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CATERING: WELCOME TO THE PREPARED PRODUCTS.

RESTAURATION : PLACE AUX PRODUITS ELABORES.

Type of article: Article

Summary

COMMENTS ON THE POSITION, OCCUPIED IN FRANCE, OF QUICK-FROZEN PRODUCTS AND ICE CREAMS IN PUBLIC CATERING. A PROSPECTIVE STUDY OF THEIR DISTRIBUTION BETWEEN THE < HOUSEHOLDS >, < COLLECTIVITIES > AND < OPEN AIR SALES > SECTORS (FOR ICE CREAMS) IS GIVEN ; IT REVEALS A SLIGHT TENDENCY TO THE < HOUSEHOLD > SECTOR CONSIDERING A TOTAL ESTIMATED FOR THE YEAR 1995 AT 1,535 THOUSAND TONNES/YEAR OF FROZEN FOOD AND 323 MILLION LITERS/YEAR OF ICE CREAMS. AN ANALYSIS OF CHANGES IN CATERING PROFESSIONS (COOKING CALLED < ASSEMBLY COOKING >) AND IN DISTRIBUTION (PRODUCTS MORE < PREPARED >) DUE TO LABOUR COSTS AND INCREASING COMPETITION WITH < NEW > FRESH PRODCS J. R.

Details

  • Original title: RESTAURATION : PLACE AUX PRODUITS ELABORES.
  • Record ID : 1989-1644
  • Languages: French
  • Subject: Figures, economy
  • Source: Grand Froid - vol. 4 - n. 37
  • Publication date: 1988/10
  • Document available for consultation in the library of the IIR headquarters only.

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