ShareCATERING AND REFRIGERATION.
LA RESTAURATION ET LE FROID.
Author(s) : CORDIER F.
Type of article: Article
Summary
CATERING INCLUDES TWO MAJOR CATEGORIES: SOCIAL CATERING COVERING THREE SECTORS: SCHOOLS AND UNIVERSITIES, FIRMS AND ADMINISTRATIVE SERVICES (CIVIL OR ARMY), HOSPITALS ; AND COMMERCIAL RESTAURANTS (RESTAURANTS AND HOTELS), FROM THE TYPES OF MANAGEMENT OR LOCATION. NUMEROUS EXAMPLES ARE GIVEN FOR THESE VARIOUS TYPES OF CATERING, PARTICULARLY FOR THE USE OF FROZEN AND DEEP-FROZEN FOODS (COMPLYING WITH THE COLD CHAIN). G.G.
Details
- Original title: LA RESTAURATION ET LE FROID.
- Record ID : 1984-1103
- Languages: French
- Source: Surgélation - 7-25 (13 p.); 3 phot.; 4 tabl.
- Publication date: 1983/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: Community catering; Quick-frozen food; Frozen food; Precooked food
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- Date : 1987/03
- Languages : French
- Source: Surgélation - n. 256
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- Date : 1989
- Languages : French
- Source: Rev. gén. Froid - vol. 79 - n. 9
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- Author(s) : POUMEYROL G.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
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- Date : 1996/11
- Languages : French
- Source: Monde Surgelé - vol. 4 - n. 8
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Frozen food vending machines containing a micro...
- Author(s) : KUROSAKI T.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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