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这两个人与食品工业的分析家协商，得出了一个结论——很少人能提高餐厅炊事人员的效率。
The duo consulted with fast food industry analysts and came to the conclusion that not much could be done to improve the efficiency of the restaurant kitchens themselves.
各地应开办七天至十天为期的种菜训练班、养猪训练班和为着改善伙食的炊事人员训练班。
Seven to ten-day training courses should be given on vegetable-growing and pig-farming, and on the preparation of better food by the cooks.
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