Title Page
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Conducted on
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Prepared by
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Location
1. DISPLAY
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1.1 Take a photo on display
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1.2 Take a photo on cashier area
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1.3 Display area is clean and without croissant crumb
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1.4 How many flavours selling?
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1.5 Price tags available for all flavours
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1.6 POSM is presentable
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1.7 Queuing area is clean
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1.8 At least 1 team member standing Infront of display
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1.9 Are all members upselling with the current promotion?
PRODUCTS
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1.1 Checking forecast daily with dough arrangement
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1.2 Filling defrost in chiller enough for operate of the day
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1.3 Egg wash jar and Syrup jar is clean
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1.4 Packaging is top up and ready to use on the next day
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1.5 Reject croissant is done doing croffle / criscuit / mini croissant
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1.6 All displayed items are verified with decoration and size
1.7 Select 6 items for verification on the gram
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A. Custard croissant
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B. Hazelnut Chocolate Croissant
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C. Salted Egg Yolk Croissant
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D. Garlic Croissant
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E. Caramel Pudding Croissant
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F. Chocolate Custard Croissant
HYGIENE
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2.1 All cloth are non greasy and wash
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2.2 All cloth after wash are hang properly
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2.3 Floor is clean
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2.4 Glass are free from stain , dust and dirt
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2.5 No overnight croissant to be keep
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2.6 No over night rubbish keep in outlet
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2.7 Dustbin with a new trash bag
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2.8 Grease trap is clean
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2.9 All price tag is clean and presentable
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2.10 After deco the croissant and table surface is clean
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2.11 Display glass are free from stain , dust and dirt
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2.12 Table is clean while not doing croissant