在餐饮厨艺总监的管理下，按照已设定的政策和程序和餐饮部的要求，监督并指导所有管事部的营运。
Under the Supervision of the Director of Culinary, within the limits of established policies, procedure, F&B criteria, oversee and direct all the stewarding operation.
这些问题包括，高应收账款要求财务委员会注意政策和程序，以确保我们的组织得到及时付款。
Issues include that high accounts receivables require Finance Committee attention to policies and procedures to ensure our organization receives more payments on time.
《环境政策》和《业务手册20 -各项业务中的环境保护》规定了环境评价的程序和要求。
"Environmental Policy" and the "Operational Manual 20 -environmental Protection in various operations" prescribe the procedures and requirements of environmental assessment.
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