Question 1: What does it mean to put clear and push urgently in the catering industry Because when you are in that one dish, that dish may sometimes not have been sold out, may also be because there are booked up, so when you point, point of order can only say to you to estimate the clear, and sometimes just estimated that probably no more; there is also a push urgently, because it can be stared at that dish today, a temporary special price, but also may be because of that dish today's sales is not very good, and its stock is a lot, so it needs to push urgently! And it's a lot of stock, so you need to push! The answer is incomplete!

Question 2: What is the meaning of the spot put clear should mean that the trading varieties are no longer

Question 3: What is the meaning of the put clear proper name? It should mean that the trading varieties are no longer

Question 4: Does anyone know what is the meaning of the valuation of the clear? Er know, that is, the dish is not ... haha ...

Question 5: dishes sold out and the difference between the estimated clear sold out is sold out, the estimated clear is not much goods, roughly estimate how many remaining goods can be sold

Question 6: Why is the dish no longer called the estimated clear? Hotel work, the general will have been sold out, the shortage of products called "estimate clear", meaning that the product is no longer available. Usually used as a term for the internal layout of the hotel work, not as a term for external reception.

Generally interpreted as the day items, raw materials, semi-finished products, finished goods inventory balance, sales targets, etc., as the main content of the work form, collectively referred to as the "estimate of the table".

For example:

Today's put clear table

1, raw materials: grass carp, no; carp, 1;

2, the chef recommended: special mutton puree, a large number of;

3, today's special: mutton chops dry pot, a small portion of 58.00 yuan;

4, today's urgent push: the five blessings of the door, 4, 98.00 yuan and so on.

The question is: what is the best way to get the most out of the program?

Question 7: What is the meaning of the hotel estimate clear dishes? Is sold out

Problem eight: the catering industry, put clear, urgent push what it means Because in that you are in that a dish, that dish may sometimes not have been sold out, may also be because there are booked, so you point, point of view can only be said to you to estimate the clear, and sometimes just estimated that probably there is no more; there is also a rush to push, because it can be stared at that kind of dish today, temporary special, but also may be because of that dish, the sales volume today is not good, and that dish is not very good. Today's sales volume is not very good, and it has a lot of stock, so it needs to be pushed! The answer is incomplete!

Question 9: What is the meaning of the spot sell clear should mean that the trading varieties are no longer

Question 10: Does anyone know what is the meaning of the estimate clear? I know, is that this dish is not ... haha ...