ShareSummary
This special report includes articles on: the choice of investment and the quality of service in catering, the thinking behind European directives, a new guide and the NF mark for food appliances, the "Qualicuisines" certifications and examples of equipment.
Details
- Original title: Restauration collective.
- Record ID : 1997-2971
- Languages: French
- Source: Rev. gén. Froid - vol. 86 - n. 963
- Publication date: 1996/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Precooked food
- Keywords: Standardization; Regulations; Community catering; Quality; Europe
-
NOUVEAUX CONCEPTS POUR LES CUISINES CENTRALES :...
- Author(s) : GURRET J. M.
- Date : 1987
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 42 - n. 650
View record
-
De A à Z en restauration : + de 1000 mots-clés,...
- Author(s) : CFE, CPRC
- Date : 1999
- Languages : French
View record
-
Tout comprendre en restauration.
- Author(s) : TRANCART M.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
View record
-
Application of Hazard Analysis and Critical Con...
- Author(s) : MORENO GARCIA B.
- Date : 1993/03
- Languages : Spanish
- Source: Acta Alimentaria - vol. 30 - n. 240
View record
-
Microbiological quality of hot meals served by ...
- Author(s) : HATAKKA M.
- Date : 1998/08
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 8
View record