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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