Bibliography: p. 123-124.
|Statement||Thomas W. Pellegrino.|
|LC Classifications||TX911.3.E9 P45 1986|
|The Physical Object|
|Pagination||ix, 124 p. :|
|Number of Pages||124|
|LC Control Number||85028800|
Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April , This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference. Purpose – The selection of a food service system (cook-chill, cook-freeze and cook-hot-hold) is a major strategic initiative, which involves a large capital investment. Purchase Food Service Systems - 1st Edition. Print Book & E-Book. ISBN , Book Edition: 1. Abstract. The concepts of food safety and hygiene have intuitively been a concern to human kind since the dawn of history. In the last 2–3 decades, the world had seen major improvements in food safety management, although admittedly this progress and the lessons learned have been at the cost of many incidents, where people have been injured or have lost their lives.
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Food Service Operation Handbook. NAVY DEPARTMENT NAVAL SUPPLY SYSTEMS COMMAND CARLISLE PIKE PO BOX MECHANICSBURG, PA This publication is issued for the information and guidance of all food service management personnel. This publication will be used in conjunction with the NAVSUP Publication , January. Find and compare top Food Service Management software on Capterra, with our free and interactive tool. Quickly browse through hundreds of Food Service Management tools and systems and narrow down your top choices. Filter by popular features, pricing options, number of users, and read reviews from real users and find a tool that fits your needs. Like no other system now on the market, Cook-chill can provide a high degree of quality and fresh cooked taste. COOK AND CHILL OR FREEZE SYSTEM 8. The 7 Cook-chill Process 1. Food Preparation - Food is prepared on site or at a central under highest quality control standards and cooked in volume. This service is made possible by either small hand held computers which handle credit card transactions using wireless technology, or via remote point of sale systems that interact with a central computer system. This improves the customers dining experience, which should be the goal of any food service .