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I think the management of the canteen has two aspects worth mentioning, one is the quality problem, and the other is the cost problem. Solving these two problems will basically satisfy everyone from top to bottom. Quality means taste, freshness, variety and so on. Diners can be graded regularly as the assessment of canteen staff, and they should often do surveys in the company, announce menu arrangements, update them frequently, and add a fee. Then they have to make a series of reports, such as purchasing and warehousing records. According to my experience, this is not easy to do, and someone must take care of it.