這一些控制的方法和控制使用的工具可以帶給同學們的方便，例如上菜時我們會

這一些控制的方法和控制使用的工具可以帶給同學們的方便，例如上菜時我們會用手推車去輔助，這樣可以令到上菜時間減少，同時我們也可以減少意外的發生，因為碟子熱可能會發生意外。我們服務團隊所使用的紙張去記錄客人的點單，一來可以知道有沒有上錯了菜，同時也可以看到有甚麼菜沒有給容人，而廚房的時間表可以監視着的出菜時間，令到能夠好好控制他們所需的時間，而溫度計則可以看見出菜的溫度能否達到預期目標。當中的開餐廳前的簡界則能及員工了解清楚他們的工作。

結果 (英文) 1:

Here are some methods of control and control the use of tools can bring the convenience of the students, for example, we will use when serving trolley to assist, so you can make to serve less time, but we can also reduce accidents because hot dishes accidents may occur. Our team of paper used to record a single point for guests, one can know that there is no wrong dish, but also you can see what dishes did not give guest, and schedule the kitchen can be watched with a time dishes , so to be able to take control of the time they need, and you can see the thermometer of the temperature of the food can achieve the desired objectives. Placard in front of the restaurant which is open and employees can understand clearly their work.

結果 (英文) 2:

These control methods and control the use of tools can bring convenience to students, such as when we serve the cart to assist, so that the time to serve less, and we can also reduce the occurrence of accidents, because the dish heat may occur unexpected. The paper used by our service team to record the guest's order, one can know whether there is the wrong dish, but also can see what dishes are not given to the person, and the kitchen schedule can monitor the time of the dish, so that they can have a good control of the time they need, and the thermometer can see whether the temperature of the dish can meet the desired goal. In front of the restaurant, the staff can understand their work.

結果 (英文) 3:

These control methods and tools can bring convenience to students. For example, when serving, we will use a cart to assist, which can reduce the serving time, and at the same time, we can reduce the occurrence of accidents, because the dish heat may cause accidents. The paper used by our service team is used to record the order of the guests, so that we can know whether there is a wrong order, and we can also see what dishes are not given to the host. The kitchen schedule can monitor the delivery time, so as to control the time they need, while the thermometer can see whether the temperature of the dishes can reach the expected goal. Among them, Jane Jie and the staff before opening the restaurant can understand their work clearly.