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Checklist de Charcutería P. Muñoz

by Pedro Palacios, from the Community

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Esta lista de verificación para la sección de charcutería ayuda a supervisores y responsables a controlar ventas y participación, márgenes por líneas (salón y platos), y el estado de categorías como cocidos, asados, curados y quesos. Incluye gestión de mermas, pedidos, trazabilidad y registros de jamones; implantación y relleno de PLS; limpieza de sección y cámara, registro de limpieza y uso de EPIs. También contempla plan comercial, resultados de cliente oculto y seguimiento de visitas, para mejorar el servicio y la rentabilidad del mostrador.

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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.