.

餐厅电视应播放客人认可的新闻频道（如CNN,BBC，中央一台等），电视的摆放利于客人观看并将音量调低。

All Days hotel’s television must have:4.2.1.81） CNN or International news channel

2） Sports channel

3） Movie channel

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

菜单上必须有全部冷、热菜项目，包括儿童餐。鼓励酒店在菜单上增设健康食品选项，地方和宗教食品也应注意，再加上一个素食选择。如果客人要求菜单上没有的菜品，菜品简单可做， 应尽量 提供。厨师长精选为所有菜单上的创新佳肴，建议每三个月变换一次菜式。Menus and / or menu board must contain a selection of hot and colditems for all meals, including children’s items. Hotels are

encouraged to include healthy eating selection on the menu. Local4.2.1.9cultural and religious considerations must be recognized, plus areasonable selection of identified vegetarian choices. Therestaurant should also provide the customer with light appetite

selections. Requests for substitution and items not on the menu willbe honored, if readily accessible. Chef recommendations arefeatured in all menus reflecting innovative dishes. This should bechanged every 3 months or according to seasons.

餐厅要放有报纸，至少有当地的一份报纸，如果当地报纸不是英文的，必须摆一份英文报纸。

4.2.1.11Newspaper will be available in the restaurant. A minimum of one

local newspaper masthead. If the local newspaper is not English-language, there must be one English-language masthead in

4.2.1.12运营时间

Operating Hours

戴斯集团要求各酒店早餐服务时间为

　 周一到周五早上6:30至10:30

　 周六到周日早上7:00至11:00

Required hours for breakfast operation are:

　 Monday to Friday 6.30am – 10.30am

　 Saturday and Sunday 7.00am – 11.00am

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

整个时间段内，早餐食物供应量必须满足住店客人的需要。

4.2.1.13Breakfast item quantities must be available to meet the

guest/occupancy demands for the entire time.

早餐供应时间必须被摆放在大堂或就餐区的显著位置。

4.2.1.14The operating hours must be prominently displayed in the lobby or

breakfast area.

4.2.2大陆早餐 Continental Breakfast

4.2.2.1早餐区域 Area

早餐必须提供公共就餐区域，环境要温馨。餐厅经理应正确管理餐厅并强调细节，尤其以确保清洁卫生为重点。摆放在自助餐台上的食品应保证高品质及优雅布置。

The breakfast must be located in a dining area within the communalpublic areas, which provides a warm and cordial environment. TheManager must provide for proper supervision and attention to detailwith cleanliness being a top priority. Items must be displayed usingthe highest quality foods and must be presented in an attractivemanner.

4.2.2.2座位 Seating

热饮

-咖啡

-茶

Hot drinks

　 Coffee

　 Tea

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

所有戴斯酒店需提供种类丰富的早餐。早餐食物应按标准摆放，摆放食物的服务台应靠近厨房。所有食物及饮品应保证新鲜。

All Days Inn and Days Hotel properties must offer a Full Breakfast.

4.2.2.3All breakfast items must be presented in a professional manner and

must be provided from a servery counter that must be in closeproximity to the kitchen. All food items and beverages must befresh.

4.2.2.4食品基本种类如下：

Minimum Items are:

果汁及冷饮

　 橙汁（可放置在冷冻果汁机里或玻璃水瓶中供客人取用）

　 至少一种其他果汁（可放置在冷冻果汁机里或玻璃水瓶中供客人取用）

　 提供玻璃壶或机器供客人饮用冰水

　 牛奶（新鲜，撇去奶皮的牛奶），存放在玻璃水瓶中，放置在自助餐台冷藏区域，或制冷饮水器中

Fruit Juices and Cold Drinks

　 Orange Juice (can be served from a chilled juice machine orfrom glass carafes held in the restaurant )

　 At least one other Juice (can be served from a chilled juicemachine or from glass carafes held in the restaurant )

　 Iced water must be available in a jug or from a dispenser

　 Milk (Fresh, semi-skimmed milk, located in a jug on refrigeratedsection of the buffet or from a chilled dispenser).

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

面包区

　 如果面包不是在酒店制作的，必须从糕点店购买质量最好的　 至少提供2种面包和面包机

　 最低标准为提供白色及棕色中等厚度的面包

Bakery Section4.2.2.5　 All bread and bakery items, if not produced in-house, arepurchased from a bakery with the highest quality standard　 Days Inn and Days Inn Business Place must at least have 2types of bread and a toaster.

　 White and brown medium sliced bread is the minimum standard黄油/人造黄油

　 需放置在玻璃碗中，并碗中放置冰块，半满。玻璃碗放置在自助餐台的冷藏区域。4.2.2.6Butter/Margarine

Must be displayed in a glass bowl, kept a minimum of half full, in therefrigerated section of the buffet.

果酱/果脯

　 所有戴斯酒店必须提供果酱和果脯，必须提供单份量。　 果酱不必要放置在冰箱里。Jams/Preserves4.2.2.7　 All Days properties must provide jams / preserves. Days Hotel &Suites and Days Hotel must provide individual portions.

　 Jams do not have to be placed in the refrigerated section早餐谷物

　 不允许把松散的早餐谷物放在分配器里4.2.2.8Cereals

　 Loose cereal in dispensers is not permitted

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

冷藏区域

　 温度控制在4度，使用标准的具有冷藏功能的餐饮设备　 冷藏区域不得使用冰块

4.2.2.9Refrigerated Section

　 Must be set at 4°C and be standard refrigerated cateringequipment

　 No ice is permitted as part of refrigerated equipment器皿

　 冷、热盘均为纯瓷，直径不得小于23厘米

　 碗必须为纯瓷，直径不得小于23厘米

　 刀叉包裹在餐巾纸中，放置在自助餐台上（最低标准）　 刀叉与餐巾纸摆放在餐桌上（较高标准）

　 5oz的玻璃杯须放置在buffet台上的果汁机/冰水壶旁边　 在面包区域放置夹钳（塑料或金属）

　 烤面包机旁的夹钳不使用金属材质4.2.2.10Utensils

　 Hot and cold plates must be plain ceramic/china and a minimumof 23cm diameter

　 Bowls must be ceramic/china and a minimum of 13cm diameter　 5oz Glasses must be provided on buffet next to fruit juicemachine/iced water jug

　 Tongs (plastic or metal) are required for each of the bakerysection

　 Tongs at the toaster must not be metal

4.2.3早餐熟食 Cooked Breakfast

所有戴斯酒店必须向客人提供熟食早餐。

4.2.3.1Please note that offering cooked breakfast is mandatory for Days

Hotels and Days Inn.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

热食摆放在buffet台上不得超过30分钟。

4.2.3.2Hot items must be displayed on the buffet for no longer than 30

minutes.

鸡蛋

　 至少应提供煎蛋4.2.3.4Eggs

　 As a minimum, fried egg must be provided

调味品

　 番茄酱，酱油，醋4.2.3.5Condiments

　 Tomato ketchup, sauce & vinegar

4.3午餐&晚餐服务 LUNCH & DINNER SERVICE

所有戴斯酒店须向客人提供午餐和晚餐服务。4.3.1All Days Hotels must have a lunch offering.

4.3.2用餐时间 Hours

所有戴斯酒店必须保证每天提供四小时晚餐服务。

Days properties must have restaurants open for dinner for aminimum of 4 hours, 7 days a week.

4.3.3菜单 Menus

酒店必须准备好印刷精美的菜单供客人使用（或提供菜单板）。不可使用手写菜单或印刷品菜单，同时必须提供英文菜单。

Professionally printed menus and/or menu boards must be providedfor all meals. Handwritten or printed menus are not acceptable.English menus must be available.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

菜品描述必须准确并符合实际，尤其是原料、质量、出品地、份量及重量等。呈给客人的食物必须符合或超出菜单的描述。

Descriptions for menu items must be accurate and comply with any4.3.4applicable "Truth in Menu" regulations, particularly when

ingredients, quality, food origin, size, and/or weight are stated.Items served must meet the menu descriptions.

5酒店员工基本仪容仪表要求

STAFF GROOMING MINIMUM STANDARDS

5.1着装干净、整齐,保养及状况良好

Uniforms clean and tidy,in good repair and condition.

5.2皮鞋要擦亮，颜色保持本色

Shoes polished and right colour.

5.3按酒店规定佩戴姓名胸章

Name tags worn according to Hotel specifications.

5.4面容整洁，女员工着淡妆

Clean face, female staff with light makeup

5.5头发整齐

Tidy hair

6维保计划 MAINTENANCE PROGRAMME

6.1最低维保项目清单

Minimum Maintenance Items List

6.1.1外墙（干净，玻璃幕墙定期清洁，一年至少两次）

Outer wall (clean, glass wall should be cleaned at least twice a year)

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

6.1.2夜间客房外窗内灯光色调（一致暖色调）

Warm tone in rooms

6.1.3绿化（店内绿植及酒店四周园林，无枯萎，修剪整齐，室内绿植叶面

洁净光亮）

Greenery (plants inside and outside hotel should be cut tidily, cleanwithout withered leaves)

6.1.4木装饰（大堂、餐厅、客房等木装饰漆面色差的维护协调，无裂纹）

Wood decoration (wood in lobby, restaurant and room should bemaintained without cracks)

天花（ 大堂、餐厅、客房等无褪色及开裂迹象）

Ceiling (no discolourization and crack in lobby, restaurant and room)石材地面（光亮，能反射出灯影）

Stone floor (Bright, can reflect the light)

地毯（洁净，脚感舒适）

Carpet (clean and comfortable for feet)

灯光亮度（充足，冷暖色调运用与各营业场所匹配）

Enough light (tone must match the facility)

洁具（表面完好无损，洁净，光亮）

Sanitary appliance (unbroken, clean and bright)

五金类（如洗手间水龙头等，光亮，无损渍）

Metals (bright and unabroken, such as tap)

客房淋浴下水（通畅）

Unobstructed sewerage

客房冷热水（舒适，压力足，冷热水转换快捷）

Room hot and cold water (comfortable with enough pressure)6.1.56.1.66.1.761.86.1.961.16.1.116.1.12

6.1.13地脚线、地面砖接缝处（干净、无霉渍，积尘）

序号

NO.标准 Criteria

Anchor line, floor tile (clean without mildew and dirt)合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

6.1.14布草（足够蓬松，强吸水能力，干净）

Linen (loose, water absorbing capacity and clean)

6.1.15空调（室温根据季节调节，舒适于客人需要；温度调节转换快捷）

Air conditioner (can adjust fast according to season and guestcomfortability )

7酒店安全 SAFETY AND SECURITY

7.1急救箱

FIRST AID KITS

在前台、厨房及客房区域有充足的、专业级别的配备。急救箱应放在容易取到的地方。部门经理和负责此区域的经理要随时检查急救箱的配备

Fully stocked, industrial type first aid kits to include a minimum ofplasters must be available at the front desk, kitchen maintenanceand housekeeping areas. First aid kits should be located in the areawith free and easy accessibility.

It is the responsibility of the Department head to ensure that theFirst Aid Kits are kept fully stocked at all times.

7.2保险箱

SAFE DEPOSIT BOXES

序号

NO.标准 Criteria

所有戴斯酒店应为住店客人提供免费的前台或客房保险箱。如酒店无法提供保险箱设施，酒店应向住店客人免费开放自用的保险柜用以存储客人的贵重物品，同时酒店应购有相应的保险已确保客人财产的安全。此项服务应根据法律要求置于酒店明显位置，以确保在有贵重物品丢失的情况下减轻酒店的责任。风险声明通常置于前台明显位置。All Days Hotels must have safe deposit storage available at nocharge to all registered guests in the front desk area or in the guestrooms. If the Days Inn does not have safe deposit storage facilities,the property’s safe must be available for storage of valuables at nocharge to registered guests and appropriate insurance must be inplace. The availability of this service must be disclosed in

accordance with the laws limiting innkeeper liability (Proprietors Act)for loss of valuables. A disclosure statement is usually displayed atthe front desk and on the back of the Days Inn Service.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

失物招领

LOST AND FOUND

酒店必须制订失物招领规范

There must be a Lost & Found system

客户资料安全7.4GUEST INFORMATION SECURITY

化学用品安全7.5CHEMICAL SECURITY7.3

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

为员工提供在工作中所需使用的所有化学清洁品的清单及使用说明，包括产品说明、危害、预防措施、所配的使用设备。

A list of chemical and cleaning products that employees will be

7.5.1working with in their job class will be made available for reference. It

explains each product, the hazards, the precautions and equipmentneeded to work with them and what to do if they should come intocontact with any hazardous chemical in their work area.

员工有权了解工作中所用化学用剂，如何阅读瓶上的标签。所有的瓶子必须配有说明标签。

7.5.2Employees have a right to know about the chemicals in their area.

Employees will be instructed on how to read the labeled bottles. Allbottles must be labeled prior to use.

危险物品、物学品和易燃品必须存放在指定地点。

7.5.3Dangerous goods, chemicals & inflammable items must be properly

stored in the designated space.

消防/安全7.6FIRE AND SECURITY

安全信息卡片（逃生图）应被放置在塑胶框内并置于客房门板背后

A safety and security information card (evacuation map) must be7.6.1placed inside the guestroom, on the inside face of the guestroomdoor in a Perspex holder.

查阅相关记录(文字与图片）： CHECKING7.6.2THE RECORDS (LETTERS AND PHOTOS)

每季进行一次消防演习。7.6.2.1Random fire drills are conducted once every three months.

7.6.2.2每年进行一次全面消防演习。

Full fire drills are once a year.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

每年至少进行一次全面疏散演习。由于酒店业人员流动普遍存在，建议酒店一年进行两次全面疏散演习。

7.6.2.3General evacuation drills are conducted at least once a year. Due to

high turnover of staffing, hotels are encouraged to conductevacuation twice a year.

定期检查所有的消防逃生通道，每周至少检查一次。

7.6.2.4Conduct regular inspection of escape ways and exits allocated for

use in the events of an emergency, minimum once a week.新入职员工必须接受安全培训，每年至少开展一次安全培训。

7.6.2.5Employee safety orientation must be done for new hires and

minimum on annual basis.

厨房排风管道清除：西厨房每年至少两次，中厨房每年至少四次，洗衣管道清除每月一次。

Kitchen Exhaust Ducts Cleaning:7.6.2.6All kitchens minimum two times per year.

Chinese kitchen minimum four times per year.

Laundry Exhaust Ducts cleaning done on monthly basis.

厨房区域应根据当地消防部门要求在厨房明显区域备置灭火毯。

7.6.2.7All kitchens area must have a fire blanket visible for easy access as

per local fire bureau requirement.

厨房卫生及安全最低标准

8KITCHEN SANITATION AND SAFETY MINIMUMSTANDARD

8.1卫生清洁记录 SANITATION RECORD

8.1.1餐饮部员工体检记录

Food Safety Training Calendar (Monthly, Yearly)

8.1.2锅具厨具清洗检查表

序号

NO.

Cleaning Instructions标准 Criteria合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

8.1.3冷藏/冷冻冰库的清洁和消毒记录

Cleaning And Sanitizing of Under Counter & Upright Chiller /Freezer Records

8.1.4夜班厨房清洁检查表

Night Kitchen Cleaning Instructions

8.1.5洗碗机换水记录

Night Kitchen Cleaning Checklist

8.1.6厨房排风管道清洁记录

Kitchen Exhaust Ducts Cleaning Checklist

8.2卫生基本要求 SANITATION BASIC REQUIREMENT

8.2.1洗手台 HAND WASHING STATION

洗手台清洁无污渍，积水，锈迹。洗手消毒液正常使用，洗手正确方法张贴于墙面。

Washbasin is spotless without rust and water.Sanitizer is in workingcondition,right hand washing instruction is on the wall.

8.2.2预进间 PREPARING ROOM

门窗整洁无破损，地面干净整洁，洗手设施正常，洗手消毒液和擦手纸（或烘手器）正常使用，脚踏式垃圾桶加盖。

Door and window is unbroken, floor is clean, handwashing facility isin working condition (sanitizer and hand drier), foot pump trash canis with lid

8.2.3冷菜间 COLD KITCHEN

序号

NO.标准 Criteria

厨房温度低于23度，地面干燥整洁，墙面不得张贴任何物品；存放私人用品，工作人员需要佩戴口罩和手套；刀具砧板必须分开使用，并且做到专人专用工具，所有冰箱必须标明标示，温度在0-5度（冷藏），或-18度（冷冻），所有蔬菜和水果必须清洗消毒后方可进入冷菜间；冰箱内食物必须分类保存，生熟分开，所有食品必须有密封，日期表示；并遵守先进先出的原则；

Kitchen is below 23℃, floor is dry, nothing on wall; wear gloves andmask when dealing with personal items; chopping board and cuttershould be use separately, refrigerator should have signage (0-5℃; -18℃). Food should be washed before putting into refrigerator.

Cooked and uncooked food should be stored separately and sealedwith marked date.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

8.2.4热食烹饪区 HOT KITCHEN

地面干燥整洁，墙面不得张贴任何物品；存放私人用品；刀具砧板必须分开使用，并且做到专人专用工具，所有冰箱必须标明标示，温度在0-5度（冷藏），或-18度（冷冻），所有蔬菜和水果必须清洗消毒后方可进入冷菜间；冰箱内食物必须分类保存，生熟分开，所有食品必须有密封，日期表示；并遵守先进先出的原则；

Kitchen is below 23℃, floor is dry, nothing on wall; wear gloves andmask when dealing with personal items; chopping board and cuttershould be use separately, refrigerator should have signage (0-5℃; -18℃). Food should be washed before putting into refrigerator.

Cooked and uncooked food should be stored separately and sealedwith marked date.

8.2.5加工间 Butchery

序号

NO.标准 Criteria

肉房员工工作时必须带口罩和手套。

厨房清洁不允许使用脏抹布。只用百洁布。切片机必须每周拆卸清洁一次。

绞肉机需要清洁内部。

纸质包装箱或办公用纸不允许出现在厨房里。

地面干燥整洁，墙面不得张贴任何物品；存放私人用品；刀具砧板必须分开使用，并且做到专人专用工具，所有冰箱必须标明标示，温度在0-5度（冷藏），或-18度（冷冻），冰箱内食物必须分类保存，生熟分开，所有食品必须有密封，日期表示；并遵守先进先出的原则；所有食品存储盒必须按照生熟分开

Meat room staff should wear gloves and mask. Dirty wiping rag isnot allowed in kitchen. Filleting machine and meat mincer should becleaned every week. Paper boxes and office paper should not be inkitchen.

Kitchen is below 23℃, floor is dry, nothing on wall; wear gloves andmask when dealing with personal items; chopping board and cuttershould be use separately, refrigerator should have signage (0-5℃; -18℃). Food should be washed before putting into refrigerator.

Cooked and uncooked food should be stored separately and sealedwith marked date.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

8.2.6面包房 BAKERY

地面干燥整洁，墙面不得张贴任何物品；存放私人用品；刀具砧板必须分开使用，并且做到专人专用工具，所有冰箱必须标明标示，温度在0-5度（冷藏），或-18度（冷冻），所有蔬菜和水果必须清洗消毒后方可进入冷菜间；冰箱内食物必须分类保存，生熟分开，所有食品必须有密封，日期表示；并遵守先进先出的原则；

序号

NO.标准 Criteria

Kitchen is below 23℃, floor is dry, nothing on wall; wear gloves andmask when dealing with personal items; chopping board and cuttershould be use separately, refrigerator should have signage (0-5℃; -18℃). Food should be washed before putting into refrigerator.

Cooked and uncooked food should be stored separately and sealedwith marked date.合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

8.2.7裱花间 Pastry Room

厨房温度低于23度，地面干燥整洁，墙面不得张贴任何物品；存放私人用品，工作人员需要佩戴口罩和手套；刀具砧板必须分开使用，并且做到专人专用工具，所有冰箱必须标明标示，温度在0-5度（冷藏），或-18度（冷冻），所有蔬菜和水果必须清洗消毒后方可进入冷菜间；冰箱内食物必须分类保存，生熟分开，所有食品必须有密封，日期表示；并遵守先进先出的原则；

Kitchen is below 23℃, floor is dry, nothing on wall; wear gloves andmask when dealing with personal items; chopping board and cuttershould be use separately, refrigerator should have signage (0-5℃; -18℃). Food should be washed before putting into refrigerator.

Cooked and uncooked food should be stored separately and sealedwith marked date.

8.2.8洗碗间 DISH WASHING ROOM

所有餐具能够按照标准程序进行洗涤；洗碗机温度标准（不低于82度--85度），洗碗机运转正常；垃圾桶加盖封闭；餐具清洗后存放于干净整洁的保洁柜内。

All tableware can be washed according to standard procedures; The垃圾桶 GARBAGE BIN8.2.9

序号

NO.标准 Criteria

所有垃圾桶必须清洁，无破损，加盖和封闭

Garbage bin must be clean, unbroken, closed with lid合格YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期Action Plan

8.3个人仪容卫生 PERSONAL GROOMING

制服干净整洁，头发不得露在帽子外面；手部清洁，指甲合乎标准，不得佩戴手表，戒指和其他饰物

Clean suits, no hair out of hat; clean hand, nail up to standard, nowatch, ring and other jewelry

9温德姆奖赏计划 WYNDHAM REWARDS

世界范围内所有戴斯酒店必须参与温德姆奖赏计划。温德姆奖赏计划为会员提供的各种形式的利益必须被所有酒店接受。

Wyndham Rewards is a mandatory program for all Days Inn9.1International Worldwide Hotels. Participation is not optional andWyndham Rewards benefits in their various forms must behonoured by all hotels.

所有戴斯酒店，不论位置如何，必须参与温德姆奖赏计划中关于免费住宿之部分。此部分内容允许会员通过兑换积分来获得酒店的免费房/晚。 各酒店可参考温德姆奖赏计划培训材料来获得免费住宿的细节All Days Inn International hotels, regardless of their location, must9.2participate in the "Free Night Stay" (FNS) portion of WyndhamRewards which allows members to redeem their points for freenights at hotels. Please consult your Wyndham Rewards trainingmaterials for details on FNS reservation and voucher.

序号

NO.标准 Criteria合格

YES部分不合格PARTIALNO得分POINTS备注 REMARKS改进日期

Action Plan

酒店必须按照要求在前厅区域明显位置摆放温德姆奖赏计划的宣传推广材料。目前，必须摆放的宣传推广材料为放置在前台支架上的温德姆奖赏计划宣传册。

9.3Hotels must visibly display the required Wyndham Rewards

marketing materials in the front desk area. Current mandatorydisplay requirement include a front desk stand with WyndhamRewards brochures. Additional requirements may follow;10企业视觉识别系统 VISUAL IDENTITY

酒店所有内部及外部标牌须遵从戴斯视觉识别标准。

10.1All interior and exterior signage must conform with the Days Inn

Graphic Standard.

除戴斯标识、业主公司标识或大厦名称外，不得将任何其他标志悬挂在大厦楼顶，如，广告牌。

10.2Other than the Days logo and the logo of the owners company on

the name of the building, there should not be any other signage ontop of the hotel building. E.g. advertisements.

所有文具、宣传册页及名片的设计必须符合戴斯（中国）的视觉识别标准。10.3All stationery, collaterals and business cards must conform with theDays Inn China VI standards.