Checklist livello 3 per la gestione del turno al banco in ambito food hospitality. Copre organizzazione del team, rispetto delle norme HACCP, preparazione del negozio, rifornimenti e controllo scadenze, gestione dei flussi e della produzione, arrivo merce e standard di servizio e prodotto. Include procedure per problemi comuni: cassa e POS, mancata connessione internet, ordini delivery, macchinari guasti e mancanza prodotti. Utile per responsabili di turno e formazione del personale.
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