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Anonymous users2024-01-24Six constant management refers to: often tidying, often rectifying, often cleaning, often Zhaoxian safety, often maintained, often cultivated, and other six major contents. These six contents are combined with the organic family to form a new management theory system and management method of Zhiyu - that is, the six permanent management.
The six top management of equipment in the kitchen generally refers to: >>>More
The kitchen is a very inconspicuous place, but it is a place that reflects people's qualities. Since 2006, I have been conducting systematic research on kitchens, and by the end of last year, the 560,000-word manuscript of "Kitchen Hygiene Engineering" had been completed. The bitterness of the period is beyond words. >>>More
Each does its own thing, each performs its own responsibilities, and has a clear division of labor.
You are a manager, you must be a wolf who takes the lead, not a sheep who takes the lead, and the veteran figure is not afraid, but what you are afraid of is that you have no means, you can directly transfer the post and ask him to do something to do and so on.
This is not directly related, many chefs are also very thin, and the reason why they are easy to gain weight is that in addition to liking to eat, they are people with a wide heart, and they also grow meat when they drink cold water. And then there's heredity.