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Comparaison des coûts des produits alimentaires frais et surgelés dans un petit pub ou un restaurant. Un projet de la Fédération britannique des surgelés en coopération avec le Centre de Recherche sur l'alimentation de Manchester.

Cost comparison of frozen food and fresh food in a small pub or restaurant. A BFFF project in conjunction with the Manchester Food Research Centre.

Auteurs : BFFF

Type de monographie : Rapport

Résumé

The BFFF launched a foodservice campaign in March 2009 which aims to highlight a business case for using frozen food. As part of this, the BFFF instructed the Manchester Food Research Centre to conduct a 'cost comparison' study; investigating the overall cost of using frozen foods compared to 'freshly prepared' foods. The meals tested were two starters, two main meals and two desserts, which were commonly served within UK pubs, restaurants and hotels. The report can be downloaded from: www.bfff.co.uk/sites/default/files/Final_report_220609.pdf.

Détails

  • Titre original : Cost comparison of frozen food and fresh food in a small pub or restaurant. A BFFF project in conjunction with the Manchester Food Research Centre.
  • Identifiant de la fiche : 2009-2205
  • Langues : Anglais
  • Édition : Bfff (british frozen food federation) - Royaume-uni/Royaume-uni
  • Date d'édition : 05/2009
  • Source : Source : 20 p.; photogr.; tabl.; append.

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