/ http://www.slideshare.net/images/logo.gif / 際際滷Share feed for 際際滷shows by User: SukardjoTaw https://public.slidesharecdn.com/v2/images/profile-picture.png Develop changes in operator of kitchens, kitchen hygiene standard operational HCCP standards, improving the quality of presentation of progress either buffet or Ala carte , standard recipes, preparation and standardization of procedures to train staff kitchen operation, repair operator of the opening or re-opening of the kitchen, to ensure guest satisfaction standards,