1. Control catering costs according to the approved gross profit margin, save as much as possible and reduce waste while ensuring the interests of guests.
2. All items required for purchase in the kitchen must be reported to the administrative supervisor, and then purchased by the designated personnel of the administrative department. The purchase documents follow the procedures: signed by the administrative supervisor - reviewed by the general manager - written off by the financial cashier's office.
3. The food purchased back from the kitchen will be randomly inspected by the administrative department every week. The inspection content is: food quality and weight. For unqualified food, reject it and handle it according to regulations.
1. Sum: =SUM(K2:K56) Sum the area from K2 to K56;
2. Average: =AVERAGE(K2:K56) Find the average of the area K2 K56;
3. Ranking: =RANK(K2,K$2:KS56) ranks the results of 55 students;
4. Level: =IF(K2>=85, "Excellent", IF(K2>=74, "People", IF(K2>=60, "Pass", "Fail")))
5. Semester overall evaluation: =K2*0.3+M2*0.3+N2*0.4 Assume that column K, column M and column N respectively store the three grades of students: "usual overall evaluation", "midterm" and "final";
6. Highest score: =MAX(K2:K56) Find the highest score in the K2 to K56 area (55 students);
7. Minimum score: =MIN(K2:K56) ——- Find the lowest score in the K2 to K56 area (55 students);
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