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NEW CATERING AND QUICK-FROZEN FOODS.

LA NEORESTAURATION ET LES PRODUITS SURGELES.

Author(s) : HERSANT M., CAULIER M.

Type of article: Article

Summary

A STATISTICAL AND PROSPECTIVE STUDY OF DEVELOPMENTS IN CATERING, SOCIAL AND COMMERCIAL, IN FRANCE IS PRESENTED AND COMMENTED UPON. EVOLUTION IN THE ACTIVITIES OF INSTITUTIONAL CATERING FIRMS IS ANALYZED, AS WELL AS THE MENTALITY OF CATERERS, CONSUMERS AND FOOD SUPPLIERS. THREE MAIN DIRECTIONS IN FUTURE DEVELOPMENTS ARE OUTLINED: FAST FOODS, FAMILY AND LEISURE CATERING. THE MARKET FOR PREPARED FROZEN FOODS IN CATERING IS STUDIED: MANUFACTURE, PRODUCT LINE, ADVANTAGES, INTERESTED CUSTOMERS, COST PRICE COMPARED TO THOSE FOR DOMESTIC CATERING. J.L.

Details

  • Original title: LA NEORESTAURATION ET LES PRODUITS SURGELES.
  • Record ID : 1987-1230
  • Languages: French
  • Subject: Figures, economy
  • Source: Rev. gén. Froid - vol. 76 - n. 7-8
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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