ShareREFRIGERATION IN CATERING.
LE FROID EN RESTAURATION.
Author(s) : BARRAIRON
Type of article: Periodical article
Summary
PROCEEDINGS OF < ASSISES DE LA RESTAURATION > (PARIS, DECEMBER 1983), WHERE TWO MAIN THEMES WERE DISCUSSED: REFRIGERATION IN CATERING: EFFECTS AND INTEREST, PRECAUTIONS TO BE TAKEN ; SAFETY OF THE ELECTROMECHANICAL EQUIPMENT USED IN PROFESSIONAL COOKING: DISTRIBUTION OF ACCIDENTS, REGULATIONS ABOUT THE EQUIPMENT. J.L.
Details
- Original title: LE FROID EN RESTAURATION.
- Record ID : 1986-0297
- Languages: French
- Source: RTVA - 1984.05; 36-42; 3 fig.; 1 tabl.
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Regulations; France; Safety; Community catering
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
View record
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Tout comprendre en restauration.
- Author(s) : TRANCART M.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
View record
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Tendances en restauration collective.
- Author(s) : HEIZER A.
- Date : 2000/07
- Languages : French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
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ASPECTS TECHNICO-ECONOMIQUES DE LA DISTRIBUTION...
- Author(s) : NEIRAC G.
- Date : 1983
- Languages : French
- Source: Rev. gén. Froid - vol. 73 - n. 5
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Restauration collective.
- Author(s) : HEIZER M., LUCAS J., ROSSET P., BESLIN J., ROY P.
- Date : 1996/05
- Languages : French
- Source: Rev. gén. Froid - vol. 86 - n. 963
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