Questa checklist LOP di livello base guida il personale di banco nella preparazione corretta del vassoio: accoglienza e ascolto del cliente, presa d'ordine efficace, proposte di vendita, taglio e servizio della pizza, scelta del formato di vassoio o cartone, disposizione ordinata dei pezzi e rispetto dei tempi di riscaldamento. Include indicazioni su igiene e pulizia del banco, lavaggio mani, gestione di cadute e residui, e pulizia di teglie, bilance e palette. Ideale per pizzerie al taglio, bar e format fast casual.
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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.