现代管理始终是决定食物馆能否发展的最基本因素。最好的厨师,在欠缺管理系统下,食物来料水准不一,配料供应短缺,都会变成无米之炊的巧妇。抵食快餐店即使提供大碟大碗,仍然要有份量限制,有公式制作,有厨房的效率,否则,稍不留神,员工便不能有合格食物提供。许多看来是简单的事,即如快餐店,怎样可以以最高速,又能将食物舀在碗碟中,没有半点泼泻,这个严格要求,已经难倒许多快餐集团,如不相信,下回到快餐店进食,认真看看他们如何弄得盆碟俱湿。在清洁管理上,同样难倒快餐店,特别有中餐供应的快餐店,情况更坏,几乎没有表面清洁这回事, Modern management has always been the most fundamental factor in determining whether a food hall can develop. The best chefs, under a lack of management system, have different levels of incoming food and shortage of ingredients. Even if they provide fast food restaurants with large dishes, they still have weight restrictions, formulas, and kitchen efficiencies. Otherwise, employees will not be able to provide qualified food. Many seem to be simple things, such as fast food restaurants, how can we use the highest speed, and can put food in the dishes without any slightest spilling. This stringent requirement has already stumped many fast food groups if they do not believe it. Go back to the fast food restaurant and take a hard look at how they made the dish wet. In terms of cleaning management, it is also difficult for a fast food restaurant, especially a fast food restaurant with Chinese food supply. The situation is worse, and there is almost no such thing as surface cleaning.