TITLE

MAKING IT WORK: Cooking and chilling in the 21st Century

AUTHOR(S)
VanNortwick, Mary
PUB. DATE
January 2001
SOURCE
FoodService Director;01/15/2001, Vol. 14 Issue 1, p88
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
Focuses on cooking and chilling operations in the foodservice industry. Ways to measure productivity in cook-chill operations; Benefits of cook-chill operations; Outcome of a cook-chill system implemented by the United States Marine Corps.
ACCESSION #
4065005

 

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