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Hospitality
Browse hospitality templates, checklists, and training courses created for guest services, safety checks, and daily hospitality operations. Help your teams keep standards consistent, support staff training, and deliver a reliable experience for every guest.
Browse Hospitality
9,758 results- Template
A.D. Store Inspection.
Audit is used to determine operational practices requiring corrective action
by Curtis Jacques, from the CommunityDownloads: 100+Get - Template
Halal Compliance and Operational Audit Checklist v9.0
A practical halal compliance and operational audit checklist for certified food service outlets. Covers halal documentation and assurance system records, employee files and mandatory trainings, brand image and customer service standards, personal hygiene and uniforms, cleaning and sanitation logs, equipment and dishwashing areas, pest control and safety, machine maintenance and temperature checks, food preparation recipes and weights, cross contamination controls, product labeling and expiration, storage using FEFO and FIFO, supporting facilities such as ice maker and water filter, storeroom and toilets, plus cash and cup count verification. Version 9.0.
by Woodpeckers Group, from the CommunityDownloads: 100+Get - Template
КЛН раздача чек-лист работы на линии
Чек-лист КЛН раздача помогает контролировать работу сотрудника на линии раздачи: соответствие формы стандартам, своевременная передача информации хостес, корректное приветствие гостя, пошаговое предложение начинки и соусов для сэндвича или салата, передача заказа на кассу, соблюдение технологических карт, пополнение витрины и соусов, наличие емкостей, поддержание чистоты рабочего места и инвентаря, выполнение процедур по карте уборки и соблюдение требований информационной безопасности.
by Anna Shadrina, from the CommunityDownloads: 100+Get - Template
JITB - Obs. Checklist: $4.99 Triple Bonus Jack
This document outlines a detailed evaluation framework for Jack in the Box restaurant operations. It covers multiple assessment areas including drive thru service quality, order accuracy, product standards, and facility maintenance. The guide specifically focuses on evaluating new menu items like the Triple Bonus Jack, Tiny Tacos, Fish Sandwich, and Loaded Croissant Sticks. It includes detailed criteria for guest service standards, order accuracy verification, product quality checks, and speed of service metrics. The assessment also covers shift management effectiveness, facility maintenance, and training compliance. Each area contains specific checkpoints with scoring criteria, ensuring consistent evaluation across all operational aspects of the restaurant.
by Christopher Soto, from the CommunityDownloads: 100+Get - Template
Food Safety Audit 2.0
This document outlines comprehensive food safety and sanitation guidelines for restaurant operations. It covers critical areas including proper hand washing protocols, sanitization procedures, temperature controls for food storage and cooking, cross-contamination prevention, pest management, and staff training requirements. The guidelines detail specific temperature requirements for various food items, proper handling of raw materials, chemical storage, and pest control measures. It emphasizes the importance of manager certification, employee training, and daily safety checks. The document includes requirements for maintaining proper documentation, health inspection compliance, and emergency protocols. Special attention is given to critical control points such as cooking temperatures for different meat products, sanitizer concentrations, and food storage conditions. These guidelines ensure compliance with food safety regulations while maintaining the highest standards of food safety and customer protection.
by Joe Wooten, from the CommunityDownloads: 100+Get - Template
Burger King Restaurant Operations Quality Assessment Guide
Comprehensive guide covering Burger Kings operational standards including guest service, food quality, safety protocols, and facility maintenance requirements for restaurant teams.
by nicholas meldrum, from the CommunityDownloads: 100+Get - Template
BRC Section 4 Site Standards Checklist
Audit your food manufacturing site against BRC Section 4 requirements with this comprehensive checklist. Cover external standards and site security, layout, product flow and segregation, building fabric and utilities, equipment and planned maintenance, staff facilities and hygiene, chemical and physical contamination controls, foreign body detection, housekeeping and environmental monitoring. Verify waste management, surplus food handling, pest management, storage controls, and dispatch and transport practices. Use it for internal audits and BRCGS readiness.
by Oyeyemi Bamisaiye, from the CommunityDownloads: 100+Get - Template
MBWA WASABI - BOH
1st MBWA of the day should be done by the Manager on duty and chef after arriving in the morning, before production starts, after production.
by DJ Synn, from the CommunityDownloads: 100+Get - Template
Hotel Manager on Duty (MOD) Report Template
This Hotel Manager on Duty (MOD) report template supports daily hotel operations. Capture guest interactions and quality checks, inspect public areas and facilities across floors, F&B outlets such as Wxyz Bar and Crave Restaurant, Splash Bar and pool, as well as the Re:charge gym. Conduct guest room inspections focusing on cleanliness, amenities, safety, lighting, AC, minibar, and bathroom standards. Record incidents with status and details, summarize shift observations, and document handover actions. Add photos or videos for evidence and complete sign-off to ensure consistent service quality and property upkeep.
by Duangjai Rungrueangaree, from the CommunityDownloads: 100+Get - Template
Audit HACCP in italiano Checklist completa
Checklist completa per audit HACCP in italiano per ristoranti, bar, gastronomie e cucine. Include verifiche su documentazione obbligatoria, rintracciabilita, gestione fornitori, deposito e conservazione alimenti, requisiti di celle e vetrine, preparazione, cottura e servizio, corrette prassi igieniche GMP, controllo temperature, allergeni, lavaggio stoviglie, servizi igienici e spogliatoi, piani di sanificazione, gestione rifiuti e formazione del personale. Utile per conformita normativa e miglioramento continuo.
by Laura Scannella, from the CommunityDownloads: 100+Get - Template
BRC Food Safety Internal Assessment Checklist
Assess your readiness for BRC Global Standard for Food Safety certification with this internal assessment checklist. Review senior management commitment, HACCP development, prerequisite programs, site standards, security, utilities, maintenance, hygiene, pest control, storage, dispatch and transport. Evaluate product control including labeling, allergens, authenticity, packaging, testing, and release, plus process control, calibration and staff training. Use it to identify gaps, set corrective actions and track progress toward certification.
by Francesca Adre, from the CommunityDownloads: 100+Get - Template
Chick-fil-A Rockford Training
Equipping team members to become knowledgeable, skilled and passionate by providing valuable resources to create an environment of restoration.
by Chick-fil-A Rockford, from the CommunityDownloads: 100+Get - Template
КЛН КУХНЯ 1.1: чек-лист контроля кухни
КЛН КУХНЯ 1.1 — практический чек-лист для контроля работы кухни и соблюдения стандартов в ресторане. Шаблон охватывает форму и подготовку персонала, знание транзакционных планов и акций, пополнение витрины, товарное соседство и правильное размещение продуктов, процедуру маркировки, чистоту рабочего места и инвентаря, проверку заготовок и холодильников, первичную подготовку полученного товара, выполнение карт уборки и требования информационной безопасности.
by Ekaterina Korop, from the CommunityDownloads: 100+Get - Template
КЛН НАПИТКИ 1.1 — чек‑лист бара
КЛН НАПИТКИ 1.1 — практический чек‑лист для контроля работы бара и зоны напитков. Шаблон охватывает ключевые стандарты: внешний вид сотрудника и соблюдение корпоративных правил, знание плана смены, стоп/плей‑листа и акций, корректное размещение и маркировку заготовок с учетом товарного соседства. Отдельные пункты посвящены чистоте рабочего места, уходу за инвентарем и оборудованием, мойке блендера и фрешницы после каждого использования. Чек‑лист помогает контролировать наличие и обновление заготовок, первичную подготовку полученного товара, строгое соблюдение технологий и техкарт при приготовлении напитков, выполнение заказов по чекам, а также процедуры уборки по карте. Подходит для баров, кофеен и ресторанов, упрощает обучение и контроль качества.
by Ekaterina Korop, from the CommunityDownloads: 100+Get - Template
Food safety - Glass and Hard plastic inspection
Glass includes - sight glass of milling equipment, mirrors in ablutions and fly traps. Hard plastic includes - electrical boards, fire extinguisher covers, strip curtains.
by Hans Cronje, from the CommunityDownloads: 100+Get - Template
КЛН Раздача 1.1 чек лист обслуживания
Чек лист КЛН Раздача 1.1 предназначен для контроля работы сотрудника на позиции раздачи в ресторане. Проверяются внешний вид по стандартам, знание стоп и плей листа и акций, план по транзакциям, приветствие гостя и активные предложения, сбор сэндвича или салата по ТК, запекание и передача на кассу, соблюдение регламентов времени, своевременное пополнение витрины и соусов, поддержание чистоты и инвентаря, следование алгоритмам информационной безопасности и карте уборки.
by Ekaterina Korop, from the CommunityDownloads: 100+Get
Keep hospitality safety and quality standards consistent, every shift
Use hospitality courses, checklists, and templates to align teams faster and keep standards consistent across every shift. SafetyCulture’s Content Library gives you ready-to-use resources, so you’re not starting from scratch when it comes to safety, quality, and compliance.
Operational efficiency is key to customer satisfaction
Everything is designed to help you save time, reduce risk, and keep operations running smoothly, even during busy service periods or with high staff turnover. You can roll out clear guidance quickly, train teams on the right way to work, and make sure critical checks don’t get missed.
Here are a few ways these resources support day-to-day hospitality operations:
Build consistent food handling habits with food safety standards courses that help teams follow regulations and prepare food safely every shift.
Stay audit-ready with restaurant and food safety audit templates that make it easier to spot gaps and address issues early.
Keep kitchens running smoothly using kitchen SOP checklists that guide prep, cleaning, and equipment checks.
Strengthen food safety compliance with Hazard Analysis and Critical Control Point (HACCP) plan templates that clearly outline hazards, controls, and monitoring steps.
All resources are fully digital and easy to adapt to your workflow. When used inside the SafetyCulture platform, they also help you track completion, spot issues earlier, and keep standards visible across your hospitality operations.