English
Secondly, a manager or employee should be arranged to check the damage of tableware, napkins and towels every day, and a thorough cleaning should be carried out every week to replace the damaged tableware. We should not only prolong the service life of tableware, but also strictly supervise the tidiness and consistency of tableware. Regularly check, update, supervise and maintain. Finally, regularly develop and innovate the characteristic products of the hotel, provide customers with fresh ingredients, update the menu, beautify the menu and satisfy customersKorean
그 다음으로 매니저나 직원을 배치하여 매일 식기, 냅킨과 수건의 손상 상황을 검사하고 매주 철저하게 청소하며 손상된 식기를 교체해야 한다.우리는 식기의 사용 수명을 연장해야 할 뿐만 아니라 식기의 청결도와 일치성을 엄격하게 감독해야 한다.정기적으로 검사, 갱신, 감독과 유지보수.마지막으로 정기적으로 호텔 특색 제품을 개발하고 혁신하여 고객에게 신선한 식재료를 제공하고 메뉴를 갱신하며 메뉴를 미화하여 고객을 만족시킨다.
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