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从菜肴的质量控制流程的各个环节,即采购→验收→入库→领用→加工→烹调→装盘→上桌来探讨如何管理好企业的菜肴质量。
From the quality control process of the various aspects of the process, namely, procurement → acceptance → storage → collar → processing → cooking → loading → table to discuss how to manage the quality of business cuisine.