Where it is poorly done, clientele will be disinterested, participation rates will be low, food complaints will be common, and eventual changes will be made. Today's clienteles are high-quality food.It's up to the menu planner to develop cycle menus that will enable the foodservice to meet all expectations and to the foodservice manager to see that these menus are attractively served as planned. 여러분 해석좀 도와주세요ㅠㅠ 번역기로 돌려도 엉망이고..너무 힘듭니다 ㅠㅠㅠ살려주세요 엉어엉어엉
영어해석ㅠㅠㅠ제발 한번만 도와주세요 ㅠㅠㅠ
Where it is poorly done, clientele will be disinterested, participation
rates will be low, food complaints will be common, and eventual
changes will be made. Today's clienteles are high-quality food.
It's up to the menu planner to develop cycle menus that will enable
the foodservice to meet all expectations and to the foodservice
manager to see that these menus are attractively served as planned.
여러분 해석좀 도와주세요ㅠㅠ 번역기로 돌려도 엉망이고..
너무 힘듭니다 ㅠㅠㅠ살려주세요 엉어엉어엉