Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Team Roji Ramen
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Store
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Divisi
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Total trainee
Teori
History Of Roji Ramen & Konnichiwa Group
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Filosofi Roji Ramen
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Tema dan Konsep Roji Ramen
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Logo Gurita
Standard Operation Procedure
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Standard Hygene Personal
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Fasilitas Ruang Kerja
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Penggunaan Peralatan
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Penyimpanan Bahan Baku
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Grooming
Section
Floor
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Flow & Section
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Hal - Hal yang perlu di hindari
Kitchen
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Flow & Section
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Hal - Hal yang perlu di hindari
Steward
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Flow
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Hal- hal yang perlu di hindari
Manajemen Keluhan Pelanggan
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Masalah - Masalah
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Penanggulangan masalah
Manajemen Area Kerja
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Seiri / Menyortir
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Seiton / Terstruktur
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Seiso / Kebersihan
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Seiketsu / Standarisasi
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5S / Senyum Sapa Salam Sopan dan Santun
Praktek
Server
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Penghitungan Barang - Barang Floor
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Pengisian STL
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Greeting " Irrashamase "
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Prepare Mie dan Telur
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Pembuatan Kondiment
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Cleaning Dine in
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Serve Ramen with and without Tray
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Simulasi Flow Customer
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Host Simulasi
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Grooming Training
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Side job training
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Do and Don't
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Opening Close Report
Cashier
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POS
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Opening and close mandatory
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Refund / Void
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Side Job
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Petty Cash
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Payment Request
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Online Payment
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Standar Online Order
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Troubleshooting
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Report
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Do and Don't
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Opening Close Report
Kitchen
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Equipment
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Bahan Baku
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Alur Pembuatan Menu
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Standar Tampilan Menu
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Base Soup
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Pengolahan Bahan Kitchen
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Standar mengoperasikan Gas dan Report
Prosedur Pencegahan Kebakaran
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Menyiapkan APAR
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Simulasi Kebakaran
Report Trainee Summary
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Data Nama Trainee
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Catatan Evaluasi Trainee
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Kekurangan Team
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divisi
Report Tecnical Summary
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Kendala di Lapangan pada saat Opening
