Ce modele de rapport de passage aide les moniteurs et monitrices en vente a verifier la qualite de l accueil, le discours de vente, la proposition de carte de fidelite et d offres promotionnelles. Il couvre la mise en place merchandising des vitrines pain, viennoiserie, patisserie, traiteur et boissons, ainsi que le reapprovisionnement et la rotation. Les volets operationnels incluent l encaissement, les remboursements, la gestion des commandes et les paniers anti-gaspillage. Les exigences d hygiene et de securite alimentaire sont traitees via le respect des normes HACCP, la tracabilite Epack, les temperatures frigos et livraisons, les temps de conservation et le poste de nettoyage. Le guide rappelle l utilisation et l entretien du materiel comme la machine a cafe, les vitrines, la climatisation et le lave-verres pour garantir une experience client constante en boutique.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.