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REFRIGERATION AND CATERING.

LE FROID ET LA RESTAURATION COLLECTIVE.

Author(s) : NEYRAC G.

Type of article: Article

Summary

IN FRANCE CATERING ACCOUNTS FOR 12% OF MEALS TAKEN OUTSIDE HOME. TWO THIRDS ARE SOCIAL RESTAURANTS. THE ECONOMICAL SOLUTION IS USING A CENTRAL KITCHEN SUPPLYING SEVERAL SATELLITE RESTAURANTS, MEETING THE SPECIFICATIONS OF THE DECREE OF JUNE 26, 1974. THE LINK IS GENERALLY PROVIDED BY COOLING OR, SOMETIMES, FREEZING. TWO AFF SPECIFICATIONS APPLY TO COOLING, FREEZING AND WARMING EQUIPMENT AND TO APPROVED LABORATORIES. REFRIGERATED DISTRIBUTION, INCLUDING PACKAGING AND OTHER COSTS, RANGES BETWEEN FF 1.20 AND 1.50 PER PORTION, OF WHICH ABOUT ONE HALF FOR TRANSPORT COSTS. THESE COULD BE REDUCED WITH WEEKLY INSTEAD OF DAILY DELIVERIES, WHICH WOULD REQUIRE THE FROZEN CHAIN, STILL LITTLE USED.

Details

  • Original title: LE FROID ET LA RESTAURATION COLLECTIVE.
  • Record ID : 1984-1552
  • Languages: French
  • Source: Surgélation - n. 222
  • Publication date: 1984/02
  • Document available for consultation in the library of the IIR headquarters only.

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