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DEFERRED CATERING WITH THE COLD CHAIN.

RESTAURATION COLLECTIVE DIFFEREE PAR LIAISON FROIDE.

Author(s) : GUILLEMARD

Type of article: Article

Summary

THE ADVANTAGES OF THE SYSTEM ADOPTED IN FRANCE FOR THE CATERING OF AIR BASES ARE AS FOLLOWS: IMPROVEMENT OF QUALITY AND PRESENTATION ; MEETING SANITARY REQUIREMENTS ; FLEXIBILITY, AS COMMODITIES PREPARED IN A KITCHEN CAN BE STORED SEVERAL DAYS. INDIVIDUAL OR MULTI-PORTION PACKAGES RESPOND TO ANY KIND OF DEMAND. A DIAGRAM COMPARES BOTH DEFERRED CATERING PROCESSES: WITH HOT AND COLD CHAINS. G.G.

Details

  • Original title: RESTAURATION COLLECTIVE DIFFEREE PAR LIAISON FROIDE.
  • Record ID : 1984-1958
  • Languages: French
  • Source: Bull. Restaur. Commis. Air - n. 6
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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