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Horeca Huidige Situatie Checklist

by Tim Claerhout, from the Community

Downloads: 10+
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Gebruik deze checklist om de huidige situatie van uw horecazaak in kaart te brengen. Beoordeel het zitgedeelte en de bar op gezelligheid, meubilair en productvisibiliteit. Controleer de indeling van koelingen en de keuken op grootte, netheid en aanwezige apparatuur zoals koelcel of vriescel. Leg personeelsplanning vast voor vaste medewerkers, flexis en jobstudenten en noteer typische openingsuren. Documenteer bestelstromen en frequentie buiten Van Zon en HLS. Rond af met een algemene evaluatie van sterke punten en uitdagingen en bepaal verbeteracties.

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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.