Share

THE CHALLENGE OF PRECOOKED FOOD.

LES PRODUITS ELABORES : UN PARI LOIN D'ETRE GAGNE.

Author(s) : JIROU-NAJOU C.

Type of article: Article

Summary

THE AUTHOR ANALYZES THE USE OF FROZEN FOOD IN CATERING, WHERE HE DISTINGUISHES 5 CATEGORIES, GROUPED TOGETHER UNDER THE DESIGNATION < COMMUNAL > ON ONE HAND, AND 6 CATEGORIES CALLED < PUBLIC > OR < COMMERCIAL > ON THE OTHER (BY INDICATING THE NUMBER OF MEALS SERVED IN EACH CATEGORY AND THE CORRESPONDING TURNOVER). HE COMMENTS UPON THE DEVELOPMENT OF CATERII FRANCE AND UNDERLINES THE IMPORTANT GLOBAL POTENTIAL THAT THIS SECTOR OFFERS TO THE FREEZING INDUSTRY. HE THEN ANALYZES THE STILL MODERATE SHARE OF FROZEN PRECOOKED FOOD AND THE RESISTANCE TO ITS DEVELOPMENT. J.R.

Details

  • Original title: LES PRODUITS ELABORES : UN PARI LOIN D'ETRE GAGNE.
  • Record ID : 1992-0441
  • Languages: French
  • Subject: Figures, economy
  • Source: Grand Froid - vol. 7 - n. 65
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing