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مطاعم الخدمة الكاملة

مورد Excel مجاني من مكتبة OPERIX التشغيلية.

معاينة الملف الأصليتنزيل Excel
01

راجع الملف قبل الاستخدام

استخدم ملف «مطاعم الخدمة الكاملة» نقطة بداية لتنظيم إجراءاتك. افتح الملف الأصلي وراجع أوراقه وبنود الفحص وحقول التسجيل المتاحة قبل استخدامه مع الفريق.

OPERIX_Full_Service_Restaurant_Inspection_Checklists.xlsx

طريقة الاستخدام

  1. اختر الإجراءات المناسبة لنشاطك ومعداتك.
  2. عدّل البنود وفق معاييرك الداخلية والمتطلبات المحلية.
  3. حدد المسؤولية وسجّل التاريخ واحتفظ بالسجلات المكتملة.
  4. تابع الملاحظات وراجع القائمة دوريًا.

تفتح المعاينة ملف Google Drive الأصلي. نزّل ملف Excel نفسه دون تغيير من هذا الموقع.

داخل الملف الأصلي

معاينة بنود الفحص

5 ورقة قوائم · 117 بندًا في الملف الأصلي

تظهر أدناه أول ثمانية بنود من كل ورقة قوائم باللغة الأصلية للملف. نزّل الملف دون تغيير للاطلاع على جميع البنود وحقول التسجيل والإرشادات.

Opening Checklist25 بندًا
  1. Manager on duty and required opening team are present or coverage gaps have been escalated.
  2. Opening responsibilities are assigned and staff understand their stations.
  3. Previous shift handover and unresolved critical issues have been reviewed.
  4. Entry points, guest areas, and service routes are safe and ready for use.
  5. No visible signs of pests, water leaks, unusual odors, or structural hazards are present.
  6. Emergency exits and access routes are clear.
  7. Refrigeration and freezer units are operating and readings are recorded per site procedure.
  8. Cooking, holding, ventilation, and dishwashing equipment are operating as required.
Food Prep & Safety25 بندًا
  1. Food handlers meet site hygiene and uniform requirements before handling food.
  2. Handwashing stations are supplied and staff follow handwashing procedures.
  3. Illness, injury, or fitness-to-work concerns are reported and handled under policy.
  4. Incoming deliveries are checked for condition, quantity, required temperatures, and traceability details.
  5. Rejected or questionable products are identified and isolated according to procedure.
  6. Foods are stored promptly in designated locations and protected from contamination.
  7. Labels, date marks, and stock rotation follow the approved site system.
  8. Raw and ready-to-eat foods, utensils, and work areas are kept appropriately separate.
Dining & Service23 بندًا
  1. Entrance and waiting area are clean, safe, and ready for guests.
  2. Guests are greeted and seated according to the service standard.
  3. Reservations, accessibility needs, and special requests are handled discreetly.
  4. Tables, chairs, tableware, glassware, and menus are clean and undamaged.
  5. Table settings and condiments meet the restaurant's service standard.
  6. Orders are entered accurately and special requests are clearly recorded.
  7. Allergen and dietary requests are confirmed and communicated to the kitchen.
  8. Unavailable items and menu changes are communicated before ordering.
Cleaning Checklist22 بندًا
  1. Tables and chairs are cleaned and sanitized between guests according to procedure.
  2. Floors, corners, skirting, and under-table areas are free from visible debris.
  3. Menus, door handles, and high-touch guest surfaces are cleaned on schedule.
  4. Windows, partitions, and decorative surfaces meet the cleaning standard.
  5. Food-contact surfaces are cleaned and sanitized at the required times.
  6. Preparation boards, knives, and utensils are cleaned between tasks as required.
  7. Cooking equipment exteriors and accessible surrounding areas are clean.
  8. Floors, drains, and splash zones are cleaned under the approved schedule.
Closing Checklist22 بندًا
  1. Food is assessed, covered, labeled, and stored or discarded according to approved policy.
  2. Date labels and stock rotation are updated according to the site's system.
  3. Food is not left in unsafe conditions while equipment or areas are shut down.
  4. Required closing temperature and storage records are completed.
  5. Cooking equipment is shut down safely according to manufacturer and site instructions.
  6. Gas, electrical, and other utilities are checked according to approved closing procedure.
  7. Dishwashing equipment is cleaned or shut down as specified.
  8. Preparation surfaces, utensils, and equipment are cleaned and stored.
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