ShareDEFERRED 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.
Links
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Indexing
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Themes:
Cold chain, interfaces;
Precooked food - Keywords: Cold chain; Community catering; Precooked food
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AIR TRAITEUR : DIVERSIFICATION AVEC OPTION SURG...
- Date : 1985/09
- Languages : French
- Source: Grand Froid - vol. 1 - n. 3
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Froid de nuit, chaud de jour.
- Author(s) : TRANCART M.
- Date : 1993/05
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - n. 774
View record
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LES LIAISONS FROIDES EN RESTAURATION DIFFEREE.
- Author(s) : ROUDIERE
- Date : 1983
- Languages : French
- Source: Bull. Restaur. Commis. Air - n. 6
View record
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LES SOLUTIONS ELECTRIQUES POUR LA RESTAURATION ...
- Author(s) : ROSSET R., FRELIN G.
- Date : 1982
- Languages : French
- Source: Rev. gén. Therm. - vol. 21 - n. 250
View record
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CHAINE CHAUDE-CHAINE FROIDE : TECHNOLOGIE ET HY...
- Author(s) : GAUTHIER R.
- Date : 1983
- Languages : French
- Source: Restaur., Inf. tech. Serv. vét. - n. 84-87
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