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.
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Indexing
- Themes: Precooked food
- Keywords: Standardization; Regulations; Community catering; Quality; Europe
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LE FROID EN RESTAURATION.
- Author(s) : BARRAIRON
- Date : 1984
- Languages : French
- Source: RTVA - 1984.05; 36-42; 3 fig.; 1 tabl.
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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Tout comprendre en restauration.
- Author(s) : TRANCART M.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
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LA RESTAURATION DIFFEREE. LES CUISINES CENTRALE...
- Author(s) : HOLDERBACH L., LABESSE P., RULLEAU L.
- Date : 1981
- Languages : French
- Source: Froid Clim. - n. 318
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Improving the control of food production in cat...
- Author(s) : MARTÍNEZ-TOMÉ M., VERA A. M., MURCIA M. A.
- Date : 2000/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 11 - n. 6
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