Rodgers, S. (2004) The Review of Foodservice Systems and Associated Research Foodservice Research International, 14. pp. 273-290. ISSN 1524-8275Full 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.
|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|
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