Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

Team Roji Ramen

  • Store

  • Divisi

  • Total trainee

Teori

History Of Roji Ramen & Konnichiwa Group

  • Filosofi Roji Ramen

  • Tema dan Konsep Roji Ramen

  • Logo Gurita

Standard Operation Procedure

  • Standard Hygene Personal

  • Fasilitas Ruang Kerja

  • Penggunaan Peralatan

  • Penyimpanan Bahan Baku

  • Grooming

Section

Floor

  • Flow & Section

  • Hal - Hal yang perlu di hindari

Kitchen

  • Flow & Section

  • Hal - Hal yang perlu di hindari

Steward

  • Flow

  • Hal- hal yang perlu di hindari

Manajemen Keluhan Pelanggan

  • Masalah - Masalah

  • Penanggulangan masalah

Manajemen Area Kerja

  • Seiri / Menyortir

  • Seiton / Terstruktur

  • Seiso / Kebersihan

  • Seiketsu / Standarisasi

  • 5S / Senyum Sapa Salam Sopan dan Santun

Praktek

Server

  • Penghitungan Barang - Barang Floor

  • Pengisian STL

  • Greeting " Irrashamase "

  • Prepare Mie dan Telur

  • Pembuatan Kondiment

  • Cleaning Dine in

  • Serve Ramen with and without Tray

  • Simulasi Flow Customer

  • Host Simulasi

  • Grooming Training

  • Side job training

  • Do and Don't

  • Opening Close Report

Cashier

  • POS

  • Opening and close mandatory

  • Refund / Void

  • Side Job

  • Petty Cash

  • Payment Request

  • Online Payment

  • Standar Online Order

  • Troubleshooting

  • Report

  • Do and Don't

  • Opening Close Report

Kitchen

  • Equipment

  • Bahan Baku

  • Alur Pembuatan Menu

  • Standar Tampilan Menu

  • Base Soup

  • Pengolahan Bahan Kitchen

  • Standar mengoperasikan Gas dan Report

Prosedur Pencegahan Kebakaran

  • Menyiapkan APAR

  • Simulasi Kebakaran

Report Trainee Summary

  • Data Nama Trainee

  • Catatan Evaluasi Trainee

  • Kekurangan Team

  • divisi

Report Tecnical Summary

  • Kendala di Lapangan pada saat Opening

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