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Anonymous users2024-01-24Kitchen management, kitchen operation and other course content, formal chef cooking school, there is a theoretical explanation, and the practical operation is synchronized, it is recommended to go to a professional chef school to see the field.
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Anonymous users2024-01-23Choosing a good school and studying hard is the key. Choosing a professional training school will be of great help to your learning and growth path. Systematic learning and professional teaching can allow you to learn real skills, practical practice teaching can allow you to master real skills, and professional schools can also help you create jobs very well, so it is recommended that you choose a professional school to study.
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Anonymous users2024-01-22It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.
The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.
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Anonymous users2024-01-21If you need this aspect of management at home, you can go to the bookstore to find a book on this subject, and if you are a hotel manager, you can find the person in charge of this aspect to learn it.
One. 4D is an effective technique used to create and maintain a good working environment, including organization in place, accountability in place, execution in place, and training in place. Two. >>>More
The root cause of this problem should be that there is a problem with the company's organizational structure. >>>More
1A: A company has multiple products, but each product has a different market share that can be analyzed by BCG. >>>More
Of course not reasonable:
1. As a strategic research seminar, difficulties and problems should be discussed and studied as topics, rather than being severely criticized; >>>More
The kitchen is clean and clean, clean the last two times a day, collect meals at noon and at dinner, keep the countertop clean during working hours, place items neatly, separate raw and cooked, cooks, wear clean and neat with high hats, scarves around the group, disposable gloves use polite and civilized language to talk to guests, produce often change varieties and often innovate, and the same is true for the dishes, increase the appetite of the guests, and gather before the start of work every day, pre-shift meetings, work arrangements and rhythm issues.