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Чек-лист закрытия ресторана и бара

by Александр Ободец, from the Community

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Практический чек-лист закрытия ресторана и бара для контроля чистоты и порядка в конце смены. Шаги охватывают кухню (весы, слайсер, жарочные поверхности, пароконвектомат, индукционная плита, холодильные камеры, мойка), баристу и бар (кофемашина, кофемолка, блендер, пост-микс, термопот, барные холодильники), фронт-офис и кассовую зону, а также урны, полки, витрины и инвентарь. Чек-лист помогает стандартизировать уборку, проверку оборудования и санитарное состояние, снижает риски и ускоряет закрытие смены.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.