Title Page

  • Conducted on

  • Prepared by

  • Location

1. DISPLAY

  • 1.1 Take a photo on display

  • 1.2 Take a photo on cashier area

  • 1.3 Display area is clean and without croissant crumb

  • 1.4 How many flavours selling?

  • 1.5 Price tags available for all flavours

  • 1.6 POSM is presentable

  • 1.7 Queuing area is clean

  • 1.8 At least 1 team member standing Infront of display

  • 1.9 Are all members upselling with the current promotion?

PRODUCTS

  • 1.1 Checking forecast daily with dough arrangement

  • 1.2 Filling defrost in chiller enough for operate of the day

  • 1.3 Egg wash jar and Syrup jar is clean

  • 1.4 Packaging is top up and ready to use on the next day

  • 1.5 Reject croissant is done doing croffle / criscuit / mini croissant

  • 1.6 All displayed items are verified with decoration and size

1.7 Select 6 items for verification on the gram

  • A. Custard croissant

  • B. Hazelnut Chocolate Croissant

  • C. Salted Egg Yolk Croissant

  • D. Garlic Croissant

  • E. Caramel Pudding Croissant

  • F. Chocolate Custard Croissant

HYGIENE

  • 2.1 All cloth are non greasy and wash

  • 2.2 All cloth after wash are hang properly

  • 2.3 Floor is clean

  • 2.4 Glass are free from stain , dust and dirt

  • 2.5 No overnight croissant to be keep

  • 2.6 No over night rubbish keep in outlet

  • 2.7 Dustbin with a new trash bag

  • 2.8 Grease trap is clean

  • 2.9 All price tag is clean and presentable

  • 2.10 After deco the croissant and table surface is clean

  • 2.11 Display glass are free from stain , dust and dirt

  • 2.12 Table is clean while not doing croissant

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