Explain how checklists can be used to monitor quality.

Checklists help ensure standards are met and routine operating procedures are performed consistently. Opening and pre-shift checklists can be developed to check the facility's interior and exterior, to ensure that the front of the house is ready for customer service, and to confirm that back-of-the-house staff are ready for food production. Financial concerns can also be addressed in a preshift checklist.

Midshift checklists help managers review the operation of all stations and positions during each shift. Front-of-the-house checklists help managers monitor service speed and attentiveness, table resetting, and customer satisfaction. Back-of-the-house checklists monitor food safety and sanitation and ensure that required ingredients are available and production is not slowed. Financial checks include ensuring all payments are processed and accounted for and cash drops are managed.

Closing checklists help ensure the operation is ready for the next shift and appropriate records are completed. Front-of-the-house checklists can include activities such as cleaning and restocking, and a back-of-the-house list helps confirm that all kitchen and storage-related activities are completed. Financial checklists help confirm all revenue is accounted for according to production and prepare funds for deposit. Facility checklists involve concerns on the building's interior and exterior and include some of the same checks done before opening.

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