ShareThe restaurant sector: an in-depth insight.
Tout comprendre en restauration.
Author(s) : TRANCART M.
Type of article: Article
Summary
The Standing Committee of the French catering sector promotes progress for its members and the profession. It publishes manuals designed to be used in the field. This article contains the definitions provided by "The A to Z of the Restaurant Sector" (see this Bulletin, reference 2001-).
Details
- Original title: Tout comprendre en restauration.
- Record ID : 2001-1495
- Languages: French
- Source: Rev. gén. Froid - vol. 90 - n. 1005
- Publication date: 2000/07
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Precooked food
- Keywords: France; Community catering; Recommendation
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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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LE FROID EN RESTAURATION.
- Author(s) : BARRAIRON
- Date : 1984
- Languages : French
- Source: RTVA - 1984.05; 36-42; 3 fig.; 1 tabl.
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LE FROID ET LA RESTAURATION COLLECTIVE.
- Author(s) : NEYRAC G.
- Date : 1984/02
- Languages : French
- Source: Surgélation - n. 222
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Restauration : les chiffres clés.
- Date : 1996/11
- Languages : French
- Source: Monde Surgelé - vol. 4 - n. 8
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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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