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IIR document

Refrigeration and the U K catering industry.

Author(s) : GLEW G.

Type of article: Article, IJR article

Summary

The development of the catering industry in the UK is reviewed with particular reference to the use of refrigeration. Reference is made to the introduction and use of cook-freeze and cookchill methods to improve the nutritional value of food whilst increasing the productivity of catering staff. The advantages of various systems of food preparation, storage, transport and re-heat are discussed in relation to the numbers being catered for. It is concluded that more technology is required rather than less if most people are to be well fed economically.

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Format PDF

Pages: 221-226

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Details

  • Original title: Refrigeration and the U K catering industry.
  • Record ID : 30001478
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 8 - n. 4
  • Publication date: 1985/07

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