The Review of Foodservice Systems and Associated Research
Rodgers, S. (2004) The Review of Foodservice Systems and Associated Research Foodservice Research International, 14 . pp. 273-290. ISSN 1524-8275
Full text not available from this repository.
Foodservice systems allow economical food provision in the commercial and institutional hospitality sectors. The systems' development is supported by research in engineering (equipment); food science (safety, quality and nutrition); and operations management (system election criteria and productivity). As a result, methods vary from microbiological and instrumental to computer modeling and case studies. The potential benefits of research include higher quality products, better operational efficiency and improved process control.
Repository Staff Only: item control page