Share

Trends in the catering sector.

Tendances en restauration collective.

Author(s) : HEIZER A.

Type of article: Article

Summary

Over the past 10 years, the catering sector has undergone a number of changes, particularly in terms of regulatory constraints and equipment: clarification and personalization of responsibility, hygienic design for equipment and fixtures, increasing use of controlled-temperature zones, etc.

Details

  • Original title: Tendances en restauration collective.
  • Record ID : 2001-1494
  • Languages: French
  • Subject: General information
  • 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


See other articles in this issue (4)
See the source

Indexing