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Anonymous users2024-01-241. Keep it clean and clean.
2. Tools should be classified and easy to place according to operation.
3. Separate vegetables from meat dishes, lettuce and cooked vegetables.
4. Clean up the site in time after each work, keep the kitchen clean, tidy and organized, 5. Disinfect and tidy regularly.
6. Regular concept training for personnel.
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Anonymous users2024-01-23Put things in place, put them in their place after use, keep them clean, and then basically manage them.
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Anonymous users2024-01-22Take a look at the kitchen management column in the catering management of the professional catering network, and you will gain something.
The kitchen is the place where the material and personnel management capabilities of people, money and materials are most reflected. >>>More
There are many restaurant decoration companies, and there is a lot of choice. It is recommended to find a decoration company with a high reputation value, generally speaking, the construction team has better skills and corresponding qualifications. >>>More
1. Color matching. The general color matching of the dining room is with the living room, because most of the current domestic architectural design, the dining room and the living room are connected, which is mainly considered from the perspective of the sense of space. For the structure of the restaurant, the use of colors, it is advisable to use warm colors, because in terms of color psychology, warm colors are conducive to promoting appetite, which is why many restaurants use yellow and red systems. >>>More
1. Kitchen attendance system.
2. Kitchen dress code. >>>More
Love or not, sometimes not good with the best, love is love, not love is not love.