TITLE

SAVING $4 PER MEAL: Cook-chill helps Harvard expand kosher offerings

PUB. DATE
June 2000
SOURCE
FoodService Director;06/15/2000, Vol. 13 Issue 6, p18
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Discusses how kosher students at Harvard University in Cambridge, Massachusetts, are enjoying the introduction of more scratch-prepared foods using cook-chill technology. Details on the food preparation; Remarks from its dining services director, Ted Mayer.
ACCESSION #
3449501

 

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