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Procedura Turno LOP Livello 4

by Martina Fusari, from the Community

Downloads: 10+
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Questa checklist LOP Livello 4 guida la gestione del turno in un contesto di ristorazione: verifica della preparazione del personale, applicazione corretta delle procedure operative e HACCP, ordine e pulizia del front of house, tutela della brand reputation. Include punti di controllo per supervisione del team, comunicazione delle informazioni di turno, spiegazione delle procedure in linea, in cassa e per il delivery. Utile per standardizzare le operazioni, migliorare la qualità del servizio e mantenere la conformità.

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

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.