- What are things prepared by Marugame Udon in preparing its kitchen?
- How to maintain the kitchen tools and equipments’ sterile and hygienic?
- How to keep good kitchen in terms of its functional aspect?
- Is wide and capacity of the place effect the food safety aspect?
- How to maintain the equipment to keep its functionality and safe?
- How to run workflow and stock in the restaurant?
- How to keep kitchen equipment’s complete to make it effective, efficient and safe?
- How to keep the aesthetic value of kitchen’s interior?