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Audit 稽核 - Coggle Diagram

- - - - Product introduction產品介紹
      - Sop for ordering and serving 點單流程
      - Service 服務
    - - Finesse 修茶
      - Sop for making tea
      - techniques 基本功
    - - Concepts 觀念
      - Techniques 技巧
    - - The operation of Tea Brewer煮茶機操作
      - Cooling 冷卻
      - Stirring tea milk 茶奶攪拌
      - Cooking and Cooling the material製作及冷卻物料
    - - At least 2 staff pass 2 stations and 1 pass 3 stations
        至少兩位通過兩崗位及一位通過三崗位
      - 7 qualified certification for one store
        每家分店至少要有七張資格鑑定
  - - - Shift schedule 排班表
      - Checking list 檢查表
    - - QC daily report品質表一
      - Tea inventory 茶房加工表
      - Station training Schedule 崗位進度表
- - - - Flavor 茶感滋味
      - Body 飽和度
      - Aroma 香氣
    - - Aroma 香氣
      - Flavor茶感滋味
      - Body飽和度
    - - Flavor 茶感滋味
      - Aroma香氣
      - Body 飽和度
    - - Flavor 茶感滋味
      - Body飽和度
      - Aroma 香氣