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<span style="font-size:medium;"><span style="font-family:Arial,Helvetica,sans-serif;">'''Teilprozess: 6.2.2 Vorbereitung Verkauf Gastro'''</span></span>
<span style="font-size:medium;"><span style="font-family:Arial,Helvetica,sans-serif;">'''Teilprozess: 6.2.2 Vorbereitung Verkauf Gastro'''</span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Aufgabe'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Aufgabe'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Beschreibung'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Beschreibung'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Dokument'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Dokument'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Input'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Input'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Output'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Output'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Informationsknoten'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Informationsknoten'''</span></span></span></span>


| style="width: 110.45pt; border-top: 1pt solid windowtext; border-right: 1pt solid windowtext; border-bottom: 1pt solid windowtext; border-image: initial; border-left: none; text-align: left; vertical-align: top;" width="147" |  
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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Reibungspotentiale'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:14.4pt">'''Reibungspotentiale'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Vorbereitung Verkauf Gastro'''</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Vorbereitung Verkauf Gastro'''</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Tätigkeiten vor Öffnung Palstek/Treffbar:</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Tätigkeiten vor Öffnung Palstek/Treffbar:</span></span></span></span>


*Entgegennahme&nbsp;der bestellten Waren in der Küche und in Warenausgabebuch abzeichnen
*Absprache mit Küche wegen Besonderheiten bei Gästen
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Aktivieren der CO2-Anlage</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Aktivieren der CO2-Anlage</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Vorbereiten Bratpfanne (Ölwechsel, Anheizen)</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Vorbereiten Bratpfanne (Ölwechsel, Anheizen)</span></span></span></span>  
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*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Erfassung und Dokumentation von Temperaturen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Erfassung und Dokumentation von Temperaturen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Desinfizieren der Arbeitsflächen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Desinfizieren der Arbeitsflächen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Einschalten der Registrierkasse und Wchselgeld zählen</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Dienstplan</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Dienstplan</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Desinfektionsplan</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Desinfektionsplan</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Warenausgabebuch</span></span></span></span>
 
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Küche Stärkemeldung</span></span></span></span>
 
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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Dienstplan</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Dienstplan</span></span></span></span>


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<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Vorbereitung des Verkaufs</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Vorbereitung des Verkaufs</span></span></span></span>


<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Erfüllung von Hygienestandards</span></span></span></span>
<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Erfüllung von Hygienestandards</span></span></span></span>


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| style="width: 232px; border-top: none; border-left: none; border-bottom: 1pt solid windowtext; border-right: 1pt solid windowtext; text-align: left; vertical-align: top;" width="161" |  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Notizen, schriftliche Hinweise der Gastro-Kollegen untereinander</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Notizen, schriftliche Hinweise der Gastro-Kollegen untereinander</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Telefonate der Kollegen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Telefonate der Kollegen</span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Team Belegung für Gästeinformationen</span></span></span></span>
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">Team Küche</span></span></span></span>


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*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt"><span style="color:red">Kommunikationswege im Team und teamübergreifend nicht festgelegt (Welche Info, wann über welchen Weg)</span></span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt"><span style="color:red">Kommunikationswege im Team und teamübergreifend nicht festgelegt (Welche Info, wann über welchen Weg)</span></span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt"><span style="color:red">Feuerholz von Technik?</span></span></span></span></span>  
*<span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt"><span style="color:red">Feuerholz von Technik?</span></span></span></span></span>  
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<span style="color:#ff0000;"><span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Aufgabe:'''</span></span></span></span><br/> <span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''TL Küche (Küche), (Thomas Radloff (Gastro), Claudia Krause (Belegung-Rezeption), Gerd Schmidt (Technik), Marina Schulz (Reinkigung) - Prozess überarbeiten in Absprache mit Sonja Adenau (Controlling)'''</span></span></span></span><br/> <span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Moderation: Juliana Jesse'''</span></span></span></span></span>
<span style="color:#ff0000;"><span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Aufgabe:'''</span></span></span></span><br/> <span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''TL Küche (Küche), (Thomas Radloff (Gastro), Claudia Krause (Belegung-Rezeption), Gerd Schmidt (Technik), Marina Schulz (Reinkigung) - Prozess überarbeiten in Absprache mit Sonja Adenau (Controlling)'''</span></span></span></span><br/> <span style="font-size:small;"><span style="font-family:Arial,Helvetica,sans-serif;"><span style="line-height:normal"><span style="height:13.6pt">'''Moderation: Juliana Jesse'''</span></span></span></span></span>


|-
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| style="width: 114px; border-top: none; border-left: none; border-bottom: 1pt solid windowtext; border-right: 1pt solid windowtext; text-align: left; vertical-align: top;" width="117" | &nbsp;
| style="width: 68px; border-top: none; border-left: none; border-bottom: 1pt solid windowtext; border-right: 1pt solid windowtext; text-align: left; vertical-align: top;" width="100" | &nbsp;
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   [[Category:Küche]] [[Category:Anreise]]
    
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[[Category:Küche]] [[Category:Anreise]]

Version vom 8. Oktober 2019, 07:19 Uhr

Bereich: Küche

Prozess: Anreise

Teilprozess: 6.2.2 Vorbereitung Verkauf Gastro

Aufgabe

Beschreibung

Dokument

Input

Output

Informationsknoten

Reibungspotentiale

Vorbereitung Verkauf Gastro

Tätigkeiten vor Öffnung Palstek/Treffbar:

  • Entgegennahme der bestellten Waren in der Küche und in Warenausgabebuch abzeichnen
  • Absprache mit Küche wegen Besonderheiten bei Gästen
  • Aktivieren der CO2-Anlage
  • Vorbereiten Bratpfanne (Ölwechsel, Anheizen)
  • Bain-Marie anheizen
  • Wassertopf vorbereiten
  • Aktivierung Kaffeeautomaten
  • Bestückung Kuchenetagere
  • Einschalten Eisbereiter
  • Erfassung und Dokumentation von Temperaturen
  • Desinfizieren der Arbeitsflächen
  • Einschalten der Registrierkasse und Wchselgeld zählen

Dienstplan

Temperaturlisten

Desinfektionsplan

Warenausgabebuch

Küche Stärkemeldung

Dienstplan

Vorbereitung des Verkaufs

Erfüllung von Hygienestandards

  • Notizen, schriftliche Hinweise der Gastro-Kollegen untereinander
  • Telefonate der Kollegen
  • Team Belegung für Gästeinformationen
  • Team Küche
  • Kommunikationswege im Team und teamübergreifend nicht festgelegt (Welche Info, wann über welchen Weg)
  • Feuerholz von Technik?
  • Vorbereitung Blockhütte (z. B. Reinigung)
  • Abruf von Speisen/Kuchen aus Küche, Wareneinsatz?
  • Gästeüberblick und Absprachen
  • Ungenügende Menge Wechselgeld prüfen (WE)

Aufgabe:
TL Küche (Küche), (Thomas Radloff (Gastro), Claudia Krause (Belegung-Rezeption), Gerd Schmidt (Technik), Marina Schulz (Reinkigung) - Prozess überarbeiten in Absprache mit Sonja Adenau (Controlling)
Moderation: Juliana Jesse

Vorbereitung Blockhütte            

 

 

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