TITLE

LESS THAN $2 DAILY: Sheriff's dept. controls costs, quality, waste with cook-chill

AUTHOR(S)
Bond, Marian
PUB. DATE
May 2000
SOURCE
FoodService Director;05/15/2000, Vol. 13 Issue 5, p54
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Describes how the installation of a cook-chill system helped the San Diego Sheriff's Food Service Central Production Center in California reduce costs and maintain the quality of food for inmates. Amount saved in food costs; How the department maintained the quality of food; Food supply during an emergency.
ACCESSION #
3208919

 

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