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Training Guide

OFF, FIRST SIP TO FULL SHIFT.

DAY 1-First Sip

6

Welcome to Dunkin – Orientation & First Sip
Punch In / Punch Out Procedure
Donuts & Bakery Essentials
Donut Case Setup & Hygiene
TTT Standards – Uniform & Personal Hygiene
Workplace Safety & Emergency Guidelines

Day 2-Espresso & Cold Drinks-Part 1

5

Display Fridge & Impulse Guidelines
Iced Drinks Preparation Standards
Hot Chocolate & Tea Preparation
Espresso Station Equipment & Hygiene
Espresso Basics & Techniques

DAY 3-Cold Drinks -Part 2

6

Blender Safety, Hygiene & Common Mistakes
Cheesecake, KitKat & Matcha Blended Drinks
Chocolate Coolatta & Chocaccino
Mixed & Coffee Coolatta Recipes
Strawberry & Mango Coolatta Preparation
Coolatta Overview & Base Preparation

DAY 4-Rest Day

1

Chill Today, Brew Better Tomorrow

DAY 5-Hot Drinks Mastery

6

Cappuccino Preparation Standards
Milk Steaming Basics & Temperature Control
Latte, Dunkaccino & Dunka Latte
Flavoured & Specialty Lattes
Hot Matcha, Tea Latte & Hot Chocolate Milk
Hot Drinks Quality Control & Common Mistakes

DAY 6-Customer Service & POS System

6

6-Step Customer Service Model
FFQC & LAST Principles
POS Handling & Cash Policy
Dunkin App & Loyalty Program
Areeba Machine & Digital Payments
Professional Conduct & Common Mistakes

DAY 7-Operations & Compliance

7

Checklists, Inventory & Expiry Control
Opening, Changeover & Closing Procedures
Special Activations & Discounts
Delivery & Drive-Thru Procedures
Cleaning & Sanitation Standards
System Rules & Competition Compliance
Food Safety, Illness & Conduct

DAY 8-Rest Day

1

OFF, FIRST SIP TO FULL SHIFT.

Additional Modules & Standards

7

F&B Technical Standards & Calibration
Product Storage & Shelf-Life Control
Opening, Changeover & Closing Checklists
Inventory Counting & Documentation
Expiry Management & Waste Control
RFSS & IHR Food Safety Standards
Win-Win Policy & Professional Responsibility

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OFF, FIRST SIP TO FULL SHIFT.

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