Ce modèle de rapport de passage en vente aide les moniteurs et monitrices à évaluer la qualité d’accueil, le discours de vente, la proposition d’offres (fidélité, coupons, promotions, menus), le merchandising des vitrines (pâtisserie, traiteur, pain, boissons, épicerie), la disponibilité produits et le réassort. Il couvre aussi les procédures d’encaissement, commandes, remboursements et les exigences d’hygiène HACCP, traçabilité, températures et entretien du matériel (machine à café, vitrines, climatisation).
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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.