If our personnel are better prepared, we can reduce the number of trips back to the kitchen and save 15 man-hours per shift."
Ọ bụrụ na ndị ọrụ anyị akwadebe nke ọma, anyị nwere ike belata ọnụ ọgụgụ nke njem ịlaghachi na kichin ma chekwaa oge elekere iri na ise n'otu ọrụ. "