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

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Abstract

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.

Item Type: Journal article
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
Faculties: Brighton Business School
Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 17 Dec 2007
Last Modified: 15 Oct 2010 14:58
URI: http://eprints.brighton.ac.uk/id/eprint/3365

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