Define the area and purpose
Choose a linen store, stewarding station, maintenance workshop or front-office supply area. Map the work performed there, who uses the area and the most frequent delays. A 5S review should improve flow and reduce confusion—not merely create attractive shelving.
Apply the five steps
Sort unnecessary items, Set needed items in useful locations, Shine and inspect the work area, Standardize visual rules and Sustain through ownership and simple checks. In a hotel, storage design must also consider chemical segregation, food-contact risks, emergency access and ergonomic handling.
Audit the process, not the photography
Use a short checklist and rotating peer review. Note how quickly essential supplies can be located, whether items are replenished and whether the arrangement helps employees on every shift.
Put this into practice
- Photograph and time a recurring supply-search task before changes.
- Make a small storage map with safe clear labeling.
- Re-measure after two weeks and request staff feedback.
Frequently asked questions
Does 5S replace food safety or workplace safety controls?
No. Existing legal and safety requirements still apply.
How often should the team audit 5S?
Select a practical frequency based on risk, use and how quickly the area changes.
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Educational guidance by the GREEZA Academy editorial team. Consult the relevant professional, certification or regulatory body for requirements specific to your role or location.