Titelpagina
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Document Nr.
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Food waste
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Uitgevoerd op
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Voorbereid door
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Locatie
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Personeel
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Were the food leftovers acceptable according to the executive chef ? ( or the chef on duty, should to the executive chef not be present ) If not, provide pictures and comments of the food leftovers being unacceptable.
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Were the food leftovers acceptable according to restaurant manager/ supervisor ? If not, provide pictures and comments of the food leftovers being unacceptable.
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Was there a clear communication between kitchen and service regarding number of guests present and still being expected ?
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Was there a clear communication between service and kitchen regarding the amount of food being refilled ?
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Were the guests satisfied and not making any complaints ? If they weren't satisfied, what were the reasons for this.<br>
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Was the food being refilled on time by kitchen and according to the number of guests expecting ? And if not, what food wasn't refilled on time ?
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No further comments ?
