Onboarding team member
Last update:
11/04/2021
Hygiene rules related to staff
1 Views •Hand hygiene
0 Views •Cleaning and disinfection
0 Views •The color code of the cleaning cloths
1 Views •The restaurant's infrastructure
41 Views •Storage rules
0 Views •Products service rules
0 Views •Food dangers and intolerances
0 Views •The different types of health incidents and customer complaints
1 Views •Pest management
1 Views •The restaurant's infrastructure
41 Views •An efficient service
7 Views •Tips and tricks to save energy
2 Views •Pest management
1 Views •Our hot drinks
1 Views •Make a successful first impression
1 Views •Checklist 1 Inspection upon receipt and verification of product quality
1 Views •Our coffee
1 Views •The different types of health incidents and customer complaints
1 Views •The color code of the cleaning cloths
1 Views •Hygiene rules related to staff
1 Views •Recette Matcha latte
1 Views •How to handle a customer complaint?
1 Views •Recette Golden curcuma frappe
0 Views •Checklist 7 Temperatures of products in service - the hot and cold chain
0 Views •Checklist Traceability
0 Views •First aid: these gestures that can save lives
0 Views •It all starts with a good coffee
0 Views •What is Fairtrade?
0 Views •Quiz: A fly in the soup
0 Views •We will first discuss the presentation of the cold offer, then the presentation of the hot offer, the presentation of dry products, and finally the equipment and packaging service.
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