-
Anonymous users2024-01-241. The choice of ground materials, the most commonly used materials on the ground when the restaurant is decorated are floor tiles and flooring, we know that the most important and the most difficult thing to do is the sanitation work, the restaurant is a place that is easy to get dirty, and the main principle is to wear resistance, dirt resistance and easy cleaning when decorating.
2. The choice of top materials, now the restaurant will choose to do some modeling on the top in order to highlight the style of its own restaurant and its own differences when designing and decorating.
3. The choice of wall materials, now the restaurant design and decoration for the treatment of the wall is longer used in wallpaper, paint, latex paint, diatom mud, plant fiber, etc., when choosing, the content of harmful substances is required not to exceed the standard, and the second is to pay attention to the color matching and the demand for material texture, etc., so the choice of different materials highlights the grade of our restaurant, so the choice of materials should also meet our style and needs while pursuing its green environmental protection and health.
What details to pay attention to in the kitchen decoration are as follows: >>>More
1.Most of the living rooms now are suspended ceilings, so the materials must be selected, followed by the construction must be standardized, such as the connection should be firm, the position should be installed correctly, etc. >>>More
Generally, the stir-fry vegetables are selected first, wash the vegetables, cut the vegetables, cut the green onions, ginger and garlic into minced (remove the skin), wash the stir-fry pot after it is ready, open the pot and pour oil after heating, put in ginger and shallots and other seasonings, put vegetables Finally, put soy sauce, salt, monosodium glutamate, seasoning, start the pot and put it on the plate.
1: Pay attention to the power socket is far away from the water source; >>>More
The idea of KPI and BSC should be assessed mainly from the following aspects: first, financial data, operating income, cost, profit, etc.; Second, management, such as staff training, employee turnover, teamwork, reception services, innovation, etc.; Third, safety management: personnel safety, food safety, etc.; Fourth, other indicators, complaints.